Here’s a rare treat in my kitchen these days: a dish with some chicken (or any meat for that matter). I love this concept because it’s centered around vegetables, herbs, and spices. This recipe also has a great flavor to it, especially if you like ginger, cilantro, and garlic. An added bonus is that it can be eaten warm or chilled.
Two out of four of us are eating primarily, if not exclusively, vegetarian. I’m doing quite well (mostly because I prefer this way of eating), but my son is not so happy. So I try to sneak in a bit of chicken or cold-water fish every once in a while (but it’s a bummer that he doesn’t like fish either).
This healing step is giving us great results, and reducing the acidity and inflammation in his body. Meat is acidic by nature (red meat creates the highest acidity in the body), and it’s harder to digest. Now that he’s cramp- and nausea-free, he’s eager to balance his diet out a bit more (and get away from just smoothies and soups).
These fuchsia flowers grow on salmonberry vines (Golden salmonberry, according to Internet images) that hang out in the woods, near the blackberry vines. The stems have very fine thorns here and there, so I try to be careful when I cut them. There are several species of vines that grow around each other, so it’s sometimes hard to tell what each one is. And there are several types of blackberry vines, just to make it even more complicated.
Asian Chicken Salad in Lettuce Cups
Ingredients (makes about 8 servings)
- big bunch of fresh cilantro (about 2 cups or 2 handfuls)
- 1 medium-size chicken breast, cooked (or use left-over chicken)
- 1 carrot, scraped and diced
- 2 green onions (scallions), diced
- 1 tablespoon of fresh, grated ginger
- 2 medium-size cloves of garlic, crushed
- 1 tablespoon of wheat-free soy sauce (or 1/2 teaspoon of sea salt if following SCD)
- 1 tablespoon of rice vinegar (or other vinegar)
- 2 tablespoons of honey (or other sweetener)
- 3 tablespoons of sesame oil (I prefer expressed, unrefined organic sesame oil from Spectrum)
- One head of butter lettuce (living if possible – it has it’s roots and some moist soil attached); stem sliced off so the leaves separate
- Combine the cilantro, chicken, carrot, onions, and ginger in a food processor, and pulse until the chicken and vegetables are ground to the point that you like them.
- In a wok or frying pan, add the sesame oil, and set the heat to low.
- Add the crushed garlic to the oil, and heat for a few minutes.
- Add the pulsed mixture to the oil and garlic.
- Add the vinegar, honey, and soy sauce to the mixture, and stir-fry for just a few minutes. If it’s dry, add a bit more sesame oil.
- Serve in lettuce leaves. Store in the refrigerator for a few days.
Lovely recipe. Great for lunches and low carve too!
Laura @ Sprint 2 the Table
Hi! I found you sit searching for strawberry ice cream, but everything looks fantastic! Can’t wait to try out this dish – it’s one of my favorites to order out.