Validity Recipes
Instructions: 1. To prepare the cashew milk, rinse and drain the soaked cashews. Combine the cashews and remaining ingredients in a high-powered
blender, and blend on high until smooth and no date pieces are visible. The milk can be stored in the refrigerator for up to one week. 2. For the muesli, mix all the in-
gredients together, and add 1¾ cup of the cashew milk. Stir, cover and store in the refrigerator overnight. In the morning, divide the muesli into two bowls, pour more cashew
milk over the top, and serve with sliced pears. Recipe Source: the fullhelping. com
Instructions: 1. The coconut cream sauce can be made ahead of time and stored in the refrigerator for up to one week. To prepare the sauce, blend everything together in a highpowered blender on high until smooth. 2. To prepare the casserole, heat the olive oil over medium heat in a large oven-safe pot. Add the chicken, season with salt and pepper, and cook just until both sides are beginning to brown, but not cooked through. Remove and set aside. 3. Add the shallots and leeks to the pan, sauté-
ing for about 5 minutes until soft. To the pot, add the mushrooms, and continue sautéing until the juices from the vegetables have evaporated. Season with salt, pepper, thyme and the lemon zest. Add the vinegar and sauté
Katie Taylor
One-Pot Paleo Chicken and Leeks
Serves 4 2 tablespoons olive oil 1½ pounds chicken thighs (or breasts for a lighter dish) 1 shallot, thinly sliced 3 leeks, thoroughly washed and chopped (begin at the white section and chop up until the green becomes darker and more difficult to cut through) 8 ounces mushrooms, sliced 2-3 stems fresh thyme, stalks removed Zest of ½ lemon 2 tablespoons white wine vinegar 2 cups savory coconut cream sauce (recipe below) 1 cup chicken stock Salt and pepper, to taste Savory Coconut Cream Sauce 1-15 ounce can coconut milk ½ cup hemp seeds ¼ cup nutritional yeast 1 teaspoon raw apple cider vinegar (if you cannot find raw, regular is fine) ½ teaspoon crushed red pepper 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon Italian seasoning ¼ teaspoon dried oregano 2 drops liquid smoke Salt and pepper, to taste
an additional minute or so. Add the remaining ingredients, including the chicken thighs, and partially cover the pot with a lid. Bring to a low boil, reduce the heat, and simmer for 40 minutes, or until the chicken is cooked through and sauce has thickened. 4. To make the chicken crispy, turn the broiler on and watch carefully for 3-5 minutes until the chicken is brown on top. Serve immediately. Recipe inspired by bibbyskitchenat36.com and theplantstrongvegan. com
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