Free Spirit Grilled Ume Plum Chicken

chicken curry, dressings, grilled chicken, low carb

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1

For the chicken:

2 whole organic chicken breasts with bones removed but skin intact

1/2 cup ume plum vinegar

3 sprigs crushed mint

3 kaffir lime leaves crushed

1/2 Tablespoon coarse ground black peppercorns

2 Tablespoons green curry paste

1 Tablespoon fermented chili paste

1 Tablespoon balsamic vinegar

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Cover the chicken with the vinegars, pepper, kaffir lime & mint. Turn skin side up and spread the green curry paste thinnly over the chicken, then spread the fermented chili paste over the chicken as well. Heat your grill and cook the chicken skin side up first, then turn skin side down and cook thoroughly, like this:

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Take the hot chicken off the grill, it will be crispy and juicy, and get the next ingredients together:

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For the shitake relish:

Slice up 5 shitake mushrooms, 1 bunch scallions, 1/2 red onion, one mint sprig, torn.

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Saute the shitake relish with 1/2 Tablespoon oil for about 1 minute. Remove from the heat.

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Make the hot chili dressing:

Whisk together 1 Tablespoon fermented chili paste, 2 Tablespoons grated ginger, 1 Tablespoon hoisin sauce, the juice of 2 lemons, 1/3 cup sesame oil, 1/3 cup ume plum vinegar.Warm the dressing slightly in a sauce pan, do not boil. Pour the warm dressing in a glass bowl.

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Slice & Dice the chicken:

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Layer the chicken and the shitake relish and top with some Thai basil leaves, a few raw organic cashews, and a drizzle of the warmed hot chili dressing.

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Nourish your spirit, pour some lotus tea. Breathe. Relax.

Tranquility Mozzarella & Tomato Salad with Omega 3 Basil oil

Basil, borage oil, Mozzarella, Omega 3 oil, Salad, salad dressing, Tomato

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So, I have some basil plants to top, and so, threw this together. Reserve some of the baby leaves from the basil to place on top the mozzarella. For the basil oil, combine in a mini food processor, then pour in a glass bottle, the following:

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1 and 1/2 cups (packed) basil tops or basil leaves

3/4 cup Spectrum Ultra Omega 3 flax oil with DHA

1/3 cup borage oil

The juice of 1 Meyer lemon

For the salad:

6 slices vine ripened organic tomatoes, top with 6 slices any free range, grass fed mozzarella cheese. I’m using a product of Columbia medium size version called buf, because that was what I had in the fridgidare. Now remember the little baby basil leaves I told you to reserve? Place those on top like this:

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There you go. Now drizzle with the fresh basil oil you just made. Add a sprinkle of black pepper from the pepper-mill. Now kick back and relax.

*Store your basil oil in the fridge and use within 2-3 days. It’s pretty good on almost anything, so be sure and use it all.