Red Skinned Potatoes Red Onion and Kale Bake

Here is a delicious new creation of mine. You can eat it for breakfast with eggs or with any meal, or even as a light meal by itself.


Red Potato Red Onion Kale Bake

Recipe By : Chef Shobhan
Serving Size : 4 Preparation Time :30 minutes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large red skinned potatoes -- chopped (not peeled)
1 medium red onion -- sliced in half moons
1 bunch kale -- chopped
1 tablespoon olive oil
1/2 cup grated cheese of your choice (optional)

Preheat the oven to 350 degrees. Chop the potatoes into small chunks and steam or boil for 10 - 15 minutes. During this time slice the red onion and chop the kale. Sautee the onion in good quality butter or olive oil for 3 - 5 minutes.

When the potatoes are soft, place them in a baking tray/dish with the onions and kale, Add 1 or 2 tablespoons of olive oil and mix together a little, then place in the oven for about 20 minutes.

Remove from oven and turn on broiler. If you choose to use cheese, sprinkle the cheese on top of the potato mixture and place under the broiler for 2 - 3 minutes. If you are not using cheese, still place the dish under broiler for more crunchy potatoes and kale.

Serve with whatever you choose or just eat alone.

Description:
"Yummy for breakfast"





NOTES : Red skinned potatoes are the only potatoes allowed on the Body Ecology Diet (a special diet for candida sufferers) as they produce less sugar than any other potato. They are high in potassium, phosphorus and magnesium. They also contain folate, vitamin C and B6.

Cinnamon Chicken with Dried Fruit Sauce

Here is a lovely recipe for chicken that will for sure impress your friends and family.


Cinnamon Chicken with Dried Fruits

Recipe By : Chef Shobhan
Serving Size : 4
Preparation Time 45 minutes
:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 chicken legs
2 teaspoons cinnamon -- ground
1 teaspoon ginger -- ground
1 tablespoon coconut oil
1 medium onion -- chopped
8 apricots -- dried
8 prunes -- dried
1/2 cup veggie stock
2 tablespoons almond slivers (for garnish)

Preheat oven to 350 degrees. Sprinkle the chicken legs with half the cinnamon and half the ginger. Sprinkle with salt and pepper.

Heat the coconut oil in a large highsided skillet. Place the chicken in the pan and cook for about 5 minutes on each side. Do not clean the pan, Then transfer to a roasting pan and place in the oven for 30 - 40 minutes.

While the chicken is cooking add the onions to the skillet you used for the chicken. Saute for about 5 minutes. Then add the chopped fruit and rest of the ginger and cinnamon, stir, and then add the stock. Cook on low heat for 15 to 25 minutes. Do not let it get dry, so add a little more stock in needed.

When the chicken is cooked arrange on a serving platter and cover with the fruit sauce and garnish with the almond slivers.


NOTES : Cinnamon is very high in manganese. Studies of people with type 2 diabetes have shown that it may help lower blood sugar levels by slowing the rate the stomach empties after eating and also that compounds in cinnamon not only stimulate insulin receptors, but also inhibit an enzyme that inactivates them.

Broccoli Greens

I am wondering why you cannot buy broccoli greens in the supermarket. They must be extremely nutritious - they certainly taste really good. So today I'm going to give you a very simple recipe for broccoli greens which if you are not growing your own you will probably not have access to, so you can substitute collard greens or even kale. I am lucky enough to have a backyard garden where I am growing many divine greens, including broccoli which has very large leaves very similar to collards. I have also just received a cutting from a collard tree. Collard trees are very long lived and grow into small trees. I am very excited to see how my tree turns out.
Anyway here is a very simple recipe for any leafy green.

Sauteed Broccoli Greens

8 Broccoli leaves washed and chopped into thin slices (1 bunch collards or kale can be substituted)
1 tablespoon unrefined coconut oil
1 tablespoon chopped walnuts
1 tablespoon chopped raisins

Heat a large high sided skillet and add the coconut oil. When the coconut oil is melted add the greens and stir briefly till they are coated with the oil. Cover and cook for 2 - 4 minutes and then add the walnuts and raisins. Serve with your choice of protein.

So I did a bit of research and I found out that Broccoli Greens are very high in vitamin A, C and folate. They also contain calcium, magnesium, phosphorus and potassium. Collards are infact even more of a nutritional powerhouse, containing very large amounts of vitamin K, A and C. They also contain large amounts of calcium, manganese and folate. So what ever greens you choose, they are all very good for you and you can eat as much as you want of these wonderful greens.