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Tag Archives: peppers
Benefits of Specific Ingredients in Raw Juices
By Cat, March 2017 followed by frequent updates (photo, right, from Wikipedia, but I lost the link) Many different fruits and veggies provide incredible benefits for raw juices; and not just fruits & veggies, but also herbs, spices and mushrooms … Continue reading
Posted in Extract, Fruit, Fungi, Health, Herbs, Juiced, Medicinal, Nuts and seeds, Raw, Spices, Sprouted, Veggies
Tagged apple, arugula, broccoli, cabbage, carrots, celery, chard, chlorella, cilantro, cucumber, dandelion, escarole, garlic, ginger root, grapefruit, kale, lemon, lime, mushrooms, nuts, orange, parsley, peppers, radish, spinach, sunflower seeds, turmeric, watercress, wheatgrass
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Christmas Tree Chili
by Cat, Nov 2008 (Photo, right, from Wikimedia Commons) Includes: 1. About Chiles; 2. Cat’s Christmas Tree Chili See also: 1. Texas Chili with Ancho Chiles (with or without Beans); 2. Beans & Other Legumes: Soaking & Sprouting When I was living … Continue reading
Posted in Alcohol, Chocolate, Cocoa, Fat or oil, Herbs, Legumes, Onion family, Simmered, Soaked, Spices, Sprouted, Vine veggies
Tagged cayenne, chiles, chili powder, cider vinegar, cocoa, cumin, dried beans, garlic, onion, oregano, peppers, tomato
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Salsa Verde
by Cat, May 2008 I’m not ‘big’ on Mexican food – something about the combination of spices that I don’t care for (although I like the same spices in different combinations, as in Asian and Middle Eastern foods). But I … Continue reading
Posted in Alcohol, Blended, Fat or oil, Fermented, Herbs, Onion family, Simmered, Spices, Vine veggies, Vinegar
Tagged almonds, basil, cilantro, garlic, onion, parsley, peppers, pine nuts, salt, tomatillos
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Preserved Lemon Sauces
by Cat, Sept 2013 Preserving lemons with salt is a great way to keep them through the off-season when fresh lemons are no longer available. See Preserved Lemons (Lacto-Fermented) for method. Once preserved in this way, they are delicious in many … Continue reading
Chutney (Lacto-Fermented Fruit, Veg, Nuts and Spices)
by Cat, September 2007 Did you know that in times past, condiments such as sauerkraut, kimche, pickles, ketchup (catsup), marmalade, and chutneys were fermented with lactic acid instead of vinegar (acetic acid)? And that this fermenting with lactic acid preserves … Continue reading