This will take a little time so will be updating this blog as time permits. This is a big list and is great to print off and take to the store to use as a shopping list.
Vegatables:
Artichoke
Arugula
Asparagus
Bamboo shoots
Beet greens
Bok choy
Broccoli
Brussel sprouts
Burdock root
Cabbage
Carrots (cooked)
Cauliflower
Celeriac
Celery
Chives
Collard greens
Cucumber
Dandelion greens
Endive
Escarole
Fennel
Garlic
Jicama
Kale
Kohlrabi
Leeks
Lettuces
Mustard greens
Okra
Onions
Parsley
Radishes
Rutabaga
Scallions
Shallots
Spaghetti squash
Spinach
Sprouts (mold free)
Swiss chard
Turnips
Watercress
Zucchini
Bell peppers
Cayanne
Chili pepper
Eggplant
Ground cherry
Pepino
Paprika
Pimento
Tomato
Tamatillo
Fruits
Avocado
Lemins
Limes
Carnberries (sugar & sulphite-free)
Meats, Fish and Eggs
Antelope
Beef
Buffalo
Chicken
Cornish hen
Duck
Elk
Goose
Game birds
Lamb
Rabbit
Veal
Venison
Organic eggs
Fish
All organically farmed fish
Herring
Kippers
Pilchards
Sardines
Sprat
Whitebait
Anchovies
Carp
Mussels
White bass
Cod
Sole
Halibut
Mullet
Prawns
Tipapia
Turbot
Shrimp
Scallops
Sweetners
Stevia extract
Chicolin natural chicory extract
Beverages
Purified water
Lemon or lime water
Kolorex tea
Pau D'Arco tea
Roobios rea
Daily detox tea
All natural herbal teas
Sparkling water
Soda water
Fresh non-sweetened veggie juices
Nut milks
Thursday, January 31, 2008
Moroccan Chicken with Saffron & Almonds
MMMmmmm delicious!
6 chicken legs or thighs or 3 chicken breast
3 tablespoons olive oil
1 coarsely chopped onion
2 cups chicken broth
1/2 cup sliced almonds
1 small bunch cilantro
1/2 cinnamon stick, broken
1/2 t saffron
1/2 t ground cumin
1/2 t ground ginger
Sea salt and pepper to taste
Brown chicken.Add the onions, ginger and cumin. Deglaze the pan with the chicken stock and add the saffron, cilantro, cinnamon and almonds.Cover and braise at 325 degrees until the chicken is falling off the bone. Serve with a spoonful of sauce over each piece.
6 chicken legs or thighs or 3 chicken breast
3 tablespoons olive oil
1 coarsely chopped onion
2 cups chicken broth
1/2 cup sliced almonds
1 small bunch cilantro
1/2 cinnamon stick, broken
1/2 t saffron
1/2 t ground cumin
1/2 t ground ginger
Sea salt and pepper to taste
Brown chicken.Add the onions, ginger and cumin. Deglaze the pan with the chicken stock and add the saffron, cilantro, cinnamon and almonds.Cover and braise at 325 degrees until the chicken is falling off the bone. Serve with a spoonful of sauce over each piece.
Chicken Stir Fry
This is really yummy!
8 chicken breast tenders cut into strips
3 cups broccoli heads
2 zucchini, sliced
1 large onion, sliced into strips
1 tsp minced garlic
1/2 cup chicken or vegetable broth
1 TBS Braggs
Heat olive oil in a deep frying pan or wok. Add chicken, onion, and garlic to pan. Saute until onions start to become translucent. Add broccoli, zucchini, broth, and Braggs. Bring liquid to a boil. Once boil is reached, lower heat and simmer with lid on for about 15 mintues, or until vegetable texture is reached. If too bland, add more Braggs or sea salt. Serve over your choice of rice or eat alone. Its great either way!
8 chicken breast tenders cut into strips
3 cups broccoli heads
2 zucchini, sliced
1 large onion, sliced into strips
1 tsp minced garlic
1/2 cup chicken or vegetable broth
1 TBS Braggs
Heat olive oil in a deep frying pan or wok. Add chicken, onion, and garlic to pan. Saute until onions start to become translucent. Add broccoli, zucchini, broth, and Braggs. Bring liquid to a boil. Once boil is reached, lower heat and simmer with lid on for about 15 mintues, or until vegetable texture is reached. If too bland, add more Braggs or sea salt. Serve over your choice of rice or eat alone. Its great either way!
