Mung Bean Coconut Curry

This mung bean coconut curry is the best curry you will ever have… it makes a lover out of people who think they don’t like curries. You have to try it!.

When I was writing my book — The Chinese Medicine Cookbook, I necessarily had to test out tons and tons of recipes. I tested everything from smoothies to stews to salads. But I wanted to make sure that I included a lot of recipes that used traditional Chinese ingredients as a way to pay homage to the culture that created my love for Chinese herbs and healing.

This recipe for Mung Bean Coconut Curry is one of those recipes.  I’m not sure I had ever really enjoyed mung beans before I created this recipe. The closest I had ever come to feeling love for this ingredient came in the form of pasta. The first grain-free pasta I ever had was mung bean fettuccine and it really was love at first sight for me.

Mung beans are such a healing ingredient. A lot of uncomfortable conditions are caused by us retaining too much heat inside our bodies; mung beans release excess heat. This is a really good thing!

But, here I was trying to create a recipe with actual mung beans. These beans are sold in bags like any other dried bean — they are pretty little green things but I truly didn’t know where to start… and then I saw an amazing recipe by Katie of Hey Nutrition Lady and I knew this awesome recipe was where I would start.

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Honestly, when I was putting this recipe together, I figured nobody in my house would be thrilled about mung beans when I served it. So, I decided on a curry, because… well… I love curry but when I serve it here at home everyone puts on “the face”.  This seemed like a great opportunity for me because if nobody was going to like it anyway, it might as well be something I like but don’t get to make too often.

Here’s the kicker: I ladled a bowlful for Steve and put it in front of him. He asked no questions so I told no lies. He slurped this bowl up like it was a bowl of his favorite Cheeseburger Soup. `When the bowl was licked clean, I said: “I’m surprised you liked that so much… you don’t usually like curry.” His response: “I don’t like curry but this isn’t curry.” So, there you have it. Make this Mung Bean Coconut Curry and serve it to everyone… just don’t tell the haters what it is!


Here are just some of the amazing healing ingredients in this Mung Bean Coconut Curry:

Mung Beans clear heat from your body; they help reduce acne and can help clear up other skin conditions.  They are also great to help rid  your body of toxins. In China, mung beans are a staple in most kitchens and are eaten often because they provide so many health benefits.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc…

Ginger is also a Chinese herb. In it’s raw form it’s called Sheng Jiang. This herb is especially good during cold weather months and also during seasonal changes. So, when winter is trying to turn into spring, and we (those of us on the east coast) get some of those cold, raw, damp days, ginger will make you feel better and will help boost your immune system. And, when summer is turning into fall, or fall is turning into winter,  those are great times to add ginger into your diet, to prevent those winter colds that seem to pop up often. Old folklore shows that ginger was rubbed on scalps to stop baldness. And, in some circles, a ginger paste is still rubbed on arthritic joints to stop pain (don’t try this at home unless you are diagnosed with a cold-condition by an acupuncturist or herbalist).

In Chinese medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. And perhaps most importantly, it helps you keep your mind sharp and it makes it easier for you to focus. I like to use full-fat canned coconut milk for this curry.

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections.

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world — especially when you eat it raw, so be sure to also add some raw onion into your diet whenever you can.


Mung Bean Coconut Curry
Recipe type: curry, comfort food, stew, soup
Cuisine: paleo, vegetarian, whole30, vegan, gluten-free, grain-free
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
This mung bean coconut curry truly is an all-purpose curry; even self-proclaimed curry haters will love it!
  • 2 Tbs extra-virgin olive oil
  • 10 garlic cloves, crushed
  • ¼ cup chopped red onion
  • 1 14-oz can chopped tomatoes
  • 1 tsp cumin
  • 2 inches of fresh ginger, peeled and grated
  • sea salt and black pepper, to taste
  • ¼ tsp (or to taste) cayenne pepper
  • 4 cups water
  • 1 cup dried mung beans
  • 1 13.5-oz can full fat coconut milk
  • 1 lime, cut into wedges
  • 1 bunch cilantro, roughly chopped
  1. In large pot, heat the olive oil over medium heat until hot.
  2. Add the garlic and onion, and saute, stirring, 3 mins.
  3. Add the tomatoes, cumin, ginger, salt and pepper, and cayenne.
  4. Cook, stirring often, 5 mins.
  5. Pour in the water and stir in the mung beans.
  6. Bring to a boil, then reduce the heat to low, cover the pot, and let simmer for 30 mins.
  7. Then, uncover the pot and let simmer an additional 15 mins, or until the mung beans are softened.
  8. Turn off the heat and stir in the coconut milk.
  9. Ladle into bowls and garnish each bowl with lime wedges and lots of cilantro.
  10. Enjoy!


