Family Favourite Recipes

January 09, 2013

The following recipes are adapted from the cookbook " Delicious Detox" which is written by Carol Morley a Naturoapthic colleague of mine. Carol's book is full of delicious and easy to make recipes, as well as the grocery list, and meal plan for 2 weeks worth of detoxing. Talk about easy. You can purchase Carol's book at the following website: http://www.deliciousdetoxcookbook.com.

Crunchy Chicken Nuggets
makes 2-3 servings

¼ cup brown rice flour
20 sesame brown rice crackers or Mary's Organic crackers
1 tsp dried parsley
1 tsp garlic powder
½ tsp onion powder
½ tsp sea salt
½ tsp freshly ground pepper
2 boneless, skinless chicken breasts
¼ cup extra-virgin olive oil

Directions
Preheat oven to 450 F (230 C). In a food processor or blender, combine the flour, crackers, parsley, garlic and onion powders, salt and pepper. Pulse until the mixture looks like coarse breadcrumbs. Put the flour mixture into a large ziploc bag. Rinse and pat the chicken breasts dry, and cut into nugget-sized pieces using clean scissors. Coat the nuggets with olive oil and place the pieces into the bag with the flour mixture, roll bag around in hands to coat thoroughly. Place the nuggets on a baking sheet or shallow baking dish and bake in over for 12-15 minutes, depending on the thickness of the chicken. Serve with homemade plum sauce.

Homemade Plum Sauce

4 large plums, pitted and cut into 1/4-inch dice
1 large clove garlic, very finely minced
2 Tbsp honey or maple syrup
2 Tbsp balsamic vinegar
½ tsp sea salt

Directions
In a medium saucepan, combine all ingredients; cook over high heat for 3 minutes. Reduce heat to medium high and cook, stirring occasionally, until liquid thickens and the plums have softened and broken down to the consistency of a chunky preserve, about 15 minutes. If a smoother sauce is desired, blend with hand blender until smooth and then transfer to a serving dish. Serve warm with chicken nuggets.

Sweet Potato Fries
makes 2 servings

1 large sweet potato, cut into pieces 5cm long and 1 cm wide
3 Tb extra-virgin olive oil
1 clove garlic, minced
½ tsp paprika
½ tsp dried rosemary
½ tsp seat salt
½ freshly ground pepper

Directions
Preheat oven to 450 F (230 C). Place sweet potatoes in a large mixing bowl and add olive oil, garlic, paprika, rosemary, salt and pepper. Toss to coat evenly. Place the potatoes on a baking sheet and bake in oven for 20 minutes, or until the potatoes are easily pierced by a fork. Remove from oven and heat broilers to high-broil. Place the potatoes under the broiler to crsip for 1 minute.

Crunchy Broccoli
makes 2 servings

1 head of broccoli
2 Tb ground flaxseeds
2 Tb sesame seeds
3 Tbsp extra-virgin olive oil
½ tsp seat salt
½ tsp freshly ground pepper

Directions
Preheat the oven to 500 F (260 C). Cut the broccoli into bite-sized florets and soak in a bowl of water for 5 minutes. Drain the water and add flax and sesame seeds, olive oil, salt and pepper and mix thoroughly. Place the mixture on a baking sheet and bake in the oven for 15 minutes.


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