Does this winter have you feeling blue? Feeling like everyone has the flu?
Let a little herb come rescue you…
Cayenne pepper… little in size, not so small in benefits and flavor — in fact cayenne pepper has been called “the king of herbs” and with good reason, as it has been prized for thousands of years for its healing powers. I could write (and soon will) an article just on this little red gem alone—-but because it’s flu season, you need to know that when any body part is sick, the blood flow to that area is usually affected. Cayenne helps to remove that blockage and stimulates the blood flow so vitamins are properly delivered to all areas of the body and waste is removed.
Egyptians used cayenne pepper to boost strength and ward off disease, so if you want to walk like an Egyptian, check out this recipe for Egyptian Edamame Stew and stay healthy this winter!
- Bring a large saucepan of water to a boil. Add edamame and cook until tender, 4 to 5 minutes or according to package directions. Drain.
- Heat oil in a large saucepan over medium heat. Add onion and cook, covered, stirring occasionally, until starting to soften, about 3 minutes. Add zucchini and cook, covered, until the onions are starting to brown, about 3 minutes more. Add garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes and bring to a boil; reduce heat to a simmer and cook until slightly reduced, about 5 minutes.
- Stir in the edamame and cook until heated through, about 2 minutes more. Remove from the heat and stir in cilantro (or mint) and lemon juice.
TIPS & NOTES
- Tip: Edamame are found in the natural-foods freezer section of large supermarkets and natural-foods stores, sold both in and out of the “pods.” For this recipe, you’ll need the shelled edamame. One 10-ounce bag contains about 2 cups of shelled beans.