Homemade Aromatic Cayenne Powder

January 13, 2012

Our cayenne plant was on FIRE this season!!! We couldn't eat enough of these hot peppers. I mean really, we couldn't.

Spicy chocolate, spicy soups, salads, cayenne-agave lemonade, bastante! But we are hot-spice lovers (hot-sauce eating contests have occurred in this kitchen) and this was one of the most gorgeous little explosions of plant life in our garden.

A prized herb, cayenne has been used for centuries for its medicinal and nutritional properties. High in vitamins A and C, it is thought to be great for the heart and circulatory system as well as a helpful "delivery" system when taken with other herbs. And while most peppers have an acidic profile, cayenne powder is alkaline, making it a favorite among raw foodists, especially to "heat" their meals.

Now that the season is nearly over, I made cayenne powder for use during the rest of the year.

I harvested a bowl full and strung them up in the kitchen to dry for a couple of weeks. Later, I stuck them in the oven with no extra heat besides the pilot to remove any remaining moisture. When I finally remembered, I de-stemmed and threw the dried peppers whole into the dry VitaMix Blender container, blending to a coarse dust.

I happened to funnel the powder into an old jar holding the remains of a little cumin and thus created the most aromatic, best-tasting cayenne powder EVER. So now when it drops down to a freezing 50 degrees here in L.A. winter, we have something incredible to keep our blood warm.

NOTE: Blending hot pepper is no joke, the air gets a little spicy...so maybe not the best project to do with the kids.

Bad Calcium!

January 4, 2012



Plaque? Calcium.
Cysts? Calcium.
Kidney Stones? Calcium.
Hardened arteries (atherosclerosis)? Calcium.

The list goes on...This isn't information you'll get from the medical and major food industries, which still insist that we need to drink milk and take calcium supplements to maintain healthy bones. But researchers like David Wofe who are on the forefront of health have found that bad calcium—from processed foods, coral, shell, or mined from the earth (calcium citrate and carbonate)—does extensive damage more than any good at all, essentially turning our bodies into coral reefs (you are what you eat!). And it makes sense...watch the elderly next time you're in public and observe the stiffness, the limping, the calcification.

BAD CALCIUM:
-Processed foods like milk, butter, and cheese cause an acidic internal state. To compensate, the body pulls calcium out of your bones into your bloodstream to alkalize. Sound like osteoporosis? Studies by Dr. Hegsted have shown that the countries with the highest dairy consumption also have the highest rates of osteoporotic fractures (1, find Hegsted; 2 Amer. Journal Clinical Nutrition).

-Calcium supplements from coral, shell, bone, or mined from the earth carry a positive charge while plant calcium (dark, leafy greens) are negatively charged, making them ideal for consumption, detox, muscle relaxation, and creating alkalinity—all the good stuff good calcium is supposed to do.

-Calcium builds up in areas of damaged cells like breast tissue, arteries connected to the heart and brain, soft tissue, cartilage, and joints, for example. So if you've been damaging your insides and attracting disease with bad food and drugs, etc., you're creating a breeding ground for calcium deposits.

BUILDING BONES/GOOD CALCIUM (based on David Wolfe's comprehensive Longevity Now Program*):
-Silicon and magnesium have been shown to transmutate in the body to remineralize bones. Sources of silicon: horsetail, nettle, oatstraw. The best source of magnesium (good news!!!): cacao, raw chocolate. -Throw out your calcium supplements. You can sprinkle them on your lawn as the soil uses it differently than our bodies.

-Eat green, leafy vegetables to maintain your good calcium stores without calcifying your body: arugula, celery, cilantro, collards, dandelion, kale, lettuce, parsley, spinach, etc.

For more info about calcification, check out David Wolfe, whose Longevity Now program covers bad-calcium dissolving, immune boosting, rejuvenation, technology, and bodywork. Sneak peek here.

High Raw: Nori Rolls

December 7, 2011



Keep it simple.

Nori sheets rolled with avocado, mixed greens, Vegenaise, and a drizzle of tamari or Braggs.
Optional: raw sauerkraut adds a mock-tuna flavor and a dose of probiotics.

Seaweeds such as nori, hijiki, kelp, and arame are satisfying because they are highly-mineralized foods. Rich in trace minerals, B12, and iodine, they are excellent for the thyroid and protection against heavy metals, toxins, and radiation.

 

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