The Rosedale Diet

238 ■^ Rosedale Diet Recipes

1. Sauté the onion in ghee in a large skillet on medium heat for 5 min-

utes.

2. Add the shiitakes and sauté for 3 minutes more.


3. Add the chicken breasts and brown each side.


4. Add the broth and herbs, cover, and simmer for about 2 hours, mak-

ing sure that the chicken is covered with liquid, adding broth as nec-

essary.

5. Steam the spinach in a veggie steamer, and divide between two

plates.

6. Top with the chicken breasts, plenty of broth, and cashews.

■ ■ ■ (^) ROASTED PEPPER TOASTS
This is a Sunday brunch treat for bread lovers.
SERVES 2
1 red bell pepper
(^1) ⁄ 4 cup pine nuts
1 garlic clove
2 tablespoons extra virgin olive oil
1 teaspoon chopped fresh rosemary
2 tablespoons cream cheese
2 slices “Manna from Heaven” bread

1. Roast the bell pepper on an open flame on the stovetop or broil in the

oven, then place in a brown paper bag.

2. When cool, peel the skin off the pepper, cut in half, remove the

seeds and stem, and place it in a food processor with the pine nuts,

garlic, olive oil, and rosemary.

3. Toast the Manna bread, spread on the cream cheese, and top with

pepper spread.