Beet Sweet Potato Soup

This Beet Sweet Potato Soup is so creamy and it will boost your energy and keep you healthy!

beet sweet potato soup

Last week I went to my favorite event of the year: The Longevity Conference. It was soooooo amazing! My head is still spinning from all of the awesome new things I learned and of course I came home with big bags filled with new superfoods, herbs, and ingredients to test out for you. I’m bursting at the seams with new info for you… yay!

Each year I feel so lucky to be able to meet so many awesome people at Longevity, and this year was no exception. One of my favorite parts of the weekend was being able to meet Solla Eiriksdottir, a vegetarian chef who I just love. She is so much fun, so creative, and so practical in the kitchen. Beet Sweet Potato Soup is a recipe in her Raw cookbook, so I just had to make a big pot.

First, I have to tell you that beets are one of my favorite ingredients. When I was younger, I used to hate them — I thought they tasted like dirt. Years later, when I became immersed in Chinese medicine and I learned the value of beets, I began playing around with them to make them taste good to me. It’s funny, because my daughter used to say that beets tasted like grass (I guess the apple doesn’t fall far from the tree…) and now, she’s a lover too.

And sweet potatoes… well, who doesn’t like these gems? And do you know about the 5 Health Benefits Of Yams And Sweet Potatoes?

I love to customize recipes for specific health concerns. So, when my clients ask me to put on my health coach and chef’s hats, I often customize recipes for their specific needs.  Let me customize a soup recipe for you that will work for whatever’s going on in your body now… I’m such a geek that I really do get excited about doing this. So CLICK HERE to be taken directly into my calendar to sign up for your free phone consultation… I’d love to create a soup recipe that addresses your specific needs!

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Okay, so what’s so great about beets? What am I rambling on about? Well, in Chinese medicine, we know that many illnesses and conditions in the body are caused because the body is not making good quality blood. Beets help the body make high quality blood. Beets are great for energy. They increase athletic performance. They are good for your heart. They help ward of cancer. Need I say more? And, as an added benefit, they just make everything look beautiful — I mean, just look at the color of this beet sweet potato soup!

Now I use beets whenever I can. For this soup, there’s no beet preparation involved except peeling them and cutting them into chunks. Easy peasy. Sometimes I roast them. Sometimes I ferment them. Sometimes I slice them really thin. And, don’t even get me started on beet powder…

Here’s a really simple recipe for the most awesome roasted beets ever: Pomegranate Glazed Beets

beet sweet potato soupbeet sweet potato soup

Here are the healing powers of some of the ingredients in this beet sweet potato soup recipe:

Beets are SO good for you. I try to find ways to fit them into my meals as much as possible. Really… many times a week. Beets nourish blood and tonify the heart. Athletes are starting to drink beet juice as a form of endurance therapy. They are anti-carcinogenic, good for anemia, and relieve constipation. I also think it’s a great idea to eat them raw sometimes because their amazing goodness is even more pumped up this way.

Sweet potatoes are good for your digestive system. They can be good for both constipation and diarrhea. These orange gems also help rid your body of excess water, are good for breast health, help people with diabetes and actually can help ease night blindness. In olden times, it was common in China to rub mashed sweet potatoes on poison insect bites to remove the toxins. I haven’t tried this, but if you see me looking a tad orange, this will be why…

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.

