Not only do herbs and spices provide flavor for very few calories, but they also have some amazing, disease-fighting antioxidants in them! Be sure to fill up your spice rack, cabinet or drawer with the list provided below; this way, you'll always be ready to spice up your recipes and rack up the health benefits!
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Now, let's compare with the typical American diet and one starts to slowly understand where a lot of our problems come from.
Spicy Mexican Chicken
1 lb uncooked chicken, cut into medallion-size
6 tomatillos, with skin lightly carbonized over a flame or griddle/grill
1/2 cup of cilantro leaves (few or no stems)
1 clove garlic, without husk
1/4 teaspoon cumin
1/4 teaspoon white pepper
3 or 4 fresh green chiles, with seeds but no stems (dried chiles are ok)
1 tbsp cooking oil
2 cups of water
salt to taste
Blend tomatillos, cilantro, garlic, chiles, about 1/2 cup of water and a few shakes of salt in a blender or food processor. Mix thoroughly so that all the chile is completely chopped and dispersed.
Sear chicken medallions in hot sauce-pan with oil. Cook until slightly golden, then pour in contents of blender. Add enough water so that chicken is completely covered. Add cumin and white pepper. Stir well, then bring to a boil. Carefully take a taste sample of the sauce -- add salt if necessary. Don't over-salt! Contents will reduce leaving a saltier taste.
Reduce to simmer. Cook until sauce is a stew-like consistency and chicken is cooked (about 35-45 minutes). Serve with Mexican rice, beans and tortillas.
NOTE: If you prefer a sweeter taste, add 1/2 cup chopped yellow onion when adding water. Depending on your tolerance for spice, add or reduce amount of chiles.
I drink this stuff daily- great great great for you.
People complain about the cost of some of these herbs; but regular use is way cheaper than any medical treatment, especially treatment after the damage has been done.