The Spice Grinder

1 slice tomato

1 Hass avocado sliced

1 egg

fresh basil leaves or fresh mint leaves

Grey salt

olive oil

Place egg into boiling water for 4 1/2 min.

Take egg out and place in cool water

Slice tomato and saute in olive oil for 45 sec each side.

Place sliced avocado with sauteed tomato on plate.

Carefully take egg out of shell, place on top of sliced avocado and tomato, cut down the center so soft yolk spills out.

Sprinkle with grey salt and basil/mint leaves.

4 ripe avocados mashed

1 8oz can of artichokes chopped

2 cloves garlic (finely minced)

4 scallions (green part only, chopped)

2 Tbsp olive oil

2 Tbsp fresh lemon juice

3/4 cup Organic Greek Plain Yogurt

1/2 cup blue cheese (crumbled)

(Combine all ingredients in a bowl and refrigerate )

6 organic chicken breasts

5 beaten eggs

1 tbsp dried basil

3/4 tbsp paprika

1/2 tbsp crushed red pepper

sea salt and fresh ground pepper to taste

1 8 oz can of panko bread crumbs

In a large bowel mix mashed avacados, artichokes, scallions, yogurt, blue cheese, lemon juice and spices.

1. Preheat oven to 400
2. Beat eggs and place aside in large bowl
3. Pour breadcrumbs in a bowl mix in the paprika, red pepper and basil.
4. Butterfly chicken breast. Carefully pound to tenderize.
5. Season with sea salt and fresh ground pepper both sides of chicken breasts.
6. Put olive oil in OVEN SAFE skillet (I prefer cast iron) and put heat to Medium/High and let it get hot. Stuff chicken with artichoke, avacado and blue cheese mixture. Place tooth picks through sides to keep closed. Place on skillet when hot! Cook one side for 3-4 minutes (or until golden brown) flip and place in oven.
7. Cook for 20 minutes, garnish with fresh chopped parsley and enjoy!

• 1 tablespoon olive oil
• 1 shallot, finely diced
• 1 cup of shredded carrots
• 2 cups sliced white mushrooms
• 8 cups chicken broth
• optional additions – 4 inch stock of lemongrass, smashed, 3 slices galangal, 3-4 kefir lime leaves
• 8 ounces optional chicken breast, sliced into ¼ inch thin strips (or use left-over rotisserie chicken)
• 8 ounces broccolini – cut in half lengthwise
• 1 x 13.5 ounce can coconut milk
• optional additions – 4 inch stock of lemongrass, smashed, 3 slices galangal, 3-4 kefir lime leaves
• 2-3 teaspoons fish sauce
• juice from half a lime
• ¼-½  cup basil leaves ( packed)
  4-6 ounces dry rice noodles, cooked according to directions on package.
• 6-8 green chilies- jalapeño or serano or a mix, seeded
• 4 garlic cloves
• 2 shallot, sliced
• 3 x 4 inch pieces lemongrass, thinly sliced
• ¼ cup galangal root, thinly sliced, peels ok
• ¼ cup ginger, thinly sliced
• 3 scallions
• ½ a bunch cilantro, including stems
• 3 kefir lime leaves or 1 tablespoon lime zest
• 1 tablespoon ground coriander
• 1 teaspoon cumin
• 3 tablespoons of green curry paste
  
  Instructions
  Heat oil in a medium pot, over medium heat and sauté the shallot until golden. Add the curry paste and sauce 1-2 minutes. Add the broth and bring it to a simmer and any optional additions – 4 inch stock of lemongrass -smashed, 3 slices galangal, 3-4 kefir lime leaves.
  Add the broccolini and chicken (if using) and simmer until the broccoli is just tender and bright green and chicken is cooked through. Stir in the coconut milk and if using tofu, add this now.
  Add the fish sauce and lime juice.
  To brighten up the soup -Place 1 cup of the coconut broth into a
  blender with the fresh basil and blend well until until bright green.
  When you are ready to serve the soup, heat the soup up and pour the basil broth mixture into the broth, simmer briefly(no longer than 30 seconds) and turn the heat off ( to preserve the vibrant green color)   Taste and adjust lime, salt and heat. Feel free to add more green chili paste to taste.
  You want a slightly salty broth knowing it will mellow substantially when poured over the noodles.
  Divide the noodles among 3-4 bowls. Pour the flavorful broth overtop. Garnish with bean sprouts, lime wedges, scallions & fresh basil.