When you add olive oil to foods, it actually helps deliver the nutritional benefits of your food to your body in a better way. All of the benefits of the food’s color pigments get transported where they need to go. I drizzle a good quality extra-virgin olive oil on top of everything.

beet sweet potato soup

5.0 from 1 reviews
Beet Sweet Potato Soup
Recipe type: soup
Cuisine: vegan, vegetarian, paleo, whole30
Prep time: 
Cook time: 
Total time: 
Serves: 6
This is the creamiest, most delicious soup! It's an energy booster that's great for your heart and your digestion.
  • 2 Tbs extra-virgin olive oil, plus more for drizzling on the individual bowls of soup
  • 2 medium onions, chopped
  • 1 large sweet potato, peeled and cut into chunks
  • 6 small beets, peeled and cut into chunks
  • sea salt and black pepper, to taste
  • 1 tsp turmeric powder
  • 1 Tbs cumin
  • ¼ tsp smoked paprika
  • ½ tsp crushed red pepper flakes, or to taste
  • 5 cups vegetable broth
  • ½ cup unsweetened, plain non-dairy yogurt (I used cashew yogurt)
  • ¼ cup sprouted pumpkin seeds
  • Optional raw Chinese herbs: Shan Yao, Huang Qi
  1. Heat the oil in a large soup pot over medium heat.
  2. Add onions and season with salt and pepper.
  3. Cook, stirring often, until onions are softened, about 5 minutes.
  4. Add beets, sweet potatoes, turmeric, cumin, smoked paprika, and red pepper flakes. Cook, stirring for 2 minutes.
  5. Pour in the vegetable broth.
  6. Bring to a boil, then reduce the heat to low and simmer for 45-mins or until the beets are softened.
  7. Transfer the soup, in batches, to a blender and blend until completely smooth and silky.
  8. Ladle into bowls and garnish with a big dollop of yogurt, a sprinkling of pumpkin seeds, and a drizzle of olive oil.
  9. Enjoy!

beet sweet potato soup

Slow Cooker Dairy-Free Grain-Free Vegan Enchiladas

These slow cooker dairy-free grain-free vegan enchiladas are so simple and delicious…

slow cooker paleo vegan enchiladas

I love anything in a wrap of any kind. I don’t know what it is, but things just taste better when they are rolled up. But when I started eating paleo, I sadly left my wraps behind. And I’ve so missed my burritos, tuna wraps, enchiladas, quesadillas… all of that great awesome “wrap-y” food. Enter… almond flour wraps. Yup, it’s these babies that allowed me to make this amazing recipe for slow cooker paleo vegan enchiladas…

If you are like me and find that your body just looks and feels better without any grains in your diet, you can make this recipe and do the happy dance. Yay! Wraps that can be cooked and that are grain free — this is the greatest invention since sliced bread…

I made these on Monday, so I did a really big happy dance, because… and I’m going to tell you this even though I am a little embarrassed to admit this… I love to watch The Bachelor. I ate my enchiladas before The Bachelor came on, so I was doubly happy. I felt full yet healthy and I was ready for my favorite mindless 2 hours of TV. It was an awesome night.

I’ve been using almond flour wraps for awhile now, but I never tried to put them in the slow cooker. Until now. And, OMG, it worked out so much better than I could ever have hoped! I adapted this recipe from Real Simple — they get the credit for the original recipe idea, and it’s just awesome!

These slow cooker paleo vegan enchiladas are stuffed with black beans and spinach and corns and deliciously creamy vegan cheese and turmeric and other great flavors. And, the slow cooker does all of the heavy lifting. All you do is mix the filling in a bowl, roll ‘m up, and off you go.

If you are looking for another great vegan slow cooker recipe, try my Vegan Slow Cooker Stuffed Peppers.

slow cooker paleo vegan enchiladasslow cooker paleo vegan enchiladas

Here are some of the great things these slow cooker paleo vegan enchiladas can do for you:

In Chinese medicine, black foods are known as the best foods to strengthen the body and nourish the blood. We recommend them for many people who suffer from chronic lower back pain, knee pain and infertility. Black beans have the highest amount of antioxidants of any bean, they are high in fiber and are good for the heart.

Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.

It is true that spinach contains iron, but it’s this vegetable’s lesser-known qualities that really hold my admiration. Spinach contains a substance that helps eliminate prostate cancer. It’s also great for your bones and also for memory loss. Diabetic patients may find that eating spinach helps combat excessive thirst and can even be good for night blindness. Spinach can inhibit the body’s ability to absorb calcium, so calcium-rich foods should be avoided when eating this leafy green.

