Coconut Chicken Lettuce Wraps

Coconut Chicken Lettuce Wraps

If you enjoy Asian food and Latin food alike, this recipe can be considered an infusion of the two. Only for the fact that the butter lettuce is used like a taco.

This recipe is very simple and easy to prepare, and is bursting with Asian flavor. We used tapioca starch in place of cornstarch, which we feel is a better choice. Another great cornstarch replacement is arrowroot.

The recipe contains coconut, in the form of oil and dried coconut meat. Coconut oil, though it contains saturated fat, also has fat in the form of lauric acid, about 50%. Lauric acid is a medium chain fatty acid, which has antibacterial, antiviral, and antiprotozal properties.

Tips on Choosing the Lettuce

Butter lettuce is great to use with this recipe for its tenderness, and texture. Choose the leaves that are the largest, and most pliable. Be sure the leaf is not wilted or has and discoloring on it.

Let’s get stated with preparing our featured recipe: Coconut Chicken Lettuce Wraps, and here is what you will need.

12 leaves of butter lettuce

2 tablespoons extra virgin coconut oil

1 pound chicken breast or chicken thigh strips (option to also use ground meat)

2 medium green onions, chopped

½ cup canned water chestnuts, drained, rinsed, and chopped

¼ cup chicken broth

2 tablespoons tamari soy sauce

1 tablespoon tapioca starch

2 tablespoons filtered water

¼ cup gomasio (sesame seeds and sea salt) – recipe to follow

1/2 cup dried fine flacked unsweetened coconut meat

First make your gomasio.

Recipe for Gomasio

2 cups whole sesame seeds

1 tablespoon Himalayan salt

Place sesame seeds in a cast iron skillet over medium heat.

Roast for 10 minutes, stirring constantly with a wooden spoon until seeds turn golden brown.

Place sesame seeds and salt in a suribachi or mortar and pestle, and grind into a coarse meal. A coffee grinder will work as well.

When cooled, transfer to a glass container.

Store in refrigerator. Keeps for 6-8 weeks.

Gomasio is the principal table condiment in the Macrobiotic diet. Use it in place of table salt to season your food, giving it a hearty delicious taste.

According to Macrodiet.com, gomasio also functions as a medicine in itself, due to its powerful ant-acid biochemical effect–a thousand times more effective than AlkaSeltzer. They state you can use 1/2 to l teaspoonful placed directly into the mouth,  and suck on it well, before swallowing, as it strengthens digestion and improves energy.

Because the gomasio uses Himalayan salt (Celtic or sea salt can be used as well), it contains all of the vital trace minerals like (but not limit too) calcium, potassium, and magnesium, making it a natural anti-acid for the stomach. Table salt will not work, as it only contains sodium.

Preparing Coconut Chicken Lettuce Wraps

Wash lettuce leaves gently so as not to damage or tear them. Drain the lettuce in a clean colander or on clean paper towels for a few minutes before using.

Heat the coconut oil in a sauté pan over medium heat. Add the chicken stripes and sauté until oblique in color.

vegetable ingredients for Coconut Chicken Lettuce WrapsNext add the green onions, water chestnuts, tamari, and chicken broth. Simmer for about 5 minutes.

Mix the tapioca with water and add to chicken mixture. Cook over medium high heat, until the sauce thickens.

Coconut Chicken Lettuce Wraps

Transfer chicken mixture to a serving bowl set on a large platter and sprinkle with the gomasio and mix in. Top with the dried coconut meat on top. Next arrange the butter lettuce leaves on the platter around the bowl.

plated - Coconut Chicken Lettuce Wraps

Each person takes a lettuce leaf and spoons some of the chicken mixture on to it, and grabs the butter lettuce with meat mixture like a wrap of taco style.

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Gluten Free Zucchini Cranberry Bread

Gluten Free Zucchini Cranberry Bread

What is Xanthan gum? We ask because it is used as a substitute for gluten, with recipes using gluten free flours, either it be wheat flour with the gluten extracted, or garbanzo bean flour, fava flour just to name a few.

According to the Gluten free Bible Cookbook, xanthan gum is the result of the mixing of corn sugar and a bacteria. It is used in many recipes as a thickening agent and a replacement for gluten in many gluten and wheat free recipes. Xanthan gum is easy to digest.

The cookbook goes on to say if your making dessert breads that 1/2 to 1 teaspoon of xanthan gum is used per cup of gluten free flour. Cakes are 1/4 to 1/2 teaspoon, and cookies is 1/4 teaspoon.

xlarge_97834 The Gluten Free BibleThe author of the Gluten Free Bible Cookbook says, though it isn’t an exact science, the amount of xanthan gum you use will also determine the location or area you live in. If you living in a more humid location, you may need more gum to achieve the results you’re looking for.

If the location is arid, you may likely require less. The key to being successful at gluten free baking, is to experiment until you get a recipe that gives you the desired result. Start with a smaller amount than you think you need, and move your way up based on the results.

The cookbook also states it is better to bake in an aluminum baking pan over metal or glass. Doing so will result in a cake or dessert bread baked through and through completely, the middle portion will not be guy or dough like.

We didn’t know this when baking this dessert bread, and we used a metal pan, with almost poor results. We did bake other gluten free breads in glass, but we used corn starch, an except able substitute, in place of xanthan gum, with great results (link here to view Gluten Free Tropical Carrot Cake).

Splendid Recipes has decided to stick to corn starch or arrow root starch with our gluten free baking from now on.

Now for our featured recipe: Gluten Free Zucchini Cranberry Bread

Here is what you will need.

1-1/2 cups Sorghum Flour

1/2 cup Garbanzo Fava Flour

½ cup potato starch

1/2 tsp powdered ginger root

1 tsp sea salt

2 tsp ground cinnamon

2 tsp baking soda

1 tsp Xanthan Gum or any starch, arrow root, corn, or tapioca

1 tsp vanilla extract

1 cup sugar

4 large eggs

1 cup Brown Sugar packed

1/3 cup avocado Oil or coconut oil

1 cup Greek yogurt, plain

3 cups zucchini shredded

½ cup pecan pieces

Preheat oven to 350°F. Coat a 9 x 4 inch glass baking pan with butter and sugar, set aside.

mixing in pecans and cranberries to make Gluten Free Zucchini Cranberry BreadCombine flours, xanthan gum (or other start of your choosing) , baking soda, cinnamon, salt, and ginger together in a bowl. Set aside.

In a large mixer bowl beat together eggs, sugars, oil, yogurt and vanilla. Add flour mixture slowly until just blended. With a large spatula, stir in zucchini, cranberries, and nuts.

Organic Zucchini used in the Gluten Free Zucchini Cranberry BreadWe used non-gmo and organically grown zucchini. We did purchase them at the Whole foods Market and they did contain a produce tag and the numbers begging with 4, which indicates an organic vegetable.

baking pan ready to bake - Gluten Free Zucchini Cranberry BreadPour batter into baking prepared pan ½ inch from top.

Bake 45-50 minutes or until toothpick inserted in center of cake comes out clean. Bake cupcakes for 15 to 20 minutes. Cool on wire rack. Remove cake from pan.

Gluten Free Zucchini Cranberry BreadPlate and serve.

 

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