Speedy Pickles

April 23, 2012

Speedy Pickles (phase 1-4) serves 8

1 1/4 pound(s) pickling cucumbers, trimmed and cut into 1/4-inch slices
1 1/2 teaspoon(s)sea salt
1 cup(s) cider vinegar
1 cup(s) white vinegar
1 cup(s) Walden Farms pancake syrup
1 cup(s) slivered onion
2 clove(s) garlic, slivered
1 teaspoon(s) dill seed
1 teaspoon(s) mustard seed

Place cucumber slices in a colander set in the sink. Sprinkle with sea salt; stir to combine. Let stand for 20 minutes. Rinse, drain and transfer to a large heatproof bowl.
Meanwhile, combine cider vinegar, white vinegar, pancake syrup, onion, garlic, dill and mustard seed in a medium saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes. Pour the hot liquid over the cucumbers; stir to combine. Refrigerate for at least 10 minutes to bring to room temperature

 

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Curried Egg Salad Wrap Recipe

April 6, 2012

Curried Egg Salad Wrap Recipe ( phase 1-4) serves 2

• 8 hard boiled eggs, yolks removed and whites chopped
• 1/4 cup Walden Farms Mayo
• 1/2 of a red onion, diced
• 1 cup celery, diced
• 1 /4 cup sliced radishes
• 1 tbs. curry powder
• 1 tsp. white vinegar
• Sea salt and pepper
• Several large lettuce leaves

1. Combine sliced/diced ingredients.
2. Stir in Mayo, curry powder, vinegar then sea salt and pepper to taste.
3. Spoon desired amount of egg salad into one leaf of lettuce and wrap/eat like a burrito.

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Ideal Protein Enchilada Soup

April 2, 2012

Enchilada Soup (phase 1-4) serves 4

1/2 cup bell pepper
1 qt water
1 IP chicken soup packet prepared w/ 10 oz water
1 tbsp chili pepper (ground ancho)
1 tsp liquid smoke (mesquite)
2 tbsps ground cumin
1 tsp garlic
1 tsp fresh cilantro
1 1/2 tsps sea salt
10 oz rotel tomatoes (chilies)
2 tbsps chiles (canned diced green)
4 cups boneless skinless chicken breasts (cooked)
Olive oil cooking spray

Preheat covered pot.
Soften 1/2 cup of diced bell pepper in pot sprayed with olive oil cooking spray.
Add water and sea salt.
Add seasonings: chili, cumin, garlic, liquid smoke and cilantro to salted water.
Add prepared chicken soup and chicken to salted water and bring to simmer.
In a bowl, place can of diced tomatoes with chilies (and juice) to 2 cups of water. With immersion blender, smooth to puree. Then add to soup pot.
Simmer for 20 minutes until flavors meld.
Spoon into warm soup bowls.

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