Lemon Chicken with Artichoke Hearts

   This recipe prominently features artichokes, which are very high in potent antioxidants that support liver and gall bladder function while helping to prevent cancer. This simple and tasty chicken dish is quick to prepare and great for your health.

   4 servings
½ cup rice flour
1 teaspoon salt
¼ teaspoon freshly ground pepper
4 boneless, skinless chicken breasts
¼ cup extra virgin olive oil
2 cups chicken broth
 Juice of 1 lemon
1 (10-ounce) jar marinated artichoke hearts, drained and coarsely chopped
2 tablespoons fresh minced sage leaves
Cooked Brown Rice with Pine Nuts, for serving
Fresh vegetables, for serving

   1. Combine the flour, salt, and pepper in a resealable plastic storage bag. Place 1 chicken breast at a time in the flour mixture, seal the bag and shake to coat, transfer to a plate. Repeat with the remaining chicken.
   2. Heat the oil in a large nonstick skillet over medium heat. Add the chicken and cook, turning once, until browned and cooked through, about 8 minutes total. Transfer the chicken to a warmed platter and cover to keep warm.
   3. Add the broth and lemon juice to the same skillet; bring to a boil. Boil until the liquid is reduced to about 1 cup. Stir in the chopped artichokes and simmer until very hot.
   4. Transfer the chicken to 4 serving plates and pour the sauce over. Serve with brown rice sprinkled with pine nuts and fresh vegetables.

   Artichoke native of the Mediterranean, the artichoke belongs to the thistle tribe of the sunflower family. The artichoke vegetable that we eat is actually the plants flower bud. Artichoke is considered a potent liver protector due to its content of a flavonoid called silymarin, which has potent antioxidant properties. Nutritionally, the artichoke is a good source of vitamin C, folate and potassium. This diuretic vegetable also helps improve digestion and reduce cholesterol levels.

Energy Smoothie

   This smoothie is fantastic for promoting energy and is packed with nutrition. The base for this high protein, low calorie beverage is antioxidant rich blueberries and potassium rich bananas mixed with almond milk, which not only adds flavor, but also essential fatty acids and calcium. If you opt to use the High Performance Powder and Five Elements Powder which includes 44 potent Chinese herbs, chlorophyll and fiber you will be benefiting from over 50 Chinese herbs in there that are specifically meant to increase vital energy and longevity.

  2 servings
1½ cups almond milk
1 banana
½ cup fresh or frozen blueberries
½ cup plain coconut yogurt
2 tablespoons wildflower honey
2 tablespoons High Performance Powder
2 tablespoons Five Elements Powder
   Put all of the ingredients into a blender and blend until smooth. Divide between two glasses and serve immediately.

   Of all fruits, blueberries have one of the highest levels of antioxidant activity, helping to reduce the risk of certain cancers and bringing anti aging benefits. Blueberries have neuroprotective properties that can delay the onset of age-related memory loss by shielding brain cells from damage by chemicals, plaque or trauma. They have also been shown to lower blood cholesterol and lipid levels. They are high in manganese and vitamin K and have a very low glycemic load, making them an ideal fruit for diabetics. All this and delicious, too!

Grilled Portobello Mushrooms with Goat Feta

   Goats milk or sheeps milk dairy is high in protein and is much easier to digest than cows milk. The portobellos, like all mushrooms, benefit the immune system. The feta cheese flavors combine so well with the portobello that you practically dont have to season this dish.

   4 servings
4 medium portobello mushrooms, washed and patted dry
½ cup olive oil, plus more for garnish
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, crushed
1 tablespoon fresh oregano leaves
1 tablespoon fresh mint leaves
1 red chili, seeded and minced
½ cup crumbled goat’s milk feta cheese
1 handful flat-leaf parsley, chopped, for garnish


   1. Place the mushrooms on a baking sheet. Put the olive oil, lemon juice, garlic, oregano, mint and red chili into a blender or food processor and pulse until it forms a thick sauce. Brush the sauce on both sides of the mushrooms.
   2. Preheat a stovetop grill pan over medium high heat. When it starts to smoke, grill the mushrooms, turning once, until grill marks appear and the mushroom is softened and releasing juice, about 10 minutes.
   3. Transfer the mushrooms to a serving platter, scatter the cheese over the warm mushrooms, drizzle a little oil over each, garnish with parsley and serve immediately.

