gluten-free, dairy-free, nightshade-free and guilt-free. - See more at: http://www.eaturveggies.com/ch
~ 2 organic, free-range chicken breasts, bone removed and cubed (include the chicken broth that it was pre-cooked in at 350 degrees for about 1 hour).
~ 24 oz organic, free-range chicken, bone or vegetable broth
~ 1 BPA-free can coconut milk
~ 1 cup buckwheat (a gluten-free seed)
~ 1 bag frozen peas
~ 1 small head of kale, chopped
~ 3 golden beets (or butternut squash), pre-cooked, peeled and cubed
~ 1-2 Tbsp. lemon or lime juice (about 1 fruit)
~ 1 Tbsp. cumin
~ 1 Tbsp. fennel seed
~ 1 Tbsp. Italian seasoning
~ A dash of salt
Use organic ingredients as able, making the chicken a priority.
I typically pre-cook the 2 chicken breasts in broth the day before for one hour at 350. I also cook and peel the beets ahead of time.
Combine all ingredients on low in a crock-pot and allow to simmer 4-6 hours (enough for the buckwheat to expand and to make things creamy.) Stir occasionally.
- See more at: http://www.eaturveggies.com/ch