Kate McMurray Nutrition

Love Your Food!

It’s getting hot in here

Seriously, it’s really hot in here! My oven and stove have been working over time. I’m putting my beautiful new cookbook to good use.  I roasted a chicken and made stock from the bones which became the base of a comforting white bean, kale and pumpkin soup. I roasted the other half of the pumpkin so I can make some sort of deliciousness with that soon. I’ve got kale, daikon and carrots fermenting on my counter for the next 48 hours. More on that experiment later! I also concocted a Super All-Purpose Peanut Sauce  from the book that is awesome with the chicken. Can’t wait to try it in a wrap or with a great big stir fry, YUM!

Capsaicin found in chili peppers fights inflammation, helps reduce blood cholesterol and protect fats in the blood from free radical damage and oxidation (which can lead to atherosclerosis). Capsaicin also boosts metabolism, kills harmful bacteria, boosts immunity and helps clear sinus congestion. Chili peppers have even been found to stabilize insulin secretion and utilization. Cool! Uh, I mean hot…

Super All-Purpose Peanut Sauce
From Sharon Hanna’s The Book of Kale 

1 tbsp peanut, vegetable or coconut oil (I used grapeseed)
3 cloves garlic, minced
2 Tbsp fresh ginger, minced (I grated frozen ginger)
1-4 red chili peppers, chopped or 1 tsp hot sauce or red pepper flakes (I used 2 chillies)
1/3 cup natural peanut butter (I used crunchy almond butter)
Juice of 1 lime or 2 Tbsp seasoned rice vinegar
1/4 cup coconut milk, water or beer (I used coconut milk)
2 Tbsp brown sugar or honey (I used honey)
1 Tbsp sesame oil (I used raw since she didn’t specify toasted)
1 Tbsp soy sauce (I used gluten free tamari)

Heat oil in small saucepan over medium-high heat. Saute garlic, ginger and chilli until golden brown and fragrant. Add remaining ingredients and, whisking, bring to a boil. Reduce heat to low and simmer, continuing to whisk, until thickened. Makes about 1 cup. Can be kept for several days in the fridge.

My sauce was thick right off the bat so I added a bit of water. This would probably make a great marinade if thinned out a bit more. I’ll probably try to freeze extra in an ice cube tray. Or not… it’s pretty damn good!

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