Eating Green: Organic Foods and Cooking

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Posted on 2011-01-05, updated at 2017-06-16. By anonymous.


Eating Green: Organic Foods and Cooking
English | 60 minutes | 704x400 | 25 fps | AVI XVID, 1820 Kbps | MP3 128 kbps, 48000 KHz | 769 MB
Genre: Cooking Show

When it comes to feeding your family, ensure you are making healthy and wise choices. This informative and entertaining DVD will teach you everything you need to know about organic foods; what they are, why to choose them, where to purchase them, how to understand the labels, how to prepare baby foods, how to buy local and fresh produce, and learn how to prepare delicious organic meals for your family. Includes: recipes, tips on vitamins, exercise and a number of energy saving tips for the kitchen. This video will leave your mouth watering for more ways you can be environmentally responsible in your food purchases and preparation.

An organic food expert and certified nutritionist, Julie Daniluk graduated from the Canadian School of Natural Nutrition. As chief in-store nutritionist and co-owner of one of the largest health food stores in North America, she teaches workshops on immunity, digestive disorders, and detoxification with organic produce. Julie has spoken to governments on the health risks of genetically modified food and as a passionate health food activist, Julie has been the Event Producer for festivals such as Bio-Diversity with David Suzuki and FoodShare's Field to Table Festival.

Chapter 8: Chicken Curry

2 tbsp (30 ml) olive oil

2 large onions, finely chopped

1 tbsp (15 ml) ginger, finely chopped

1 tbsp (15 ml) garlic, finely chopped

2 tbsp (25 ml) mild curry paste (reduce to 1 tsp if you like it mild).

1 tsp (5 ml) ground cinnamon

1 tsp (5 ml) ground coriander seed

1 tsp (5 ml) ground cumin

2 lb (1 kg) boneless skinless chicken breasts cut in 2 inch (5 cm) pieces

1 cup (250 ml) coconut milk

2 cups (500 ml) chopped apple

1 cup (250 ml) water

1 tbsp (15 ml) lemon juice

2 cups (500 ml) baby spinach

1 cup (250 ml) organic currants (optional sweetness)

2 tbsp (25 ml) chopped coriander garnish

Add Celtic sea salt to taste



Heat the oil over medium-low heat in a wok or skillet, and sauté the onions slowly until softened and browned on the edges, about 10 minutes. Add the ginger and garlic. You will need to sauté for 5 minutes longer.


Stir in the curry paste, cinnamon, coriander and cumin and cook until fragrant, about 1 minute. Add the chicken and sauté for about 4 minutes or until coated with the spices and slightly brown. Season to taste and remove the chicken to a bowl.


Add the coconut milk, apples and water to the wok, scraping up any bits at the bottom of the pan. Bring to the boil. Reduce heat and simmer 10 minutes or until apples soften.


Return chicken and simmer, uncovered for 2 to 3 minutes or until the chicken is almost cooked through. Remove from heat and stir in lemon juice, spinach and raisins. Taste for seasoning, adding salt or lemon juice as needed. Garnish with coriander.

Note: This is classic and delicious. For those short on time consider investing in a slow cooker (crockpot). Use the water called for in regular recipe but add the coconut milk right at the end before you serve it.

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