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.

Luscious Low Carb Greek Wedding Soup with “Cauliflower Orzo”

Greek, lamb, Meatballs, soup

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When I was a young X-ray student, the Greek Cafe in our hospital made Greek wedding soup on Tuesdays. Tuesdays were the only day that there was a line all the way out to the hospital rose garden to get one tiny bowl of this luscious stuff. I got in that line early because I knew they would run out soon enough. I left out the breadcrumbs in the meatballs here. Cauliflower is a great tasting substitute for orzo pasta in this soup. Here’s the low carb version:

For the meatballs:

2 lbs. grass fed ground beef, ground turkey, or ground lamb, 1/2 cup crumbled feta cheese, 2 eggs, 2/3 cup chopped mint, 1 tablespoon black pepper. 3 small garlic cloves, crushed. 1 Tablespoon pastured butter for pan frying the meatballs. Mix and form very small bite size meatballs. Cook in a pan with the butter until done on all sides.

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For the soup:

10 Cups organic, reduced sodium chicken broth.

1 Tablespoon Salt free Cavendar’s Greek seasoning-see “Products I Adore ” page.

1 small bunch escarole, chopped

1 cauliflower head, White part only, rough cut in a food processor while raw (rice size).

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Add the cauliflower “orzo” to the soup.

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Free your mind, warm your spirit.