Garden Herb Omelet
Yield: 2 servings
Ingredients:
4 fresh organically raised eggs, at room temperature
3 tablespoons extra-virgin coconut oil or butter
1 tablespoon parsley, finely chopped
1 tablespoon chives, finely chopped
1 tablespoon thyme or other garden herb
pinch of sea salt

Directions:
Crack eggs into a bowl. Add water and sea salt, and blend with a wire whisk. (Do not over-whisk or the omelet will be tough). Add egg mixture and scatter 1 tablespoon parsley, finely chopped, 1 tablespoon chives, finely chopped, and 1 tablespoon thyme or other garden herb, finely chopped, over omelet as it begins to cook. Tip pan to allow egg to cover the entire pan. Cook several minutes over medium heat until underside is lightly browned. Lift up one side with a spatula and fold omelet in half. Add pinch of sea salt.

Source: Sally Fallon, author of Nourishing Traditions

Sweet and Sour Chicken

Serves 8

Ingredients:

2 tablespoons coconut oil

2 lbs. boneless cubed chicken

1 red bell pepper, cut into thin strips‚Ä®
1 green bell pepper, cut into thin strips‚Ä®
2 tablespoons cornstarch‚Ä®
1‚ÅÑ2 cup soy sauce‚Ä®
2 cups pineapple, cut into small chunks‚Ä®
1‚ÅÑ2 cup pineapple juice‚Ä®
6 tablespoons vinegar

6 tablespoons Rapadura (a sweetener found in natural health food stores)

1 teaspoon ground ginger

1 teaspoon garlic powder‚Ä®
4 cups brown rice

Directions:

Prepare brown rice as directed on package. Heat coconut oil in a large skillet and stir-fry chicken until well browned. Add peppers and cook another 2 minutes. Mix cornstarch and soy sauce. Pour into skillet. Add pineapple and juice, vinegar, Rapadura, ginger and garlic powder. Bring to a full boil. Serve chicken over brown rice.

Recipe from Nicki Rubin

Ginger Muffins‚Ä®

Yield: 12 muffins

Ingredients:

1¼ cups freshly ground or soaked spelt, kamut or whole wheat flour

¾ cup water mixed with 1 tablespoon of yogurt

1 cup blueberries, fresh or frozen

1 egg, lightly beaten ‚Ä®
1/4 teaspoon fine Celtic sea salt

½ cup extra-virgin coconut oil 

1/3 cup honey ‚Ä®
2 teaspoons baking powder ‚Ä®
1 tablespoon fresh grated ginger‚Ä®
1 teaspoon ground ginger‚Ä®

Directions:
Mix flour with water and yogurt and let stand overnight. Mix in remaining ingredients. Pour into well-buttered muffin tin about 3/4 full. Place 5-7 blueberries on each muffin. Berries will fall partway into the muffins. Preheat oven to 400 degrees F. Bake for 15-20 minutes. Note: 1 cup buckwheat flour or cornmeal may be used in place of 1 cup spelt, kamut or wheat flour.


Source: Sally Fallon, author of Nourishing Traditions