Ingredients

• 1 cup fresh oregano leaves
• 1 cup green onions, coarsely chopped
• 4 Tbs. fresh cilantro, coarsely chopped
• 2 small garlic cloves
• Juice of two lemons
• ¾ Tbs. melted coconut oil, ghee or extra virgin olive oil
• 1 tsp. fine grind Celtic sea salt
• ½ tsp. Crushed red pepper flakes
• 4 free-range, organic chicken breasts

Instruction

1. Combine first eight ingredients (everything but the chicken breasts) in a food processor bowl and process until minced
2. Place chicken in a casserole dish and spread fresh herb mixture over chicken breasts
3. Marinate chicken at least one hour in refrigerator then roast very slowly in a 225 degree oven for one hour and 15 minutes or until the breasts are done.

Confetti Salad

Ingredients

• ½ lb. string beans, cut into inch pieces
• ½ lb. yellow wax beans, cut into inch pieces
• 1 small red onion, finely diced
• 1 red pepper, diced in small inch pieces
• 1 yellow pepper, diced in small inch pieces
• 2 ears fresh corn, remove kernels from cob
• 1 jalapeño pepper, seeded and very finely chopped
• 3 Tbs. organic, unrefined essential oil blend (try BED’s Zesty brand)
• 1 Tbs. apple cider vinegar
• Celtic (fine grind) sea salt and/or Herbamare to taste

Instruction

1. Quickly blanch string and yellow beans in hot water. Plunge into cold water to stop cooking.
2. In a large serving bowl, mix all ingredients together.
3. Stir thoroughly.
4. Chill before serving.

Sautéed Kale with Garlic

Ingredients

• 2 Tbs. coconut oil, butter or ghee
• 1 large bunch of organic kale, coarsely chopped
• 3 – 4 cloves of garlic, coarsely chopped
• Celtic sea salt to taste

Instruction

1. Melt oil in large skillet and add kale, sea salt and garlic. Sauté on low heat until kale is wilted.
2. Reduce heat even more to very low, cover skillet and continue to let kale “sweat” in its own juice until kale is tender (about 25 minutes).
3. Serve hot.