1 lb chicken breasts, cut in thin strips or 2” cubes
1/2 tsp Himalayan pink salt (essential for flavor)
1/4 tsp freshly ground black pepper
1 tbsp curry powder (or to taste)
1 tbsp evaporated cane juice or other sweetener of choice
1/4 cup water
1/4 cup coconut milk powder
1/2 cup chopped onion
2 cloves chopped garlic
1 apple, cubed
1 sweet potato, 1” cubed
1 1/2 tbsp. Coconut oil

Heat coconut oil in a large skillet over medium high heat. Put chicken in the skillet, dust with curry, salt, pepper and sweetener. Add onions, apple, potatoes and garlic & sauté about 5 minutes. Add curry powder and water. Cook on medium heat for about 10 minutes or until chicken and potatoes are done. Add coconut milk powder and stir until completely dissolved into thick gravy. Remove from heat and serve over bread or rice.

Suggested toppings: Chopped peanuts, Chopped green onions, Chopped cucumbers, Shredded coconut, Raisins, Chutney, Sliced bananas that are sprinkled with lemon juice, Chopped pickles, Sweet peppers, yellow, green or red.

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Strawberries with Lime Dipping Sauce: A Zesty, Healthy Snack

Preparation Time: 10 minutes
Serves: 4

A sumptuous addition to your summer menu:

Ingredients:

1 8 oz. carton of light dairy sour cream

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Cold Cucumber Soup with Avocado

This is a filling, satisfying cold soup; and

no cholesterol

in this one!

Serves 2

1 1/2 Cups fresh Cucumber juice from 2 large

cucumbers

1/4  Cup fresh Lemon juice

1 T.  chopped green onion

1 T.  chopped red onion

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Tuna Steak with Green Olive Salsa & Roasted Peppers

This steak can be a grilled tuna steak or a broiled tuna steak

For the Tuna:

1 pound of fresh tuna, about 1/2 inch thick

1 T. fresh lemon juice

Splash of olive oil

1 T. minced fresh savory or 1 tsp. dried

1 tsp sesame seeds

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Here is a good example of gourmet cooking:

Wild Boar Marinade

2 Cups full-bodied red wine
1/4 Cup red wine vinegar
1/4 Cup Port wine
1 medium onion, thinly sliced
1 Cup chopped carrots
4 garlic cloves, chopped
1 T. chopped fresh thyme
(or 1 1/2 tsp. dried)
1 T. chopped fresh marjoram
(or 1 1/2 tsp. dried)
3 bay leaves
8 crushed juniper berries
(or 2 T. gin)
6 crushed peppercorns
1 tsp salt

Needed: One 4-6 lb rump end or center cut of

fresh pork leg or whole Boston butt

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