WR woke up from his sleep with conjunctivitis and a fever.  Great! Poor little fella, so I gave him a dose of olive leaf extract and prayed for him to get better.  Hmmm by 4.45pm he was asleep in my arms and burning like a furnace.

While I was in the chemist getting more olive leaf extract I walked past the kids ‘multivitamin’.  Out of interest I picked a few random bottles up and looked at the ingredients.  I was shocked and pretty cranky at some of them.!! They are packaged and made to look like LOLLIES!  Almost each bottle had claims like ‘improved focus and behaviour’ and ‘healthy tummy’ but when I looked at the ingredients some of them were just lollies, some had the additive 202 in it (and this was the one that said improved focus and behaviour).  202 as some of you may know is derived from petroleum, it can cause things like headaches, hyperactivity and stomach upsets. Read labels! It’s just so important! I have the Chemical Maze app on my phone; this was the first step in my ‘clean’ eating life.  We started by eliminating preservatives and additives and then I made the switch to paleo 18 months ago.  If you are reading this post and you’re new to the concept of clean eating or paleo then I suggest downloading the Chemical Maze app.  It really helped me when I first started, it also helped me talk to the kids about it and they could look things up, helping them to understand why we eat the way we do.  OK stepping off my soapbox…

On with today’s recipe:

  Cambodian Chicken Stir Fry

500g chicken mince

1 tablespoon coconut oil

1 tablespoon fish sauce

3 or 4 cabbage leaves cut in half and soaked in boiling water

1 capsicum, diced

½ cup coconut cream


I teaspoon dried chilli

4 cloves of garlic, peeled

2 stalks of lemon grass, finely sliced. (Or 2 drops of lemon oil)

How to:

  1. First make the kroeung paste by pounding all the ingredients with a mortar and pestle (if using the lemon oil then this pounding together isn’t nessessary).
  2. Fry the paste in coconut oil over medium heat for about 5 minutes, and then add the mince.  Stir well so the mince doesn’t clump.
  3. When the mince is cooked, add the coconut cream and fish sauce and simmer for 5 minutes.  Add capsicum and continue to simmer for another 5 minutes.
  4. Place the drained cabbage leave on a plate and pile the cooked chicken on top.
  5. Wrap the cabbage leaf as you eat, it’s easier this way. This is why you need to soak the cabbage leaves in boiling water before placing the chicken on top, it makes it more flexible.


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© Jessica Rath

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