Category Archives: heart health

Did you know… Broccoli

By Chef Lippe

  • The word broccoli comes from the Latin word brachium and the Italian word braccio, which means “arm”.
  • Broccoli is a part of the cabbage family.
  • Eating broccoli reduces the risk of coronary heart disease and death in postmenopausal women.
  • A compound found in broccoli appears to have more effect than modern antibiotics against the creation of peptic ulcer causing bacteria.
  • Broccoli is a cool-weather crop and grows poorly in the summer.
  • Broccoli is high in Vitamin C and also soluble fiber. A cup of broccoli contains twice the minimum daily requirement of Vitamin C. Imagine that! The Vitamin C in broccoli promotes healthy skin and helps combat cold and flu symptoms
  • Eating Broccoli Regularly Reduces the Risk of Cancer. Research has shown that eating broccoli regularly can reduce the risk of prostate, colon, breast, bladder and ovarian cancer. Broccoli’s dark green color contributes to its cancer-fighting properties.
  • Broccoli Combats Eye Disease. Broccoli contains a high concentration of lutein, a valuable antioxidant that promotes eye health, prevents cataracts and protects against macular degeneration and other chronic eye diseases.
  • Broccoli Promotes Bone Health. Broccoli is a potent source of calcium, and as such helps promote strong bones and teeth. You can eat as much broccoli as you like and not gain weight because it has only 3 calories from fat per cup, unlike other sources of calcium.
  •  Broccoli Lowers the Risk of Birth Defects. The risk of birth defects can be significantly reduced by including broccoli in a pregnant or nursing woman’s daily diet. Broccoli contains folate, a vitamin B supplement that helps the baby develop strong bones.

Okay now that we have the healthy reasons to eat broccoli here are my favorite recipes.

Broccoli Timbales

broccoli-timbale

“Drinking cup” is the English translation of the French word “timbale”. Traditional dessert timbales are simply brioche pastry cups filled with a fruity mixture. This version of the timbale, a cup-shaped custard with minced vegetables, is a lovely side dish for elegant meals. This recipe allows for about 12 timbales as guests rarely enjoy just one.

1/4 cup butter
1 large brown onion, minced
3 cups cooked broccoli, finely chopped
1 cup freshly grated Parmesan cheese, plus Parmesan shavings for garnish
1 teaspoon salt
1/2 teaspoon pepper
3/4 cups heavy cream
6 large eggs

Melt butter in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until translucent, about 3 – 5 minutes. Add onions to broccoli in a bowl, and stir until combined. Stir in cheese, salt, and pepper.

Preheat oven to 325F (165C). Line 12 cups of a muffin pan with foil cups. Spray cups with nonstick cooking spray. Beat cream and eggs in a large bowl until just blended. Pour egg mixture into broccoli, and stir until combined.

Pour mixture into prepared foil cups. Fill a large baking pan halfway with hot water. Set the muffin pan inside the pan of water and place on lower rack of oven. Bake 35-40 minutes or until knife inserted off-center of timbale comes out clean. Remove from heat and cool for 10 minutes.

Remove timbales from muffin pan and gently peel away foil cups. Place upside down on a serving platter or individual plates and garnish with a shaving of Parmesan. Store covered in the refrigerator for up to 2 days.

Makes about 12 timbales

Note

These timbales can be made 1 day in advance and reheated when ready to serve. After timbales have fully cooled, remove them from pan, keeping timbales in their foil cups. Place timbales on a plate, cover with plastic wrap and refrigerate. When ready to serve, gently peel foil cups away from timbales and place upside down on a baking sheet. Warm timbales in a 350F oven for 10 minutes. Or, place timbales upside down on a plate and microwave until warm. Place timbales upside down on serving plate, garnish, and serve.

Or

Broccoli Pasta

Broccoli SauceIngredients

  • 2 bunches broccoli
  • 1 pound fresh pasta
  • 2 tablespoons salt
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon hot pepper flakes
  • 1/2 cup ricotta or Parmesan cheese

Directions

Bring a large pot of water to a boil. Add salt. Meanwhile, separate broccoli florets from the stalks (or peel the broccoli stems and cut into small cubes.) Add the broccoli to the boiling water and cook until tender but still bright green, about 5 minutes. Remove broccoli with slotted spoon.

