Chicken Long Rice
Welcome all newcomers to Lexie's Kitchen! I'd like to extend a big THANK YOU to Diane Eblin of The W.H.O.L.E. Gang for organizing the 30 Days to a Food Revolution blog event! Inspired by Jamie Oliver's Food Revolution, Diane took it upon herself to round up 30 food bloggers (one a day for one month) to share their suggestions on how to shift from eating processed foods to the healthier foods our bodies need. Today is my day to share a recipe and tip. Below is my post for the event. Be sure to visit The W.H.O.L.E. Gang to read the other 16 posts to date, and the 13 to come. The tips and recipes are being posted by the likes of health coaches, moms, doctors, food writers and chefs.
Alexa’s Recipe: Chicken Long Rice
Alexa’s Tip: Set aside one hour for a Pantry Purge Event
Hanging out at health food stores, co-ops and with my parents’ alfalfa sprout, hippy friends are among my most fond childhood memories. My parents understood the value of fresh, wholesome food and I am grateful for the example they set. Into adulthood I continued to eat well—at least I thought I did. One day, about 20 years after leaving home, I came to the sad realization that A LOT of sugar-laden, preservative-loaded processed food had crept into my pantry. Its convenience and glitz had made it hard to pass up. Looking back, I was shopping in innocent ignorance. Food had changed since the 60’s and 70’s and that change had come in the form of processing.
In the Fall of 2008 my husband and I had a wake up call. Our one-year old son began exhibiting digestive and neurological complications, which led to developmental delays. As any mother would do, I immersed myself in research and found that so many roads led back to diet—that the body is powerful and by re-establishing the right conditions, can heal itself. With the guidance of an allergist and two naturopathic physicians, we developed a plan that eliminated processed foods and those to which he was intolerant. Eight months after remo
ving gluten, dairy, egg, corn, soy, refined sugar and artificial ingredients, his digestive health has returned, his speech and balance are coming and his energy has greatly improved.
My wish for everyone; don’t let a health crisis such as diabetes, a heart attack or cancer be what it takes to start eating right. Scare yourself into it (watch Food Inc. or the Earth Fare Supermarket videos). Read yourself into it ( Nourishing Traditions is a great first read). Or just spend some time studying the food labels in your pantry. And here begins my tip.
Alexa’s Tip: Set aside one hour for a Pantry Purge Event
This week, set aside an hour, just one hour, and begin the journey to healthier eating! In our home it all started with a Pantry Purge Event. It’s fun, easy and enlightening. Print off The Boot List (a handy glossary of food ingredients) to refer to, grab a couple of boxes and you’re ready to begin. Here are the big health-busters we tackled in our home:
1. Give Canned Foods (and plastic food storage containers) the Can: Experts believe that epoxy resin-lined cans are our main source of bisphenol_A (BPA) exposure. BPA has been linked to hormone disruption, obesity, heart disease and more. Buy fresh, frozen, dried or glass jarred foods as much as possible.
2. Bye Bye Bad Fats: Avoid hydrogenated and polyunsaturated oils! Look into the benefits of using coconut oil, palm shortening, and yes, real butter.
3. Away With the Subtle Cereal Killer: In her book Nourishing Traditions, Sally Fallon writes; “extruded whole grain preparations [flakes and shaped cereals] can have even more adverse affects on the blood sugar than refined sugar and white flour!” Tossing the cereals is probably a good idea. Start your day with yogurt, eggs, an avocado, a smoothie, nuts, etc.
4. Anything Artificial is Outta Here: Most artificial ingredients are derived from petroleum, tar and corn processing and could exacerbate ADD, ADHD and autism symptoms. Be a stickler in this area, get rid of anything artificial.
5. Refined Sugars Take a Hike: Remove white sugar, corn syrup and artificial sweeteners. Consider using natural, minimally processed sugars such as zero-calorie stevia, raw honey, coconut sugar and date sugar. And while you’re looking at the baking shelf, get rid of the white flour and toss out any baking powder that lists sodium aluminum sulfate as an ingredient.
6. Sugary Drinks Go Down the Drain: Kick the soda habit (you gotta do it!). Toss the juice boxes. And if you are going to drink fruit juice, water it way down. Drink Water.
7. Ban the “Can’t Haves”: In our home, the big “can’t have” is gluten. Remove the foods to which you are allergic or intolerant.
8. Give GMO’s the No Go: It is suspected that modified grains contain foreign proteins that are likely to be highly irritating to the digestive tract. What’s the big deal with genetically modified organisms (GMO’s)? Watch The Future of Food or read Earth Fare Supermarket’s summary of GMO’s for more insight.
Hooray! You are on your way. Now, while you are at it, how about moving on to the fridge? The journey to better health and eating is exactly that, a journey. Embrace it, seek out new flavors, buy organic as much as possible, and develop an appreciation for cooking and the role it can play in the health of your family.
Alexa’s Recipe: Chicken Long Rice
Chicken Long Rice | An age-old recipe from ChinaIf you’ve been to a Hawaiian luau, chances are you’ve had Chicken Long Rice. Hawaii is a delightful melting pot of the cultures and flavors of the Pacific Rim and beyond. As a child growing up on the Hamakua Sugar Plantation, I’d always anticipate my dad bringing home a plate of leftovers from Friday pau hana (after work) parties. And almost always the plate included some Chicken Long Rice.
