Phoenix, yes you can rise from the Ashes – day 3

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When it’s time to reset some choose increments, some cold turkey, or a combination of the two. I’m thankful that my efforts rely on skills and information that I already possess. This reset is more about honing them. What areas am I shooting myself in the foot? What delicious substitutions can I make? How will I embrace this challenge and make it an enjoyable experience instead of a chore? These questions are my springboard for changing my life and health. A wake up call doesn’t have a snooze button. Better to respond with a positive attitude and take the necessary actions.

I have always been a proponent of organic foods. Learning what’s on the dirty dozen and clean fifteen list is a great place to start. Avoiding chemical additives greatly improve those suffering from allergies or unanswered autoimmune responses. Gluten is not the problem, it’s the wheat. Digestive issues are on the rise and correlate to the time GMO wheat and the use of glyphosate on crops. There’s something to the type of wheat in the USA that make breaking down its gluten difficult. That’s why many have found they have no reaction to breads or pasta consumed in Europe.

I could go on but I need to write again tomorrow. The journey has only just started and I have a long way to go. It is a marathon and not a sprint. I will share some of my cooking adventures with you and hopefully we will both be equally inspired to eat well!

Chicken Curry
*this can easily become vegetarian by omitting the meat!
Serves 4

4 chicken thighs cut into small pieces, browned, sprinkle with salt and pepper
1 onion, diced, add once chicken is browned
1 cup chicken or vegetable stock, add once onions are clear
1 package of slice shiitake mushrooms, add with the stock
1 package cubed tofu, extra firm (optional) or paneer
2-3 cloves garlic, fine chop
1 tsp fresh grated ginger, 1/2 tsp if it’s powdered
1 can organic coconut milk, add once stock cooks down, simmer with seasonings 5 mins
1 package baby spinach leaves, once the leaves have wilted, about 5 mins, mix and serve

Seasonings:
1/4 tsp of cumin and nigella, ground with mortar and pestle
1/2 tsp turmeric
1 tsp curry
1/4 tsp Garam Masala
1/4 tsp lemon grass

 

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