Registered with the Complementary & Natural Healthcare Council (CNHC).

Accredited with the Institute for Functional Medicine (AFMCP)

Member of the British Association for Nutrition and Lifestyle Medicine (BANT).

chicken and vegetables in a bowl
Lunch

chicken slaw

As soon as I made this recipe, I immediately had requests from friends and family to know what I’d used as they all couldn’t get enough of it. This slaw is perfect for a light lunch or summer evening meal.

Ingredients for the chicken: 
2 organic chicken breasts
945ml chicken stock
1 tbsp grated ginger
4 garlic cloves
1 lemongrass stalk

Ingredients for the dressing: 
2 tbsp lime juice
1 tbsp tamari
1 tbsp fish sauce
1 tbsp organic maple syrup
1 tbsp ginger
1 garlic clove

Ingredients for the slaw: 
8 cups green cabbage, shredded
2 cups red cabbage, shredded
1 carrot, grated
1 red pepper, julienned
1 cup bean sprouts
1/2 cup basil, mint and coriander

Method: 
In a bowl, combine the chicken breasts with the chicken stock, grated ginger, garlic cloves and lemongrass stalk. Place in a saucepan and simmer for 15 minutes until cooked. Transfer to a plate and allow to cool, then shred.

Combine the ingredients for the dressing together in a glass jar. In a bowl, mix together the slaw ingredients. Bring all the ingredients together in a bowl and serve.

Sugar Safe Tips:
This dressing is much healthier than a shop bought dressing, which are often packed with added sweeteners.