Add pasta and cook to desired doneness.  Drain reserving 1 cup of the pasta water.

In a small skillet, heat olive oil over medium heat and add garlic and hot pepper flakes. Saute until garlic is fragrant, about 1 minute. Add drained broccoli. Mix in ricotta cheese and pasta, until sauce is creamy. If sauce is too dry, add as much pasta water as desired to get a creamy consistency.

 

 

3 Comments

Filed under Artisan Cheese, Artisan pasta, Broccoli, Chef Lippe, Food, health through eating, heart health, recipes

Grapeseed Oil for Heart Healthy Fried Faba Bean Snack

By Chef Lippe

Grapeseed Oil

Grapeseed oil has been a well kept secret of gourmet chefs for a long time. It is light and nutty, yet neutral flavor and has the ability to enhance the flavor of a recipe without overpowering them.  It leaves no greasy aftertaste! Which makes it excellent for marinades and salad dressings. Grapeseed oil has a high smoke point (485 F) making it ideal for hot food preparation such as frying and sautéing without smoking. No more setting of the smoke alarms!

Grapeseed oil is made from the seeds of grapes after the wine is pressed. There is no need for hybrid or genetically engineered crops and it does not require additional usage of farmland or water to produce.

Grapeseed oil is high in vitamin E and is 76% essential fatty acid, linoleic acid (also known as Omega 6), low in saturated fat.  It contains natural chlorophyll and valuable antioxidants known as proanthocyninidins. Studies have shown that these antioxidants can significantly raise HDL cholesterol (good cholesterol) and lower LDL cholesterol (bad cholesterol) and triglycerides and may even lower your risk of cardiovascular disease and impotency!

Grapeseed oil has the ability to slow down and reverse free radical damage and reduce the risk of heart disease and slow down skin aging. It is 50 times more potent than Vitamin E and 20 times more effective than Vitamin C in destroying free radicals that roam the body and damage cells.  Additional studies have shown that grapeseed oil can help protect the body from sun damage, improve vision, improve joint flexibility, improve blood circulation and reduce allergic and asthmatic symptoms by inhibiting the formation of histmines.

It contains NO cholesterol, NO sodium and NO preservatives. It is NOT hydrogenated and contains NO solvents, NO trans-fatty acids or free fatty acids. In other words it is so much better for us than any other type of oil.

Grapeseed oil has long been used to promote health.  Some believed it to be an ingredient in a dish know as pulse, and the Old Testament tells us that the prophet Daniel preferred eating this dish over others in order to stay healthy.  To this day, grapeseed oil is used in many cosmetics and skin care products promoting healthy skin.

Pulses are dishes that include chickpeas, peas, lentils, beans and lupins. Pulses are low fat, high fiber, no cholesterol, low glycemic index, high protein, high nutrient foods.  They are excellent foods for people managing diabetes, heart disease or coeliac disease.

Enjoy and know that you are eating healthy!

Faba Nuts

This traditional crunchy snack is popular throughout Northern Africa and the Middle East. They are simple to prepare and provide a tasty alternative to the salted nuts often served with drinks.

Serves: 6
Preparation: 1 hour
Cooking: 20 – 25 mins
Legume Lead-In: Soak whole or split dried faba beans overnight in three times their volume of water. Beans should be consistent size for even frying. Kabuli chickpeas can also be used as a substitute or combine the two types when done for a tasty medley.

Ingredients

  • Desired quantity of faba beans and / or kabuli chickpeas
  • Grapeseed oil roasted garlic

Seasoning

  • Garlic salt
  • Chicken salt
  • Black pepper
  • Cayenne pepper
  • Chilli powder
  • Cumin and / or coriander

Instructions

  1. Deep fry in very hot grapeseed oil. Caution: Cover pot while faba beans are frying or be prepared to clean your entire kitchen! Some pop like popcorn.
  2. Cooking time varies according to bean size. Try a few first to get the precise cooking time – our testers found 2 minutes was too short and 3 minutes too long for their conditions. The bean should reach consistency of a roasted chestnut.
  3. When cooked, spead on paper towel to absorb excess oil.
  4. Lightly salt or spice as desired.
  5. Once cooled, Faba Nuts will remain crisp in airtight container.

