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.

Divine Caesar Salad with Raw Sacha Inchi Oil Caesar Dressing

dressings, low carb, omega3, raw, Salads

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Ok, I know what you are thinking. What is Sacha inchi oil and why is this chick using it in a salad dressing? It is the oil of a Peruvian plant’s seed, high in Omega 3’s, very nutritious, highly digestible, and was used by the Incas 3000 years ago. The seed looks like this:

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You can forage this oil at your local whole foods market or the Amazon.com. Get the raw one. The oil bottle like this:

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Now, for the Caesar dressing you will need:

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Chop together about 6 (six) anchovy fillets-the kind packed in olive oil (in a 3.5 oz jar), 3 small garlic cloves, and a couple twists of the pepper mill. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in 2 large pasture raised egg yolks, fresh lemon juice of 2 Meyer lemons, and just 1/4 teaspoon Dijon mustard, or mustard powder, otherwise, the mustard will take over this dressing. Gradually whisk in 2 tablespoons of the olive oil that is in the anchovy bottle with the anchovies, then 1/2 cup of the sacha inchi oil, whisk until dressing is thick and kinda shiny. Whisk in 1/3 cup finely grated Parmesan. Add about 2 Tablespoons Worcester sauce and whisk away some more. Place this in a glass bottle. Secret Hint: If this dressing is too thin, cheat and add 2 Tablespoons or more ricotta cheese-it will work, and still be low carb. * The dressing can be stored in the Frigidaire for up to 3 days, so we aren’t making more than we can use. Use it up while it’s fresh.

For the salad:

2 hearts of romaine, chopped, (If you have access to baby romaine, please use it, I make bay romaine casear whenever it is available), the remaining anchovies from your jar (if you like anchovies), minus the 6 fillets used for the dressing, and a handful of shaved Parmesan cheese. What is missing here is the croutons. No croutons here, as you can see.

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Now to try it out, as my assistant here demonstrates:

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