Corn is one of the foods that if I can’t find organic, I just won’t eat because the crops are so heavily sprayed and are full of GMOs. As more people are expressing concern about GMOs, it seems to be getting easier to find good corn at the market. Corn actually benefits the gallbladder, is good for hepatitis, heart disease, and hypertension. Cornsilk is a Chinese herb (Yu Mi Xu). It’s often used to reduce edema, help with hepatitis and reduce the symptoms of some painful urinary conditions. If you can’t find organic fresh corn, buy a bag of organic frozen corn!

In Asian medicine, nuts are known to be good for your brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten-free. Almonds will help relieve a cough and asthma and are also good for constipation. This recipe uses almond flour tortilla instead of traditional ones.

slow cooker paleo vegan enchiladas

Slow Cooker Dairy Free Grain-Free Vegan Enchiladas
Recipe type: paleo, vegan, slow cooker, crockpot, Mexican, comfort food
Cuisine: recipe adapted from: Real Simple
Prep time: 
Cook time: 
Total time: 
Serves: 3
This recipe is simple. And grain-free. And vegan. And comforting. What else could you ask for?
  • 1 15-oz can black beans, rinsed and drained
  • 9 oz fresh spinach, steamed, squeezed dry in a clean dish towel
  • 1-1/4 cups frozen organic corn
  • ½ tsp cumin
  • sea salt and black pepper, to taste
  • 1 tsp turmeric
  • ¼ tsp chipotle chili powder
  • ½ tsp garlic powder
  • 7-oz sliced vegan American cheese (I used Straight From The Heart brand), divided
  • 2 16-oz jars mild salsa
  • 6 almond flour tortillas
  • sliced radishes, sliced scallions, lime wedges for garnish (optional)
  1. In a large bowl, combine the beans, spinach, corn, cumin, salt, pepper, turmeric, chili powder, garlic powder, and ½ the cheese.
  2. Pour one jar of salsa into the bottom of the slow cooker.
  3. Lay the tortillas out on a flat surface and divide the bean mixture among them. Roll them up, and arrange them, seam-side-down, in a single layer on top of the salsa.
  4. If you have any filling left in the bowl, pour it on top of the enchiladas.
  5. Pour the second jar of salsa on top.
  6. Sprinkle the remaining cheese on top of the salsa.
  7. Cook on low or medium heat for 2-1/2 hours, or until the cheese is melted and everything is hot.
  8. Serve with radishes, lime wedges and scallions, if desired. Enjoy!

slow cooker paleo vegan enchiladas

Creamy Lentil And Kale Stew

This creamy lentil and kale stew will warm you up and keep you healthy…

creamy lentil and kale stew

I follow lots of vegan food bloggers, and let me just say that so many of these blogs are drool-worthy. As soon as I saw a recipe for lentil stew from Veggies Don’t Bite I knew I’d be making it soon. This recipe is awesome. I learned from Sophia’s awesome blog that the original recipe is from one of my all-time favorite vegan blogs, Oh She Glows… wow, these women are talented.

Anyway, I made the recipe with a few minor changes (because I’m just always have to take a little creative license…). It’s so good. I use cashews in so many recipes, but I would never have thought to use them here! This stew is so creamy (thanks to the cashews) that it tastes like heavy cream was added… but it’s vegan and so healthy!

Creamy lentil and kale stew is just that. It’s creamy. And it’s filled with lentils and kale. And lots of turmeric. And delicious veggies and spices. This is great on a cold winter day.

Right before I started typing this post, I went into my fridge and took out the leftover stew and transferred it to my freezer because I cannot even think of getting rid of it even though there’s a good chance that everyone here would throw things at me if I served it again this week. Sometimes something is just so good that I can eat it over and over again all week long. My family… not so much…

You also really should try my recipe for Lentil Vegetable Soup.

creamy lentil and kale stewcreamy lentil and kale stew

There are lots of awesome healing ingredients in this creamy lentil and kale stew:

Lentils help lower cholesterol, manage blood sugar levels, are high in vitamin B and protein, and have hardly any fat. They are a good source of long-term energy and are very high in fiber. These tiny legumes also help with digestion and they are the perfect protein to eat in the summer because they actually clear the body of excess heat; long ago, cold lentil soup was prescribed for patients with heatstroke or fever.

Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.