Leave a comment

Filed under cayenne pepper, Chef Lippe, Chile Powder, Faba Bean, Food, Grapeseed Oil, health through eating, heart health, Pepper, recipes, spices

Time to relax!

It’s time to RELAX!!!

By Chef Lippe

This week was a busy week with three days spent at the Fancy Food Show here in Washington, DC. The Convention Center was the host to over 2000 food and food related vendors.  I meet with lots of friends and met even more new friends.  I want to share with you what several of my new friends are doing:

Tonewood

Tonewood is redefining a standard for elegance and quality in maple products. Through collaboration with expert sugar makers, we produce pure maple syrups and other specialties. Our products are single-sourced, unblended, and free of additives.

Few things are as imbedded in North American history as maple production. Native Americans were harvesting maple sap and converting it to sugar long before Europeans arrived on the continent. Unique to the northeastern United States and part of Canada, Maple trees are the world’s only self-sustaining crop. They do not deplete the soil; they do not require chemicals, pesticides, cutting, or harvesting. As a result, maple production is environmentally-friendly, organic, and sustainable.

Maple syrup’s benefits extend beyond its great taste. Maple products contain 20 unique health promoting compounds including disease fighting anti-oxidants, minerals, and phenolic compounds. Loaded with nutrients, including manganese, iron, calcium, zinc, and potassium, maple is being hailed as a super food, capable of preventing and fighting diabetes, cancer, osteoporosis, and Alzheimer’s disease.

Maple products are also fat free and contain fewer calories than other sweetening alternatives, including honey, corn syrup, and refined sugars. Since maple syrup and maple sugar can be used as direct substitutes for these other sweetening methods, a simple adjustment can turn your most decadent recipe into a guiltless indulgence.

Recent studies acknowledge the terroir, or “taste of place,” of maple syrup. Simply, just as wine varies in taste depending on where the grapes were grown, maple products vary in taste depending on where the maple trees are rooted. To produce superior maple syrup requires the ideal climate, growing conditions, topography, and geography.

Our location in Mad River Valley, VT combines rich soil, southern facing slopes, and high elevation with ideal maple climate, allowing us to produce sap of unparalleled quality.  Our artisan sugar makers use refined harvesting and crafting techniques to transform this sap into pure maple syrup with exquisite clarity, color, density, and flavor. Their artisan approach is outlined below:

1. In early spring, warm days and freezing nights mark the brief maple harvesting season.

2. In preparation for the harvesting season, sugar makers drill small holes and insert taps to allow for sap to run out of the trees.

3. As warm weather thaws the trees’ sap reserves, excess sap runs through the taps and is collected.

4Sugar makers carefully boil the sap over a fire, concentrating watery sap to less than 3% of its original volume to produce the thick, rich syrup.

5. Through a refined straining process, sugar makers remove any impurities from the syrup.

6. Syrup is sealed into our distinctive glass bottles to preserve freshness, taste, and purity as it makes its way from our producers to your home.

One of Tonewoods Special Projects is to ADOPT A Maple Tree

The Tonewood adoption program provides an opportunity to support small maple producers and sustainable farming practices, while enjoying an assortment of Tonewood’s specialty products. When you adopt, you offer small scale producers added financial security, with which they can run, improve, or grow their operations. Maple production is an expensive, specialized, and labor intensive industry, increasingly threatened by competition from inexpensive, imitation syrups and large scale producers, who blend their syrup from multiple sources. By adopting a tree, you can help preserve family-owned farms and the tradition of maple production.

Here is the story of one of the family farms:

Hartshorn Sugarbush has been family-worked and owned for eight generations. This sugarbush is situated on a picturesque mountainside in the Mad River Valley. Due to the steep terrain, the Hartshorns must cope with avalanches, which frequently bury production lines. However, the Hartshorns credit the difficult terrain for their syrup’s superior flavor. The Hartshorns won the coveted Best of Show award at the Vermont Farm Show on the 100th anniversary of Vermont’s Maple Association, and they have accumulated hundreds of awards over the years.

