Read on if you want to try it: first chop up a pound of chicken thighs and saute them in about a tablespoon of coconut oil. Grind a little black pepper over them.
2. Make pesto by pulsing in a blender or food processor a clove of garlis, 3/4 cup packed of fresh mint leaves,1/4 cup raw almonds, 1-1/2 cup baby arugula leaves, amd the juice of a lemon. After all this is roughly chopped pour in 1/3 cup olive oil and pulse till the consistency is pestoey.
3. In a large pot saute in 2 T of coconut oil the following: one medium yellow onion chopped, 2 chopped stalks of celery, 2 chopped up medium yellow squashes (the real recope says to use zucchinies), a medium fennel bulb that is thinly sliced, 3 cloves garlic minced, 3-4 cups packed thinly chopped kale, and a cup of frozen french cut green beans (or frozen green peas in the real recipe.
4. After 6 minutes, add 4 cups organic chicken broth and the chicken that has been sauteeing.
5. Serve and add about 1/3 cup of the
pesto to each bowl. Four generous and very filling servings.