Sunday Dinner a la Sally Fallon

A few weeks ago I had the chance to see Sally Fallon speak live at the Fourfold Path to Healing Conference here in New Hampshire. And even though I was probably the youngest one there by at least 20 years, I enjoyed myself none the less.

So, in spirit of the woman herself, I decided to take a few pages from her book, Nourishing Traditions, to cook my dinner for tonight. One of the Sally’s credos is to cook enough for leftovers. Which is exactly what I did too. Enjoy!

Spicy Baked Chicken with Sweet Potato Puree

Spiced Chicken Breasts

(from pg. 283 of Nourishing Traditions by Sally Fallon)

• 6 chicken breasts, with skin on (I used thigh instead)
• 4 tbs. extra virgin olive oil
• 1 tsp. turmeric
• 1 tsp. cinnamon
• 1 tsp. ground cumin
• 1 tsp. paprika
• 1 tsp. curry powder
• 1/2 teaspoon dried chile flakes
• 3 cloves garlic, peeled and mashed
• 1/2 teaspoon sea salt

Directions:

1. Trim chicken breasts (in my case, thighs) and pound lightly with a meat hammer.

2. Mix spices and olive oil and brush on the chicken. Marinate for several hours or over night

3. Bake in a 375 degree oven for 40 minutes.

Sweet Potato Puree

(from pg. 406 Nourishing Traditions by Sally Fallon)

• 4 large sweet potatoes
• Grated rind of two lemons
• Juice of two lemons
• 1/2 cup butter, softened (in my case, 2 tbs. coconut oil. No dairy for me.)
• 2 egg yolks
• 1/2 tsp. sea salt

Directions:

1. Boil and then peel sweet potatoes.

2. Mix sweet potatoes with eggs, coconut oil (or butter), lemon juice, grated lemon rind and sea salt.

3. Transfer to a casserole dish and bake at 350 degrees for 30 minutes.

Asparagus with Sesame Seeds

(from pg. 369 of Nourishing Traditions by Sally Fallon)

• 2 1/2 pounds asparagus, trimmed
• 2 tbs. extra virgin olive oil or melted butter
• 2 tbs. shallots, minced
• 2 tbs. sesame seeds, lightly toasted
• Juice of 1 lemon
• Sea salt

Directions: (Sally writes about baking this in the oven, but I did it over stove top in a sautee pan)

1. Drizzle olive oil in the pan and sautee the shallots and sesame seeds for a few minutes.

2. Add asparagus and cook lightly for about 5 minutes.