Mango Chicken with Grilled Carrots

Posted on by Sam Boyd

Ingredients:

1.  Between 8-12 chicken drumsticks or breasts

2.  4 Mangoes

3.  1lb carrots, halved, cut into 4 inch pieces

4.  1/2 teaspoon of the following dried seasonings:  pepper, thyme, dill, basil, sage, mustard seed, clove, allspice, star anise, chives and 1 tablespoon of Dijon mustard, red wine vinegar, veggie broth

5.  1 tablespoon salt

6.  1 cup hot water

7.  2 teaspoons red wine vinegar, lime juice

8.  10 mini sweet peppers

Recipe:

1.  Combine water, all dried spices and all wet ingredients into a blender/ninja cup and blend until all the spices are shredded

2.  Split this mixture into 1/2 cup batches

3.  Combine 1/2 cup spice mixture and drumsticks into a Ziploc bag to marinade for a few minutes

4.  Take the other half of the spice mix and combine in a new blender cup/ninja cup/whatever will blend with the mangoes, blend until smooth.

5.  Liberally salt your carrots and peppers then  place on indirect heat on the grill, come back inside

6.  Move your Chicken to a bowl, throw away this marinade, you don’t want salmonella

7.  Put chicken on the grill and grill until done (mine took about 18 minutes on medium fire)

8.  Pull your peppers off when you put the chicken on, they will burn otherwise

9.  Cut your peppers into 1/4 inch slices

10.  The carrots should be done about the same time as your chicken.

11.  I pulled the chicken off and put in a bowl with the mango sauce while I got my plates ready

12.  I plated in this order (bottom to top):  carrots, sauce, chicken, sauce, peppers, chives over the top to make it purty.

13.  This made enough to take 2 extras to work.  Enjoy.

 

Curried Carrots with Sweet Potatoes

Posted on by Sam Boyd

Ingredients

  1. 8 large carrots cut into 1/2” chunks
  2. 1 medium onion, cut into pieces
  3. 1 celery stalk, cut into ½” chunks
  4. 1 large sweet potato, peeled and cut into 1” chunks
  5. 1 quart of vegetable broth
  6. Salt and Pepper
  7. 1 teaspoon cumin
  8. 3 tablespoons of curry powder mix (kind of depends upon what mix you use or if you use a mix)
  9. ¼ teaspoon cayenne pepper
  10.   3 pitted dates
  11.   1teaspoon cilantro

Recipe

  1. Put onion, celery, dates and carrots into a large saucepan on medium heat and sweat until soft.
  2. Add Vegetable broth and bring to a boil
  3. Turn off heat and take a hand mixer to it till it is pureed and smooth
  4. Add spices and chunked sweet potatoes, lid and turn heat to medium high, stirring about every 2 minutes or so
  5. The potatoes should be soft and done after about 10-12 minutes.
  6. Cut the heat and serve.
  7. Enjoy and then pat self on back for eating so clean.
  8. Add Cilantro for an extra flavor and some green.

This recipe is cleanse friendly and features no oils, meats or sugars. Make sure that whatever curry powder you use has no sugar in it, and avoid paste as it will have some extra ingredients outside of the spices that you do not need. If you want to spice it up more add more cayenne pepper. To sweeten, add more dates (1-3) or add raisins with the potatoes.