Coconut Chicken Curry

This is one of my favorite meals since Kari made it for us when Lars was a baby.  Here's my variation.





Let's start the rice cooking first. This bullion comes from  Costco. 

Add the bullion to the water with some butter or olive oil.  Water amount depends on how much rice you need for your family.  I'm doing 2 cups here with a scoop of bullion and 2 Tblsp butter.  Remember we need good fats.

Add black rice, brown rice, white rice, or quinoa.  I also have put the curry on a bed of yukon gold potatos which is fabulous as well.  I am using black rice this time.

Stir the rice in after the water boils.  Cover and simmer.

With the rice cooking away, let's start the curry.  Drizzle olive oil in skillet.

Pick vegetables of choice.  This is what I'm using. 

After lots of chopping, put the gorgeous veggies in the pan.

Next take an organic chicken breast or two and dice.  I just use kitchen shears and cut it up so I don't get a cutting board dirty.

I realized at this point that I should have put the chicken on bottom so I'm going to tuck the chicken.

Chicken successfully tucked.

Covering makes it cook faster and ensures chicken is cooked but I don't like dried out, over cooked chicken either.

Let's check out the rice.  Looking good.

This is one of the magic ingredients.  When vegetables are tender and chicken is done, you can add the coconut milk.

Next magic ingredient.  Season milk, veggies, and chicken with yellow curry  to taste.  This stuff smells and tastes absolutely magnificent.

Salt to taste.  There's good salt and bad salt out there.  Bad salt is why there is low salt diets.  Low salt diets are dangerous because we need good salt.  Good salt is essential to many processes in the body.  Make sure you are eating good salt.

Mix it all in.

Put rice on plate.

Ladle curry on top.



Enjoy! 



Raw Chocolate Almond Cookies

I just made this recipe up today and LOVE it!  Here we go!

These are sprouted almonds which I always have on hand.  They make a delicious snack and are far more flavorful and nutricious than normal almonds.  Sprouting is easy.  Soak the almonds overnight in water.  Drain them the next morning and throw them in a dehydrator on 105 degrees til cripsy and crunchy.  It usually takes a day and then overnight in the dehydrator.  I store them in an airtight container.

Put a couple handfuls of sprouted almonds in vitamix or chopper/processer and process to desired texture.  I don't process them to a flour.  I like a little crunch.



Love this stuff!  I crave it and it's a superfood.  It's a win win.





I don't measure stuff so I don't have exact measurements! 



 j

Sea Salt.  Gotta have sea salt with my cacao!

Good sea salt is full of essential minerals.



These chia seeds come from the ancient garden of chia where King Contoroga fell in love with the fair Maid Kitrina.  They had many hardy children who frolicked in the chia garden.  I'm just kidding.  I have no idea where these chia seeds came from.



Chia seeds are a good fat and a superfood as well.  Put em in there baby!



Melt in your mouth deliciousness.  This is the whole organic coconut in a jar.  Nothing else.  The oil rises to the top so you need to mix it.




The manna provides moisture, oil, and flavor to the dry ingredients. After this picture, I took a picture of Grade B maple syrup drizzled over the top and then what it looked like mixed but those pictures are gone.  I'm going to blame my children. I added about a tablespoon or two of Grade B maple syrup.
You don't want too much wet ingredients or it will be to mushy and sticky. The oil in the manna will keep it from sticking too.  You can tweek ingredients to suit your taste!



Hope you enjoy!  Larken loved them and this little recipe made about 6 little cookies.  I don't know if they keep so I would make them fresh and in little batches.