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- 1 tablespoon extra virgin olive oil
- 4 chicken bottoms bones in and skin on
- 2 red onions cut in half
- 8 cloves garlic peeled
- 1 tablespoon fresh ginger cut into one large chunk
- 2 carrots peeled, cut in half
- 2 tomatoes cut in half
- 1/2 butternut squash peeled and roughly chopped
- 1 tablespoon curry powder
- 1 tablespoon turmeric powder
- 1 tablespoon garam masala spice blend
- 2 tablespoons salt pink Himalayan
- 2 stalks lemongrass cut in half (optional)
- 1 cup fresh cilantro finely chopped, stems included (optional)
- 1/2 cup fresh basil finely chopped
- 1/2 cup barley
- Prepare a large pot on high heat. Add the olive oil and get hot. Add the chicken and let brown for 8 minutes, mixing periodically.
- Add the onions, garlic, ginger, carrots and tomatoes. Mix and let cook 5 more minutes.
- Add the rest of the ingredients (including the barley) and 5 cups of water. Cook on medium-high for at least 1 hour but up to 3 hours.
- Remove chicken bones, lemongrass stalks and chunk of ginger if you would like.
- Serve hot with toasted bread. Salt to taste.
Feel free to add or subtract your own vegetables like mushrooms, sweet potatoes, celery and zucchini. My favorite part of this soup is that everything is in big pieces so prep is very quick.
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- 1 whole chicken
- 2 oranges sliced
- 2 leeks sliced, white parts only
- 1/2 chili pepper sliced
- 6 sprigs fresh rosemary
- 1 cup white wine
- 3 tablespoons honey
- 2 tablespoons extra virgin olive oil
- 3 teaspoons salt pink Himalayan
- 2 tablespoons garlic powder
- 2 tablespoons smoked paprika
- Preheat oven to 375°F.
- Prepare a baking dish with parchment paper. Add the oranges, leeks, chili pepper and rosemary to the bottom of the pan as a bed for the chicken.
- Place chicken in pan and sprinkle and rub with the rest of the ingredients so it is evenly coated.
- Cover and place in oven for 1 hour.
- Turn oven up to 425°F and uncover the chicken. Roast for 20 more minutes.
There are so many advantages to make a chicken whole! It tastes better, it's cheaper, it reheats better! Don't be worried about carving it, watch a video online and you will be set. You can even just let it fall apart! Save the carcass and use it for chicken stock!
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- 4 potatoes
- 1/4 cup extra virgin olive oil
- 1 tablespoon garlic powder
- 1/2 tablespoon zaatar spice blend (optional)
- 1/2 teaspoon salt pink himalayan
- 3 sprigs Fresh thyme stems removed
- Preheat oven to 425°F.
- Slice a very thin piece of the potato off horizontally, so that the potato has a flat surface to rest on. Slice the potato vertically, almost finishing the slice but not quite.
- Add the olive oil, garlic powder, za'atar and salt and rub in well into the creases.
- Bake for 45 minutes or until crispy and golden.
- Add fresh thyme and serve.
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- 1 sweet potato large, cut into thin wedges
- 1 onion sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon curry powder
- 1/2 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 1 teaspoon salt pink Himalayan
- 2 tablespoons honey
- 4 ounces kale cut into bite size pieces
- 1 mango cut into cubes, or craisons
- 1/2 cup slivered almonds
- 1/4 cup fresh cilantro roughly chopped
- Preheat oven to 450°F. Prepare a sheet pan with parchment paper. Place sweet potatoes, onions, garlic powder, curry powder, ½ teaspoon salt and 3 tablespoons olive oil and mix well. Place in oven and bake for 35 minutes, or until golden on the outside and the sweet potatoes are soft on the inside
- In a large bowl whisk together the rest of the olive oil, vinegar, honey and salt. Add the kale and mix with your hands until the kale gets softer, about 1 minute.
- Add mangoes, almonds, sweet potatoes, onions and cilantro. Mix well. Serve warm or room temperature.
If mangoes are not in season, feel free to substitute them with papayas, oranges, persimmons, red delicious apples or just leave them out! The crunchy onions add such a nice deep flavor to this dish but feel free to add a protein to it and make it more filling (grilled tofu, smoked turkey, pulled chicken, sliced steak)
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!