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Issue 176: Hot and Healthy

Black Bean Stuffed Jalapenos

Brown Rice & Black Bean Stuffed Jalapeños
Makes 10 to 12

10 to 12 jalapeño peppers
1 cup cooked organic brown rice
8 ounces of organic black beans
1 teaspoon minced garlic
2 Tablespoons spicy jalapeño mustard
Chili pepper oil

Preheat the oven to 400 degrees Fahrenheit. Remove the stems and core the jalapeños. In a mixing bowl, combine the cooked rice, black beans, garlic and spicy jalapeño mustard and mix well. Spoon the rice and beans mixture into each jalapeño and place each one in a coconut oil-greased baking dish. Drizzle the jalapeños with the chili pepper oil. Bake for 20 minutes. Serve.


Chicken Biriyani

Chicken Biriyani
Serves 6

3 cups pure water
1½ uncooked basmati rice
2 teaspoons sea salt
¼ teaspoon saffron threads, crushed
1 3-inch piece cinnamon stick
1 pound of organic, skinless and boneless chicken breasts; cut into small pieces
1 Tablespoon extra virgin coconut oil
1 cup chopped onion
2 teaspoons curry powder
1 teaspoon minced, peeled, fresh ginger
½ teaspoon ground cardamom
1/8 teaspoon ground cayenne pepper
2 garlic cloves, minced
2 Serraño chiles, seeded and minced
1 cup organic, plain whole fat probiotic-rich yogurt
½ cup golden raisins
¼ cup cashews
¼ cup fresh cilantro

In a medium saucepan, bring the water, 1 teaspoon of sea salt and the saffron to a boil. Add the rice and the cinnamon stick. Cover and reduce the heat, simmering for about 20 minutes. Remove the cinnamon stick after this has cooked. In the meantime, sprinkle the chicken with ½ teaspoon of sea salt. Over medium-high heat, heat the coconut oil in a skillet. Add the chicken and sauté for 55 minutes or until slightly browned. Remove the chicken from the pan. Cover and keep it warm.

Then add the onion and ½ teaspoon of salt to the pan. Cover; reduce heat to low and cook for about 10 minutes. Add the curry and the rest of the ingredients through the Serraño chilies and cook for about 3 minutes. Stir frequently. Add the yogurt and cook for an additional 3 minutes or until the mixture thickens, stirring constantly. Add the chicken and the raisins. Cook 4 more minutes. Add the rice and stir well. Sprinkle evenly with cashews and cilantro. Serve.


Jalepeno Dip

Jumpin’ Jalapeño Dip
Serves 6

2 cups organic, plain, whole fat, probiotic-rich yogurt
2 Tablespoons fresh cilantro
2 Tablespoons fresh parsley
2 Tablespoons fresh mint
2 Tablespoons onion, minced
2 jalapeño peppers, seeded
2 organic tomatoes, diced
dash of cumin
dash of sea salt

In a blender, blend the cilantro, parsley, mint, jalapeños and onion. Then add the yogurt and mix well. Add the cumin, salt and diced tomatoes. Mix well and refrigerate for one hour. Serve with fresh veggies, sprouted crackers or pitas.

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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