All tagged Cayenne

Mexican Hot Chocolate Superfood Raw Brownies | Vegan, GF |

Mexican Hot Chocolate Superfood Raw Brownies | Vegan, GF |

Chelsea Gloeckner
Blog

Serves: 6-12 people (makes 12 brownies)

Prep time: 10 minutes

Cooking time: 0 minutes

What (your ingredients):

1 cup pecans

1 cup sliced almonds

12 dates, pits removed (Tip: if your dates are not sticky, soak them in boiling water for 5-10 minutes)

¼ cup cacao powder

½ teaspoon cinnamon

Pinch of Himalayan pink salt

Pinch of cayenne pepper

Toppings: pumpkin seeds, hemp seeds, goji berries

How (your directions):

Add all ingredients (except toppings) to a food processor.

Blend for 1-2 minutes, until a dough forms.  Hint: if you can pinch the dough together between your fingers, the dough is ready.  If the dough does not stick together, add 1 teaspoon warm water and blend for 30 seconds. 

Pinch off 2-3 tablespoons of dough at a time, and press dough into each muffin cup in a silicone muffin mold (or into a lined muffin tin).  Repeat with remaining dough.

Press toppings onto each brownie.  Refrigerate for 30 minutes to firm. 

Store in an airtight container for 5-7 days.

Why (the science):  The protein and fiber from the nuts, seeds, and dates will keep your blood sugar levels stable, meaning it’s the perfect pick-me-up snack for steady energy.  Stable blood sugar means better mood and reduced levels of anxiety!

Sweet and Spicy Carrot Ginger Soup

Sweet and Spicy Carrot Ginger Soup

Chelsea Gloeckner
Blog

This luxuriously smooth Sweet and Spicy Carrot Ginger Soup is everything I want in a soup- incredible depth of flavor, bursting with nutrition, comforting.  I once had a soup at a restaurant like this, and fell in love with the sweetness of the soup that was also somewhat savory.  I hadn’t been able to recreate that balance of sweet and savory…until NOW!  This recipe is easy, quick, and can be made in advance.  Great meal prep option that lasts 3 days in the fridge 😊

Serves: 4-6

Prep time: 5 minutes (30 minutes soaking cashews)

Cooking time: 20 minutes

What (your ingredients):

1 tablespoon olive oil

¼ red onion, chopped roughly

1 lb. carrots, chopped roughly

1 Gala apple, chopped roughly

½ granny smith apple, chopped roughly

Pinch of salt

1 garlic clove, minced

1 thumb size knob ginger, peeled and sliced

¼ teaspoon cinnamon

Dash of cayenne pepper

4 cups vegetable broth

To serve: Greek style almond yogurt, maple syrup, granola

How (your directions):

In a large Dutch oven over medium heat, heat olive oil.  Add red onion, carrots, Gala and Granny Smith apples, and a pinch of salt.  Saute for 3-4 minutes.

Add garlic, ginger, cinnamon, and a dash of cayenne pepper.  Sauté for 1-2 minutes.

Add vegetable broth and bring to a boil.  Cover, lower heat to low, and simmer for 20 minutes, or until the carrots are fork tender.

Transfer mixture to a high-speed blender, and blend until smooth (start blender on low speed and gradually increase speed to medium-high.  Always hold the lid of the blender secure and be careful of steam).

Enjoy hot!

Serve with a swirl or dollop of almond yogurt, a drizzle of maple syrup, and a spoonful of granola.

Why (the science):  Ginger is a powerful anti-inflammatory

 

Cauliflower Chickpea Curry

Cauliflower Chickpea Curry

Chelsea Gloeckner

When I think curry, I think anti-inflammatory, filling, comforting, scrumptious- and you’ll love this Cauliflower Chickpea version for all of those reasons.  Don’t be afraid of the list of ingredients, because you probably have most of them in your pantry already.  I like reserving a few spoonsful of the coconut cream from the top of the can of coconut milk, then dolloping on top of the hot curry and brown rice.  Or even better, a drizzle of protein-packed tahini adds creaminess and richness.  Yum!

Serves: 6

Prep time: 15 minutes

Cooking time: 40 minutes

What (your ingredients):

1 tablespoon olive oil

½ red onion, diced finely

¼ teaspoon salt

Pinch of pepper

3 cloves garlic, minced or sliced finely

1 teaspoon coconut oil

1 tablespoon curry powder

1 teaspoon turmeric

1 teaspoon paprika

1-2 dashes cayenne pepper (optional)

1 tablespoon tomato paste

1 yellow pepper, diced

1 head of cauliflower, chopped or sliced into small florets

1 cup vegetable broth

1 28-oz can diced tomatoes (San Marzano is best!)

1 15-oz can chickpeas, drained and rinsed

1 15-oz can full fat coconut milk

How (your directions):

In a large Dutch oven or large Wok, heat olive oil over medium heat.  Add diced red onion, salt, and pepper, sautéing for about 3 minutes, until translucent. 

Add garlic and sauté for 30 seconds.  Push onion and garlic mixture to one side of the Dutch oven or Wok, then add the coconut oil to the pan to melt.  Add curry, turmeric, paprika, and cayenne pepper (optional) to the oil to release the fragrance of the spices and toast slightly. 

Add tomato paste, yellow pepper, cauliflower, broth, diced tomatoes, chickpeas, and coconut milk (reserving a little coconut cream if desired for serving) and stir to combine.

Simmer on medium-low heat for 30-40 minutes.

Serve with brown rice and a drizzle of tahini.  Salt and pepper to taste and enjoy hot!

Why (the science):  Curcumin from turmeric may help prevent cognitive decline!  Check out this guide to boosting brain health here: https://onmilwaukee.com/living/articles/milwaukeean-brain-health.html