Yield: 4 servings (2 cups per serving)
Prep Time: 20 minutes
Cook Time: 45 minutes
Thai basil chicken fried rice, or Khao Pad Kra Prao Gai as it’s known in Thailand, is a staple in Thai cooking. You can adjust the spices to make it as spicy or mild as you like. Mix it up with beef stripes or shrimp instead of chicken, and serve with chopsticks for authentic flair.
Note: This dish asks for cooked rice. If you have some on hand it makes the cooking time so much faster. Otherwise cook up a batch and you are ready to go.
- 4 tbsp / 60 ml coconut butter (if unavailable, use olive oil)
- 2 shallots, peeled and finely chopped
- 2 scallions, whites and greens, sliced
- 4 cloves garlic, passed through a garlic press
- 2 boneless, skinless chicken breasts, cut into 1/4-inch stripes
- 2 Thai red peppers, cut into ribbons
- 2 tbsp / 30 ml fish sauce
- 3 tbsp / 45 ml oyster sauce
- 1/2 tsp / 2.5 ml sea salt
- 1/2 cup / 120 ml chopped fresh Thai basil
- 2 cups / 480 ml cooked brown rice
- 1 handful fresh cilantro, coarsely chopped
- Pinch red pepper flakes
- Heat coconut butter in large wok over medium-high heat. Add shallots and scallions and stir-fry for a few minutes until fragrant.
- Add garlic, chicken meat and red peppers. Stir-fry for four or five minutes.
- Add fish and oyster sauces and sea salt. Stir-fry into mixture. Reduce heat slightly if too hot.
- Add basil and rice. Stir-fry until heated.
- Serve hot, garnished with cilantro and pinch of red pepper flakes.
You can use leftover chicken in this salad – just make sure to cut down on the cooking time to avoid drying out the chicken.
Recipe Source: The Eat-Clean Diet by Tosca Reno
Vegetarian and gluten free recipe Author: Julie Van Rosendaal
Makes about 4 servings
- 1 onion, diced
- 2 cloves garlic, crushed
- 1 Tbsp (15 ml) grated fresh ginger
- 1 Tbsp (15 ml) canola oil
- 2 carrots, peeled and diced
- 1 sweet potato, peeled and diced
- ½ cup (125ml) red lentils, rinsed
- 1 tsp (5 ml) curry powder, or more to taste
- 4 cups (1L) chicken or vegetable stock
- ½ cup (125mL) plain yogurt or whipping cream (35% MF)
- Salt to taste
- In a large pot over medium heat, sauté the onion, garlic and ginger in the oil, until the onion is soften.
- Stir in the carrots, sweet potatoes, lentil and curry powder.
- Add the stock and 1 cup (250mL) water. Bring to a boil over high heat, then reduce the heat to medium-low.
- Simmer, uncovered, until the lentils are tender, about 35 minutes.
- Pureé until smooth. Add yogurt. Reheat over medium heat (without boiling), and add salt to taste.
- Ladle up a bubbly bowl of sweet lentil soup.
Recipe Source: The Soup Sisters Cookbook
By Mouthwatering Vegan
Yield: 2 servings
- 3/4 cup frozen blueberries
- 1 tablespoon extra virgin coconut oil
- 2 teaspoons ground flax seed
- 3/4 frozen banana
- 4 or 5 ice cubes
- 1 teaspoon stevia or other vegan sweetener of your choice
- 1 1/2 glasses cold water
- Spin the above in your high speed blender.
- Serve and enjoy!
Recipe Source: http://mouthwateringvegan.com/2013/05/11/super-raw-brain-juice/
Yield: Serves 4
- 1 tbsp butter
- 1 tbsp olive oil
- 3 cups sliced red or Spanish onions
- 1/4 cup healing wine
- 2 tbsp candied ginger root or burdock root, finely chopped
- 1/4 cup basil pesto
- 12 oz fresh whole wheat pasta
- In a large pan, heat butter and oil over medium heat. Add onions; cook, stirring, for 5 minutes.
- Add wine and ginger. Reduce heat to medium-low; cook onions or 10 to 15 minutes or until caramelized. Remove from heat, stir in pesto. Season to taste with salt and pepper if desired.
- Meanwhile, in a large pot, bring water to a boil. Stir in pasta; cook for 3 to 5 minutes if fresh, 8 to 10 minutes if dried, or until tender but firm. Drain. Toss with onion mixture and serve.
For a zippy change, try a hot salsa instead of the pesto.
Substitute: Red wine vinegar for healing wine; hot tomato salsa for pesto; Any pesto for basil pesto.
Recipe Source: Healing Herbs Cookbook by Pat Crocker