Pour the chicken stock into a saucepan over a medium-high heat. Add the ginger, chives and salt to the liquid and allow it to come to a boil. In a small bowl, whisk together the eggs and yolk. As the broth continues to boil, use a fork and drizzle the eggs into the pot. The eggs should cook immediately. Serve warm and enjoy!
Bring chicken broth and water to boil over medium-high heat in a medium pot. Firmly roll lemon with palm of your hand to loosen juices, cut and quarter 1/2 lemon. Squeeze juice from quartered sections into pot then toss in all 4 lemon wedges. Boil for 5 minutes, then remove lemon rind with fork or strainer. Add chicken, onion, garlic, and ginger and boil for 2 minutes. Add remaining spices and boil for 1 minute.
In a small pot add beef broth, water, chicken, jalapeno (put two knife slits in pepper) and garlic salt. Remove pepper after about 5 minutes or taste broth to make sure it has a little flavor of jalapeno. Cook chicken through and remove from broth, let cool and shred with fingers. Put tomatoes, cilantro, and a 1-3 inch piece of the pepper in blender. Pulse until creamy. Add puree to broth and simmer a few minutes over med heat. Lower heat to med-low, add chicken, green onion, lemon juice, stevia and vinegar. Simmer 10-15 minutes. Garnish with fresh green onion and cilantro.
Briefly steam green onions until tender. Preheat saucepan over medium heat. Chop steamed green onions. Sauté green onions in small amount of vegetable broth for a couple minutes. Add spices and stevia and sauté another 1-2 minutes. Add remaining vegetable broth, reduce heat, cover and simmer 20-30 minutes (can add water if necessary).
Slice onion with an apple slicer to make wedges and open up the onion. Season onion with garlic powder, onion salt, and pepper. Place onion on top of a foil sheet. Add 1/4 c beef broth. Wrap foil tightly around onion. Place in baking dish and bake at 350 for 1 hour. Remove from oven, unwrap onion and place in bowl. Pour remaining beef broth (and water, if needed) over onion and serve.
Heat 1 c water over med-high heat in large saucepan. Add spinach to pan and cover until spinach is starting to warm. Add all spices and continue cooking for 5 minutes. Transfer spinach to food processor and process on high. Add water and continue to process until desired consistency is reached.
Place asparagus, chicken stock, and garlic powder in a small saucepan. Simmer over medium heat until asparagus is just tender (about 4-5 minutes). Careful not to overcook. Pour into a blender and blend until smooth. Serve warm or chilled.
877 S. Orange Blossom Trail
Apopka, FL 32703
Clermont/Lake County/The Villages
2513 US Highway 27
Clermont, FL 34711
1728 Rinehart Road
Sanford, FL 32771
7335 W. Sand Lake Rd.
Orlando, FL 32819
12789 Waterford Lakes Parkway
Orlando, FL 32828
3990 E. SR 44
Wildwood, FL 34785
1770 S. Woodland Blvd.
Deland, FL 32720
6285 Minton Rd.
Palm Bay, FL 32907
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