Creamy-Chicken-White-Bean-Chili-6-of-8

 

 

 

 

 

 

 

 

 

 

The first recipe is Jen’s healthy chicken soup which she kindly shared with FitFarms whilst on the Summer holistic boot camp in London

To serve 4 people

Ingredients

2 teaspoons coconut oil

4 pints of water

8 carrots

3 leeks

3 large onions

1 stick of celery

3 chicken breasts cut into strips.

1 inch of ginger

1 whole chili without the seeds or if you like really hot food include the seeds

2 tablespoons of double cream or half a tin of coconut milk. If you would like it really rich and creamy you can add both.

Small shake of rock salt

 

Method

Chop the celery, carrots and leeks into cubes and put into a pan of boiling water (4 pints). Cook for 30 minutes until all the ingredients are soft.

Put the coconut oil, onions, ginger and chili into a saucepan and fry for 5 minutes on a medium heat. Then add to the other ingredients in the pan.

Mix in the coconut milk or the cream or both for a fuller flavour.

Using a hand blender blend together.

Add the chicken strips and carry on cooking for 20 minutes at a medium heat. Cut one strip in half before serving to make sure the chicken is cooked through. It should be very hot and white in the centre.

Poor into a bowl and add salt and coriander.

 

Chocolate Truffles

To serve 20 mini truffles

Ingredients

100 ml coconut oil

1 avocado

1 banana

2 teaspoons of Chia Seeds

50 grams of dark chocolate (over 70% cocoa)

 

Method

Put the coconut oil into a pan and melt.

Place a glass bowl over a pan of boiling water and melt and then add to the coconut oil.

Chop the avocado and banana and add to the pan with the chia seeds.

Blend all the ingredients together and pour into an ice cube tray.

Place in a freezer for 2 hrs. Take out and pop the truffles by pushing on the bottom of the ice cube tray.