Saturday, June 26, 2010

 

Valia's Organic Recipe Collection

The flavors of a beloved restaurant without the dangers of processed ingredients

The Industrial Revolution revolutionized the American diet, and much to our chagrin, it was not a change for the better.  Society has progressively grown more overweight.  Diseases that were virtually unheard of prior to the twentieth century such as cancer, heart attack, and  type-II diabetes were suddenly common, and reaching epidemic proportions.  The USA became the GMO capital of the world.  Farm animals were enslaved and incarcerated into factory jails from birth to butcher, never seeing the light of sunshine, never meeting the diets that nature intended for them.  As farmers have been put out of business, pharmaceutical companies and medical establishments are enjoying a boom of profitability like they have never known before.  Tasty has gone toxic, and I'm not going to take it anymore!

Welcome to my blog.  I am Valia.   I am a real live person, not a computer-bot.  My goal is to not only share with you the recipe secrets of the restaurants that you have grown to love, but also to share the many things I have learned about truly nutritious eating that fly in the face of modern notions about healthy eating that have no unmanipulated scientific foundation!  Not only will you find the recipes for the food you love in their original state, but you will also acquire the knowledge to alter them so that they are no longer suspicious enemies and threats in your battle against obesity, poor health, and financial preservation of your pocketbook!  

I owe a huge debt of gratitude to experts like Dr. Russell Blaylock, Dr. Joseph Mercola, Dr. David Brownstein, Sally Fallon-Morrell, Dr. Mary Enig, Dr. Andrew Weil , and many others who have dared to challenge the modern notions of what is "healthy" and what is dangerous.  My information comes from people who are not on a payroll generated by conflicts of interest, and what is truly sad is that modern medicine thrives on exactly those sorts of notions!

A great place to start is to click here: http://b9afe1gjl1ohlz3wint8ay9l1q.hop.clickbank.net/  Here you will find the secret recipes from the restaurants you have come to love and patronize, as well as a wealth of bonuses to help get you started on your quest to become a healthy culinary gourmet.

My page would not be complete today, however, if I did not offer you a couple of organic recipes to help get you started right now, as my way of saying welcome, and thank you for visiting.  It is my hope that you will bookmark my blog and continue to come back for more.  It would be my honor to continue to be a trusted assistant to your quest for weight loss, improved health, gourmet mastery, and  improved financial budgeting in your quest to feed your family.  Thank you for dropping by, please come again, and please pass the word.  

               
Homemade Chicken Broth

1 Chicken-3 to 4 pounds-cut into pieces
2 stalks celery-roughly chopped
1 large carrot-roughly chopped
1 large yellow onion-peeled and quartered
1 head garlic-separate into cloves and peel them
mushroom stems from 1 pound of mushrooms
1 leek-well rinsed and roughly chopped
3 bay leaves

2 sprigs fresh thyme
parsley stems from 1 bunch parsley
1 teaspoon salt (unrefined sea salt, kosher salt. or Himalayan salt)
1/2 teaspoon black peppercorns
16 cups (4 quarts or 4 liters) water
In a large stockpot, combine all of the ingredients and bring to a gentle boil.  Reduce the heat and simmer, uncovered, for 2 hours, skimming the surface from time to time to remove any foam that forms on the surface.  

Remove from the heat and strain through a fine mesh strainer into a clean container.  Remove the meat from the bones and reserve for another use.  Reserve the vegetables for cream of vegetable soup.  Allow the broth to cool completely and refrigerate overnight.  Keep refrigerated in airtight containers, or freeze for up to two months.


    Mediterranean Chicken Salad
2 cups chicken broth
1 clove garlic, minced
1 cup uncooked quinoa or couscous
1 large red onion, diced
1 large green bell pepper, diced
1/2 cup chopped black olives
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/2 teaspoon salt (unrefined sea salt, kosher salt, or Himalayan salt)
2/3 cup fresh lemon juice
1 tablespoon wine or apple cider vinegar
1/4 cup olive oil

Bring the broth and garlic to a boil in a saucepan. Stir in the quinoa or couscous, reduce heat to medium-low, cover, and simmer until  tender and the broth has been absorbed, and put the quinoa or couscous into a large bowl.Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, and salt into the quinoa or couscous. Drizzle with the lemon juice, vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.


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