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How I Cured Morgellons
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6/17/2021 2:28:05 PM |
It's summer and I'm from Texas and that means I crave Mexican food...a lot. It's just a delicious part of the culture down here and we all love it! I got inspired by the flax seed crackers (scroll down a couple of recipes) and decided to make some guacamole to go with them. It turned out great...so delicious I actually couldn't believe it. Here's the recipe: Peel and dice some avocados (good idea to only make as much as will be consumed at one sitting as they tend to discolor if you store in the fridge) Mash up a lot with a fork but leave a few small chunks Squirt some lemon or lime juice on it...not a lot Splash in a bit of salsa Add some salt, pepper, and garlic powder to taste Stir it up...grab a bunch of crispy flax seed crackers (which I break into chip shapes)...sit down with a big glass of organic iced tea (I like peppermint tea) and remember that life can be good...this is a real treat! So inspired by the guac and chips, I decided to take the Mexican food theme a bit further...and...voila...my own recipe born out of extreme craving follows: Tomatillo Slow Cooker Chicken Wash and clean up a package of chicken tenders...pat them dry on paper towels and salt and pepper them...I use pink salt Open a jar of tomatillo sauce (found by the salsa at Sprouts...but you should be able to find it by the salsa just about anywhere that sells salsa. Tomatillo sauce is pretty much just tomatillos and spices. Tomatillos are sort of like little green tomatoes for lack of a better description...but taste way better. I've been able to have this with no side effects...but each person is different...so keep that in mind). Pour the tomatillo sauce into the slow cooker and mix in about three fourths cup of water Submerge the chicken in the sauce and cook on low until fork tender. Once done, remove the chicken and mix in some Kite Hill sour cream to taste. Drizzle this over the chicken and even the Spanish "Rice" (recipe follows) for an added kick of flavor. I also put some cilantro micro greens on top of mine...(see pic) but it's good with or without. Spanish "Rice" Clean and cut up a cauliflower and put it through the food processor to make "rice"...or just buy some already made cauliflower rice. Steam or boil the cauliflower "rice" until tender...don't over do it as it tends to get mushy. Put the cooked "rice" in a clean dishtowel and squeeze out as much water as possible. In a large skillet, saute the following: One half cup each of: Chopped red, green, and yellow bell pepper Chopped onion Saute until wilted and then add the "rice." Stir in two teaspoons of the Mexican seasoning from Anna's Taco soup recipe (scroll down one recipe). It's a really delicious mixture and it makes a nice amount...easy to make and nice to have on hand. I just keep mine in a Mason jar in the cabinet with my spices. Serve with the Tomatillo Chicken and sour cream sauce drizzled over both. A side of "chips" and guacamole takes this to the next level. Pour yourself a tall glass of organic iced tea and enjoy! Love, Karen Enjoy! | |||
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