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Kitchen Blog - Provencal Chicken

Monday, May 9, 2011 9:42:58 PM America/New_York

Pounding the chicken breast creates a delicate cutlet that takes little time to cook by stovetop. Keep in mind that browning foods produces acrylamide, a potent carcinogen, so be careful not to overcook.

  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 5 tomatoes, chopped
  • 4 ounces crimini mushrooms, chopped
  • 1⁄4 cup chopped fresh parsley
  • 2 tablespoons fresh thyme
  • 1⁄3 cup white wine
Pound the chicken breasts to 1⁄2" thickness between two pieces of waxed paper.
Heat the oil in a large skillet over medium-high heat. Add the garlic and cook for 1 minute or until fragrant. Add the chicken and sear for 1 minute on each side. Add the tomatoes, mushrooms, parsley, thyme, and wine and cook for 10 minutes longer or until chicken is cooked through.

4 Servings
Nutrition Information per serving:
Calories: 313
Fat: 11 g (32% calories from fat)
Protein: 37 g (49% calories from protein)
Carbohydrates (net): 10 g (14% calories from carbohydrates)

0 Comments | Posted in Poultry By Eric Huang

Kitchen Blog - Southwestern Chicken Salad

Monday, May 9, 2011 9:42:11 PM America/New_York

This delicious alternative to traditional chicken salad can be made in bulk for an easy lunch option Read More
0 Comments | Posted in Poultry By Eric Huang

Kitchen Blog - Thai Chicken Wrap

Monday, May 9, 2011 9:41:23 PM America/New_York

Cooling spearmint takes the spicy edge off, and lightly cooking the vegetables ensures that they retain their nutritional content and crispness.

  • 1⁄3 cup natural creamy peanut butter
  • 4 tablespoons low-sodium soy sauce
  • 4 tablespoons water
  • 2 tablespoons extra-virgin olive oil, divided
  • 3 teaspoons minced garlic, divided
  • 1 packet stevia
  • 3⁄4 pound boneless, skinless chicken breasts, sliced into thin strips
  • 1⁄2 teaspoon sea salt
  • 1⁄2 teaspoon pepper
  • 1 package (12 ounces) cole slaw mix
  • 1 bunch Broccolini, finely chopped
  • 1 medium red onion, sliced into thin strips
  • 1 medium red pepper, sliced into thin strips
  • 2 teaspoons grated fresh ginger
  • 8 low-carb tortillas (10–12")
  • Spearmint
In a small saucepan over medium heat, combine the peanut butter, soy sauce, water, 1 tablespoon of the olive oil, 2 teaspoons of the garlic, and the stevia. Stir frequently until smooth. Reduce heat and keep warm.

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and remaining 1 teaspoon of garlic and cook, stirring frequently, for 2 to 4 minutes, until the chicken is cooked through. Add the salt and pepper, stir, and place in a bowl. Return the skillet to the heat and add the slaw mix, Broccolini, onion, pepper, and ginger.

Cook, stirring frequently, for 3 minutes, or until the vegetables are crisp-tender. To assemble wraps, spread each tortilla with 1 tablespoon peanut sauce. Top with one-eighth of the chicken and vegetables and roll up, burrito-style. Serve with fresh mint sprigs and the remaining peanut sauce on the side.

8 Servings
Nutrition Information per serving:
Calories: 393
Fat: 15 g (34% calories from fat)
Protein: 26 g (26% calories from protein)
Carbohydrates (net): 17 g (40% calories from carbohydrates)

0 Comments | Posted in Poultry By Eric Huang