Chicken Healing Soup with Ginger & Coriander

Olive Oil & Essential Oil......

This Gluten Free ~ Dairy Free healing soup recipe is for all of my sickie friends. The Yucky stuff is going around like crazy, so if you know someone who was is down with the cold or respiratory flu, you would be considered an angel for bringing this soup to them. 

 

My healing soup from Aroma & Olive Oil works fantastically on sore throats and seasonal colds. But don’t wait until you are not feeling well, as it is so delicious and warming anytime you are in the mood for something comforting and fragrant.

Ingredients

1 1/2 to 2-pounds chicken breast, sliced thinly
1/2 teaspoon sea salt
1/2 teaspoon ground white pepper
1 tablespoon cornstarch
3 cups chicken broth
3 cups water
1 small bunch cilantro leaves, chopped
2-3 drops doTERRA Ginger Essential Oil (or 1 teaspoon crushed ginger root)
1/2 teaspoon Extra Virgin Olive Oil
1/2 teaspoon sesame oil (optional)
1 drop doTERRA Coriander Essential Oil (or 1/2 teaspoon crushed coriander seeds)
2 boiled eggs, peeled and sliced
Cilantro leaves, for garnish

Preparation

1. Rinse and partially freeze chicken for 2 to 4 hours. Remove from freezer and slice thinly.
2. Coat sliced chicken with salt, pepper, and cornstarch; let rest for 10 to 15 minutes.
3. Using a small bowl, combine Olive Oil, sesame oil, Ginger and Coriander Oils; set aside.
4. In a large pot, bring broth and water to a boil. Turn heat to low and add cilantro; continue to simmer for 10 minutes.
5. While simmering, stir in prepared chicken and cook for another 3 to 5 minutes. Remove from heat and stir in blended Oils. Garnish with cilantro leaves and sliced eggs. Serve hot.

Never use an essential oil for internal use unless it has a food facts label.

 

To learn more about purchasing doTERRA's essential oils click here

 

Garlic and Lime Vegan Tostadas

Garlic and Lime Vegan Tostadas

Now, let me get one thing straight.... I am not a Vegan.... Well kind of... I guess I am what I like to call a temporary Vegan. I always said that I would be a vegan except for the fact that I love the taste of meat and cheese. But for health reasons and as hubby and I are rounding a corner, & pushing the big 30, 40, or 50 (I will let you guess), we are ... dare I say.. eating an all veggie diet. And I mean ALL VEGGIE. (except for when I cheat and eat prepackaged pecan snack crackers).... Did I just say that out loud?

You got it; we are drinking green smoothies in the morning, and mixing and matching lots of vegetables all day long. The truth is that we do seem to have more energy. So, here comes the shocker.... Are you sitting down?

I have not had one cookie, slice of cake, pie, or sweetbread for three weeks. Yes, ME the queen of dessert, the princess of pie , the "let's have cake for breakfast"....yes, the woman who would rather have dessert than air, is not eating dessert!!! I can't believe I am still alive for heaven's sakes!!! What do I do? I eat fruit instead. I know, I know, I always said that fruit is not dessert. But for me at the moment it temporarily is.

At this point you must be thinking ...."eating nothing but Veggies seems crazy", but if hubby and I can do it, than you can at least share in our feast and try a Tostada or two. And the next thing you know you will be drinking spinach for breakfast.

But for heaven saves, whatever you do, don't go overboard and give up dessert.

Ingredients:

Corn tortillas

2 tablespoons olive oil

3 cups fresh or frozen corn

1 sweet onion finely minced

1 small red and green pepper, seeded and diced

2 heads garlic, unpeeled

Carne Asada Seasoning to taste

White pepper, to taste

3 limes

3-4 baked potatoes, skins removed and cubed

½ head cabbage, thinly sliced

½ Bunch cilantro leaves chopped

2 ripe avocados, sliced

2-3 roma tomatoes, diced

Preparation:

1. Place olive oil, corn, ½ of the onion, and red and green peppers in a large pan and fry until mixture begins to brown about (10-15 minutes).

2. Stir in minced garlic and the juice of 1 lime and begin adding the carne asada salt, and white pepper to taste. Turn heat to off position and cover

3. In a small bowl, mix minced onion, cilantro, and juice of ½ lime together.

4. Starting with a corn tortilla on the bottom, place a spoonful of potatoes, sliced avocados, corn mixture, cabbage, cilantro mixture. Top with tomatoes, and serve with ¼ lime wedges.

Hearty Veggie Sandwiches

We love sandwiches, we eat sandwiches, and in our home when handed a sandwich, we gobble it down. We eat sandwiches for breakfast, lunch, dinner, and a midnight snack. It seems we cannot get enough of these self contained meals. We may not even ask “what’s inside”. It doesn’t matter, because it’s in between two pieces of bread, so it must be good.

Where did this world famous meal come from?

Some believe that it was created by an old Jewish Grandma who placed lamb and bitter herbs in between two pieces of Matzo during Passover (yum). Others believe it goes back to the middle ages, where thick slabs of stale bread were used as a plate which soaked up the flavor of the meats which were placed upon it. But, the first use of the word sandwich goes back to an 18^th century snobby, gambling, English aristocrat by the name of John Montague, (who was the 4^th Earl of …you guessed it, Sandwich) He was most delighted by this loaded meal between bread because he could eat and not make a sloppy mess while he was playing cards. So, there you have it, the Sandwich was named after a place by the name of Sandwich. Therefore it was not just a clever name J

Where’s the Meat? Who Cares? When you sink your teeth into this delicious Veggie Sandwich, you won’t miss the meat for one moment. This little yummy sandwich is so delicious and healthy, it actually won a “Taste of Home” contest and was published in their latest cooking for 2 cookbook! Enjoy

Ingredients:

2 teaspoons mayonnaise (or vegannaise)
2 teaspoons prepared mustard
4 slices whole wheat bread
4 slices cheddar cheese (3/4 ounce each)
2 slices red onion
1/4 cup sliced ripe olives, drained
1 small tomato, sliced
1 medium ripe avocado, peeled and sliced
1/8 teaspoon pepper
EVOO & Balsamic Vinegar
2 lettuce leaves

Preparation:

1. Spread mayonnaise and mustard over two slices of bread; layer with
the cheese, onion, olives, tomato and avocado. Sprinkle with pepper.

2. Drizzle each sandwich with EVOO and Balsamic vinegar. Top with lettuce.

Yield: 2 servings.

© Micki's Kitchen- Micki Sannar 2011

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