Every year, David Hartshorn and his children tap 5,000 trees and produce roughly 1500 gallons of maple syrup. The family has implemented a modern pipeline network, vacuum system, and reverse osmosis system to increase harvesting efficiency, allowing sugar makers to focus on their craft.

Adopt one of David Hartshorn’s trees for a year and you’ll receive an assortment of gourmet maple products produced at the Hartshorn sugarbush. Proceeds from adoptions support our partnering sugarmakers and fund research to protect future maple production. Adoption provides an opportunity for you to support talented craftsmen and protect the environment, while indulging in a sweet treat.

 

To purchase any of Tonewoods Maple Syrup Products visit our web site at http://shop.cheflippe.com/sugar/  We look forward to seeing you this September at the Farmers Markets.

OUR NEXT NEW FRIENDS are from NY

Charlitos:

Our approach is to work slowly and steadily and make everything from scratch. We like to consider ourselves an incubator for gastronomic ideas. It is in this spirit that we will always strive to explore and experiment with new recipes and new products.

Our intention is to preserve gastronomic tradition and to help integrate it into the time in which we live. Our emphasis is on technique and ingredients. Our products are simple and made with the cleanest, best ingredients we can find, with technique that has survived and evolved through generations.

All of our products are made by hand, slowly, in small batches. You will find a hand-written batch number on every item.

Charlito’s Story is:

About Charlito’s Cocina

Founded in 2011, C.C.’s aim is to explore and utilize the rich gastronomic traditions used to preserve food prior to the days of refrigeration and freezers. It is in the spirit of this robust tradition that we strive to create delicious, shelf stable foods using the cleanest, most well raised ingredients possible.

Because the curing of meat plays such a prominent role in the tradition of food preservation, it is one of our primary focuses. We derive our influence in this category primarily from the curing traditions of Spain, while striving, one product at a time, to distinguish a style that is uniquely our own. All the meat we use is 100% pasture raised, heritage breed pork. The salt we use is all hand harvested fleur de sel.

About “Charlito,” by Charles

After gaining a wealth of knowledge working under two mentor-chefs who produced much of their own charcuterie, I attended the French Culinary Institute in New York City, where I was fortunate to work closely with a master charcutier. After finishing at FCI, I traveled to Spain to study the Spanish tradition of curing meats and preserving food with family in Salamanca and Extremadura who had been curing meats and olives, and making wine, among other things, in their home for generations.

Born Charles Samuel Wekselbaum, and Raised in New York City in a Cuban-American household, I took on the nickname, “Charlito,” derived partially from a difficulty that Spanish speakers close to me seemed to  have pronouncing “Charles,” and partially of a willingness to bestow an affectionate nickname upon “little Charles.” The nickname stuck. It is rife with love, affection, and now, history. The name “Charlito’s Cocina” seemed a most fitting way to give proud and accurate identity to this gastronomic adventure.

One taste of their wonderful salami’s and you will think you are in heaven! We are proud to offer their line of products at http://shop.cheflippe.com/fig-salami/  and we will see you at the Farmer’s Market this September.

And now it time to relax with an old friend!

Melissa Kushi, Founder, President, Sustainable Sourcing, LLC

Melissa Kushi, Founder and President of Sustainable Sourcing, has devoted much of her life’s work to sustainable foods, macrobiotics, and ethical business models. As a social entrepreneur she traveled the world – creating bamboo micro-industries in Africa, replacing coca crops in the jungles of Peru, and introducing Japanese Hokkaido heirloom soybeans to organic farmers in the US.

At an early age, Kushi was trained by the legendary pioneers of the Natural Foods Industry, and leaders of the international Macrobiotic movement, Michio and Aveline Kushi, her father and late mother-in-law. Studying in Japan, she learned the traditional arts of making miso, umeboshi, tofu, and traditional Japanese cooking, where she came to fully understand the value and importance of high quality salt for health and longevity.  She also completed her Masters in Chinese Metaphysics, and was a successful natural foods cooking teacher, macrobiotic educator, and an international organic commodities trader.  Being passionate to share her childhood experiences of growing up on an organic farm in the south, Melissa taught organic gardening at a Rudolf Steiner school, where her children attended.

