This is a recipe (maybe slightly adapted) by Dr Joel Fuhrman. Please visit for more information on his nutritional approach to good health and long life. Take time to look at the Member’s Centre and access resources such as past news letters, teleconferences, tutorials, etc.

Serves 4:


Wholegrain brown rice or quinoa

1/4 tsp chili powder

1 Tbsp coconut oil

2 skinless, boneless chicken breast halves (from a genuine free-range bird), cut into quarters

1.5 cups of chopped celery

1 can of chopped tomatoes, sugar and salt free

1 bunch of spinach, chopped or 250g (10 oz) of frozen spinach

1 large fresh chili, chopped

2 Tbsp apple cider vinegar (optional)

1/4 red onion, chopped

1 large green pepper (capsicum), chopped

2 cloves garlic, minced

1 Tbsp fresh basil, chopped OR 1 tsp dried basil

1 Tbsp fresh parsley, chopped OR 1 tsp dried parsley

1/4 tsp ground paprika (red pepper)


Cook rice according to packet instructions, adding the chili powder to the boiling water. If using quinoa, soak the quinoa for at least 20 minutes in cold water (preferably filtered) or overnight if you can. Then drain and rinse well through a strainer. Place in a saucepan with about 2 cups of water and bring to the boil and then simmer for 15-2o minutes. Simmer the quinoa until all the water has evaporated and it is light and fairly dry. It is unlikely you will burn it. Allow it to cool and then ‘fluff’ it up with a fork.

While the rice/ quinoa is cooking, put the coconut oil in a pan or wok and cook the chicken strips on medium high, turning occasionally until no longer pink.

While cooking the chicken, chop all your ingredients, except for the tomatoes and spices, or simply process them together for speed.

Now add all ingredients with the tomatoes and spices to the wok or pan and stir together. Then reduce heat and simmer covered for 10 minutes.

Serve over rice or quinoa.



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