This recipe is for the meat eaters (please no haters). If you want to make this vegan, make it without the chicken.
Total making time: 30 minutes
1 pound of organic free range chicken, cut into cubes
1 tablespoon extra virgin coconut oil
15 cups water
1 garlic clove, chopped
1 yellow onion, chopped
2 cans organic BPA free mixed beans, 15 oz each can or 425g (or use dry beans and soak them overnight then use them here)
2 cups spinach
2 1/2 cups brown rice pasta (or brown rice or quinoa as alternative)
1 tablespoon salt
1 tablespoon sage
1 tablespoon thyme
Dash of cayenne pepper
1. In a fry pan on medium heat add the oil and chicken. Cook for 7 minutes until the chicken has just started turning white but still pink inside.
2. In a pot add the water, the chicken and then the rest of the ingredients and bring to a boil. Reduce heat and cook for 20 minutes, or until the brown rice pasta is soft.
+ High in protein (over 12 grams of protein in each serving)
+ High in anti-oxidants
+ Brain food
+ Gluten Free
+ Can be immune boosting
+ Can calm anxiety and relieve depression
+ Can aid clear skin
*** Always choose ORGANIC, local and seasonal whenever possible.
This recipe was created by Liana Werner-Gray.
Photo thanks to Rock’n Raw Photos - Raw and Unedited
This recipe is part of © 2013 The Earth Diet ™ All Rights Reserved
The Earth Diet
This month's recipes are by Liana Werner-Gray, Founder and CEO of The Earth Diet.