There are many benefits of eating spicy foods and we have the recipe that will have you adding a little more spice to your life. Spicy foods have the ability to boost your metabolism helping you digest foods more easily and achieve your weight loss goals. Spicy foods are also high in antioxidants which are extremely beneficial for boosting your immune health as well as preventing cancer and heart disease.
Spices as Antioxidants
Spices are various parts of plants that are used for medicine and colorants. You may have heard of ancient people using spices. This is because they hold remarkable compounds like phenylpropanoids, terpenes, flavonoids and anthocyanin. This can directly help prevent damage to our cells by free radicals (or toxins) in our system.
Antioxidants are linked with preventing heart disease, diabetes, cancer and improving immune function. Despite what you may believe, spices contain twice as many antioxidants as blueberries, a fruit known for its numerous antioxidants.
Spice and our Metabolism
Various studies have been conducted over the years relating to spice and our metabolism. The question is, do spices increase our metabolism?
Studies have shown that spices do have the ability to increase our metabolism. A bowl of chili can increase our metabolism by 8%. Thus, there is much evidence out there that support this claim. However, it is important to note that consuming spices only increase our metabolism for a short period of time.
This recipe is shared with permission from our friends at jennymustard.com.
Homemade Hot Chilli Sauce
Prep time: 10- 15 minutes
Cook time: 40-45 minutes
about 4-500 ml / 2 cups tomato passata
1 onion, halved with peel left on
2 garlic cloves ( or a whole garlic if you like garlic as much as i do )
2-3 red chillis ( or more, do a taste test to figure out spiciness ), greens removed
1 tbsp apple cider vinegar
2 large or 4 small dates, pitted and soaked in water if very dry ( add more if you like a sweeter sauce )
salt & pepper, to taste
Variation suggestions :
Gochugaru ( korean chilli flakes ) and grilled red peppers makes it great for korean food.
Mix in kimchi and blend. will blow your mind !
White miso paste and nutritional yeast will give it a fuller, more nutty flavour.
Chipotle or smoked paprika if you want a smokier version.
set the oven on broil.
place onion and garlic, flat side down, on a parchment paper covered oven tray. grill for 5-10 minutes, until lightly browned.
pop in the peppers and grill for another 3-4 minutes, just until the skin on the peppers start to brown/blacken slightly. remove from heat, and discard the peel of the onion and garlic.
in a blender, mix all ingredients until smooth. you can start with a little of the chilli first and taste the spiciness before adding more.
simmer on low heat to reduce, for about 20-30 mins, until wanted consistency.
keep in airtight, thoroughly cleaned glass container in the fridge. will stay fresh for a couple of weeks.
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