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Thursday, February 9, 2012
Check out the new post at Emily's Fresh Kitchen on Frozen Wheatgrass Juice
Friday, February 3, 2012
My new blog Emily's Fresh Kitchen is now live! The new blog is more user friendly and will allow you to search and print recipes without images. I will be posting links here to the new address for a few weeks but will then delete this blog. Please visit my new site and sign up to receive emails there. Let me know what you think!
Tuesday, December 20, 2011
|In a medium sauce pan add 1 1/2 pounds of boneless, skinless chicken breast |
to 1 quart of chicken stock and simmer over medium heat for 15 minutes or until just done.
|While the chicken is cooking chop 4 medium yellow onions.|
|Heat 5 Tablespoons of olive oil over medium heat in a large soup pot.|
|Add the onions and cook for 8 minutes.|
|Dice the jalapenos.|
|Add to the onions.|
|Mince 4 garlic cloves.|
|Add to the pot and cook and additional 5-10 minutes.|
|When the chicken is done place it on a plate and let cool for 3-5 minutes.|
Reserve the cooking liquid.
Using 2 forks shred the chicken.
|Set shredded chicken aside.|
|Add 2 teaspoons salt, 2 Tablespoons cumin and 1 teaspoon white pepper to onions.|
|Mix well and cook for 2 more minutes.|
|Add the cooking liquid from the chicken and 2 cans of cannellini or great northern beans.|
Cook for 10 minutes.
|Ladle the soup into a blender to puree or use an immersion blender.|
|Rinse out the pot and return the soup back to the pot.|
|Stir over medium heat.|
|Add chicken stock to thin the soup to desired consistency.|
I use about 2 cups.
|Add the shredded chicken.|
|Add 2 cans of cannellini or great northern beans drained.|
Cook for another 5 minutes or until hot.
Adjust seasoning to taste.
|Top with generous spoonfuls of diced avocado and fresh salsa.|
Serve with tortilla chips.
Wednesday, December 7, 2011
Kale is an amazing super food known for its wonderful anti-cancer agents that help your body detoxify and remove carcinogenic compounds. It is also filled with vitamins A and C which help make it a great immunity builder. This smoothie is one of my favorite breakfasts. The lemon cuts the bitterness of kale and the little bit of agave adds just the right amount of sweetness. Kale is tough and full of fiber so it is best to use a vitamix or high-speed blender to break it down. Either way it is still a little chunky towards the bottom of the glass so I usually add a little water or use a spoon to finish it off.
|In a Vitamix or other high-speed blender place 3 cups of fresh kale,|
2 apples, cored and quartered, 1 lemon, peel removed, 8-12 oz water and 1 tsp agave.
Blend well on high.
|Makes 24 oz.|
Wednesday, November 30, 2011
|Mix 1/2 cup flour with 1 teaspoon salt and 1/2 teaspoon black pepper.|
|Place flour mixture on a plate.|
|Using paper towels pat dry 1 pound of fresh sole fillets.|
(Depending on the size of the fish a pound will have 4-8 fillets)
Sprinkle with salt.
|Wash and dry some fresh parsley.|
|Chop parsley and set aside.|
|Juice 2-3 lemons and set aside.|
|Dredge the fillets through the flour mixture.|
|Flip and dredge the other side.|
|Melt 2 Tablespoons of butter in a large saute pan over medium heat.|
|Add 2-3 fillets and cook for 2-3 minutes.|
|Carefully flip fillets.|
|Add 2 Tablespoons of fresh lemon juice and cook for 2-3 more minutes.|
|Place cooked fillets on an ovenproof plate and pour the sauce from the pan over them.|
Keep warm in a 200 degree oven while you cook the remaining fish.
|Sprinkle with chopped parsley.|