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Issue 67: International Recipes

Cajun Sauté Bowl
  1 serving

1 ounce extra virgin olive oil
1 tablespoon garlic
1⁄2 teaspoon crushed red pepper
1⁄8 teaspoon oregano leaf
1⁄8 teaspoon sea salt
2 oz. fresh green onions
2 oz. red peppers
2 tablespoons chopped red onions
3 oz. roasted rosemary potatoes
3 oz. cooked and pulled chicken
6 oz. marinara sauce
1 cup blue corn posole (see blue corn posole recipe)
1 tablespoon sour cream
1⁄2 ounce fresh basil

In a large sauté pan with olive oil, sauté the garlic, oregano, green onions and crushed red peppers for 40 seconds. Add the veggies, potatoes, sea salt, and chicken and sauté for 2 minutes. Add marinara sauce and sauté until heated. In a large bowl, steam the posole in steamer. Top the posole with the sautéed items above and garnish with a pinch of fresh basil and sour cream.

Blue Corn Posole
1 quart

1 1⁄2 oz. coconut oil
1⁄8 quart diced yellow onions
1⁄8 cup garlic and oil
1⁄16 cup oregano leaf
1⁄2 tablespoon sea salt
1⁄3 gallon of hot water
1⁄8 gallon blue corn
1⁄4 tablespoon Herbamare

In a pot, sauté coconut oil, onions, garlic, oregano, and sea salt on low heat until the onions sweat. Add blue corn. Bring to a boil, then reduce to medium simmer. Stir periodically until the posole is tender, approximately 30 minutes. Water may be added if simmering is too long and is boiling away. Drain off excess water in a colander. Re-season again for correcting flavoring. Let cool, then refrigerate.

Source: James Thomas from R. Thomas Deluxe Grill in Atlanta



Jamaican Style Curried Chicken
4 servings

4–6 oz. pieces of chicken
1 cup sliced onions
1 tablespoon thyme leaves
1 tablespoon minced garlic
1⁄2 teaspoon red pepper flakes
1 tablespoon capers
1⁄2 cup coconut oil
1⁄2 cup apple cider vinegar
matchstick carrots

Season chicken with herbs and spices. Marinate for minimum of 3 hours. Remove chicken from marinade. Pat dry with paper towel. In hot oil, fry chicken 2–3 minutes on each side. In separate pan, sauté onions and carrots in oil. Add vinegar. Simmer 2–3 minutes. Pour hot marinade over chicken. Allow chicken to marinate minimum 1 hour before serving.

Source: Sheila Barcelo of Eden’s Gourmet in Central Florida


Latin Style Orzo Salad
Yield:  4 servings

2 cups chicken or vegetable stock
1 lb. orzo pasta, whole grain
1⁄2 cup cooked black beans
1⁄2 cup raw or frozen–thawed corn
1⁄4 cup red bell peppers, diced
1⁄4 cup green bell peppers, diced
2 tablespoons roasted garlic, mashed
4 stalks green onions, diced
1⁄2 cup seeded tomatoes, diced
1⁄4 cup golden raisins

Bring stock to boil. Add orzo pasta. Simmer until liquid is absorbed and pasta is tender. Remove from heat. Add all remaining ingredients, then vinaigrette. Return to low heat until warm. Garnish with fresh cilantro leaves. May be served as cold salad as well.

Source: Sheila Barcelo of Eden’s Gourmet in Central Florida



This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.

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