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2 lemons 1/4 cup raw honey 1 tablespoon ground cumin 1 teaspoon sea salt 3/4 teaspoon cayenne pepper 4 boneless chicken breasts 2 avocados 12 honey corn cakes (see recipe) Grate lemon to get teaspoons peel. Squeeze to get 2 tablespoons juice. Mix together with honey and spices. Place chicken in bowl. Pour mixture over chicken to coat. Cover and marinate in refrigerator overnight. Place chicken on grill and cook for 8 min. on each side. Halve, seed and skin avocados, squeeze lemon juice over and salt. Slice lengthwise. Slice chicken breasts crosswise and serve with avocado slices and honey corn cakes. Garnish with cilantro, sliced red bell pepper and lemon slices. |
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Combine
1/4 cup raw honey, 2 pounds fresh or frozen corn kernels, 3 eggs,
1 cup whole wheat flour, 1/2 cup milk, 3 cloves
garlic mashed and 1/2 teaspoon sea salt. Heat skillet lightly coated
with coconut oil. Pour 1/3 cup portions of corn cakes into skillet
and cook
for about 2 min. on each side. |
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