By Linda on Sep 29, 2010 in Recipes | comments(0)
Preheat the oven to 450F.
Rinse the chicken, if necessary, and pat it dry inside and out. Remove any excess fat. Set aside.
With clean hands, combine the dried herbs, 2 teaspoons salt, 1 teaspoon black pepper and coconut oil in a small bowl. Brush or rub the chicken all over with half the herb-oil mixture. Sprinkle the breast with salt and pepper. Place the breasts it in a large, shallow roasting pan. Set aside.
In a large bowl, toss the potatoes with the remaining herb-oil mixture. Arrange the potatoes around the chicken in a single layer.
I also use a tablespoon of the organic chicken paste…mix with ONE cup bottled water.
Place the pan in the oven, at 450F degrees for 30 minutes. Do NOT open the oven door. After 30 minutes, remove the pan from the oven and shut the door. Lower the heat to 350F. Turn over each potato wedge using tongs, or a metal spatula if necessary, and return the pan to the oven to roast the chicken for another 45 minutes, or until the internal temperature of the chicken thigh reaches 170F.
I use my stoneware oven with lid.
Serve with your favorite steamed veggie….taste like Thanksgiving in September….
By Linda on Nov 29, 2009 in Recipes | comments(0)
Rich and aromatic plant oils are most often associated with aromatherapy and are usually used in massage oils, incense and are diffused in the air for a soothing and healing affect. The benefits of essential oils can also be found with their tantalizing use in the kitchen. Cooking with essential oils is just another way of being creative with food preparations.
Essential oils are classified into three main categories and explain their benefits. The oils are classified as notes, top, middle, or base notes. These single notes have a general rule of thumb:
*Top notes: are the fastest acting and quickest to evaporate. Lasting 3-24 hrs.
*Middle notes: are the moderately volatile, affect metabolisms, body functions. Last 2-3 days.
*Base notes: are slower to evaporate, the most sedative and relaxing oils. Last up to approximately one week. Continued
By Linda on Nov 24, 2009 in Food | comments(0)
This is a gourmet recipe, a compliment from the Tree of Life Café. Enjoy!
Cannelloni:
1 large globe eggplant
½ C olive oil
Thyme or Italian seasoning
Himalayan or Celtic salt
Peel eggplants and slice very thin in a length-wise direction creating large sheets you will use for rolling. Salt eggplants and let sit for an hour. Press liquid out of eggplants. They will release a lot of water. Marinate eggplants overnight in olive oil and herbs.
Filling for cannelloni:
Lay fresh spinach or basil leaves over the eggplant. Use the following seed cheese recipe. Place a little cheeze over the fresh leaves on the bottom half of the marinated eggplant. Lay 4 julienne bell pepper strips red clover and sunflower sprouts on the top of the cheeze sticking out of the ends. Roll and serve or dehydrate for a few hours and serve.
Brazil Nut, Olive and Herb Cheeze:
2 C sunflower
2 C brazil
½ C olive oil
½ C lemon juice
1 T black pepper
¼ t hing
½ C oregano, fresh or dill fresh
¼ C thyme, dry or Italian seasoning
1 t Himalayan salt
2 C olives, kalamatta
Process nuts and seeds to a butter or as much as possible. Add olive oil, lemon, blessed water, hing, black pepper, salt and dried herbs. Process to a creamy consistency. Put into a bowl and mix in olives and herbs by hand.
Recipe, photo and plating by Timothy Casey
