Peachy keen
"We all possess the thunder of pure fury and the calm breeze of tranquility. Get lost in the clouds every now and then so you never lose sight of God's wonder."
Paul Vitale
Oh, the flavor of a fresh-picked peach! The summer harvest has arrived, and Freshlife now offers traditional and donut peaches from local growers.
Oh, the summertime pleasure of eating a fresh peach as the juice drips through your fingers.
Oh, the unsurpassable delight of peach pies and cobblers, peach sundaes and jam.
How about peaches in an entrée? This unique chicken recipe (or vegan alternative) is a great way to enjoy the flavor of peaches before dessert.
Peach and Walnut Chicken
1.5 lbs of boneless, skinless chicken breast, cut in 1-2 inch strips
1/2 cup whole wheat or sprouted spelt flour
3/4 cup white wine
4 TBS extra virgin coconut oil
3 cups fresh sliced peaches
1/3 cup chopped walnuts
Preparation Instructions:
Preheat oven to 350°
Roll the chicken strips in flour and place in 8 x 10 baking dish.
Melt the coconut oil and mix with white wine.
Pour over chicken.
Bake at 350°F for 30 minutes.
Add the sliced peaches and chopped walnuts.
Bake for another 30 minutes or until chicken is done.
Delicious served with wild rice and/or steamed greens such as kale, chard or collards
Serves 4-5
NOTE: For a vegetarian version – substitute Quorn Chik’n, skipping the flour coating and initial 30-min bake time.
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