Though the name suggests it, there is no “rice” in this age-old Chinese dish, but rather Mung bean thread noodles. It’s a comforting meal, quick to assemble and a great choice for anyone avoiding gluten or grains. Mung bean thread noodles, bamboo shoots and dried Shiitake mushrooms can be found at most larger grocery chains and at Asian markets.
Make a double batch and freeze the leftovers for a quick meal another day.
PREP TIME: 30 minutes
COOK TIME: 15 minutes
SERVES: 4
Soak 1/4 ounce dried SHIITAKE MUSHROOMS in 1 cup hot water for 30 minutes.
Soak 5 ounces MUNG BEAN THREAD NOODLES in a large bowl of warm water for 30 minutes.
In a large wok or pot over high heat, stir-fry for one minute:
2 tablespoons OIL
2 cloves GARLIC minced
1/4 medium ONION thinly sliced
2 tablespoons GINGER minced
Add and stir-fry until meat is just cooked through:
1-1/2 pounds organic CHICKEN TENDERS thinly sliced across the grain
1/2 teaspoon SEA SALT
1/8 teaspoon BLACK PEPPER
Add and simmer for 5 minutes:
3 cups CHICKEN BROTH
Soaked SHIITAKE MUSHROOMS sliced and the SOAKING WATER
Soaked BEAN THREAD NOODLES
Add and simmer 3 more minutes:
2 medium CARROTS peeled and finely shredded
1 cup thinly sliced PURPLE CABBAGE
1/2 cup matchstick BAMBOO SHOOTS
Top each individual bowl with lots of thinly sliced green onion and serve.
Now, how about dessert! What about some gluten-free, dairy-free Cocoa Bean Cookie Truffles—just like the Oreo® truffles you used to eat!
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Reader Comments (12)
You are doing great, Alexa!! I am amazed by your abilities and your passion!! Keep it up!!! Keep inspiring me! :) Love you!
Oh my goodness, I am so excited that I've found your blog through the 30 days to a food revolution. I can't wait to start looking through more of your recipes, everything I've seen so far looks fantastic! I avoid gluten, dairy, and sugar in my diet so your recipes are perfect for me :)
~Aubree Cherie
This recipe looks awesome. I am going to try a version using tofu and maybe veggie broth. Will let you know how it comes out!! I'm amazed at your beautiful photos! Ahh so jealous of your photography skills : )
Renita,
Yay! So good to hear from you. Hope positive things are happening with little miss. Would love to hear more!
Aubree,
I am excited you found me, too! It means I found you! Love your blog and will visit often. Thanks for leaving a comment : ) It's nice to know people are out there and interested.
Ahhh Beth,
Thanks for the kind words about my photography "skills" : ) There is one spot in the house I can take pics. The sky needs to be cloudless and the planets and sun need to be aligned. And then there is Photoshop! Ha! Good to hear from you.
I am so glad Diane is hosting this wonderful event; it has been a pleasure to discover new blogs with fabulous recipes, like yours!
Best,
Cinde
Gluten Free Taste of Home:
http://www.glutenfreetasteofhome.blogspot.com
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Thanks for dropping by Cinde! Loving your reviews on your blog!
Godd info here. I just took a peak at your cocoa cookies from the last post.
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Kelli: Thanks for visiting! Give those little truffles a try sometime. Great to keep on hand in the fridge of freezer for a little sweet treat after dinner :)
horry! so pround of you Lex and your pictures are amazing. Would you like me to send you some Lahaina Mangoes? I am stumped thinking of different things to do with them I have too many :)
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Jilly - Aloha! Sure, send all the mangoes you got. Hmmmm mango ice cream, chutney, mango crisp, smoothie. I can count the ways. How is paradise this fine day?
xoxo,
Lexie
Lexie- this recipe is great, I made it this week and I can't wait to try your teriyaki chicken! I am so glad I found your blog. Breanna
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Yay! Today was our FIRST warm day of the year and I was thinkin' "was Chicken Long Rice (warm soupy comfort food) the best recipe to submit for the Jeanne's 30-Day to a Food Revolution event?" I mean half of the northern hemisphere is already heading into summer! So I am glad you made it ... AND liked it :)
-Lexie
This is SUCH a delicious recipe; thank you, Lexie! I made it tonight and it was fast to prepare, didn't mess up a whole bunch of dishes, and the end result is AMAZING. I love the flavor & texture, and the purple cabbage and orange carrots are so pretty & colorful. Will definitely be making this again!
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Hey Kristin! Thanks for the feedback. The cabbage isn't a traditional ingredient, but I thought the color and added veggie was nice. :)
ok.. you continue to amaze me.. Honestly FANTASTIC!!! And it was fun and easy to make!
Hannah,
Yay! You liked?! Thanks for cooking from my blog for an entire week. You are the best!
xoLexie
Thank you for this recipe, my husbands family makes something similar but instead of mushrooms/broth uses soy sauce. I lLOVE it but my daughter and myself are allergic to soy so it is great to be able to have this comfort food back!!!