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I don’t really like tomatoes, but this is one way I’ll eat them. It’s a great dressing. :)

What You Need

1 Cup Organic Apple Cider Vinegar (I myself prefer the Certified Bragg Organic Raw Apple Cider Vinegar)

1 cup organic canola oil (I like Spectrum)

1/4 cup organic honey

1 medium organic tomato, peeled, seeded, minced

2 tablespoons chopped, fresh, organic parsley

2 tablespoons chopped, fresh, organic basil

2 tablespoon organic Dijon mustard

2 cloves minced, organic garlic

1/2 teaspoon sea salt

What To Do

In a mixing bowl, combine all the ingredients and whisk until well blended. Transfer to some covered container and refrigerate for an hour at least. Serve chilled.

I knew I should have bought that tomato today…

Oh well.

-Cara

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I came up with this sauce using my brain and perusing other peanut sauces on-line. It’s great on cold organic Lo Mein noodles or whatever else you want a cold peanut butter based sauce on.

What You Need

organic Lo Mein noodles (Roland Organic makes some)

1/2 cup organic peanut butter (crunchy or smooth…I myself like it crunchy style…)

1/2 cup of cold water

2 tablespoons Bragg Liquid Aminos

2 tablespoons organic lime juice

1 clove organic garlic, minced

2 teaspoons organic grated ginger

some salt and pepper to taste

What to Do

If you are making the cold Lo Mein noodles, in a large pot of boiling water, cook the noodles, gently separating the strands with a long fork as they soften, until barely tender (about 2 minutes). Drain and rinse under cold running water to stop the cooking; drain well. Dump into a bowl and toss with 1/2 tablespoon of the sesame oil to prevent sticking, cover, put it in the refrigerator.

Take all the above ingredients (except the noodles!) and put them in a mixer or food processor and mix well. Makes about 1 cup.

Depending on how many noodles you make or how saucy you like your noodles is how much of the organic peanut sauce you should use. I like to then put the sauced noodles in covered glass container or a covered ceramic casserole dish and let them sit around for a few hours or until the next day lunch to soak in the flavor.

Do it how you do and enjoy.

-Cara

This gravy is sooo good. You can use it on anything, from fake chicken (frickin as I like to call it), to tofurkey,  to any type of sandwich and beyond.

What You Need

1/2 cup organic olive oil

1/3 cup chopped organic white onion

5 cloves of organic garlic, minced

1/2 organic all-purpose flour

4 teaspoons organic nutritional yeast

4 tablespoons organic tamari or braggs liquid aminos

2 cups organic vegetable stock

1/2 teaspoon organic dried sage

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

What You Need To Do

1. Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes.

2. Stir in flour, nutritional yeast and tamari to form a smooth paste.

3. Gradually whisk in the broth.

4. Season with sage, salt and pepper.

5. Bring to a boil, then reduce heat and simmer, stirring constantly for 8-10 minutes or until thickened.

Live it!

-Cara

Scotch B

Summer is coming up, which means for me, it is time to make my Jamaican jerk sauce. Unlike most commercial jerk sauces, this one is not over sweetened and under spicy. This is the real deal. I have yet to make an entirely organic recipe as I have not found organic scotch bonnet peppers anywhere. I e-mailed a few companies today asking if they sold any organic scotch bonnet peppers or seeds. I will let you know what I find out. If you do find the organic peppers you can have an organic version of this Jamaican jerk sauce, which is how I will write it…I am just warning you if I can’t find organic scotch bonnet peppers anywhere in New York City, it might be hard for you as well. :)

Jamaican Jerk Sauce Recipe

Ingredients

  1. 1/2 cup organic ground allspice berries [you can use organic allspice berries, if available, but use enough to give the equivalent of 1/2 cup ground.]
  2. 1/2 cup packed organic brown sugar
  3. 6-8 organic garlic cloves
  4. 4-6 organic scotch bonnet peppers [to control the temperature you can take out some of the seeds for less heat]
  5. 1 tablespoon organic ground thyme or 2 tablespoons of thyme leaves
  6. 2 bunches organic green onions [also known as scallions or spring onions]
  7. 1 teaspoon organic cinnamon
  8. 1/2 teaspoon organic nutmeg
  9. Organic salt and pepper to taste
  10. 2 tablespoon organic tamari [or Bragg Liquid Aminos if you’d like] to moisten

Tools

Food Processor

What to do!

Place the allspice, brown sugar, garlic, scotch bonnet peppers, thyme, scallions, cinnamon, nutmeg, salt, pepper, and tamari in a food processor and blend until smooth!