In her travels and while working with indigenous people, Melissa was inspired by their wealth of ancient knowledge, biodiversity and traditional heirloom foods.  Out of her study and work, she believes that this traditional body of knowledge, combined with today’s cutting edge green technologies, to be key to our collective future. She has also witnessed the effects of adopting a “modern” refined diet in these indigenous communities, and how it has eroded their health, natural farming practices and the rich biodiverse regions they inhabit. Out of this realization, Melissa began to work with communities on the Navajo reservation to create indigenous permaculture projects – bringing in much needed funds, heirloom seeds, low-tech green irrigation systems, and with her children, spent summers working fields of corn, beans, squash, chiles, and other high desert native foods in these communities.

It became clear to her that — as the third world seeks balance and survival, the first world seeks balance and meaning. Creating a circle of compassion and humanity between these two worlds inspired her to create Sustainable Sourcing as a means for nourishing both.

While Kushi possesses expertise at sourcing the highest quality natural products around the globe, she is passionately committed to creating products that bring added social value to consumers.  By providing products that increase wellbeing while making a difference, it helps to close the gap between consumers and the source community.  It also helps to supports and preserves the environment and a more humane, natural way of life.  This is accomplished through her 5% give back, so each time you do something as simple as use HimalaSalt or her organic peppercorns, you are making a difference on the planet.

Melissa has worked diligently to design her product lines with the least impact on the earth, leaving the smallest footprint possible.  All packaging is either 100% recycled, recyclable, refillable, or reusable, and her entire operation is offset with wind and solar certified by the Green-e.  Going far beyond the requirements for certification, which offsets electrical use only, Melissa, with the help of the Bonneville Environmental Foundation, has offset every aspect of her company’s fossil fuel consumption by calculating annual use for production, the creation of packaging, ocean freight, trucking, travel and shows, marketing, and what it takes to operate her new certified organic, kosher passover certified artisan production facility in the beautiful Berkshire Mountains of New England.

Melissa continues to support the renewal of traditional diet in indigenous regions as a way to recover health, biodiversity, and to create heirloom food security, with ongoing projects on Native American reservations and in the Himalayas.

Enjoy the video on massage with hot Himalayan salt stones and when your ready visit us at http://shop.cheflippe.com/himalayan-sea-salt-massage-stones/  to get your set.

All of our vendors and friends have one similar goal, to provide you with the best product, with the least amount of harm to either the animals or the planet.  At the convention I would tell the vendor that I wanted to be able to meet “Betsy” the cow and if Betsy and I liked each other then we could do business.  If they did not understand this way of doing business then I moved on.  I hope you take the time to visit our online store and meet some of our wonderful friends.  We look forward to seeing you again in September at the farmers Market.

 Himalayan Salt Stone Massage

Leave a comment

Filed under Artisan Maple Syrup and Sugar, Artisan Sausage, Chef Lippe, Food blog, gluten free, health through eating, heart health, Himalayan salt cooking, Maple sugar, maple syrup, Uncategorized

Eat SPICY to be Healthy!

Spice IS the spice of LIFE!

Not long ago Penn State University did a study which showed that by adding a combination of turmeric, cinnamon, rosemary, oregano, garlic powder, cayenne pepper, and paprika had a significant effect on participants’ blood results.  Now this is nothing new!  If you were to check the history books you would see that different cultures have been using these spices to heal the body for as long as they have been around.

Back to the Penn State study… they found that by adding 14g dose of the blend listed above to a 1,200 calorie dinner it caused an immediate reduction in insulin and triglyceride levels in participants.  Blood was taken every 30 minutes for four hours after the meal, and compared with those of a plain meal.  They also found that antioxidant activity was higher after the spicy meal.

