Nutrition & Lifestyle
Pleasing
the
Senses
So, here's the wacky mix of the season - we're in the middle of flu season and a lover's holiday! And we have recipes to warm your body and
your heart.
Enjoy!
Healing Soup with Cilantro and Ginger
1 small bunch cilantro leaves, chopped
3 cups chicken broth
3 cups water
1 ½– 2 lb. chicken breast, sliced thinly
1 tablespoon cornstarch
½ teaspoon sea salt
½ teaspoon ground white pepper
½ teaspoon extra virgin olive oil
2–3 drops ginger essential oil
1 drop coriander essential oil
½ teaspoon sesame oil (optional)
2 boiled eggs, peeled and diced
Preparation:
Rinse chicken and partially freeze (2–4 hours). Remove from freezer, and slice thinly.
Marinade sliced chicken in salt, pepper, and cornstarch. Let rest for 10–15 minutes.
Using a small cup, combine ½ teaspoon olive oil with essential oils and sesame oil, and set aside.
In a large pot, bring chicken broth and water to a boil. Turn heat to low, and add cilantro. Continue to simmer for 10 minutes.
While simmering, add chicken, and cook for another 1–2 minutes.
Stir blended oils into the soup, and garnish with cilantro leaves and diced eggs
Chocolate-Dipped Strawberry Roses
10-15 medium sized strawberries, cleaned and thoroughly dried
10-15 bamboo skewers
1 1/2 cups pink candy melts
1/2 cup red candy melts
Small block of styrofoam
In a small, deep bowl, microwave the pink candy melts for 30 seconds, then stir. Melt for 30 seconds and stir again. Continue microwaving for 30 seconds and stirring just until the mixture is fully melted. Heating it in small spurts will keep you from overheating the chocolate, creating a mottled appearance in the final product.
Pull the top, green part of the strawberries up and away from the red fruit. This will keep the greens out of your chocolate, and will also make the greens look more like rose leaves once the strawberries are dipped. Carefully press the sharp edge of a skewer directly into the center part of the strawberry green, press the skewer in just far enough to hold the strawberry . Dip the strawberries into the melted pink chocolate. Turn upside-down and press the sticks upright into the styrofoam, store them here until the chocolate is hardened.
In a small bowl, melt the red candy melts in the same way as you melted the pink candies. Once melted, transfer to a ziptop bag, snip off a small corner of the bag, and pipe up one side of the strawberry and in a spiral on top. Allow to harden once more. Store in the fridge until ready to serve.