Some like it Hot !

"Wish I had time for just one more bowl of chili."
Alleged dying words of Kit Carson Frontiersman and Mountain Man

Hot, spicy food increases endorphins in the brain giving one a wonderful happy feeling. Not only do they add zip to your food but they are nutritious and healthy as well.

Chili peppers have three times more vitamin C than oranges and the capsaicin in the seeds and white ribs is a known reliever of nerve pain. They are also a good source of fiber, thiamin, riboflavin, niacin, folate, iron, magnesium, phosphorus, copper, vitamins A, K and B6, potassium and manganese. There are many varieties available from one of the hottest chilies in the world, the Red Savina Habanero, to the milder Anaheim chili you can choose the level of heat you prefer.

Ginger is an antioxidant and anti-inflammatory, helps improve digestion, soothes the digestive tract and keeps the blood clot free. It is a good source of potassium, magnesium, copper, manganese and vitamin B6. Ginger is very versatile as it can be unsed in both sweet and savory dishes.

Black and white pepper stimulates the gigestive juices and relieves bronchial congestion. They are a good source of manganese, vitamin K, iron and fiber. Probably the most used condiment worldwide.

Horseradish root is a mild diuretic, relieves gout, arthritis and helps to clear respiratory infections. It is a good source of calcium, magnesium, potassium, zinc, manganese, fiber, vitamin C and folate.

Mustard seeds has been shown to help reduce the severity of asthma, decreases some of the symptoms in arthritis and reduces the frequency of migraine attacks. They are very good source of omega-3 fatty acids, iron, calcium, zinc, manganese, magnesium, protein, niacin and fiber.

***********

Here are a couple of recipes to add a kick to your meal :

Habanero Salsa
8 Servings

2 tbsps olive oil
1 medium onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 anaheim chili pepper, chopped
1/2 cup vegetable or tomato broth/stock
4 chiles habanero, roasted and minced
6 medium tomatoes, skinned & diced
2 cans chopped tomatoes
2 tbsps juice
2 tbsps lemon juice
1 tsp coriander
1 tsp oregano
1 tbsp raw sugar
1/4 cup fresh parsley, chopped
salt and pepper to taste

Saute the onions, bell peppers, and anaheims in the oil for a few minutes then add the broth and saute until the broth is about gone. Add the habaneros , the diced tomatoes, lime and lemon juices, coriander, oregano, sugar, salt and pepper. Simmer for 20 or 30 minutes and add the parsley and simmer a few more minutes. Serve.
Note: This recipe is very hot so if you want it milder use a milder chili or add more chopped tomatoes.

Celery and Horseradish Potatoes
3/4 Servings

3 large potatoes, diced
3 sticks celery root, sliced
1-1/2 tbsp horseradish, grated
1/2 bunch chives, chopped fine
2 tbsps vegan margerine
1/4 cup soy milk
Sea salt and ground black pepper to taste

Steam potatoes and celery. Mash. Add horseradish, marg, chives, seasoning and soy milk and beat until smooth.

Tabs: chilies spices salsa+recipes horseradish vegan+recipes