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Issue 160: Love Your Liver!

Coconut Breakfast Mix

Chicken King Omelet
Serves 1

2 Tablespoons extra virgin coconut oil
2 ounces mushrooms
2 ounces zucchini
3 ounces organic cooked chicken
3 organically raised eggs
2 ounces organic white cheddar cheese
½ ounce sunflower sprouts

Melt coconut oil in a sauté pan, and sautée the vegetables and the chicken. Mix the eggs and cook in separate pan. Place cheese in the center of the eggs. Add the cooked vegetables and the chicken. Fold in the top and bottom edges of the omelet. Fold and roll the sides of the omelet in. Place omelet on a plate with toasted whole grain or sprouted bread and garnish with leftover vegetables and sunflower sprouts.

Recipe courtesy of James Thomas of R. Thomas Deluxe Grill







Wasabi Walnut Chicken Salad

Easy Oriental Salmon Salad with Dressing and Spicy Peanut Sauce
Serves 4


3 Tablespoons fermented soy sauce
2 teaspoons grated fresh ginger
2 wild salmon filets
5 cups mixed salad greens
1 cup fresh bean sprouts
1 cup fresh snow pea pods, trimmed
½ green bell pepper, thinly sliced
½ red bell pepper, thinly sliced
1 small or medium cucumber, thinly sliced
1 cup sliced green onions
2 teaspoons sesame seeds, toasted 
Oriental Salad Dressing (see below for recipe)
Spicy Peanut Sauce (see below for recipe)

Combine soy sauce and ginger in a shallow baking dish. Add salmon. Cover and marinate in refrigerator up to 4 hours. Remove salmon from marinade and discard remaining marinade. Cook fish until lightly browned. Combine mixed salad greens and following ingredients. Pour half a cup of Oriental Salad Dressing over salad and toss. Arrange cooked salmon and pour more salad dressing on top. Serve with Spicy Peanut Sauce.

Oriental Salad Dressing
Makes 1 cup

4 Tablespoons rice vinegar
2 Tablespoons fermented soy sauce
2 teaspoons grated ginger
2 teaspoons toasted sesame oil
2 teaspoons finely chopped green onion or chives
2 cloves garlic, peeled and mashed
1 teaspoon raw honey
2/3 cup extra virgin olive oil
2 teaspoons unrefined flaxseed oil

Place all ingredients in a jar and shake vigorously.

Spicy Peanut Sauce
Makes 1 and 1/3 cups

½ cup organic peanut butter
1/3 cup coconut milk
2 Tablespoons fermented soy sauce
1 Tablespoon grated fresh ginger
1 Tablespoon sesame oil
¼ teaspoon dried crushed red pepper 
¼ cup chicken broth

Combine all ingredients in a bowl and mix well.

Recipe courtesy of Nicki Rubin


Savory Slaw

Beef Avocado Salad with Rosemary Dressing
Serves 6

2 pounds grassfed, organic steak; cooked medium rare, cut in julienne strips 
3 avocados
3 tomatoes, ripe but firm
1 purple onion, thinly sliced
1 bunch watercress, leaves only

Rosemary Dressing Ingredients:
2 small shallots
1 clove garlic
2 teaspoons parsley, minced
1 sprig fresh or ½ teaspoon dried rosemary
1½ Tablespoons Dijon-style mustard
½ cup lemon juice
2 teaspoons raw, unheated honey
1½ Tablespoons vermouth
2/3 cup raw wine vinegar
1 and 1/3 cups of extra virgin olive oil
Celtic sea salt, to taste
black pepper, freshly ground

To make the dressing, crush and chop the shallots and garlic together. Mix these with the parsley, rosemary and mustard. Stir in the lemon juice, honey and vermouth and let this mixture stand for 2 hours (this portion may be done in advance and stored in refrigerator). Force the dressing through a sieve into a bowl. Add the wine vinegar. Whisk in the olive oil. Season with salt and pepper, to taste.

Add a portion of the dressing to the beef and stir to coat. (If you are starting with fresh meat, you may also marinate the meat in this dressing before cooking). Peel and chop the avocados and tomatoes. Add the avocados, tomatoes and onion to the dressed beef. Serve on a bed of watercress.

Recipe courtesy of Keith Tindall of White Egret Farm



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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