Thursday, July 16, 2015

New Age Weight Loss Tip #30


Back in my day, I liked it hot.
In this new age, she likes it even hotter. But not just for taste.
Dr. Oz says one of the quickest ways to speed up your metabolism is to add heat. Chop up some jalapeños on your baked potato.
Sprinkle some cayenne pepper on your eggs. 
But spicy doesn't just mean hot. It also means well-seasoned. Many of us rely way too much on salt. And that causes all kinds of health problems including them swollen feet. 
How important can limited salt be to your eating plan? Part of My 6 Week Body Makeover system was no sugar, no salt, no oil. Following that plan and eating 5 meals a day, I was bound to lose 4 to 5 pounds a week.
Would you be willing to cut the salt if it meant results like that? The bigger question is how do you replace the salt? SPICES. Garlic powder, onion powder, Cajun. Rosemary is great on chicken, rice and potatoes. 
We use curry powder on everything from chicken to our morning home fries. Just make sure  if you buy seasoning blends that they do not contain salt.
Or better yet do what I do. Make your own. 

Ethiopian Berbere Spice

Ethiopian Berbere Spice
Yields ~ 1 cup

Note: Many of these spices are not used in everyday American cooking.  Purchase them from specialty stores that sell them by the ounce. Buy seeds and pods that way you can refrigerate them and they will last for years.  Also all of these spices are used in numerous dishes, so make good use them.

½ whole nutmeg
2 teaspoons whole cardamom pods
2 teaspoons coriander seeds
2 teaspoons fenugreek seeds
2 teaspoons black peppercorns
2 teaspoons allspice berries
2 teaspoons cumin seeds
½ teaspoon whole cloves
2 teaspoons ground ginger
2 teaspoons ground turmeric
2 teaspoons paprika
2 teaspoons ground cinnamon
½ teaspoon cayenne pepper

Crack nutmeg and cardamom pods, place them in a coffee grinder or blender and pulse until broken into small pieces.
Add the coriander, fenugreek, peppercorns, allspice, cumin and cloves blend until a powder.
Add the ground ginger, turmeric, paprika, cinnamon and cayenne pepper and pulse until all ingredients are thoroughly combined.
Store in a glass airtight jar in a cold dark area up to 6 months.  

I like to sprinkle Berbere spice on roasted veggies like sweet potato, onion and cauliflower it can also be used on Beans, lentils, lamb, chicken, beef, pork, fish, grilled vegetables, potatoes, cabbage and greens and so much more.

Slap Ya Mama Salt Free Cajun Seasoning

Is a 3 ingredient simple seasoning blend, what I love about "Slap Ya Mama" is the potential for it to be hot and spicy. 

Salt Free Slap Ya Mama
Yields approximately 3/4 cup

1/4 cup crushed red chili peppers, ground
1/4 cup black peppercorns
1/4 cup granulated garlic

Place the ground chili peppers and black peppercorns in a blender or spice grinder and process to a powder or granular.  Add the granulated garlic and process just long enough to mix thoroughly.  Store in an airtight glass container up to six months. 

Note:  You can also mix equal parts of all ready ground, red pepper (cayenne), black pepper and garlic for the same great taste.

Use on any meat, fish and poultry.  Also good in legumes, soups and stews and vegetables.

Curry Powder

Curry Powder:
Yields  approximately 3/4 cups

½ teaspoon cardamom, ground
3 Tablespoon coriander, ground
2 ½ tablespoons cumin, ground
1 tablespoon mustard powder - from black mustard seeds
¼ teaspoon cloves, ground
2 tablespoons ground turmeric
2 teaspoons cayenne pepper
1 tablespoon granulated garlic
2 teaspoons ginger powder

Place all ingredients in a glass container with a lid then shake vigorously until everything is combined.  Store in a cool dry area up to 6 months.  
Use on:  chicken, fish, rice, beans,potatoes, vegetables, eggs, soups and stews and so much more. With curry, the sky is the limit.

Blackening Spice

Whole Spices
Blackening Spice
Yields approximately ¾ cup

2 tablespoons coarsely ground black pepper
1 tablespoon ground coriander
1 tablespoon paprika
1 teaspoon ground thyme
1 teaspoon mustard powder
1 teaspoon ground fennel
1 teaspoon dried tarragon
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon cayenne pepper - optional
½ teaspoon allspice

Combine all ingredients.  Store excess in an airtight glass container refrigerate if you are not going to use within the next 6 months.

Use on any meat, seafood, poultry and grilled vegetables.  Great as a dry rub for grilling.

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