Black Bass with Coriander

   Originally created for the emperors and empresses of China to support their health and longevity pursuits, this dish was very popular with Emperor Qianlong of the Qing Dynasty who lived to 89 years of age a rarity in the 1700s and among Chinese royals. Secret ingredients make this bass dish a special treat! Coriander and other spices will boost your circulation and lower your cholesterol, as well as make your hair, nails, tendons and ligaments strong and flexible. 

   6 servings
CORIANDER SPICE MIX
½ teaspoon ground coriander
½ teaspoon finely ground black pepper
½ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground fennel seed
½ teaspoon ground star anise
½ teaspoon ground turmeric
1 (3-pound) skin-on black bass fillet, washed and patted dry
2 large banana leaves
2 tablespoons chopped fresh cilantro
3 cloves garlic, chopped
1 tablespoon grated fresh ginger
1 teaspoon salt
1 tablespoon light soy sauce
Cilantro sprigs, for garnish
Orange wedges, for garnish

   1. To make the spice mix, stir all of the spices together in a small bowl.
   2. Put the fish in a shallow dish, rub the spice mix evenly over the flesh and refrigerate for 1 hour.
   3. Preheat the oven to 375°F. Lay a large sheet of parchment paper on a work surface, stack the banana leaves and set them on the paper. Put the bass fillet on the center of the leaves and sprinkle the cilantro, garlic, ginger and salt over the fish. Drizzle the soy sauce over the fish. Wrap the fish tightly in the banana leaves, then wrap the packet tightly in the paper. Transfer to a baking dish and bake for 25 minutes.
   4. Unwrap the fish, discard the paper and set the packet on a serving platter. Open the banana leaves, exposing the fish and garnish with cilantro sprigs and orange wedges. Serve immediately.


   This coriander spice mix packs a punch of flavor and healthy benefits! Coriander seeds have possible antidiabetic, antiinflammatory and holesterol lowering properties and peppercorns promote intestinal health. Cinnamon has been linked to lowered blood sugar, helpful for improving insulin sensitivity and lowering cholesterol. Cloves and star anise improve digestive function, while fennel seeds boost production of gastric juices and soothe the nervous system. Turmeric boasts antiinflammatory, antioxidant and antitumor properties. If you are on medication, speak with your physician to make sure these spices arent interfering with your medicine.

Mango Avocado Salad

   You can count this among one of the great tried and true longevity dishes and summertime favorites! Mango and avocados, very abundant in that part of the world, have many health benefits.
   4 servings
1 large mango, peeled, pitted and diced
1 large avocado, peeled, pitted and diced
1 cup peeled and diced jicama
2 tablespoons chopped, toasted almonds
1 tablespoon dried cranberries
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
   

   Toss the mango, avocado, jicama, almonds and cranberries together in a medium bowl. Drizzle the lemon juice and olive oil over the fruit, toss gently to combine and serve immediately.

Asian Chicken and Chili Soup

   4 servings
6 cups chicken broth
2 red bell peppers, thinly sliced
2 tablespoons tamari soy sauce
1-3 teaspoons Asian hot chili sauce
3 cups poached chicken breast, diced or chicken thighs/legs
1 bunch watercress, large stems trimmed or spinach
2 scallions, thinly sliced

   1. In a 3-quart saucepan, bring broth, bell peppers, tamari and chili sauce to a simmer; cook until peppers are crisp-tender, about 6 minutes.
   2. Add chicken and watercress (or spinach); cook 1 minute. Ladle into bowls and top with scallions.

