You know how there are photographers who are all over photographing babies, or buildings, or doors, or cars. If I were a photographer, I would photograph peppers. They are gorgeous!
Now, given the letter that I wrote last week about the importance of food and healing, I would like to say that peppers are not for everyone. They belong to a group of veggies that fall under the nightshade family. Nightshades include peppers, eggplant, tomatoes and potatoes.
Now, I will never indulge in potatoes because of the glycemic load (or lack there of!). But the other guys, I will have once in a while, when prepped in my most favourite of ways.
These would include:
- Roasted Red Pepper Dip
- The Roof Is On Fiya Tomato Salsa
- Grandma Meghan’s Secret Tomato Sauce
See, nightshades have this phytochemical called solanine in them. And solanine, in peeps who are sensitive, will promote and/or exacerbate inflammation and, well, most of us don’t need more of that if we are already suffering. With that said, having recovered from such an inflamed state of health, I do limit my intake.
When I go to the market though and see these glowing beacons of red, orange and yellow, busting out with phytonutrients that will support immune health in all manner of ways, what choice do I have but to roast them up, toss them with some herbs and olive oil and throw in a couple capers? No choice. No choice at all.
Roasted Peppers and Capers
six peppers, in an assortment of colours
1/4 cup organic capers (from a bottle, not a can)
2 Tbs olive oil
2 Tbs dried oregano or 1/4 cup fresh
sea salt and cayenne to taste
- Preheat oven to 400
- Slice peppers in quarters and de-seed
- Lay out on roasting pan, pizza pan, or parchment lined cookie sheet
- Roast for 20-30 minutes, until soft and skins start to blacken
- Remove from oven, run under cold water or sit to cool
- Option: peel skins off- Skins will peel off much easier when cooled
- Slice in narrow strips lengthwise
- Toss with olive oil, herbs, salt, pepper and capers
Question of the day: What food do you think is the most beautiful as part of a summer meal?