Natural Psoriasis Treatment Program by Eric Bakker N.D.

Chicken With Chickpeas, Olives And Lemon

Chickpeas Are A Great Source Of Protein For Those With Psoriasis

Chicken with chickpeas, olives and lemon is a very tasty dish that uses detox foods along with chicken to create a most satisfying meal in a pot. It is good for your liver and tastes great too! I can highly recommend this dish if you are contemplating a detox program.

It is best if you use fresh chickpeas, rather than canned chickpeas. Onions are great for detox, and so is the chicken and chickpeas due to their high protein content. Do you need to avoid all meats during detox? No way. Please read our more in depth article on kidney, liver and bowel detoxification

Ingredients

60g dried chickpeas (about ½ cup) 1 tsp extra virgin olive oil 1 onion, chopped large pinch of turmeric 1 large chicken breast, cut into 3 or 4 chunks 200ml water juice of 1 small lemon 4 cloves of garlic, crushed 6-10 olives, halved salt & pepper a small handful of fresh mint (optional)

Method

Soak the chickpeas overnight, then drain and rinse. Put in a saucepan of fresh water, and boil then simmer for about 10 minutes. Drain and rinse again. Heat the olive oil in a heavy saucepan with a lid, and add the onion. When it is beginning to soften and colour, stir in the turmeric. Add the chicken and stir well to coat with the spices, then cook gently for 2 minutes. Add the water, lemon juice, garlic and the partly-cooked chickpeas. Bring to the boil, reduce the heat and simmer very gently, covered. Check after 10 minutes to make sure the liquid isn’t cooking away; turn the heat down further and add more if necessary. Check again after another 15 minutes and test the chicken- it should be almost ready. Check the seasoning, add the olives and some of the mint (if using) and cook for a further 5 minutes. When the chicken is cooked, reduce the chickpea liquid by boiling rapidly if it’s not thick enough. Once it is, spoon the chickpeas, chicken in their sauce onto a plate and garnish with mint leaves. Serve with a healthy green salad.

Chickpea With Millet And Vegetables

Chickpea with millet and vegetables makes a great lunch or dinner. This meal is high in protein and is suitable for vegans and vegetarians as well. I always recommend patients with psoriasis to eat plenty of protein, and many don’t like to eat too much meat, and garbanzo beans (chickpeas) are an excellent source of protein.

Ingredients

1 cup millet, rinsed and drained (optional) 2 cups water ½ cup Vegetable Broth 1 small onion, diced ½ cup corn kernels ½ cup peas ½ cup diced carrots ½ cup cooked chick peas 1 red onion sliced thinly ½ tspn. Sea-salt

Method

You can add the millet or leave it out, the picture above has the dish prepared with no added millet and some zucchini. Iy you want to add the millet, rinse and drain the millet. Then dry sauté it in a saucepan over medium heat, stirring constantly for about 4 minutes or until the millet starts to pop. Toasting the millet will give it a nutty, full bodied flavour.Add the water, broth, and salt to the millet and bring to the boil. Lower the heat and simmer for 10 minutes, covered.Add the corn, peas, onion, carrots and chickpeas. Cover and simmer for another 10 minutes. Remove from heat; add the onion, cover and let sit for 1 – 2 minutes before serving.Tastes great, and is a hearty meal in its own right.