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Chicken and Vegetable Stew

Ingredients:Chicken Vegetable Stew

•    1 lb boneless, skinless chicken breast, cubed
•    2 tbsp spelt flour
•    1 tsp ground black pepper
•    1/2 tsp dried parsley
•    1/4 tsp thyme
•    1 tbsp extra-virgin olive oil
•    3 cloves garlic, minced
•    1 medium onion, chopped
•    2 stalks celery, diced
•    1 cup low-sodium vegetable or chicken broth
•    1/2 cup pineapple juice
•    1 cup carrots, chopped
•    1 12 oz can Great Northern beans (or any white beans), drained and rinsed
•    2 cups baby spinach, chopped
•    1 parsnip, cubed
•    2 bay leaves

Instructions:

In a large mixing bowl combine flour, pepper, parsley and thyme; dredge chicken cubes in mixture.

Heat oil in large pot over medium-high heat. Add garlic, onion, celery and chicken and sauté for 4 – 5  minutes or until cooked through.  Lower heat to medium and pour in broth and pineapple juice.  Toss in carrots, beans, parsnip and bay leaves and stir to combine.  Cover and simmer on medium until carrots and parsnips are soft about 20 minutes.  Uncover and add spinach and cook for another 5 minutes.  Remove bay leaves and serve.

Enjoy!

Ezekiel Bread

So here is another bread recipe I would like to share with you.  This recipe requires you to have a grain mill (I have a grain mill attachment for my Kitchen Aid mixer).  The grains are ground into flour and the wheat berries are especially tough the grind if you do not have a grain mill.Ezekiel Bread

Ingredients:

•    4 cups lukewarm water
•    1/2 cup olive oil/flaxseed oil mixture (1/4 cup each)
•    3/4 cup honey/agave nectar mixture (1/2 cup honey – 1/4 cup agave nectar)
•    2 tbsp active dry yeast
•    2 1/2 cups hard red wheat berries
•    1 1/2 cups spelt berries
•    1/2 cup whole hull-less barley
•    1/4 cup millet
•    1/4 cup petite french green lentils
•    2 tbsp great northern beans
•    2 tbsp red kidney beans
•    2 tbsp pinto beans

Instructions:

Mix whole grains together and pour into the grain mill.  Grind until all grains become flour.  Measure water, honey/agave, oil mixture and yeast in a large bowl.  Allow to sit for 5 minutes to activate yeast.  Add 2 teaspoons sea salt and the flour mixture to the yeast mixture.  Mix until combined.

Coat two loaf pans with cooking spray and pour mixture in equal quantity.  Place loaf pans in a warm place to allow mixture to rise until 1/2″ from the rim of the pan.  Preheat oven to  350° F and bake bread for 40-50 minutes.

Enjoy!

Vegetarian Bean Soup

This soup mirrors the beautiful colors of the autumn season.  It is a hearty, filling soup that warms the tummy and the soul.Vegetarian Bean Soup

Ingredients:

  • 1/4 cup dried organic black beans
  • 1/4 cup dried organic kidney beans
  • 1/4 cup dried organic great northern beans
  • 1/4 cup dried organic pinto beans
  • 1/4 cup dried organic navy beans
  • 1/4 cup organic lentils
  • 1/4 cup organic split peas
  • 1/4 cup organic barley
  • 2 organic yellow onions, chopped
  • 6 stalks organic celery hearts, chopped
  • 4 large organic carrots, scrubbed and chopped
  • 10 cups organic no salt vegetable stock
  • 28 oz can organic no salt crushed tomatoes
  • 1 organic bay leaf
  • 1/2 tsp organic crushed thyme leaves
  • 1/2 tsp organic ground black pepper
  • 1 organic red bell pepper, seeded and chopped
  • 4 cloves roasted organic garlic

Instructions:

Soak beans, lentils, peas, and barley in large saucepan and cover with water.  Bring to a boil over high heat.  Remove from heat, cover and let ingredients sit for one hour.  Drain, rinse and drain again.  Set to the side.  In a large pan, sauté onions, celery, and carrots.  Add sautéed vegetables, vegetable broth, tomatoes,  bay leaf, thyme and black pepper to the bean mixture and bring to a boil.  Cover and reduce to low heat.  Stir occasionally and cook for approximately 2 hours until beans and vegetables are tender.  Remove bay leaf.  Add chopped bell pepper and roasted garlic.  Simmer for an additional 5 minutes.  Serve as a main dish or pair with a salad.

Enjoy!

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