Author: Zee Chef
CAYENNE PEPPER
Cayenne peppers are a popular spice used in many different regional styles of cooking, and they have been used medicinally for thousands of years due to Capsaicin, the compound in cayenne that gives the fruit its fiery taste.
These peppers boast an impressive nutrition profile, which includes a variety of antioxidants that are beneficial for your health.
Cayenne Pepper relieves pain; Capsaicin features potent pain relieving qualities when applied to the skin. It can effectively alleviate pain in sore muscles and painful joints.
Capsaicin present in cayenne pepper possesses properties that helps increase your metabolism.
Cayenne pepper is a good source of beta-carotene and antioxidants including vitamin C that strengthen your immune system.
Hot chilies such as the cayenne pepper can help lower blood pressure, high cholesterol levels, and inhibit the formation of blood clots.
The cayenne pepper is an anti-inflammatory agent. It has the ability to prevent allergies as well as its related symptoms, by reducing histamine response to allergens.
Cayenne is abundant in vitamins such as vitamin A and vitamin E. Vitamin A plays a crucial role in maintaining healthy eyesight and neurological functions, while vitamin E enhances skin quality, strengthens hair, and regulates hormones.
A wonderful addition to your diet, I particularly like to add some fresh cayenne peppers to my olive oil bottles for some chili oil!
COCONUT BROCCOLI SOUP
COCONUT BROCCOLI SOUP
If you are looking for a soup that tastes so delicious, is comforting and has many health benefits, this broccoli soup is your all-star food!
Servings 2-3 servings
Prep Time 10
Cook Time 20
Ingredients
- 1 large Brown Onion finely chopped
- 1 Tbsp. coconut oil
- 3 cloves garlic minced
- 1 Tbsp. Fresh Ginger grated
- 1/2 red chili
- 1 Head Broccoli chopped into florets
- 1 can coconut milk
- 200 ml Vegetable Stock
Instructions
- Heat the coconut oil in a large pot and sauté the finely chopped onion with a pinch of salt allowing to cook until golden for about 5 minutes.
- Add the minced garlic, ginger, chili and sauté for 2 minutes.
- While this is cooking chop the broccoli into florets and throw in the pot with the onion mix. Stir for 30 seconds adding a pinch of salt, then pour over the coconut milk and veggie stock.
- Simmer for 20 minutes then blend until smooth.
Recipe Notes
When ready to serve, you can top with fresh herbs, nuts, and seeds for added omega goodness if desired!
MUSHROOM & ASPARAGUS LEMON RISOTTO
MUSHROOM & ASPARAGUS LEMON RISOTTO
Full of fresh flavors, this versatile dish is fragrant, lemony, tasty and healthy!
Servings 4 servings
Prep Time 15 Minutes
Cook Time 20 Minutes
Ingredients
For the Risotto
- 1 tbsp coconut oil
- 300 grams Fresh Thin Asparagus chopped
- 2 cups Cremini Mushrooms sliced
- 2 cloves garlic minced
- 2 cups Green Onions chopped
- 1 1/2 cups Brown Rice
- 4 cups Water
- 1 cube mushroom stock (I use organic)
- 1 1/2 tsp Turmeric
- Salt & Pepper to taste
For the Risotto Sauce
- 2 Whole Lemons zest & juice
- 3 cloves garlic
- 3/4 tsp Salt
- 1 tsp Freshly Ground Black Pepper
- 1/2 cup olive oil
Instructions
For the Risotto
- In a large pot heat 1 tbsp. of coconut oil, add the minced garlic and stir until fragrant and the garlic is lightly browned.
- Add the sliced mushrooms and stir until slightly tender, about 2-3 minutes. Add the chopped asparagus with a dash of salt and freshly ground pepper to taste.
- Stir all together for a few minutes until fragrant.
- Add the brown rice and turmeric and mix with the asparagus and mushrooms for 2-3 minutes.
- Add the water and mushroom stock and cover to cook for 20 -25 minutes or until well done, stirring occasionally.
For the Risotto Sauce
- In a bullet or food processor, add the lemon juice & zest along with the garlic, salt, black pepper, and olive oil and pulse until evenly combined, and you have a zesty sauce. Set aside.
- Once the rice is well done, mix in the chopped green onions and add the sauce once ready to serve.
- This recipe is best served warm but also tastes delicious eaten cold with a side of greens.
Recipe Notes
Bon appetite!