Once you are done put it in the refrigerator to chill. This sauce, if kept in the refrigerator, never goes bad. I usually rub it on my homemade organic seitan and leave it for a few hours to soak in, then cook it in a pan with a bit of oil for a few minutes on both sides till it’s warm enough. Then throw it on a roll will lettuce, mung bean sprouts, raisins [mine soon to be made in solar powered food dehydrator], and carrot shavings. It is the best, filling, and puts some pep in your step!

Scotch Bonnet Peppers are very tasty and one of the hottest peppers [a heat rating between 150,000–325,000 Scoville Units], some say it is the hottest, others say the habañero [a heat rating between 200,000-300,000 Scoville units] is. I say as far as heat I can tell no difference between the two, but I think scotch bonnet peppers are the best.

While doing my research on scotch bonnets I discovered this guy Neil who runs www.thehippyseedcompany.com. He created a YouTube channel dedicated solely to testing the effects of consuming a variety of hot peppers. In his own words, “Hey, ill test all my varieties, put the vids here, People can see my review buy the seeds if want and mabee get a laugh if its a Hot variety..”

His test rules are as follows,
1. Eat a whole chili
2. Chew a minimum of ten seconds
3. Swallow it (if can)
4. Wait sixty seconds
5. Note results

Sounds simple enough, but watching him go through it all is an experience in itself. If anyone has seen a friend in a bet eating a hot pepper or the millions of other YouTube videos where British guys are crying in pain as they eat their peppers, they are in for a surprise with these videos. This guy, he is serious…see for yourself below where he eats a whole scotch bonnet pepper and discusses in real time the effects it is having on him. Sometimes I really like the World Wide Web and what it brings to the table.

There are health benefits to eating scotch bonnet peppers as well. The active ingredient in scotch bonnet peppers [and all chili peppers] is Capsaicin. It has been said to be a miracle drug. I take it to increase my circulation, especially in the winter, in capsule form.

Here are some other ways chili peppers are healing according to SixWise.com,

1. Fight Cancer

A study published in Cancer Research found that capsaicin caused cancer cells to commit suicide. The substance caused almost 80 percent of prostate cancer cells to die in mice, and prostate tumors treated with capsaicin were about one-fifth the size of those in untreated mice.

“Capsaicin inhibits the growth of human prostate cancer cells in petri dishes and mice,” says lead researcher Dr. H. Phillip Koeffler, director of hematology and oncology at Cedars-Sinai Medical Center and a professor of medicine at the University of California, Los Angeles.

Further, researchers say capsaicin pills may one day be used to prevent the return of prostate cancer.

2. Provide Pain Relief

A topical form of capsaicin is a recognized treatment for osteoarthritis pain, and may also help alleviate pain from diabetic neuropathy.

Capsaicin is also known to inhibit Substance P, a neuropeptide that is the key transmitter of pain to the brain. Substance P can cause swelling of nerve fibers, which may result in headaches and sinus symptoms. Studies have found that capsaicin both relieves and prevents cluster headaches, migraine headaches and sinus headaches.

3. Prevent Sinusitis and Relieve Congestion

Capsaicin has potent antibacterial properties that fight and prevent chronic sinus infections, or sinusitis. Because it is so hot, it also helps to stimulate secretions that help clear mucus from your nose, thereby relieving nasal congestion. This phytochemical may also help relieve sinus-related allergy symptoms.

4. Fight Inflammation

Capsaicin is a potent anti-inflammatory agent. It works by inhibiting Substance P, which is associated with inflammatory processes. Capsaicin is being looked at as a potential treatment for arthritis, psoriasis and diabetic neuropathy.

5. Soothe Intestinal Diseases

A Duke University study found that capsaicin may lead to a cure for inflammatory bowel disease (IBD). The substance can also help to kill bacteria such as H. pylori, which can help prevent stomach ulcers.

6. Burn Fat and Lose Weight

Capsaicin is a thermogenic agent, which means it increases metabolic activity. This, in turn, helps to burn calories and fat. Many popular “fat-burning” supplements on the market contain capsaicin, as the substance may significantly increase metabolic activity for over 20 minutes after it’s eaten.

7. Protect Your Heart

Capsaicin may help to protect the heart by reducing cholesterol, triglycerides and platelet aggregation. It may also help the body dissolve fibrin, which is necessary for blood clots to form. Further, cultures around the world that use hot peppers liberally in their meals have significantly lower rates of heart attack and stroke than cultures that do not.

Eat well.

-Cara

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Fish make vibratory sounds with various “calls” that researchers have identified as communicating alarm and aggravation. They possess fully formed nervous systems as well as complex social behaviors. They are also capable of learning complicated tasks. British researchers discovered in 2003 that fish have the cerebral mechanisms to feel pain. As one animal activist once put it, “Fish are not merely vegetables that can swim.”

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