Listening to Unlocking Us on the concept of strong backs and soft fronts.
Sipping on some green tea spiked with Fireside Honey Tonic
Read The stunning The Shape of Collapse
Cooking is therapy for me. I woke up way to early this morning with just about everything on my mind. Reading, writing, a dash of worrying lead me to the garden, to plant 100 cloves of garlic. Then to the kitchen where I cooked up all sorts of goodies to enjoy over the next couple days. Cook once eat many times is what I opt for. Below is a recipe for roasted chicken, healing green soup, chicken & cabbage enchiladas and a basic broth recipe.
FIRST I roasted a chicken. THIS RECIPE is the only one I’ll use from now on.
Next up was the Healing Green Soup, adapted from Autoimmune Wellness’s recipe. This is a client favorite, I make it all year round. Today I made it with a can of coconut milk, fresh turmeric and doubled the amount of ginger and black pepper.
Finely sliced cabbage to braise for enchi filling
Next up were the enchis. Once the chicken was roasted and cooled I scored some delicious juicy meat from it and sauted it up in the cast iron I roasted it in, along with half of a small cabbage. Once the cabbage was cooked, about 10 minutes. I rolled the filling up in gently warmed almond flour tortillas, smothered them with enchi sauce, and cheddar Daiya and baked on 375 for 25 minutes. My suggestion is to get on a first name based with enchis. They really are the best.
Enchis
Once everything was blended and baked. The rest of the roasted chicken parts went into a big pot with water, tons of garlic , turmeric, a chili and a big pinch of pepper corns and a glug of vinegar. I brought that to a slow boil and it will simmer for hours. The longer you simmer it the more minerals and amino acid builders will infuse into the broth. The addition of vinegar softens the bones up a bit so more goodies come out.