How often
Do we brainstorm
Before preparing a dish
So that we are the masters of our creative
talents?
Or do we just follow
Someone else’s recipe?
Robyn
Robyn
There isn't quite the space that I would prefer in our bathroom, so perhaps I could brainstorm what sort of wall cabinet could be added to the room. I wouldn't choose to toss any of the items in the fairly packed cupboard, but I never feel that it is attractively arranged, or that it is a delight to open the plastic containers stacked in tightly. Perhaps I will look for a delightful little wooden-wall-cupboard in a second-hand shop.
Garden CHILLI
Our dear little hot, hot fruits are growing prolifically in the sub-tropics. In the garden, there are several varieties, all grown by planting seeds of chillis that I have bought at the shop. The plants require no attention, and are happy to not even be watered! Small and compact, several bushes are now producing enough fruit for me to consider what to do with them. Hubby and I have started a new morning routine of drinking a warm drink: Every 2 days I blend a whole lemon with skin, pith and seeds; 1 des. sp. honey; 1 small chilli from the garden, 1/2 teasoon cinnamon; 2 des. sp. Bragg's apple cider vinegar with the mother earth; and water. I use this like a cordial e.g. 1/5 lemon mix, 4/5 boiling water to make our wake-up-morning-drink! If we have lost any weight in 2 months time, I'll let you know!
The following link gives some healthy drinks from Bragg. http://bragg.com/healthinfo/healthydrinks.html
A vendor at our local Saturday morning "Farmers' Market" gave me a jar of her delicious salted chillis. I love eating one of these mellow chillis with biscuits and cheese. My garden chillis are hotter than the delicious ones she kindly gave me, but I will still try salting and fermenting mine over the two week period needed, by simply picking them, washing them, almost filling a small sterilized jar with them, stirring through a tablespoon of sea salt, and then putting another tablespoon of salt on top before sealing the jar and popping it in the fridge. I think these should be very yummy in our meat or vegetable dishes, as the salting and fermenting should make the chillis more mellow, warm and gentle. I will even consider making a dish of steamed eggplant with salted chillis and black beans.
 |
| salted chillis |
When consumed, capsaicinoids bind with pain receptors in the mouth and throat that are responsible for sensing heat. Once activated by the capsaicinoids, these receptors send a message to the brain that the person has consumed something hot. The brain responds to the burning sensation by raising the heart rate, increasing perspiration and release of endorphins. A 2008 study reports that capsaicin alters how the body's cells use energy produced by hydrolysis of ATP. In the normal hydrolysis the SERCA protein uses this energy to move calcium ions into the sarcoplasmic reticulum. When capsaicin is present, it alters the conformation of the SERCA, and thus reduces the ion movement; as a result the ATP energy (which would have been used to pump the ions) is instead released as thermal energy.
Medicinal
Capsaicin is a safe and effective topical analgesic agent in the management of arthritis pain, herpes zoster-related pain, diabetic neuropathy, post mastectomy pain, and headaches.
Nutritional Value
Red chilies contain large amounts of vitamin C and small amounts of carotene (provitamin A). Yellow and especially green chilies (which are essentially unripe fruit) contain a considerably lower amount of both substances. In addition, peppers are a good source of most B vitamins, and vitamin B6 in particular. They are very high in potassium, magnesium, and iron. Their very high vitamin C content can also substantially increase the uptake of non-heme iron from other ingredients in a meal, such as beans and grains.
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 166 kJ (40 kcal) |
| Carbohydrates | 8.8 g |
| - Sugars | 5.3 g |
| - Dietary fiber | 1.5 g |
| Fat | 0.4 g |
| Protein | 1.9 g |
| Water | 88 g |
| Vitamin A equiv. | 48 μg (6%) |
| - beta-carotene | 534 μg (5%) |
| Vitamin B6 | 0.51 mg (39%) |
| Vitamin C | 144 mg (173%) |
| Iron | 1 mg (8%) |
| Magnesium | 23 mg (6%) |
| Potassium | 322 mg (7%) |
| Capsaicin | 0.01g – 6 g |
| Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database | |
Hoping for delicious crops to make tasty dishes
from Robyn
from Robyn
painting of robin by Brenda, my mum.