Sauteed Garlic and Ginger Shrimp with Zucchini
This is delicious, and I you won't even miss the pasta!
1 pound uncooked, peeled, jumbo shrimp (de veined)
3 zucchinis (shredded through a cheese grater to make little strips)
3 tsp chopped garlic
2 tablespoons freshly grated ginger & its juice
sea salt & pepper to taste
olive oil
Warm oil in nonstick skillet. Add garlic & ginger, sautee for a minute or two. Add in shrimp. Stir and sautee until shrimp are opaque on both sides. Meanwhile, shred the zucchini. When shrimp are just done, add in your shredded zucchini, salt & pepper, and stir well. (The zucchini will absorb all of the delicious flavors in the pan!)
Cook all together for five minutes.
1 pound uncooked, peeled, jumbo shrimp (de veined)
3 zucchinis (shredded through a cheese grater to make little strips)
3 tsp chopped garlic
2 tablespoons freshly grated ginger & its juice
sea salt & pepper to taste
olive oil
Warm oil in nonstick skillet. Add garlic & ginger, sautee for a minute or two. Add in shrimp. Stir and sautee until shrimp are opaque on both sides. Meanwhile, shred the zucchini. When shrimp are just done, add in your shredded zucchini, salt & pepper, and stir well. (The zucchini will absorb all of the delicious flavors in the pan!)
Cook all together for five minutes.
Can place over spaghetti squash if you wish.
Wednesday, January 30, 2008
Lemon Meringue Pie
No Need to Give up dessert!
3 large eggs
3 tablespoons + 1 teaspoon arrowroot powder (cornstarch substitute)
1 cup of water
2 teaspoons lemon flavoring
3 tablespoons 100% pure vegetable glycerine
Pecan crust (recipe below)
Meringue topping (recipe below)
Separate eggs.
Place yolks, arrowroot powder, water and lemon flavoring into the top of a double boiler.
Whisk, mixing over medium heat until thick.
Remove and cool.
Add glycerine and stir.
Pour into pecan crust and cover with meringue topping.
Bake for 10 minutes or until browned.
Chill 2 hours before serving.
7 carbohydrates per serving, makes 6 servings
3 large eggs
3 tablespoons + 1 teaspoon arrowroot powder (cornstarch substitute)
1 cup of water
2 teaspoons lemon flavoring
3 tablespoons 100% pure vegetable glycerine
Pecan crust (recipe below)
Meringue topping (recipe below)
Separate eggs.
Place yolks, arrowroot powder, water and lemon flavoring into the top of a double boiler.
Whisk, mixing over medium heat until thick.
Remove and cool.
Add glycerine and stir.
Pour into pecan crust and cover with meringue topping.
Bake for 10 minutes or until browned.
Chill 2 hours before serving.
7 carbohydrates per serving, makes 6 servings
Meringue Topping
Perfect Meringue for your Favorite Pie
2 large egg whites
1 tablespoon 100% pure vegetable glycerine
1/4 teaspoon of special vanilla flavoring (check out your health food store for alcohol, sugar, color, salt and artificial preservative FREE, one brand is Spicery Shop).
Preheat oven to 400.
Beat egg whites until stiff.
Fold in glycerine and vanilla.
Bake 10 minutes or until browned.
o carbohydrates
2 large egg whites
1 tablespoon 100% pure vegetable glycerine
1/4 teaspoon of special vanilla flavoring (check out your health food store for alcohol, sugar, color, salt and artificial preservative FREE, one brand is Spicery Shop).
Preheat oven to 400.
Beat egg whites until stiff.
Fold in glycerine and vanilla.
Bake 10 minutes or until browned.
o carbohydrates
Pie Crust Substitue
Perfect Pecan Crust (flour crust substitute)
1/4 cup clarified butter (recipe below)
1 cup ground fresh pecans
Melt butter in skillet or microwave.
Add pecans and stir
Place into a greased 8-inch pie dish and press against side and bottom to form crust. Fill and bake or chill according to pie instructions.
16 carbohydrates per serving, makes 6 servings
1/4 cup clarified butter (recipe below)
1 cup ground fresh pecans
Melt butter in skillet or microwave.
Add pecans and stir
Place into a greased 8-inch pie dish and press against side and bottom to form crust. Fill and bake or chill according to pie instructions.
16 carbohydrates per serving, makes 6 servings
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