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Getting Personal With Cayenne

July 17th, 2011 · No Comments

Eggplant With Chia 

I looked at my plate, and I said to myself ‘What famous chef would add this to his credits?’ None. And that’s the beauty of my cooking. It stands half way between my stove and their dumpster. And I get to enjoy it. In fact, I’m going to recreate this one next week. After I buy a new frying pan.  

This has got to be one of the best tasting vegetarian meals I have eaten. Thick eggplant slices, sliced onion, cubed bell pepper, some chia seeds my daughter gave me, cayenne pepper, lots of turmeric and thyme, sea salt and black pepper. Also added extra virgin olive oil to it once the flame had been turned down. I’ve found that the secret to cooking eggplant is getting the coconut oil just to the point of smoking before putting the slices in to seal them, and then immediately turning so as to coat but not penetrate both sides, then turning down the flame.  
Crimini mushrooms cooked separately afterwards – same pan. I only cook in one pan. Which means I never have to schedule my dishes so all the parts come out at more or less the same time. They don’t. Hence the concept of ‘aging‘ a dish before serving.   


This is enough to make a health food person cry. 
Lightly sautéed vegetables and crimini mushrooms in extra virgin olive oil on quinoa with feta goat cheese.  Zucchini squash, onion, red bell pepper, sea salt and black pepper.  
As an afterthought, mixed pure coconut oil in the quinoa, but you can make it a forethought. 
Waited until after the shoot to put on a lot of thyme and turmeric. After the photo, the turmeric on top was beautiful, but we see too much of everything these days. A little exercise of the old imagination is good. Plus the fact that I had run out of juice in the batteries. Used an old battery to get an extra shot before pouring on the spices. A capful of fermented (only) soy sauce added. Never just pour it from the bottle unless you like not having control of where and how much.  

Delicious. When all else fails, this is it. Spaghetti noodles with coconut oil and spices. Cooked enough for two days. Ate it all. And now I have to cook again tomorrow. The important thing here is the cayenne and the turmeric, both of which have been noted for their possible positive effects against Alzheimer’s.   

Eggplant fried in coconut oil, goat feta with turmeric and cayenne. A side of hummus with extra virgin olive oil and Za’rtar (thyme). 
And I quote: “Many herbalists believe that Cayenne is the most useful and valuable herb in the herb kingdom, not only for the entire digestive system, but also for the heart and circulatory system. It acts as a catalyst and increases the effectiveness of other herbs when used with them. Cayenne is a medicinal and nutritional herb.  It is a very high source of Vitamins A and C, has the complete B complexes, and is very rich in organic calcium and potassium, which is one of the reasons it is good for the heart.” 

Cayenne Pepper Eggs 
If this doesn’t wake you up, I don’t know what will. The added touch of broccoli sprouts with balsamic vinegar and extra virgin olive oil is a must. The thyme in sesame seeds and oregano take care of anything that needs taking care of, and the goat feta helps to mollify the cayenne.  
As for cayenne pepper, this is a must read.   
Some more quotes related to Cayenne. 
“If a hemorrhage occurs in the lungs, stomach, uterus or nose, it is suggested that a teaspoon of extract (or a teaspoon of cayenne powder in a cup of hot water) be given every 15 minutes until the crisis has passed. The bleeding should stop in 10-30 seconds.”  
Also, “Cayenne had been known to stop heart attacks within 30 seconds.” 

“Besides stopping bleeding in an emergency, Cayenne pepper is also good if you burn yourself – first degree burns. Just put it on with a little water, after running cool water on the area. Reduces the pain after the initial pain and shortens immensely the time of healing.” 

GETTING PERSONAL – and now the PROOF – at least to the stopping of bleeding. The stopping of a heart attack I haven’t had the privilege of witnessing first hand. Give me time.  
I was slicing cucumber with the slicer and we won’t go over how stupid I was or anything like that. We’ll just say that there was blood all over the place. And it wasn’t stopping. Fortunately I had just added the above on cayenne the day before, and automatically reached for the jar full of it. Ran to the bathroom and got some toilet paper, put water on it and lots of cayenne (in this case, flakes) and slammed it down on the cut (huge relatively speaking), and blood all over the floor on the way to the bathroom and in the kitchen where it happened. Two minutes later I lifted the paper and the bleeding had stopped totally. In fact there wasn’t that much on the paper either which was a real surprise. Put some more on a band-aid and stuck it on. A number of days later, its totally healed with a big gash still there, but I figure that the inside plan is to slowly renew it until its total history and forgotten. Sort of the way my mind works. 

This is not about the eggs which you can’t see. It’s about the covering. To include thyme, turmeric, sea salt, black pepper, and lots of cayenne. 
Now for some classic jumping to conclusions. Something we all do, and even those who specialize in research and testing try to hide it behind judicious weighing of the evidence on a desired premise or, when jumping on a specious explanation of an otherwise unexpected and as yet to be understood result.  
Here goes: I have this constant need for omega-3 to keep the blood flowing in my leg, which was the site of a deep vein thrombosis. I just do not seem to be able to get over the swelling even after some 20 years. Without omega-3, which took the place of Coumadin, and which I now get from walnuts (about 8 per day), my leg starts to swell.  But for over 2 years now, the walnuts have done the trick as long as I continue with the regimen each day. By the way, no side effects as with the Coumadin, and no having to avoid the sun, which I can now get in full amount without having to worry. But recently, since really pouring on the cayenne, I have noticed that I do not need the walnuts and there is absolutely no swelling or even thinning of the leg which also occurred with the walnuts at times. I have looked for other possible explanations but can find none since the heavy use of cayenne is the only change in my diet. But knowing what I now know about cayenne, it does not surprise me. I was beginning to get tired of walnuts – although I will continue to include them along with the other nuts for all of their vitamins and minerals which are missing from the other foods eaten on a vegetarian diet.

Tags: cayenne · cayenne pepper · eggplant · one pan cooking · spaghetti · walnuts

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