Category Archives: Food & Drink

Food & Drink

Aguadito de Pollo Peruano

Ingredients

1 tender chicken
½ cup vegetable oil
crushed garlic cloves
1 cup chopped onion
1 bunch of cilantro
1 cup peas
1 cup chopped carrots
1 cup corn
Ground Fresh yellow/ají amarillo
8 medium size yellow potatoes (if available) peeled and cut in halves
1 cup rice
1 bunch of spinach
6 ½ cups chicken broth
Cumin to taste
Salt to taste
Pepper to taste

Instructions

Put some olive oil in a pan and fry the chicken on high heat to give it a nice crisp layer, but don’t cook it all the way through.

At the same time, put the garlic and chopped onions in a pot with a little olive oil and sauté until soft and fragrant, 2 minutes.

Blend the spinach and cilantro with the bone broth till you get a liquid consistency. You’ll only need a cup or two of the chicken broth for this part.

Add the chicken and spinach/ cilantro mix to the pot.

Add the rest of the chicken broth.

Add rice, vegetables and seasonings and set to boil.

Cook for about 20-30 minutes till rice is curled over and chicken is cooked thoroughly.

Topping

Cut half of one red onion into long, thin slices.
Squeeze 2-3 limes.
Lightly season with salt.


Add this topping cold when serving the soup.

Variations

Due to the fact that we are beginning the Wahl’s Protocol, we made a few variations.

We did not include the rice or corn.

We either leave out the potatoes or substitute them with sweet potatoes.

We opted for chicken bone broth, rather than chikcen broth.

Spinach Avocado Soup

Ingredients

2 ripe avocados, pitted, peeled and sliced
10 ounces fresh spinach
1 onion, chopped
3 garlic (or put as much as you want if you’re like me)
4 cups chicken broth
2 tablespoons freshly squeezed lemon juice
1/2 can of coconut cream 

Instructions

Heat olive oil in a 4 quart saucepan over medium heat. Add the onion and garlic and sauté until soft and fragrant, 2 minutes.

Blend the onion, garlic, spinach, avocado and chicken broth in a blender.

Pour the mixture back into the saucepan.

Season with salt and pepper.

Cover, reduce the heat to medium low and cook for 5 minutes, stirring occasionally.

Stir in the lemon juice and more salt and pepper if desired.

Remove from the heat and stir in the coconut cream.

Portobello Mushroom Steak with Cilantro Avocado Topping

MUSHROOMS
3-4 large portobello mushrooms
1/3 cup balsamic vinegar
1/4 cup olive oil
1/2 tsp cumin
1/2 tsp black pepper
1/4 tsp smoked paprika
3 cloves garlic (minced)

CILANTRO AVOCADO TOPPING
1 1/2 cups cilantro
3 cloves garlic (minced)
1/4 tsp red pepper flake
3-4 Tbsp olive oil (extra virgin when possible)
3 Tbsp lemon juice
1/2 tsp each sea salt and black pepper
1 small ripe avocado (cubed or mashed)

INSTRUCTIONS
Mix ingredients for the portobello mushroom (minus the mushroom) in a bowl.
Place the portobello mushrooms in a ziplock bag and pour the mixture in the bag.
Grill or cook in a pan for 2 minutes on each side. Mix the ingredients for the cilantro avocado topping in a separate bowl.
Place the mushrooms on a plate and top with cilantro avocado topping.