I WANT TO LIVE A HEALTHY AND PAIN FREE LIFE, NOW!
November 20, 2019
Ingredients (click link to place home delivery order, or visit my pantry):
2 lbs boneless chicken breasts
1-2 fresh Thai chilies, thinly chopped
3 stalks lemon grass. bruised and cut into 2” pieces
2” piece of fresh ginger cut into 1” pieces
8 lime leaves
3 shallots, minced
1- 14 oz can full fat coconut milk (Native Forest Simple brand)
4 cups chicken stock or bone broth (you may use vegetable, chicken or beef)
1 cup shiitake mushrooms, sliced
1 head broccoli, cut into florets
2 heads baby bok choy, cut into pieces
Fish sauce (optional)
¼ cup cilantro, chopped (optional, as garnish)
Brown chicken breasts in oil at the bottom of a large soup pot. You might have to do this in several batches. Once browned on both sides, remove to a plate.
Mince shallots and caramelize in the pot. Slice lemongrass into large pieces (about 2” each) and bruise. Once onions are caramelized, add lemongrass and lime leaves, ginger, sliced up chicken breasts (into bite-sized pieces), shiitakes and chilies. Add bone broth and one can of the coconut milk to cover and cook about 40 minutes. Add sliced up broccoli and bok choy and cook about 5-10 minutes until the broccoli is bright green and the bok choy is lightly cooked but not mushy.
Turn off the heat.
Season with fish sauce and lime juice to taste. If additional coconut milk is needed, add a second can of coconut milk and mix well.
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Yours in wellness,
Monica Paz, MS, CN, FNLP
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July 07, 2021
July 05, 2021
April 02, 2021
For my brunch with my daughter Andrea, I prepared a homemade cassava tortilla and topped it with ham, arugula, carrots, avocado and olive tapenade. I finished it with balsamic vinegar and olive oil. This is the Recipe I used