Moroccan fish tagine with tomatoes olives and preserved lemons

   Fish baked in a clay pot takes beautifully to long, slow simmering in the famous complex Moroccan herb and spice sauce called charmoula. Ingredients that include garlic, cumin, cilantro, hot pepper and preserved lemon permeate the flesh of most any type of fish. Add time to the equation and
you have a dish that is bright, savory and exciting to eat. Serve the fish at table directly from the clay
baking dish.
   Ingredients
2 teaspoons cumin seeds
3 garlic cloves
1 teaspoon coarse salt
1 tablespoon sweet paprika
1½ teaspoons crushed hot red pepper
2 tablespoons coarsely chopped flat-leaf parsley
2 tablespoons chopped fresh cilantro
4 wedges preserved lemon, rinsed, pulp and peel separated
3 tablespoons fruity extra virgin olive oil
1 pound monkfi sh fi llet or thick slabs of halibut
1 large carrot, very thinly sliced
2 celery ribs, stringed and very thinly sliced
1 pound red ripe tomatoes, peeled with a swivel
serrated peeler and sliced into thin rounds
1 small green bell pepper, sliced into very thin rounds
2 dozen Moroccan red (see Note) or picholine
olives, rinsed and pitt ed
2 imported bay leaves
   Fresh cilantro sprigs for garnish.

   1. Early in the day, or a day in advance, toast the cumin seeds by tossing them in a hot, dry conventional skillet over medium heat for about 1 minute. Grind to a powder and set aside. Make the charmoula: In a mortar or blender, combine the garlic, cumin, salt, paprika, parsley, cilantro, the pulp of the preserved lemon and the olive oil. Puree to a smooth sauce.
   2. Rinse the fish and pat dry with paper towels. If using monkfish, cut away the gray membrane and divide the fish into 4 even chunks. Rub half of the charmoula all over the fish and let stand for 1 hour at room temperature or up to 24 hours in the refrigerator. Add ½ cup water to the remaining charmoula, cover and refrigerate separately.
   3. About 1½ hours before serving, preheat the oven to 300°F. Spread 2 tablespoons of the reserved charmoula sauce over the bott om of the tagine. Scatter the carrot and celery on top. Add half of the tomatoes and bell peppers; sprinkle with a little sauce. Lay the fish over the vegetables and cover with the remaining tomatoes and peppers. Spread the remaining charmoula on top. Scatter the diced preserved lemon peel and the bay leaves around the fish. Cover the dish tightly with a sheet of foil and bake for 1 hour.
   4. Pour off the liquid from the dish into a small nonreactive saucepan. Bring it to a boil over moderately high heat and boil until it is thickened and reduced to ½ cup. Pour back over the fish.
   5. Meanwhile, raise the oven temperature to 500°F. Baste the fish with the pan juices and bake, uncovered, in the top third of the oven for 10 minutes or until a nice crust has formed over the vegetables. Transfer the tagine to a wooden surface or folded kitchen towel to prevent cracking. Garnish with cilantro sprigs. Serve warm or hot.

Chicken Stew

   8 servings
2 whole chickens, cut into pieces
2 cups white wine
3 tablespoons raw butter
3 tablespoons coconut oil
2 cups flour
2 teaspoons each sea salt and pepper
3 tablespoons raw butter
4 cups chicken stock
4-5 sprigs thyme, chopped
1 teaspoon lemon zest
1 teaspoon dried black peppercorns, crushed
1 medium cauliflower cut into florets or ½ medium cabbage, sliced
1 pound fresh mushrooms, sliced
2 pounds medium boiling onions
4 tablespoons raw butter
4 tablespoons olive oil
2 tablespoons parsley, finely chopped
   1. Marinate the chicken pieces in wine for 4–12 hours.
   2. Remove chicken from marinade and pat dry with paper towels. Reserve marinade. On a plate, mix flour, salt and pepper. Melt butter and oil in large casserole dish. Cover chicken in flour mixture and brown on both sides in butter and coconut oil over medium heat, just a few at a time, reserving on a plate. Pour out browning fat and melt 3 tablespoons butter in the casserole.
   3. Add 3/4 cup of the flour mixture and cook, stirring constantly, for several minutes, until flour becomes slightly browned. Add wine marinade and chicken stock to casserole, stirring often. Bring to a boil and skim.
   4. Add thyme, peppercorns, lemon zest and chicken pieces to pot, cover and bake at 325°F for about 2 hours. Add the cauliflower or cabbage to the casserole about 40 minutes before serving.
   5. Meanwhile, sauté the sliced mushrooms in 2 tablespoons olive oil and butter. Peel the onions and sauté them gently in butter and olive oil for about 20 minutes. Directly before serving, add mushrooms and onions to the casserole and stir in chopped parsley.