We all think of hearty soups and stews for the winter months, but if you are in the mood for something different, why not try a dish that brings its own heat–and healthy qualities!
Let’s start with a spicy cauliflower dish! I love cauliflower all ways; raw; steamed, roasted, or riced and topped with a great sauce. This recipe uses smoked paprika and turmeric to add another dimension of flavor and a little heat.
Spicy Roasted Cauliflower (Serves 4)
1 Large head of cauliflower
2-3 T olive oil
Spice Blend Ingredients
½ tsp smoked paprika
¼ tsp turmeric
½ tsp garlic powder
½ tsp freshly ground black pepper
½ tsp sea salt
Preheat oven to 400 degrees, convection if possible.
Lightly rinse the cauliflower and pat dry; let the cauliflower dry completely in a colander.
Mix spices together; set aside.
Break cauliflower into bite-size pieces and add to a large bowl.
Drizzle olive oil over the cauliflower and toss well.
Sprinkle the spice mixture over the cauliflower and stir until well-coated.
Place on baking sheet. Arrange in a single layer; be careful not to overlap.
Roast for 10-12 minutes. Stir gently, and roast for another 12-13 minutes or until lightly browned.
Remove from oven, arrange on a platter and sprinkle freshly chopped parsley.
Serving suggestion: Sprinkle freshly chopped parsley over the cauliflower and serve with a side of plain Greek yogurt.
Chicken Shawarma is so delicious and easy to prepare. Several batches of the spice blend can be prepared and stored in a glass jar until ready to use. The olive oil and lemon juice can be added to the spice blend and poured over the chicken and refrigerated overnight in a glass bowl or a plastic bag.
1 ½ Boneless chicken thighs
4 T freshly squeezed lemon juice.
4 T olive oil
4 cloves of garlic sliced thinly
½ tsp ground cinnamon
2 tsp cumin
2 tsp paprika
1 tsp turmeric
Salt and pepper
Preheat oven to 425 degrees.
- Take the boneless thighs and trim all visible fat, cut them into uniform pieces.
- In a large glass bowl, combine all ingredients for the marinade, and add the chicken thighs, coat well and refrigerate for one hour or overnight.
- Remove from bowl and arrange on a sheet pan and bake until to an internal temperature of 160.
- Serve with Greek yogurt and tahini sauce.
Mexican Hot Chocolate
This is one of my favorite drinks! Customize yours using your favorite milk and preferred sweetener, but don’t skip sprinkling the cayenne pepper! It adds more flavor and depth than heat; start with a small amount and increase to your liking.
1 c. milk
2 T. unsweetened cocoa powder
1 tsp sugar or agave ( if using a sugar substitute, stir in immediately before serving)
½ tsp vanilla extract
½ tsp cinnamon
¼ tsp cayenne pepper
- Add milk to a small saucepan and heat on low, and bring to a slow simmer.
- Add all ingredients.
- Simmer an additional 1-2 minutes or until ingredients are dissolved.
- Pour in a mug and garnish with whipped cream and sprinkle with cayenne pepper.
More than adding heat, cumin, cinnamon, cayenne, and turmeric can provide antioxidants that promote cell health and protect against inflammation. Try incorporating these spices into your pattern and you’ll stay on the Path to Wellness!