On the weekend, Dr Agnes hosted some Bio-Alai Protocol participants who came together to generously share their success stories. She made her San Choi Bow recipe for us and EVERYONE LOVED IT! It's tasty, nourishing and one of those meals you just feel so good for hours  after eating. 

Ideal for the Bio-Alai Therapeutic Stage, especially when you're entertaining and need something a bit special.

It's definitely going on rotation in our home. I'd love to know what you think.

Prep Time: 15 minutes (less if you have a food processor)

Cook Time: [insert time]

Serves:  4

Ingredients

• 500g chicken mince

• 1 white onion, finely chopped

• 1 zucchini, grated

• 2 carrots, grated

• ¼ cabbage, finely shredded

• Lots of olive oil

• 4 cloves of garlic, grated

• 1 cubed cm of turmeric, grated

• 2 cubed cm of ginger, grated

• 1 bunch of chopped coriander, including stems 

• Sea salt & pepper

 Garnish

• Lettuce Cups, broken apart and washed 
• Chilli, finely sliced
• 2 Spring onions, finely sliced

On the side

• Coconut yoghurt
• Lime wedges

Directions 

1. Mix chicken mince with 2 cloves of grated garlic, 1/3 of the chopped coriander (stems) and 1 tsp salt and set aside.

2. Heat a deep pan with lots of olive oil to medium.

3. Add ½ chopped onion and cook until soft.

4. Add chicken mince mixture and cook until slightly browned, then set aside.

5. In the same pan, add more olive oil.

6. Add remaining ½ chopped onion and 2 cloves of garlic, the turmeric, ginger, 1/3 of the chopped coriander and cook until soft.

7. Then add vegetables and ½ -1 tsp sea salt cook until soft. It will only take a few minutes.

8. Return cooked chicken mince to pan and mix together.

9. Add more salt to taste.

   Serve in the centre of the table and let everyone help themselves. Usually people put mixture into lettuce cups, squeeze some lime and sprinkle with pepper. Then top with chilli, spring onion, coriander and coconut yoghurt.

For a more substantial meal 

Use sweet potato subs instead of lettuce cups but also top with shredded lettuce, because it add freshness and keeps it more balanced!

For a Mexican version

• Remove the turmeric and ginger
• Add chopped tomatoes, green and red capsicum to the vegetable mix
• Add guacamole as topping 

For an Italian version

• Replace the turmeric, ginger and coriander and with fresh basil and oregano.
• Add chopped tomatoes, green and red capsicum to the vegetable mix
• Remove coconut yoghurt and top with a cooked and pureed tomatoes, onion and garlic sauce.

Biggest thanks to Dr Agnes for generously sharing one of her favourite recipes, I have a feeling it will become many peoples' new favourite. 

Enjoy

Meaghan and Mel xx