Lets’ look at each spice and see what the ancient “witch doctors” said about it and compare it to what “modern day Drs.” are saying:

  • Turmeric
    • The active ingredient in turmeric is curcumin and has been used in India for over 2500 years. It has been long used for its antiseptic, antibacterial agents and anti-inflammatory properties.
    • The Chinese have long used it for the treatment of depression.
    • But it is now believed that it has proved beneficial in the treatment of cancer and Alzheimer’s disease. Recent studies have shown that when combined with cauliflower it has prevented prostate cancer and stopped the growth of existing cancer.
  • Cinnamon
    • Cinnamon is a small tree that grows in India, Sri Lanka, Indonesia, Brazil, Vietnam, and Egypt. It is one of the oldest known spices and is used in many forms (sticks, powder and oil)
    • Traditional Chinese medicine has used it to treat colds, nausea, diarrhea, improve energy, vitality and improve circulation.
    • Recent studies have shown that Cinnamon effects glucose levels. Roughly a teaspoon of cinnamon per day can reduce fasting glucose by 18 to 29%, triglycerides by 23 to 30%, and LDL cholesterol by 7 to 27% and total cholesterol by up to 26%.
  • Rosemary
    • Rosemary has always been a favorite in aroma therapy and known for its ability to improve mental health. Inhaling rosemary oil can lift your spirits immediately. Many families fix rosemary tea to give relief for colds and sore throats.
    • Modern day studies are showing great potential for its use in the treatment of colon, stomach and breast cancer.
    • Rosemary acts as a fungicide by killing candida yeast and destroying any yeast-infected cells.
    • Rosemary has been shown to protect DNA from cancerous-causing chemicals.
  • Oregano
    • It has long been known for its nutritional, anti-oxidants and disease preventing properties. It contains no cholesterol and is rich in dietary fiber which helps to control cholesterol levels.
    • The leaves and flowering stems are strongly anti-septic.
    • Excellent source of minerals like potassium, calcium, manganese, iron and magnesium. Vitamin C which all help the body fight infections.
  • Garlic
    • Now this one everyone knows about. Eating garlic boosts our natural supply of hydrogen sulfide, which acts as an antioxidant and increases blood flow. Even the Greeks would feed garlic to their athletes before they competed in the Olympic games.
    •  To get the most benefits from garlic you should crush the garlic at room temperature and allow it to sit for 15 minutes this triggers an enzyme reaction that boosts the healthy compounds in garlic.
    • Allicin which gives garlic its aroma and flavor acts as the world’s most powerful antioxidant. When allicin starts to decompose it generates a sulfenic acid which acts as antioxidant.
  • Paprika
    • Paprika contains capsaicin just like peppers. Studies have shown that capsaicin increases blood flow, fights cancer and improves heart health. Read our blog https://cheflippe.wordpress.com/2012/05/10/cayenne-and-a-healthy-heart-not-new-news/  for additional information on the benefits of cayenne.
    • Paprika is an antibacterial agent and stimulant and can be used to help lower blood pressure, improve circulation and increase the production of saliva and stomach acids to aid digestion.

Lots of health food stores sell these spices in pill form but with little information on the benefits of the pill form I am a firm believer that back to basics including these herbs and spices in your daily diet in their natural state is the best medicine.

Check out our online store for the best selection of these spices. Use the code “Blog” to receive free shipping on any order.  http://shop.cheflippe.com/cayenne-powder/

EAT SPICY TO BE HEALTHY!

Chef Lippe

Leave a comment

Filed under cayenne pepper, Food, health through eating, heart health, spices

Black Ink Squid Linguini in lemon Black Garlic and anchovy sauce.

By Chef Lippe

Black Ink Squid Linguini in lemon black garlic and anchovy sauce

  • ¼ pound freshly made black squid linguini
  • 4 cloves garlic
  • 4 cloves black garlic
  • 1 flat anchovy fillet
  • 3 tablespoons olive oil
  • 2 teaspoons freshly grated lemon zest
  • A pinch of dried hot red pepper flakes
  • 3 tablespoons minced fresh parsley
  • 2 tablespoons freshly grated parmesan with more served with meal

Directions

Fill  6 quart pan ¾ full of water bring to boil for pasta.  Thinly slice garlic and finely chop anchovy.  Cook pasta until almost al dente (with fresh pasta a minute or less).  Drain pasta and save 1½ cup of water. In a 12 inch heavy skillet cook garlic in oil over moderate heat stirring until golden.  Remove skillet from heat stir in anchovy, zest, red pepper flake, black garlic and add ½ cup pasta water.

