Tropical Chicken and Vegetable Kabobs
Makes 4-6 kabobs
Ingredients:
2 pounds boneless, skinless organic chicken breasts, cut into bite-size pieces
2 cups red and green bell peppers, cut into 1-inch squares
1 cup cherry tomatoes
2 cups pineapple, bite-size chunks
Marinade ingredients for veggies and fruits:
1⁄2 cup chicken stock
1⁄2 cup pineapple juice
2 Tablespoons lemon juice
2 Tablespoons extra virgin olive oil
1 Tablespoon honey
Seasoning for chicken:
2 Tablespoons paprika
1 Tablespoon minced garlic
1 teaspoon onion flakes or powder
1 teaspoon Herbamare
2 Tablespoons apple cider vinegar
Directions:
Combine the seasonings for the chicken—apple cider vinegar, herbs and spices—with chicken and marinate for minimum of 2 hours. Combine all juices, chicken stock and honey, and marinate veggies and fruit. Stir-fry chicken for 20 minutes until almost done, then cool until comfortable to skewer. Remove veggies and fruit from marinade, skewer with chicken, pineapple, chicken, red and green peppers together, with chicken and tomato at the end. Finish under broiler, lower rack, or on grill for 5 minutes, turning once. Serve.
Recipe courtesy of Sheila Barcelo of Eden’s Gourmet in Central Florida
Break-fast Salad
Serves 8
Ingredients:
2 green leaf lettuce leaves, shredded
1 carrot, shredded
1 stalk celery, diced
1 peach or persimmon, diced
2 bananas, sliced
4 small radishes, diced
1 avocado, diced
1 slice red cabbage, shredded
1 tomato, diced
1 plum or pear, diced
¼ cup raisins
8 dates, diced
1 apple, shredded
½ cup walnuts, chopped
Garden of Life Super Seed®
Garden of Life DetoxiFiber®
Directions:
Layer ingredients in listed order. Arrange salad to include all the ingredients for a colorful display on a white dinner plate. Sprinkle Super Seed and DetoxiFiber over the salad.
Recipe courtesy of Chef Mandy (www.chefmandy.com)