Rich and delicious, this is one of my all-time favorites!
One whole organic or free range chicken cut into pieces Handful of fresh thyme 3 lemons 7 garlic cloves 4 tbsp olive oil One vegetable bouillon cube Sea salt ½ cup of heavy cream In a baking pan combine olive oil, juice from 2 of the lemons, 6 crushed garlic cloves, 1 tsp of sea salt and most of the thyme (put aside 2 sprigs for the sauce) and mix with the chicken pieces. Bake at 350ºF for 35-45 minutes. Transfer the chicken to a serving dish, cover and put aside. Place the heat resistant baking dish (or use a sauce pan) with the chicken liquid on the stove at med-high heat. Pour in the remaining juice of one lemon, a bouillon cube, one clove of crushed garlic and the remaining thyme. Whisk all together until it bubbles. Slowly add the cream, whisking the entire time until it thickens and makes a delicious sauce! Serve over roasted veggies or steamed asparagus and baby carrots with a side salad. This recipe is an excellent way to eat your fresh sprouts and veggies without cooking the goodness out of them - and it's not another salad. The vegetables are in the pan only long enough for the egg to set, so you are still getting the important enzymes and tasty crunch of celery and onion. This dish is filling, saucy, tasty and affordable, even with free range organic eggs because you don't need any meat in this one (but feel free to add some shredded cooked chicken if you like). Free range eggs are one of the most bioavailable sources of protein and please don't buy into using just the egg whites. All of the nutrients - vitamins, minerals, omega 3 fatty acids and antioxidants are in the yolks, although I can't say the same for commercial eggs which are nutritonally depleted. As for cholesterol concerns, recent studies do not support this theory. In fact, high cholesterol is more of a marker of an underfunctining liver and highly processed diet of refined carbs. More on that later but for now, try this for breakfast, lunch or dinner. Experiment with different sprouts and toppings and make it your own.
Egg Foo Young 1 cup thinly sliced celery 1 cup mung bean sprouts 1/2 cup thinly sliced sweet onions 3 free range eggs, beaten 1/4 tsp fresh ground pepper 1/2 tsp sea salt 1-2 Green onions, chopped 2 tbsp sesame seeds (raw, not toasted) Sauce 1 cup cold chicken stock 4 tsp arrowroot powder or organic, non-gmo cornstarch 2 tsp Braggs In a small saucepan whisk the sauce ingredients together on medium-high till starting to bubble, then turn to simmer, whisking frequently. Slice the celery and onion, chop sprouts in half and place all in mixing bowl. Beat the eggs with salt and pepper and add to veggies. Stir together and pour half into a small saute pan lightly coated with olive oil. Cook 2 pancakes on medium and top with the sauce, green onions and seseame (or hemp) seeds. Delicious! |
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