Add pasta to garlic mixture and cook over moderately high heat, tossing and if necessary add more pasta water to keep pasta moist, about 2 minutes or until pasta is al dente. Add minced parsley and grated cheese toss and serve with additional parmesan on the side.

Serves 4

Leave a comment

Filed under Food, heart health, recipes

Cayenne and a HEALTHY Heart…..not new news!

By Chef Lippe @ www.cheflippe.com

Cayenne pepper and a healthy heart…..maybe the Aztecs had it right?

Cayenne pepper of the Capsicum annuum family is a stimulating spice made from the dried pods of chili peppers and is well known for its pungent taste and smell. Cayenne is a popular spice and it is often referred to as chili, which is the Aztec name for cayenne pepper.

Have you seen the news reports on capsaicin?  This is not new news!  Cayenne Chile is also known for its medicinal properties which are derived from a chemical called capsaicin. Capsaicin is the ingredient which gives peppers their HEAT. Capsaicin also acts to reduce platelet stickiness and relieve pain. Other properties of cayenne peppers are vitamins E, C and carotenoids, which is why Cayenne is known as the HEALTHY HEART pepper for hundreds of years.

Today cayenne is used worldwide to treat a variety of health conditions, including poor circulation, weak digestion, heart disease, chronic pain, sore throats, headaches and toothache. Ayurveda also utilizes cayenne to treat poor digestion and gas. Chinese medicine uses cayenne for digestive ailments. When taken internally, cayenne soothes the digestive tract and stimulates the flow of stomach secretions and saliva. These secretions contain substances which help digest food. Cayenne is the greatest herbal aid to circulation and can be used on a regular basis. Some studies list cayenne as the most powerful herb. Many Americans are simply unaware of natural herbs that can help dramatically improve their health. Many believe that cayenne pepper could be used as an all-natural replacement to the drug Lipitor.

What is Ayurveda? http://www.healingdaily.com/conditions/ayurveda.htm

Ayurveda provides both curative and preventive measures towards optimal physical, mental and spiritual well-being. The word “Ayurveda” is from the ancient Indian language, Sanskrit, and literally means “Knowledge of Life”.  Ayurveda offers a philosophy whereby one may prevent unnecessary suffering and live a long, healthy life.  It is a patient-orientated system of healing and believes that you can achieve health through daily routine.

According to the National Heart Foundation “Coronary heart disease is the single greatest cause of death for both men and women in the US, eclipsing all other causes, including cancer and lung diseases. Every year more than 479,000 Americans die of coronary heart disease.”   It is estimated that the US spends around $300 billion per year on heart disease related care.

It’s value as a medicinal herb includes using it for wounds, heart disease, heart attacks, heart problems at large, ulcers, congestion, colds, chills, bleeding of the lungs, neuralgia, lumbago, hemorrhage, hemorrhoids, high and low blood pressure, indigestion, kidney and related problems, and this is just the short list.

Cayenne pepper is a stimulant and as such is an activator, carrier, and accentuator to other herbs as well.  It can and should be used by its self.  If you are concerned about your heart health, cayenne pepper should be a daily staple in your diet.   In fact, the Hunzas of Asia Minor have lived for centuries on a diet of apricots and cayenne pepper, often living to the age of 150.

When you are looking for cayenne pepper it important to remember that not all cayenne is of the same quality.  For example grocery store cayenne is most likely irradiated and will not give you as pronounced and identifiable benefits as other high quality cayenne we offer.

Over the years I have had the pleasure of meeting and befriending many suppliers of quality ingredients which I am proud to offer to you at my online store. Please visit me at www.cheflippe.com and see the full range of high quality gourmet items that I offer.

1 Comment

Filed under cayenne pepper, Food, health through eating, heart health