Kale is everywhere these days. It is extremely nutritious, and because it to so popular you can find it already washed and prepared in lots of markets. My cheat for this recipe was that I bought this kale already cut up and washed at the market. If you are using a whole bunch of kale, make sure you clean the leaves thoroughly and remove the center thick stems if they bother you (I don’t like to eat these think stems when they are raw). This dark leafy green is a great source of fiber and calcium. It’s also rich in many minerals, including magnesium, iron and potassium. One serving contains 200% of the daily requirements of Vitamin C and 180% of Vitamin A.

Cashews are really a multi-tasking nut. I use them all the time so I say it all the time: Cashews have a lower fat content than most other nuts. Most of the fat in cashews is unsaturated and is made up of oleic acid; this is the same acid that is found in olive oil, making these nuts a heart-healty choice. The cashews give this dressing a velvety, creamy texture.

Carrots help strengthen the organs in your body. They also are good for the eyes (this is their claim to fame) and they promote healthy digestion. Many moons ago, people used to make carrot tea to ward off measles and to prevent cancer. Carrots help detoxify the body and in today’s world of Chinese medicine, they are prescribed to ease constipation and tonsillitis.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is also a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Celery actually helps stop bleeding — so if you or anyone you know has just had surgery, start adding celery to your dishes! Celery is also great to help lower blood pressure and it’s been known to help with insomnia.

Creamy Lentil And Kale Stew
Recipe type: stew, comfort food, lentils, soup
Cuisine: vegan, paleo, whole30, vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 8
This vegan, paleo-friendly stew is so creamy that you won't believe it's dairy-free. This one's a keeper... I'll be eating it all winter long!
  • ½ cup raw cashews
  • ½ cup water
  • 2 Tbs extra-virgin olive oil
  • 1 large onion, chopped
  • 6 garlic cloves, smashed
  • sea salt and black pepper, to taste
  • 2 stalks celery, thinly sliced
  • 2 carrots, peeled and thinly sliced
  • 1 tsp dried thyme
  • 2 tsp turmeric powder
  • 2 tsp cumin
  • 1 14.5 oz can diced tomatoes
  • ¾ cup dried french green lentils
  • 4 cups vegetable broth
  • 1-1/2 cups water
  • 2 cups cleaned kale, torn into pieces
  1. Blend the cashews with ½ cup water in a blender until smooth and creamy (I used my Vitamix -- I'm not sure how creamy this would get with a regular blender).
  2. In a large soup pot, heat the oil.
  3. Add the onion, garlic, celery, and carrots to the oil. Season with salt and pepper.
  4. Saute, stirring often, until the veggies are starting to soften, about 6 minutes.
  5. Stir in the thyme, turmeric, and cumin, and stir 1 minute.
  6. Pour in the tomatoes, lentils, broth, and 1-1/2 cups water.
  7. Bring the mixture to a boil, then reduce the heat and simmer, uncovered 30 minutes.
  8. Stir in the kale and the cashew cream and cook an additional 10 minutes.
  9. Ladle into bowls and serve with your favorite crusty bread (I used paleo toasted bagels) or a nice crisp green salad.
  10. Enjoy!

creamy lentil and kale stew

Baked Chicken Tacos

What’s better than baked chicken tacos that can be made in advance… it’s not just for taco Tuesdays!

baked chicken tacos

I’m always ranting about eating healthy, so when I post a recipe like this one, people are often surprised.

Yes, I eat tacos. Yes, you can eat tacos too — and still be healthy!

And, tacos are awesome!

These tacos are made with chicken (and you can cheat a little like I did by shredding up a pre-cooked rotisserie chicken; I was lucky enough to find an organic one…) I used non-dairy cheese and organic taco shells. They are filled with lots of healthy ingredients, taste really decadent, and OMG, they are so good!

One of the best things about this baked chicken tacos recipe is that you can make them in advance and reheat them in the tray right before you want to serve them. The recipe that inspired me to make a pan of baked tacos is from The Cookie Rookie, and it called for those taco shells that have flat bottoms so they stand up by themselves. I didn’t use those because I wanted to use the organic ones, so I lined the bottom of my pan with kale and then nestled the taco shells amidst the kale. This worked great, and as an added bonus, we got to eat the kale!

