EAT THIS: Spicy Foods!

Posted on February 27, 2010 by


Consider your self on a culinary adventure.  You’re not eating the crap you USED to eat – and chances are pretty good that you’re not going to find cupcake and lasagne substitutes.  It’s the truth.  What you’re going to do is adventure into new territories of taste sensation.  You’re going to learn to think about food differently, and you’re going to find an entire world of tasteful, real, clean, whole food awaits you!

We’re introducing you to some of our spicier recipes this month.  Quick bars, delicious meals, even tea.  Have fun with it!

Yam Protein Bars


1 tsp baking soda

1 tbsp ground cinnamon

.25 tsp ground cloves

.25 tsp nutmeg

2 tsp vanilla

1 egg

3 scoops GT Vanilla Whey

8 oz cooked yam

Description: As with any kind of protein bar recipe, there are tons of variations.   I thought about adding some chopped walnuts on top, too.

Instructions: Mix up the yams, spices, egg, vanilla then add the protein powder, cinnamon, cloves, nutmeg, and baking soda.  For individual bars divide into 12 muffin cups and bake at 325 degrees until puffed and done (about 10 minutes).  For bars place in a non-stick pan and bake until done.  Cut up into 12 bars.

Curried Butternut Squash Soup


6 cups low sodium vegetable broth

2.5 pounds butternut squash, raw

1.66 tbsp curry powder

2 cloves garlic

2 tbsp – raw honey

1 onion

Description: Easy, spicy, and creamy. A nice warm winter soup.

Instructions: Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 8 minutes. Add curry powder and saute another 4-5 min. Add the butternut squash, and broth then bring to a boil. Reduce heat and simmer until squash is tender, about 30 minutes. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth.

Raw Cinnamon Almond Truffles


1 cup raw almonds

100 gram raw dates

.25 cup filtered water

2 tbsp goji berries

.25 tsp vanilla extract

4  tbsp ground cinnamon

4 tbsp cocoa powder

Description: Easy to make! You can easily substitute raisins for the goji berries.

Instructions: In food processor combine almonds, dates, cocoa powder, goji berries, and vanilla. blend a minute or so then slowly add the water until it will hold its shape once rolled into a ball. Roll into balls and roll in cinnamon.

Curried Quinoa


2 cups low sodium chicken broth

1 carrot

1 celery stalk

cup cilantro

1 tsp curry powder

1 clove garlic

1 tbsp minced ginger root

1 tbsp olive oil

1 cup onion

1 cup dry quinoa

.5 cup red pepper

Description: quick, easy, and healthy.

Instructions: Rinse quinoa in strainer with water. In food processor, combine the celery, carrot, onion, bell pepper, ginger, and garlic. Pulse until veges are finely minced. In large saute pan, heat the olive oil over medium heat. Add the minced veges and saute until they begin to soften, about 3 min. Add the curry powder and saute until fragrant, about 1 minute longer. Add the quinoa and stock or water and stir well. Bring the mixture to a boil over high heat. Reduce the heat to very low and cover the pan. After 20 minutes, remove from heat. Uncover and add cilantro.

Gingered Chicken


2 cups Unsweetened Almond Milk

2 tbsp arrowroot flour

5 cups shredded cabbage

8 oz raw boneless chicken breast

.5 cup cilantro

1 tbsp coconut oil

.5 cup sliced jalapenos

1 cup chopped onions

2 cups chopped red bell peppers

1 tsp curry powder

1 tsp tumeric

1 tsp coriander

6 cloves garlic

3 tbsp ginger root

Description: Spicy and complex.

Instructions: Cube the chicken. In a non stick pan saute the onion, sliced jalapeno pepper, minced garlic and grated ginger. Add the spices and almond milk. Bring it to a gentle simmer, and lay the chicken on top. Cover the pan, and simmer until the chicken is done. Remove the chicken. Mix the arrowroot powder with a little water and add to the pan, stirring constantly until the sauce is thickened, and put the chicken back into it. Meanwhile, saute the shredded cabbage and sliced red peppers in another pan. Divide the cabbage between 2 plates, and top with the chicken and sauce.

Yogi Tea


.5 tbsp almond butter

4 cardamon pods

.5 cinnamon stick

3 cloves

1 inch ginger root

.5 tsp honey

.25 tsp black pepper

.25 tsp black tea leaves

Description: This tea takes a few minutes to make and is good for stimulating digestion and elimination. The scent while it’s simmering is delightful to the senses. Treat yourself to this. You will need the following Indian spices: 4 green cardamon pods, 3 whole cloves, 1/2 stick cinnamon, 1 inch fresh ginger root (slice it), 1/4 tsp fresh ground black pepper and 1/4 tsp black tea leaves. You can make this crazy levels of nutritious using 1 TBS of hemp seeds instead of the almond butter to make the milk – follow the same directions.

Instructions: Whirl the almond butter in the blender on high with 1/2 cup water and set aside (it makes fresh almond milk – don’t use commercial for this). Slice the ginger root, and put all the spices (except tea) in 10 oz of water and bring to a boil. Simmer for 10-15 minutes, turn off the heat, add 1/4 tsp black tea leaves and let steep for 2 minutes. Then add the fresh almond milk you just made and bring it back to a boil and turn off the heat. Add 1/2 tsp honey. Then strain the brew into a mug and sit down and relax with it!

Eggs & Rice


3 eggs

1 cup cooked rice

.25 cup salsa

Description: Nice, easy, tasty way to start the day for those who like spicy food. Any low-sodium salsa or pico de gallo will work. You can poach or scramble the eggs – I like the soft yolks from poaching mixing in the salsa…

Instructions: Poach the eggs: bring a small saucepan of water to a boil, turn down to simmer, crack the eggs into a small bowl and slip them into the water. Simmer gently until the whites are cooked and the yolk soft (takes practice!). Meanwhile, heat the rice on the stovetop and place in bowl. Ladle out the eggs with a slotted spoon and place them on top of the rice. Cover in salsa and enjoy.

Posted in: Eat This!