LIFE CHANGING WATER

Ingredients

• 1 1/3 lb chicken thighs, salted and peppered

• 3 tbsp olive oil

• 1 small onion, chopped (about 1/2 cup)

• 1/2 cup chopped grape tomatoes, or to taste

• 1 1/2 cups thawed frozen artichokes canned artichokes (drained) or to taste

• Zest from 1 lemon (about 1/2 tsp)

• Salt and freshly ground pepper

• 1/2 cup white wine

• 1/2 cup chicken broth

• 1/4 – 1/3 cup cream

• 2 teaspoons Dijon mustard

• Chopped parsley or thyme

​

Directions:

*Substitute Kangen Water® for white wine and half of the chicken broth.

​

• In a large skillet, brown chicken pieces in olive oil over medium-high heat, in batches if necessary, about 2-3 minutes a side. (They do not have to cook through.) Remove, decrease heat to medium, and add onion. Cook a minute or two, scraping brown bits leftover from chicken.

• Add tomatoes, artichokes, lemon zest, salt and pepper. Cook another 2-3 minutes.

• Nestle chicken thighs in the vegetables then add wine and chicken broth. Bring to a boil, then reduce to a simmer and cover. Cook another 8 to 10 minutes.

• While it’s simmering, whisk together cream and mustard. Remove skillet from heat and stir in creamy mustard mixture.

Ingredients

• 1 Haas avocado, peeled and pitted

• 3 tbsp lime juice (from about 1 1/2 limes)

• 3 tbsp whole, low-fat, or nonfat sour cream

• 3 tbsp chopped cilantro

• 1 tsp ground coriander seeds

• 1 garlic clove

• 1/3 cup canola oil

• 1/4 tsp salt

• Fresh-ground Black pepper to taste

​

Directions:

• In a blender or food processor, combine the avocado, lime juice, sour cream, cilantro, ground coriander, and garlic. Blend well.

• With the machine running, slowly pour in the canola oil. Add the salt and pepper.Serve the dip immediately, or store it, refrigerated, in a container with a tight-fitting lid. It will keep for 5 days.

​

Ingredients

• 3 tbsp oilive oil

• 1 large onion, chopped

• 2 carrots, sliced into half moons

• 2 celery stalks, sliced

• 2 small zucchini, sliced into half moons

• 1/2 lb spinach (or 5 leaves of chard, tough stems removed, and coarsely chopped)

• 3 cups chopped plum tomatoes with liquid (28-ounce can)

• 15-oz can canellini (white kidney beans) with liquid (or 1 cup cooked dried beans)

• 1/4 cup chopped fresh parsley

• 2 tbsp chopped fresh basil leaves (1 teaspoon dried)

• Oregano (optional)

• Freshly ground black pepper to taste

• 1 plb short, chunky pasta (ziti, spirals or shells)

• Grated Parmesan (optional)

• Olive oil (optional)

​

Directions:

• Heat the olive oil in a large pot. Sauté the onion, carrots, and celery for a few minutes.

• Add the garlic, zucchini, and any dried herbs you're using. Sauté, stirring occasionally.

• A few minutes later add the spinach or chard and cook until just wilted.

• Mix in the tomatoes and white beans.

• Add Kangen Water® to make it the consistency you like. Flavour with parsley, fresh herbs, and black pepper.

• Simmer gently for 15 to 20 minutes while you cook the pasta.

• Cook the pasta al denote in a large pot of boiling Kangen Water®. Drain.

• In individual pasta bowls, serve pasta topped with the “bean soup.” If desired, top with grated Parmesan and drizzle on a little olive oil.

Ingredients

• 2 tbsp olive oil

• 2 leeks (white and light green parts only), chopped

• 1 large onion, chopped

• Kosher salt

• Pepper

• 2 large cloves garlic, finely chopped

• 1 1/2 cups Rice

• 1/2 cup dry white wine

• 1/2 cup fresh lemon juice (from about 2 large lemons)

• 2 cup chicken broth

• 2 cup 9.5 pH Kangen Water®

• 1/2 cup sour cream

• 1/2 cup grated Parmesan

• 1/2 cup fresh flat-leaf parsley, chopped

• 1 tbsp chopped fresh tarragon

​

Directions:

• Heat the oil in a large skillet over medium heat. Add the leeks and onion and cook, covered, stirring occasionally, until just tender, 6 to 8 minutes.

• Stir in the garlic and cook for 1 minute. Add the rice, wine, lemon juice, and 1⁄2 teaspoon each salt and pepper and cook, stirring, until the wine is absorbed, about 2 minutes.

• Add the chicken broth and Kangen Water and bring to a boil. Reduce heat and simmer, until the liquid has absorbed and the rice is tender, 18 to 20 minutes. Remove from heat and fold in sour cream, Parmesan, parsley, and tarragon

​

Perfect Pairings:

• To create a complete meal with this delicious spring Kangen Rice dish, pair it with your favorite protein and veggie. Dish a bed of the desired amount of rice on the plate and top with your protein of choice. Add veggies to plate, garnish and serve.

• We recommend these two delicious combos; lemon pepper chicken breast with asparagus or lemon pepper salmon steak with French green beans with pan-fried shallots.