And if you are looking for another recipe to use up some rotisserie chicken, make my Chicken Sandwiches With Mango Salsa!

baked chicken tacos

Yup, these tacos are healthy:

Chicken is something I push people to buy organic if possible. For this recipe, I used a pre-cooked organic rotisserie chicken from the market, but you can use whatever kind of chicken you have. Organic chicken is a great, healthy protein to give you energy, lessen the pain of some types of arthritis, and boost your system when you are particularly weak — like after surgery or childbirth. People who have some conditions that we consider “excess heat” conditions should limit the amount of chicken they eat. So, if you have an illness that gives you a bright red tongue or severe dryness in your body, check with your doctor first.

Hot peppers contain more vitamin C than any other vegetable and they are good at fighting off the common cold. Whenever I have a cold I eat lots of hot sauce. So, if you like spice, as I do, use a generous amount of whatever hot peppers you like. The main component of hot peppers is capsaicin. Capsaicin actually works with your body and mind to make you feel happy. It’s also good for reducing swelling and can relieve arthritic joint pain. If you have high blood pressure, check with your doctor before eating too many hot peppers because they can actually raise the blood pressure in some people. This recipe uses ground chili powder, ground chipotle chili powder, and fresh hot peppers, so there’s a lot of good hot stuff here!

I filled the bottom of these taco shells with refried beans. I used refried kidney beans, but you can use whatever kind you have. Kidney beans are great for your digestion, can help with both constipation and diarrhea, and can help reduce swelling in the body because of their diuretic capabilities.

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Corn and corn products aren’t allowed in my recipes unless they are can organic. Corn is a crop that’s just too heavily sprayed with chemicals and so much corn is GMO that I really like to be careful. I used organic corn taco shells for this recipe. Corn helps those who have hepatitis, heart disease, and hypertension. Cornsilk is also a Chinese herb (Yu Mi Xu). It’s often used to reduce edema, help with hepatitis and reduce the symptoms of some painful urinary conditions.

baked chicken tacos


Baked Chicken Tacos
Recipe type: tacos, comfort food, Mexican
Cuisine: recipe inspired by: The Cookie Rookie
Prep time: 
Cook time: 
Total time: 
Serves: 12 tacos
These tacos are baked in the oven and can be made in advance and then reheated. They are amazing... and yes, these tacos are healthy!
  • 1 organic pre-cooked rotisserie chicken, shredded
  • 1 Tbs extra-virgin olive oil, divided
  • 1 head lacinto (black) kale, thick bottoms of stems removed
  • 12 organic corn taco shells
  • 1 med onion, chopped
  • 2 tsp chili powder
  • 1 tsp turmeric
  • ¾ tsp cumin
  • ½ tsp chipotle chili powder
  • sea salt and black pepper, to taste
  • 1 14.5 oz can diced tomatoes
  • 2 oz canned chopped green chilies
  • 1 15-oz can refried beans
  • 1 cup shredded vegan mozzarella cheese (or use cheese of your choice)
  • ½ cup Daiya shredded pepper jack cheese (or use cheese of your choice)
  • 1 hot red pepper, sliced
  • 1 hot green pepper, sliced
  • cilantro or parsley leaves, for garnish
  • optional serving ideas: extra salsa on the side, plain coconut yogurt combined with fresh lime juice
  1. Preheat the oven to 400°F.
  2. Grease a 9x13-inch baking dish with 2 tsp oil
  3. Lay the kale leaves in the bottom of the dish
  4. Arrange the taco shells on the leaves, so they stand up as best as they can.
  5. Heat 2-tsp oil in a medium skillet.
  6. Add the onion, and all of the spices. Cook, stirring, 2 minutes.
  7. Add the tomatoes and chopped green chilies. Add the chicken. Cook, stirring, about 10 minutes.
  8. Put a big spoonful of refried beans in the bottom of each taco shell.
  9. Next, fill the shells with the chicken mixture.
  10. Sprinkle the cheeses into each shell.
  11. Bake 15 minutes, or until the cheeses are fully melted and the shells are starting to brown on the edges.
  12. Remove the pan from the oven and sprinkle the tacos with the sliced hot peppers and the cilantro or parsley leaves.
  13. Serve with salsa and coconut yogurt mixed with lime juice on the side.
  14. Enjoy!


baked chicken tacos