Autumn Inspired Sweet Ginger Chicken Stir Fry
Yesterday, while mixing acrylic colours into various forms of orange, I found myself thinking about fall. I think it’s pretty much my favourite season. I always hate to see summer leave, and winter is the bane of my existence, but there’s something super dreamy about fall.
I love the message from the trees in Autumn. From a brilliant, heart chakra green, they turn to yellow, then orange, and finally root chakra red before dropping off to nourish the earth. This to me is a beautiful message from nature reminding us to live fully from our hearts while we’re here experiencing this human form. The trees don’t change from blue to indigo to purple – the colours of the much sought after higher chakras – and to me this is because they have no need to. They are connected to the sky and the water, without needing to transform themselves into these elements in order to gain benefit from them. This tells me that humans can enjoy the same. We can live fully, from our hearts, connected and balanced down through to our root chakras – our primal human existence. It tells me that we do not need to concern ourselves with the supernatural transformation from human to etheric being, or concentrate on becoming the next magical guru here on earth. Instead, we can obtain the benefits from having a loving connection to things like nature, a higher purpose, God, or the feeling of universal oneness. Just as the tree connects to the sky without transforming into it, we too can enjoy the rewards of connection without ever having to transition out of our humanness in order to do so. After all, we chose to be here for a reason. Now onto the recipe!
SWEET GINGER CHICKEN STIR FRY
- 3 carrots, chopped
- 2-3 tbsp tamari sauce
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 skinless boneless chicken breast, chopped into chunks
- 1 bunch of collard greens, cut crosswise into thin slices
- 1 inch fresh ginger, grated
- 1 tbsp raw honey
- 1/2 head of cauliflower, chopped
- 1/2 cup filtered water
- Optional: 1/2 cup raw cashews, soaked overnight
- After you’ve prepared your ingredients, place the olive oil and garlic in a large skillet for 1 minute until the garlic has infused into the oil.
- Place the chunks of chicken in and add the honey and tamari.
- Stir together and cook, stirring occasionally, until the chicken is cooked through.
- Pluck out the chicken with tongs and place in a dish to the side.
- Add the vegetables and stir them into the sauce, adding a touch of water from the 1/2 cup as you go. Use as much or as little water as needed to cook the veggies without burning the sauce.
- When the veggies are coated and cooked to your liking, return the meat, stirring to mix it up, and then serve with cashews on top (optional)
This dish is full of flavour and phytonutrients, and it’s warming, grounding, and satisfying too! Check out the benefits of just a few of the ingredients listed:
- Orange cauliflower contains a fair amount of folate, calcium, potassium and selenium and is high in both fibre and vitamin C. It also contains a higher amount of Vitamin A than traditional Cauliflower. (source)
- Most of the benefits of carrots can be attributed to their beta carotene and fibre content. This root vegetable is also a good source of antioxidant agents. Furthermore, carrots are rich in vitamin A, Vitamin C, Vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese. (source)
- The cholesterol-lowering ability of collard greens may be the greatest of all commonly eaten cruciferous vegetables. In a recent study, steamed collard greens outshine steamed kale, mustard greens, broccoli, Brussels sprouts, and cabbage in terms of its ability to bind bile acids in the digestive tract. When this bile acid binding takes place, it is easier for the bile acids to be excreted from the body. Since bile acids are made from cholesterol, the net impact of this bile acid binding is a lowering of the body’s cholesterol level. It’s worth noting that steamed collards show much greater bile acid binding ability than raw collards. We get unique health benefits from collard greens in the form of cancer protection. The cancer-preventive properties of collard greens may be largely related to 4 specific glucosinolates found in this cruciferous vegetable: glucoraphanin, sinigrin, gluconasturtiian, and glucotropaeolin. Each of these glucosinolates can be converted into an isothiocyanate (ITC) that helps lower our cancer risk by supporting our detox and anti-inflammatory systems. (source)
Now imagine what the whole dish can do for you! Happy eating 🙂