Raw Curry Chicken
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1 Whole Chicken, skin removed, cut into small pieces - 6-10 Whole Lemons for Juicing
- 1 TBL Mango Chutney
- 3 TBL Raw Mayonnaise
- 3 TBL Curry Powder
- 1 Fistful Currants (like small raisins)
Place cut chicken in a glass or ceramic container and cover with lemon juice. Marinate chicken for (4) days. This will keep the chicken raw, but give it a “cooked” consistency which makes it easy to mix with other ingredients. Marinating will also keep the chicken fresh for a long period of time.
When the chicken is placed in the marinade it’s a good time to prepare the Mango chutney and Mayonnaise. Both recipes last about 2 months in the refrigerator, but it takes a few days for the flavors to mature. (click above links for recipes)
After (4) days strain chicken discarding the lemon juice. Use a clean towel to press the chicken into the strainer to “wring” the lemon juice out. Spread the chicken onto a clean flat surface and continue to blot with the towel until the chicken is “moist”, but no longer “wet”.
Place chicken back in a clean glass or ceramic container with lid. Blend the Mango Chutney, Mayonnaise and Curry powder in an 8oz Ball Jar
Chicken can also be transferred to smaller jars, such as Ball Jars for individual servings.
Mango Chutney – Raw, Fermented
- 3 Cups Firm mango, peeled and cubed
- 1 Tbl fresh grated ginger
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 1 Jalapeno Pepper, seeded and chopped
- ½ cup fresh mint leaves, cut into pieces
- 1 bunch cilantro, chopped
- 2 TBL Unheated Honey
- ½ Cup Fresh Lime Juice
- ¼ Cup Fresh Raw Whey
- ½ Cup Spring Water
Mix Mango with Ginger, Peppers, Onion, Mint and Cilantro and place in a quart-sized, wide-mouth mason jar
Mix remaining ingredients and pour into jar, adding more water as necessary to cover all other ingredients. Make sure the level of all ingredients is at least 1 inch below the top of the jar to make room for expansion.
Cover tightly and leave at room temperature for 2 days before transferring to the refrigerator. Eat within 2 months.
Adopted from Nourishing Traditions by Sally Fallon
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Raw Mayonnaise
This raw mayonnaise is rich in enzymes, particularly lipase
- 1 Whole (pref. free range, non-soy fed & fertile) egg at room temp
- 1 Egg Yolk at room temperature
- 1 tsp Dijon-style mustard
- 1-1/2 TBL Lemon Juice
- 1 TBL Fresh Raw Whey
- ¾-1 Cup Extra Virgin, Stone Crushed Olive Oil
- Pinch of Himalayan Crystal Salt
In a food processor, mix Egg, Egg Yolk, Mustard, Salt and Whey. Process about 30 seconds or until well blended. Using the attachment that allows liquids to be added, add olive oil drop by drop with the motor running. Taste and check seasoning. You may want to add more Salt and/or Lemon Juice.
Let the Mayonnaise rest at room temperature, well covered, for 7 hours before refrigerating. It will keep several months and become firmer with time.
Adopted from Nourishing Traditions by Sally Fallon
Raw Aged Meat
My husband loves to eat 100% grass-fed raw, aged red meat. He feels alive, healthy and highly energized from meat that has been thinly sliced (carpaccio style) and stored in a glass jar for at least 2 weeks.
The meat goes through a stage where it becomes brown and turns a bit stinky, but then it evolves further until its red color returns as vibrant as ever. When eaten, the meat has a nice robust flavor, without any offensive taste or odor.
Raw aged meat is both healthy and delicious because it contains Lactic Acid Bacteria (LAB). LAB hinder spoilage and the proliferation of pathogenic microorganisms (bacteria, virus, yeast, fungus which can cause disease in unbalanced quantities), and contribute to healthy microflora (good bacteria) which is necessary for healthy mucosal surfaces (inner linings throughout the body).
Don’t try this with cooked meat – all of the bacteria and enzymes die, so that the cooked portion becomes fertile soil for the unbalanced growth of certain microorganisms – making it extremely dangerous to eat for obvious reasons.
I Love Bacteria!
There are ro
ughly 10 times more bacterial cells than human cells in the human body. I like to think of bacteria as the body’s garbage men. Bacteria feed on dead and damaged tissue and eliminate them from the body. The action of bacteria in the gut is necessary for proper digestion and elimination – when the concentration is low, we experience digestive problems including irritable bowel syndrome, heartburn, indigestion and constipation.
Even the brain requires bacteria to detoxify, and it does not function properly without adequate amounts of bacteria. People with decreased bacterial count tend to experience mental symptoms such as depression, frustration and rage.
Some bacteria is pathogenic, in fact we have some pathogenic bacteria on and in our bodies at all times. Pathogenic bacteria are harmless in small amounts, and can cause severe detoxification/elimination, disease or even death in large amounts – especially when not balanced with the different types of bacteria.
By eating fresh raw grass-fed meat, free-range chicken and fresh or fermented dairy products, we introduce the proper balance of bacteria for maintaining excellent health. While it’s true that raw meat and chicken can cause food poisoning, it’s not likely because if there are too much pathogenic bacteria for an individual, the meat will smell rotten to them.
Specifically, when meat is cooked, bacteria breed more rapidly, and humans are not alerted to the presence of a harmful amount of bacteria because our instinct through the sense of smell is hampered by the cooking. That’s why people get food poisoning from cooked meat, not raw meat.
Raw grass-fed dairy will sour, supporting the growth of more beneficial bacteria, which naturally keeps pathogenic bacteria in check. Soured milk is a very good source of friendly bacteria and it's a superior source for replenishing the bacterial count in those who eat a lot of cooked food or take medical drugs of any kind. On the other hand, cooked (pasteurized) dairy will rot, making it even more dangerous than the fresh variety.
For a good source of raw grass-fed meat and dairy, Click Here. If one is squeamish about raw meat or dairy, it is absolutely essential to take a probiotic supplement for friendly bacteria, like one or both of these products: Click Here.
Bacteria love you, and if you love them too, they can help you to live a long, healthy, disease-free life.
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