LCD – All Recipes, Main
Chicken Stock (page 98)
4 tablespoons brown rice
2 onions chopped
1 cup chopped celery
1 cup sliced carrots
1 cup green beans
1 small bok choy
1 cup cauliflower
1 cup broccoli
2 teaspoons curry powder
1 teaspoon Chinese five spice powder (free of MSG)
2 teaspoons grated ginger
450 grams (one pound) steamed chicken pieces
2 cups noodles
(DF, NF, YF)
Bring the stock to a boil, reduce heat and add all ingredients, except the chicken and noodles.
Simmer for approximately 20 minutes.
Cook the noodles by boiling for 3 minutes, drain and rinse well.
Add the chicken and noodles to the stock mixture and heat through.
Pumpkin Baked with Sesame Seeds Preheat the oven to 175°C (350°F).
Cut the pumpkin into serving pieces and steam until just tender.
Brush each piece with a little cold-pressed olive oil or coconut oil and sprinkle with sesame seeds.
Place in the oven and cook until tender.
Serve with grilled fish of choice.