Slow Cooker!

 

 

Veggie and Chinese Chicken - Slow-cooker Recipe 

Print Friendly 

Description:
This recipe calls for Chinese peppercorn which bear some resemblance to black peppercorns, they are not actually of the pepper family, but the dried berry of a tree of the rue family. You can also use Szechuan peppercorn.

This recipes also calls for 2 cups of cabbage. The health benefits of cabbage include treatment of constipation, headache, stomach ulcers, excess weight, skin disorders, eczema, jaundice, scurvy, rheumatism, arthritis, gout, eye disorders, heart diseases, ageing, and Alzheimer's disease. Cabbage is a good detoxifier too.


Ingredients:
Chicken breast - 400g (chopped)
Cabbage - 2 cups chopped
Red and green peppers - 1 each (chopped)
White onion - 1 (chopped)
Chinese peppercorn - 1 teaspoon (grinded)
Honey - 1 tbsp
Soy sauce - 2 tbsp
Salt - 1 to 2 teaspoons
Diced ginger - 1 tbsp
Chicken soup stock - 1 to 2 cups
Corn starch - 2 tbsp + 1/4cup water


Directions:
Mix all the ingredients in the slow cooker (but not the starch and water), and cook on low for 6 to 8 hours. Or 4 to 6 hours on medium-low.

In the last 30 minutes mix the starch and water into the pot. This will thicken the chicken in the crock pot. Then serve.


Special Diet: High Protein, Low Calorie, High Omega Fats, Diabetic - Low Carb


Category: Slow Cooker!

Submitted By: OK In Health



Previous 0 1 2 3 4 5 6 7 8 9
Connect with Us
facebook    twitter

Maria's Ireland Sacred Tours


Wellness Tip
Weight management
Weight management is about managing a healthy body composition, staying at your ideal body weight, balancing stress and adding life to your years and years to your life. Long-term health should be the ultimate goal of any exercise or weight management program."- Tracy Holly


Maria's Ireland Sacred Tours


Wellness Directory
Raina Dawn Lutz
Specialty: EFT
Animism (shamanism) earth energy medicine to get to the root. Offers Power animal sessions, soul retrieval, space and personal clearing sessions, women's circles + ceremony.
View Details


Vernon - Okanagan Women’s Expo - March 5 & 6, 2022


Event
Maria's Ireland Sacred Tours


Article
What is the Big Hype About Hydration?
Water is important for our health since it is an essential nutrient for bodily and mental functions and is starting to be identified as one of the key elements for chronic disease prevention. The number one reason for developing...
Full Article


Maria's Ireland Sacred Tours


Recipe
Tuscan Leek & Bean Soup
Category: Soup
Description: Welcome those crisp winter days with a pot of hearty Tuscan bean soup. Leeks are a unique combination of flavonoids and sulfur-containing nutrients, the allium vegetables belong in your diet on a regular basis. Like their allium cousins, onions and garlic, let leeks sit for at least 5 minutes after cutting and before cooking to enhance their health-promoting qualities.
A good source of dietary fiber, leeks also contain goodly amounts of folic acid, calcium, potassium, and vitamin C. Easier to digest than standard onions, leeks have laxative, antiseptic, diuretic, and anti-arthritic properties.
Leeks contain many noteworthy flavonoid anti-oxidants, minerals, and vitamins that have proven health benefits.
Leeks are low in calories. 100 g fresh stalks contain 61 calories. Further, their elongated stalks provide good amounts of soluble and insoluble fiber.
Laboratory studies show that allicin reduces cholesterol production by inhibiting HMG-CoA reductase enzyme in the liver cells. Further, it also found to have anti-bacterial, anti-viral and anti-fungal activities.
Allicin also decreases blood vessel stiffness by release of nitric oxide (NO); thereby bring reduction in the total blood pressure. It also blocks platelet clot formation and has fibrinolytic action in the blood vessels, which helps decrease overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke.
Leeks are great source of minerals and vitamins that are essential for optimum health. Their leafy stems indeed contain several vital vitamins such as pyridoxine, folic acid, niacin, riboflavin, and thiamin in healthy proportions. 100 g fresh stalks provide 64 µg of folates. Folic acid is essential for DNA synthesis and cell division. Their adequate levels in the diet during pregnancy can help prevent neural tube defects in the newborn babies.
In addition, leeks are one of the good source of vitamin A (1667 IU or 55% of RDA per 100 g) and other flavonoid phenolic anti-oxidants such as carotenes, xanthin, and lutein. They also have some other essential vitamins such as vitamin C, K, and vitamin E. Vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals. Further, its stalks have small amounts of minerals such as potassium, iron, calcium, magnesium, manganese, zinc, and selenium.
Often overlooked in leeks is their important concentration of the B vitamin folate. Folate is present in leeks in one of its bioactive forms (5-methyltetrahydrofolate, or 5MTHF) and it is present throughout the plant (including the full leaf portion, not only the lower leaf and bulb).
Fresh leeks should be stored unwashed and untrimmed in the refrigerator, where they will keep fresh for between one and two weeks. Wrapping them loosely in a plastic bag will help them to retain moisture.
Tips for Preparing Leeks - Cut off green tops of leeks and remove outer tough leaves. Cut off root and cut leeks in half lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Cut leeks into 2-inch lengths. Holding the leek sections cut side up, cut lengthwise so that you end up with thin strips, known as the chiffonade cut, slicing until you reach the green portion. Make sure slices are cut very thin to shorten cooking time. Let leeks sit for at least 5 minutes before cooking.
With a more delicate and sweeter flavor than onions, leeks add a subtle touch to recipes without overpowering the other flavors that are present. Although leeks are available throughout the year they are in season from the fall through the early part of spring when they are at their best.
Full Recipe


Maria's Ireland Sacred Tours