Thank you Cindy's Kitchen!
A few weeks ago, I drove down to visit Debbie to attend the Napa Valley Home and Garden tour.
Ravenous after a long day touring beautiful homes, we stumbled into Cindy's kitchen in St. Helena for a delicious late lunch. We ate outside in a charming courtyard under a fruit laden fig tree (all the figs that fell to the table during the meal were officially declared to be our property!) The Bloody Mary's were absolutely delicious as were a beautiful array of small plates we ordered, but our favorite thing was a delicious but simple curried chicken salad. Scrumptious!
We loved it so much that we decided to use it as inspiration for our next night's dinner. I think we came pretty close to the original. Hope you like it as much as we did.
Chicken Curry Salad
- 2 cups chicken stock
- 2 T curry powder
- sea salt
- 2 large organic chicken breasts
- 4 strips applewood smoked bacon fried until perfectly crisp and golden
- 2 eggs
- 1 t dijon
- sea salt and white pepper
- 1/8 c lemon juice
- 2/3 c canola oil
- 2 t curry powder (I like Morton and Bassets for its mild pleasant flavor)
- farmers market organic tomatoes, preferably cherry, cut in half
- fresh organic greens
- almonds
- golden raisins
Pour several cups of chicken stock into a skillet, add 2 T of curry powder and sea salt. Place 2 organic chicken breasts in and let simmer slowly until breasts are tender and just poached throughout. Remove from heat and slice. Meanwhile cook down the curry and broth until there is a very small amount left in the pan. Add the chicken pieces back into the curry mixture and stir so they are thoroughly covered on all sides with curry. Remove and let come to room temperature.
To make the curried mayonaise dressing, add 1 egg and 1 egg yolk to your food processor. Add 1 t dijon mustard, a generous pinch of sea salt, a generous sprinkling of white pepper, and 1/8 cup of fresh squeezed lemon juice. Process for a minute or so and begin to very slowly drizzle in 2/3 cup of canola oil while processor continues to run until mayonaise is thickened. Stop processing and add in 2 t curry powder. Rrocess until blended.
Put the lettuce into a large salad bowl and toss with the tomatoes, almonds and raisins. Scatter the bacon (whole slices) and chicken pieces on top and slather on a generous quantity of the yummy curry dressing.
Serves 2
Some of you are aware that I have been hiking every day. Sounds like fun, right? Well it definitely was, but as the days went on it became so much more than just a good time. 
In addition to the peaches, I’ve got a tree full of apples that are beginning to drop.
ake that has over 240 high quality micro nutrients, vitamins, minerals and amino acids in it. Pretty much everything that the latest science has discovered is good for our bodies is in these shakes. I add fresh organic fruits to the shakes, a lot of ice and whip them up in my blender. They taste pretty good, but after the first week, I really started to crave them and now would much rather have a shake than any other breakfast I can think of. 
I often have a second shake for lunch, (or if that 's not practical, I eat a normal meal). I add plenty of snacks during the day. Maybe a handful of almonds, a fresh organic vegetable salad, an organic fruit, a hard boiled egg--whatever I'm in the mood for. If I'm not hungry, I don't snack. But if I am, I snack as much as I want to.
Once every week or two, I do a cleanse day which is a day to empty out your digestive system by eating very small quantities of food throughout. I also drink a mixture of herbs and vitamins that helps the body to detox. This "vacation" from food gives your digestive system, kidneys and liver a chance to catch up on their work. Our kidneys are often overloaded and have problems doing their jobs properly. When they can't deal with all the toxins floating around in our systems they "quarrantine" them by locking them up in fat cells and basically throwing away the keys. (For more information on how our bodies get toxicity, click 
