This is the absolute best of the best times of year to cleanse. We'll be doing it right along with the rest of the outdoors as the rains start to come to wash away the old and make way for new growth. Spring is time for pepping it up, shedding the junk from the winter trunk and bringing that zingy spring back into our step. It's time to cleanse the clutter of months past.
What's super awesome is that we also teach you about how you can maintain a sweet daily detox regime that keeps your glow on non-stop.
One of my fave ways to keep the blood flowing and cleansing is with a little spice. I like the kind of spice that brings out the flavour in food instead of scalding your tongue and making you sweat like a two ton turkey in a Georgian heat wave. And my secret weapon is a little zinged up cold pressed olive oil.
3 of my fave health benefits include:
- Fighting migraines and headaches: Capsaicin, the chemical that makes chili peppers hot, is known to inhibit a key neuropeptide, Substance P, that is the key brain pain transmitter.
- Relieve Congestion: The heat helps to stimulate secretions that support clearing mucus from your nose, combatting nasal congestion. Awesome if you're dealing with a healing crisis.
- Reduce Inflammation: Capsaicin is a potent anti-inflammatory agent. It inhibits Substance P, which is associated with inflammatory processes, much like it relieves headaches and migraines, listed earlier. Capsaicin may also one day be a treatment for arthritis, psoriasis and diabetic neuropathy.
This goodness is so easy to make!
Make Your Own Chili Oil
- Crush 3-4 dried chili peppers and add to 1/2 litre mason jar.
- Fill with cold pressed olive oil.
- Store in a cool dark place for 4-6 weeks- shaking once/week.
The longer you store it, the hotter it will be. I did see several recipes that involve cooking the oil, but for health benefits, I like to keep it raw. Add this to salad dressings, marinades or drizzle over your fave gluten-free pizza.
And if you're feeling bunged up- a tablespoon or three of this magic will get all moving well. Very well!
What was my latest chili inspired creation? These! Chili Spiced Cheeseless Cheesy Kale Chips.
Yield: 4 servings
- 1 Head of Kale
- 2 Tbs apple cider vinegar
- ½ cup raw cashews
- pinch of sea salt
- 2 Tbs chili oil or cayenne to taste
- 2 Tbs water (or ¼ cup if using chili oil)
- Place all marinade ingredients in a blender or food processor and process until smooth.
- Add water as needed just in order to blend. Remember- you will be drying this out again after so you want to avoid doing this as much as you can.
- With your hands, mix the kale together the marinade, massaging gently.
- Transfer to dehydrator rack or parchment lined baking sheet
- Stick in your dehydrator on medium-high setting or in your oven on its lowest temperature with the oven door left slightly open
- In the dehydrator it will take about 4-5 hours for them to reach the perfect crunchiness. Drying times will vary in an oven.
Question of the Day: Do you like it hot, hot, hot and spicy? What is your favourite food to spice up?