March is what makes us strong Iowans. We hear crocuses have sprung in Kentucky, but ours are not ready for that yet. Here, we still have time for winter mulling, garden planning, cozy cooking, and reading whatever last rights of winter you like.
It will probably be blustery; March nearly always is. Yet this is precisely what steels us, makes us the resilient folks we are, and makes those crocuses – when they do emerge – that much sweeter.
Meanwhile, not getting ahead of ourselves with talk of crocuses, back to the cooking!
After taking these photos for the March/April Catalyst that’s about to hit the shelves, we gobbled up a few bites, then packed it to share with co-workers. It was a huge hit with our crowd, particularly when they found out just how easy it was.
Ben, who took these photos, took a portion home to share after the shoot: “My [then-]pregnant wife, who couldn’t stomach anything in the last week of her pregnancy, loved this.” I believe he made it twice more in the following week and again the next. (And yes, they have a lovely baby boy home now!)
The recipe comes from Dr. Terry Wahls, a local doctor whose story is so amazing you’ve probably already heard it, but if you haven’t: She treats her MS symptoms through what she eats, successfully taking her from wheelchair-dependent to fully active, independent, walking, biking, you name it. We all know food can be powerful – but turns out it can be powerful medicine as well. Her new book The Wahls Protocol: How I Beat Progressive MS Using Paleo Principles and Functional Medicine comes out March 17.
You may have seen her at the Co-op (like below); she’s one of our great fans!
Keep your eyes peeled for her book – and get a preview in the March/April Catalyst, and – in the meantime – make this for dinner! So easy, tasty, and healthy.
Algerian Chicken or Vegetarian
Courtesy of Dr. Terry Wahls, from her soon-to-be-released book, The Wahls Protocol
This is delicious, fast, and easy! Enjoy it as part of the Wahls Diet (serve over quinoa with red pepper), or Wahls Paleo Diet (over spaghetti or winter squash, yams, sautéed cabbage, or Cauliflower Rice – recipe in The Wahls Protocol), or – as plated above – with Dr. Wahls’s Greens and Bacon recipe in the March/April Catalyst.
4 cloves garlic, minced 1.5 lbs. chicken, skin on (breasts, legs, or thighs)
14.5-oz. can chopped tomatoes
2 c. sliced leeks
1 c. broth (ideally Dr. Wahls’s Bone Broth – recipe in The Wahls Protocol)
1 med. banana pepper (we substituted the adorable mini peppers we carry), sliced
1 med. carrot, sliced
1 T. coconut oil
2 t. ground turmeric
1 t. ground cinnamon
1 t. ground cumin
1 t. kelp powder (optional)
1/2 t. iodized sea salt
4 c. green beans or asparagus
2 c. cilantro, stems reserved
Mince garlic and let sit for 15 minutes to allow sulfur to stabilize. Add garlic, chicken, tomatoes, leeks, broth, peppers, carrots, coconut oil, spices, kelp powder, and salt to large skillet over medium heat (in this instance, putting everything straight into a cold pan at once seems to be just fine!). Simmer for 15 minutes.
Add green beans or asparagus and chopped cilantro stems to the skillet and simmer for another 5 minutes.
Stir in chopped cilantro leaves just prior to serving.
Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company.
Copyright © DR. TERRY WAHLS LLC, 2014.