Earlier this month, Jackie Butler, my colleague and mentor, invited me to co-host a luncheon class at her dentist's offices here in Santa Fe. The doctor, who uses essential oils, was in attendance along with the entire office and dental staff.
I enthusiastically accepted and helped by preparing an e~O~delicious lunch. Here is our menu and a quick version of the recipe for the Curried Chicken Salad. menu for an office luncheon
Curried Chicken Salad Sandwiches on local artisan bread from Sage Bakehouse with grapes, toasted almonds, and mango chutney~scented with an essential oil blend of clove, cinnamon, peppermint, and rosemary.
Crispy Romaine & Orange Salad with dried cranberries, toasted almonds, and mandarin orange slices with a white balsamic & Wild Orange {essential oil} dressing Strawberries Dipped in Chocolate enhanced with essential oils~one with Wild Orange and the other with Cinnamon {want the recipe? click here} recipe
This quick and easy version of my Curried Chicken Salad uses a store-bought roasted chicken and a prepared Mango Chutney; essential oils are added for an extra flavor boost.
Ingredients
Curried Chicken Salad to make 8-10 small-med sized sandwiches Small store-bought roasted organic chicken About 1/2 c homemade or good quality mayonnaise {plus a bit more for the sandwich making} About 1/4 c prepared Mango Chutney 2 - 3 drops of cinnamon, clove essential oil blend {we used doTERRA On Guard} 3 T curry powder or to taste Sea salt to taste About 1 c red or green grapes sliced in half About 1/2 c sliced almonds {toasted and cooled} Optional pea shoots, sprouts, or spring greens
Instructions
Shred cooled chicken by hand into medium shreds or chunks {using mostly breast meat and some of the firm thigh meat}. Add the shredded meat to a large mixing bowl and set aside.
In a small-medium mixing bowl, add the mayonnaise, curry powder, salt and pepper. Fold and mix with a spoon or rubber spatula until all ingredients are combined. Scoop out the Mango Chutney into another small mixing bowl. Carefully add {one drop at a time} 2 or 3 drops of the essential oil {blend and taste after each drop is added; it will be strong, but remember, it's being added to a large batch of chicken salad}. Combine the chutney mixture with the mayo~curry mixture. Fold and mix with a spoon or rubber spatula, then add to the shredded chicken. Use your spoon or spatula to gently toss and coat the chicken with the chutney~mayo~curry. Gently toss the grapes and the almonds into the chicken salad. Assemble.
Assemble the sandwiches
We used large slices of bread to make a hearty 1/2-sandwich for each of our luncheon guests.
Spread a thin layer of mayonnaise on each slice {bottom & top} of bread. Add a generous portion of chicken salad and any other toppings such as fresh pea shoots {Santa Fe's Susan Higgins, owner of SunGreen Living Foods, grows the world's best pea shoots}, then top with another slice of bread {mayo side down}. Gentle press down on the sandwich and cut in half {cut at a diagonal for presentation}. Wrapped in food grade parchment and, optionally, tied closed with a piece of twine. {We attached our business cards to the twine closure, hoping we'll hear back from some of them.}
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Recipe and photo by Joan Lucci, santadotfe.com
Quick and easy high-altitude recipe made with essential oils Single serving, make in a microwave safe mug This gluten-free muffin is perfectly balanced to provide sustainable energy through breakfast to lunch, thanks to coconut oil, a healthy fat that’s good for the brain, fiber-rich flaxseed, and egg protein. I like to add some fresh or frozen blueberries for the extra flavor and antioxidants OR carrots and raisins to mimic one of my favorite cakes. The original recipe came from Jorge Cruise as one of his recipes to reduce belly fat. Over the years, I have modified the recipe {my recipe below} ~ it’s high altitude-ready and features essential oils, fresh fruit, and dried coconut. The recipe is also available as a mix ~ a ready to use, scoop out of the jar mixture ~ mix recipe follows this single serve. It’s easy, healthy, and may become your breakfast of choice! recipe
Ingredients
¼ c ground flax seed 1 t baking powder Optional 2 t cinnamon {if you prefer or don’t have essential oils} 1 t coconut oil 1 whole egg or egg white Sweetener {generous dollop of honey, brown rice syrup, or 1 t pure cane sugar or packet of Stevia}
Optional add-ins
half-a-handful of fresh or frozen berries OR grated carrot and a few raisins sprinkle of dried coconut 1 - 3 drops of your favorite essential oil* {Cinnamon, Ginger, Wild Orange, Bergamot, a protective blend of Wild Orange, Cinnamon, Clove, Eucalyptus and Rosemary ~ a few good choices}
Instructions
Mix all ingredients together in a tall mug and microwave for two 30- second increments. Invert onto a small plate {as pictured} or eat right out of the mug ~ careful, it’s hot! A dollup of Greek yogurt {sweetened with honey and scented with lemon essential oil} adds an extra protein and, brands with live and active cultures, it's a natural probiotic. If you love this recipe, scroll down to "read more" for the 15-serving Skinny~e~O Mix version.
*Be sure to use ONLY pure, therapeutic/culinary-grade essential oils for use in recipes. Please contact Joan at joanlucci@gmail.com to find out how you can buy her favorite brand at wholesale pricing.
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