Monday, May 28, 2018

Good Gut Almighty

From the largest microbiome study:  "Those who consumed more than 30 different types of plant each week had much more diverse microbiomes than those who consumed only 10 or fewer types of plant weekly."  While the study doesn't prove that's a healthy thing, those with a diverse microbiome have a lower resistance to antibiotics.  Our picnic platters today have 15 different plant foods.  Combined with antibiotic free chicken, a locally made multigrain bread and topped off with a farmers market cake, our Memorial Day picnic meal was worth remembering!  Here is the recipe and ingredients:

Turmeric and Ginger Chicken Thighs

(Serves 2)

Saute onion, carrots and garlic in olive oil 5 minutes.  Remove from pan.
1/4 cup onion, diced
2 multi-colored carrots, peeled and diced
4 garlic cloves, minces
1 teaspoon olive oil
Sear chicken in pan until brown on both sides.  Season with grated spices on both sides before turning.
2 boneless skinless chicken thighs
1 inch piece fresh turmeric, grated
1 inch piece ginger root, grated

Cover with mustard, zest and juice.  Return carrot mix to pan.  
1 teaspoon dry mustard
Zest from 1 mandarin orange
1/2 cup orange juice
Cover and simmer for 20 minutes, until chicken reaches 165 F.
Cool and refrigerate.  Slice chicken in thin strips to serve. 

Cook lentils in chicken broth, covered with tilted lid and simmering for 15 minutes.  Drain.
1/4 cup red lentils
1 cup low sodium chicken broth

Cook quinoa covered in broth until liquid is absorbed, about 25 minutes.
1/4 cup quinoa
1 cup low sodium chicken broth

In cast iron skillet with grid lines, grill zucchini in olive oil until golden brown.
1 teaspoon olive oil
1 small zucchini, sliced in long 1/4 inch pieces

Grind cashews.
2 tablespoon roasted cashews

Refrigerate chicken, lentils, quinoa and zucchini until service.  (To transport, we placed these in an insulated container with ice blocks).

Arranger platter ingredients and garnish with pepper, spinach, chives and mango.
1 mini sweet red pepper, seeded and sliced in rings
1/3 cup fresh spinach microgreens
1/4 cup fresh cut chives with flowers

1/2 mango, sliced 

Our picnic today was at Watters Smith (West Virginia) State Park.  There is an historic homestead from the late 1700s we always enjoy.

While we found a table under a tree. a bird landed in the tree and shook even more seeds onto our setting.




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