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Issue 120: Gluten-B-Gone

Grilled Marinated Chicken
Serves 6

1¼ cups extra virgin olive oil
1/3 cup fresh parsley, chopped
3 Tablespoons lime juice
3 Tablespoons hot pepper sauce
1 small tomato, diced
1 teaspoon sea salt
1 teaspoon black pepper, ground
2 cloves of garlic, minced
1 Tablespoon dried oregano
6 boneless chicken breasts (organic)

Mix together all of the ingredients listed above—except for the chicken. Line chicken breasts in a long, shallow glass pan; pour marinade over the chicken and let marinate in the refrigerator for at least two hours. When ready to cook, preheat the grill on medium heat. Place chicken on the grill and cook for 20 minutes or until cooked all the way through. Serve.

Curried Lentils & Rice Bake
Serves 6

2 Tablespoons butter
6 cups filtered water
1½ cups brown basmati rice
1½ cups dry, brown lentils
3 garlic cloves, diced
1 teaspoon sea salt
1 teaspoon fresh, crushed ginger
2 Tablespoons (gluten-free) curry powder or red curry paste

Preheat oven to 350 degrees. In a large pot, melt 2 Tablespoons butter. Add rice and curry powder or red curry paste and cook until lightly toasted—about one minute or so. Add water, lentils, garlic, salt and ginger. Bring to a boil. Cover, turn off heat and let stand for about 10 minutes. Use the other 1 Tablespoon of butter to butter a large baking dish and set aside. After 10 minutes, place mixture into the large, buttered baking dish with lid. Bake at 350 degrees for about an hour or until rice and lentils are tender. Fluff and serve.

Espresso-Chocolate Dessert
Serves 4-6

12 ounces of organic dark chocolate bar, ground up in a blender or broken into small pieces
¼ cup of fresh espresso, still warm
2 Tablespoons organic vanilla
2 Tablespoons organic ground cinnamon
¼ cup of unsweetened cocoa powder
¼ cup of raw honey
¼ cup of powdered stevia
2 sticks of organic butter (at room temperature)
6 free-range organic eggs, room temperature

Preheat oven to 350 degrees and coat a springform pan with butter or extra virgin coconut oil. In a large mixing bowl, mix together all the ingredients, adding the espresso last. Place the mixture in the coated springform pan and place in the oven. Bake for 50 minutes or until the middle is done and an inserted toothpick comes out clean. Remove from the oven; cool. Serve.

Recipes courtesy of Extraordinary Health Team


This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.

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