Smoked Mackerel, Broccoli and Cherry Tomatoes
10th April 2015
Mango and Avocado Chicken Salad
10th April 2015
Ingredients
- 8 cups water
- 1 head cauliflower chopped
- 4 organic chicken breast
- 2 tbsp organic chicken stock
- 2 tbsp maple/agave syrup
- 3 stalks celery
- 1 cup hot sauce: cayenne red peppers, vinegar, salt, water and garlic powder
- 1 onion diced
- 1 tsp Black pepper
- 1 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/2 cup organic coconut milk
- 1/2 tbsp fresh parsley
- 1/2 tbsp chives
- 1/2 tbsp dill dried
- 1/2 cup cilantro chopped
Servings:
Instructions
- Using a large stock pot, add 8 cups of water, cauliflower and chicken breast.
- Bring to a boil and reduce heat.
- Once chicken is cooked remove and set aside.
- Add coconut milk, chicken stock, spices, agave syrup, and red hot sauce.
- Use a stick blender and puree.
- Shred the chicken with a fork and add to the pot.
- Chop the celery and onion and add to the pot.
- Stir in the parsley, chives and cilantro and simmer for 20 min.
- Enjoy!
