From the Vitality Food Feature ‘FIRE UP YOUR WINTER MEALS‘.
(Makes 1 cup)
1) In a food processor, combine garlic and ginger. Process until finely chopped. Add onion and process until finely chopped. Add cayenne peppers and process until finely chopped. Add lemon verbena, cilantro, rosemary, peppercorns, coriander, cumin, and salt. Process and, with the motor running, add the sesame oil through the opening in the lid. Process until a smooth paste is achieved.
2) Spoon into a clean jar and cap with the lid. Use immediately or store in the refrigerator for 3 to 4 weeks.
3) One thing I have noticed since taking pleasure in cayenne and other chile peppers is that they become addictive so that I’m cooking with them often. At the same time, I’m able to tolerate hotter and hotter pepper types, which keeps me engaged and keen to learn more about these unpredictable pods.
As a professional Home Economist (BAA, Ryerson Univ., Toronto) and Culinary Herbalist, Pat’s passion for healthy food is fused with her knowledge and love of herbs. She has honed her herb practice over more than four decades of growing, studying, photographing, experimenting with, and writing about what she calls the helping plants. In fact, Crocker marries the medicinal benefits of herbs in every original recipe she develops. An award-winning author, Pat has written 22 herb/healthy cookbooks, including The Healing Herbs Cookbook, The Juicing Bible, and most recently The Herbalist’s Kitchen (Sterling, 2018), and Healing Cannabis Edibles. She has over 1.5 million books in print and translated to over 11 languages. Watch for her next book, Cooking and Healing with Cannabis to be launched in 2020.
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