Curried Chicken Breasts

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This is for a slow cooker

• Cooker- 1/12 to 3 QT
• Setting and Cook Time: High for 2 ½-3 hours

CURRY PASTE: (Make the paste before you are ready to make your chicken; it keeps in the refrigerator for weeks. It will make more than you need for this recipe-)

To make the curry paste, combine all of the spices in a small bowl with a fork. Mix in the vinegar, then drizzle in the water to make a loose paste.

• 2 T ground coriander
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons ground turmeric
• ¼ teaspoon chili powder
• 1 teaspoon brown mustard seed, crushed with a mortar and pestle
• ¼ teaspoon ground cloves
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground cinnamon
• 1 ½ tablespoons apple cider vinegar
• 1 to 2 tablespoons water, as needed

Preparation for the chicken:

• 1 small yellow or white onion, sliced into rings
• 2 to 3 boneless skinless chicken breast halves, trimmed of fat
• ¼ t salt
• 1 ½ tablespoons curry paste
• 1 teaspoon sesame oil or olive oil
• ¼ cup heavy cream or half and half

Crock Pot Preparations:

• Spray the inside of the crock pot with nonstick cooking spray.
• Place the sliced onion on the bottom for your chicken to sit on.
• Mix together the curry paste and the oil; rub on the chicken to coat both sides.
• Place the chicken in the crock pot on top of the onions.

Crock Pot Size and Cooking Time:

• Cooker- 1/12 to 3 QT
• Setting and Cook Time: High for 2 ½-3 hours

Alive, Awake, Alert, Enthusiastic  TODAY by Cathy D. Slaght

Here I am in Sumter County, minus one tooth,  going to two presentations by Brian Clements from the Hippocrates Institute on the benefits of raw food. In preparation am with a friend who  has credentials in food healing, although she insists she just loves food. Anyway, have some tips from her, all designed to raise vibration, or life force. First we're drinking organic cucumber water. Tastes great. She just fills up a half gallon container with distilled water and also chunks of cucumber. Google the benefits of cucumber if you have the time. Next, she made Co-Mayo. Delicious! Here's the recipe:

Ingredients: 

• 4 egg yolks
• 1 T lemon juice or apple cider vinegar
• 1 t. regular or Dijon mustard
• salt and pepper
• 2/3 c olive oil
• 2/3 c coconut oil (warm)

Instructions:

1. Put egg yolks into blender, blend until smooth
2. Add lemon juice, mustard, salt and pepper- more blending
3. SLOWLY add oil while blending at low speed, starting with olive oil. Start with a drop at a time until it begins to emulsify and then keep adding slowly until all oil is incorporated.
4. Store in refrigerator up to one week.

This makes a fantastic dressing without having to use any sugar - if you look up the benefits of cucumber, check out the benefits of coconut oil also! She says we should have 2 T or more of coconut oil daily. (also an avocado daily)

Then we're having a veggie omelet (fresh from the garden and chickens) AND a French pastry- someone gave them to her and we don't want to be wasteful :)