"Recipes from the Chef's Kitchen"

Show 798

Healing Paths LLC
703-435-8193
http://healingpathsva.com


Teri Cochrane CN


 Thai Basil Coconut Curry Squash Soup
This is a two-meals-in-one-recipe. First use chicken breasts to make the broth for the
soup; then use the chicken for sandwiches or shred it to make Tarragon Chicken
Salad. Winter squash, such as butternut, is abundant in beta-carotene which
has been shown to have very powerful antioxidant and anti-inflammatory
properties. Studies also show that regular intake of beta-carotene can
help reduce the risk of colon cancer, possibly by protecting colon
cells from the effects of cancer-causing chemicals. Coconut milk
has antiviral and anticarcinogenic properties. The flavonoids in
basil are antimicrobial which fight disease, and help protect
us at the cellular level. What a triple threat to cancer cells!

Ingredients:
(serves 6)
1)   8 cups filtered Water
2)   1 boneless skinless Chicken Breast
3)   1 medium Onion - cut into thick slices
4)   1 cup Celery - chopped
5)   1 medium Butternut Squash - peeled, seeds removed and cubed
6)   1 tsp. Sea Salt - or more to taste
7)   One 14 oz. can organic Coconut Milk
8)   ½ tsp. Curry Powder
9)   ½ tsp. ground Ginger
10) Pinch of Turbinado Sugar
11) ½ cup fresh Basil Leaves (stack, roll, and cut crosswise; then measure)

Preparation:
1)   In a large pot over high heat, place water, chicken, onion, celery,
       squash, and salt; bring to a boil.
2)   Reduce heat to medium, and simmer for approximately 15 minutes
       or until chicken is cooked thoroughly.
3)   Remove chicken from pot, set aside.
4)   Stir in coconut milk, curry, ginger, and sugar. Mix well to combine.
5)   With a hand immersion blender or food processor, purée soup.
6)   Add additional salt if desired.
7)   Spoon puréed soup into individual bowls.
8)   Garnish with basil leaves; allow leaves to wilt, and serve.


Low Country Shrimp and Cheddar Quinoa
This high-class recipe from the low country is a perfect one-dish meal for easy entertaining. To
make this dish an all-protein meal, I have substituted the quinoa for the traditional corn grits
which offer little other than simple carbohydrates that turn quickly to sugar in our bodies.
The texture of the quinoa is a great companion for the cheese. You will feel satiated
but not overfull.  Shrimp has anti-inflammatory properties which are beneficial
for rheumatoid arthritis and helpful in the prevention of Alzheimer's
disease. A word of caution, if you have gout, then shrimp is not
your friend; substitute a firm white fish for the shrimp.

Ingredients:
(serves 4)
1)   4 cups Water
2)   2 cups Quinoa
3)   1/4 tsp. Sea Salt
4)   1/4 tsp. cracked Black Pepper
5)   2 tbs. Earth Balance Spread
6)   2 cups shredded Cheddar Cheese (can be Goat Cheddar if
       there is a cow-dairy sensitivity)
7)   1 tsp. plus one tbs. Olive Oil - divided
8)   1 lb. Shrimp - peeled and deveined
9)   3 cloves Garlic - minced
10) 1 tsp. Turmeric
11) 1 tsp. Paprika
12) 1/2 cup chopped fresh Parsley or green Onions

Preparation:
1)   In a medium saucepan, bring water to a boil.
2)   Add the quinoa salt and pepper.
3)   Whisk to mix well.
4)   Reduce the heat to low. Cover and cook the quinoa until all the water
       is absorbed, about 10 to 15 minutes.
5)   Remove quinoa from the heat and stir in the Earth Balance and cheese.
6)   Keep covered until ready to serve.
7)   In a medium bowl toss shrimp with garlic, 1 teaspoon olive oil, turmeric,
       and paprika.
8)   Heat remaining oil over medium heat a skillet or pan and sauté shrimp
       until tender. Cook until shrimp is pink, 2 to 5 minutes. Do not overcook.
9)   Add parsley or green onions and let wilt.  .
10) Spoon the quinoa into individual serving bowls.
11) Pour the shrimp mixture over the quinoa.


Avocado Mango Cilantro Salad
The avocado, mangos, and cilantro show-off magnificent colors, and together they are
a potassium powerhouse.  Potassium is important in regulating heart function,
reducing blood pressure, converting glucose into glycogen for use by our
muscles, and is a pH balancer.   Serve this salad as an appetizer
or as a side dish with beans, chicken, or fish.

Ingredients:
(serves 4)
1)   2 Avocados - peeled, pitted and cut into cubes
2)   1 Mango - peeled, pitted, and cut into cubes
3)   1 cup coarsely chopped fresh Cilantro
4)   Freshly squeezed Juice from ½ lime
5)   1/2 tsp. Sea Salt

Preparation:
1)   Combine all ingredients in a serving bowl.
2)   Toss together and chill for 5 to 10 minutes.



 Cookbook available from "Healing Paths LLC".



Good Eating!!!