2-3 chicken breasts, cooked and cubed
1 tablespoon olive oil
5 celery stalks, sliced
3/4 cup peas, frozen
1/2 cup cashews, toasted
1 cup mayonnaise
2-3 tablespoons curry powder
1 tablespoon lemon
1/2 teaspoon salt
1 clove garlic, diced finely
Preheat oven to 350 degrees.
Place chicken and olive oil in a pan and bake until cooked through. Set aside to cool, then dice into 1/2 inch cubes.
Place cashews on a baking sheet and bake in oven for 4-6 minutes until toasted.
In a bowl mix together mayonnaise, garlic , curry powder, lemon and salt.
In a large bowl mix chicken, cashews, celery, peas and curry dressing. Serve with fresh cilantro.
Other Curry Recipes
Acorn Squash Coconut Curry Soup
.8 oz emulsifying wax
.3 oz stearic acid
.4 oz mango butter
.5 oz rice bran oil
.4 oz cranberry butter(shea butter, jojoba oil, cranberry fruit)
.1 oz jojoba oil
8.5 oz distilled water (hot)
.3 oz honeyquat
2 oz clary sage distillate
2 oz isopropyl myristate
.3 oz orchid extract
1 % preservative( I used optiphen ND)
Phase I: Melt all phase 1 ingredients in a double boiler. In a measuring cup measure out the distilled water and heat it to 140-160 degrees.
Phase II: Once the Phase I ingredients are melted and mixed remove from heat. Add the hot water to the melted ingredients of phase I slowly while blending with an immersion blender. Ensure complete emulsification by blending in bursts for several minutes.
Let it cool slightly before adding remaining ingredients, blending them in one at a time. Continue to blend until it becomes light and fluffy. Scoop into containers and allow to cool completely before sealing.
It’s become fairly easy to order infused butters, I selected a few that were lip safe and made some samplers to try out. The cranberry and the green tea do not have any flavor or scent in the final product but the coffee and orange scents come through quite strong.
This is a lip balm micro batch recipe. It makes 3 standard lip balm tubes.
For my lips balms I did a combination of cranberry/green tea, a combination of orange/green tea and one with just coffee butter. The orange/green tea was by far the best.
3.5 grams candellila wax
5.5 grams lip safe infused butter
1.75 grams sweet almond oil
1.75 grams cocoa butter
.75 grams avocado oil
Melt all ingredients in a double boiler, heat gently and thoroughly. Pour into lip balm tubes. Cap once completely cooled.
The oil you use can effect the overall color of your finished soap. If you want a beautiful white then lard is a good choice. Another good addition was rice bran oil, it tends to make a soap look shinier.
Soap Method: Cold Process
Design Method: In the Pot Swirl
Mold: Tall & Skinny
Soaping Temperature: 117 (oil) 130 (Lye)
Fragrance: Aqua Di Gio from Natures Garden
440 g manteca
330 g coconut oil
110 g castor oil
110 rice bran oil
110 g shea butter
330 g H2O
15.7 g NaOH
34 g fragrance
Mica: Caribbean blue, celestial blue and black knight mica’s from Brambleberry and Natures Garden.
I recently made a plain unscented cold process soap with the idea of rebatching it. I wanted a blank slate to start with instead of scraps that are already scented and colored. I let one pound of the soap sit and cure for a month before the rebatch. I grated the soap into a crock pot, added 1/4 cup of coconut milk and and 1 teaspoon of honey. One of the advantages of rebatching is to add luxury ingredients like oils, milks, herbs and sensitive essential oils.
I put the crockpot on high and covered it. I let it cook for about 20-30 minutes before I began stirring it every 5 minutes. Turn off the heat once it is melted enough to mix easily. You can choose to stick blend it but I decided against that.
I used a chai tea fragrance for this, It will cause some discoloration which should be interesting contrast. I used some pearly white mica to ensure the tan wouldn’t be too dark.
This is a recipe for people with food allergies, for people on low carb diets, you are just trying to be healthier or you have no bread and don’t want to go to the store. Instead of an exact recipe I will give you the variety of some ingredients that can be used, they are interchangeable, and lend a different flavor depending on which ingredients you use, go out there and experiment!
For the most part I most often make this with coconut and use it as a replacement for an English muffin but it can be used in place of any bread. A little experimentation and modification with this recipe and you can make a whole loaf of bread in the oven, or a cake/muffins/pancakes.
2 tbsp coconut flour or almond flour or hazelnut flour (or a blend of them equaling 2 tbsp)
1 tbsp almond milk or coconut milk or heavy cream
1 tbsp oil or butter of your choice
1/4 tsp baking powder
You can modify the favor further to your needs by adding, sugar or bacon bits or herbs.
Mix all ingredients in a coffee mug and microwave for 90 seconds. Flip the bread out of mug and cut in two.
Let cool before use or toast it in a toaster.