by Bea Garth, copyright 2010Gluten Free Potato Free
Note: This is another one of my gluten free recipes. It is perfect for impressing your boy or girl friend, family, or take to a potluck. Might want to halve the recipe if you just make it for yourself. Excellent for overcoming a migraine or accidental glutening–or if you otherwise just want to detox. Very tasty! The ginger, rosemary and basil really brings it out. The plain yogurt topping is optional– however I find it really adds to the zest of this dish.2 chicken breasts 2 chopped beets 4 tsp chopped ginger 2 medium or 3 small sweet potato thinly sliced (4 cups) 1/2 tsp sea salt 1 1/2 cup sliced celery 3 cups water 3 beet tops, chopped (not fine) 2 tsp basil dry crushed
2 tsp fresh rosemary, stripped from stem (or 1 tsp. dried)
3 cloves garlic chopped
1 tablespoon tamari gluten free soy sauce
2 cups sliced broccoli flowerets
2 cups water
2 small zucchini thinly sliced (roughly 7 inch)
Optional: Cooked brown rice plain yogurt lemon or apple cider vinegar to taste
Remove skin and chop chicken into roughly one inch pieces (can chop and de-bone after cooking a while if desired). Place in large skillet with 2 cups water.
Add the chopped ginger. Cover and bring to boil, then simmer until chicken is well cooked (15 min).
Add sliced beets with 1 cup water. Again bring to boil and simmer 5 minutes.
Add sliced sweet potato, celery and loosely chopped beet greens (or cabbage) and salt with rosemary and basil. Simmer one minute with lid on. Then distribute zucchini evenly over top surface. Simmer covered 8 to 10 minutes until veggies poke easily with fork.
Sprinkle chopped garlic over surface, stirring into juices. Replace lid. Remove from heat.
Let sit for 5 minutes.
Serve over brown rice (optional) topped with some plain yogurt and a little fresh squeezed lemon juice to taste (if desired) — or Bragg’s apple cider vinegar.
Categories: GF Recipe by Bea Garth