Feel the Burn

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Typically, when someone is talking about , ‘Feeling the burn’, they are referring to the euphoric high of an intense workout. The one that makes each breath of oxygen fuel your muscles, so that you can continue to get in one more set, one more rep, or maybe just one more step. The burn is the production and build up of lactic acid.

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High intensity exercise can cause an endorphin rush much like the intake of Capsaicin, which is an active component in chilie peppers and is said to promote weight loss. It is also an anti fungal.

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I am known as a chili head. I enjoy the burn of hot peppers, sauces, seasonings and all things chili. I have been busy grinding dried Mulato, Ancho, Ghost, New Mex., Chococlate Habanero, and Fatali chilies. I mix this with a few seasonings and use it as a topical addition for eggs, soups, meats, you name it.

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These Fatali peppers are one of my favorites for their citrus like flavor. I am wearing gloves due to the oils that are present on these chilies. The vast majority of the heat is not in the seeds, as some people think, but in the membrane or placenta, that holds the seeds.

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I recently took a stab at making my own pepper sauce. It turned out rather well. I made my first batch with Jalapenos and Poblanos. These were fermented in a brine solution with yogurt culture to help create the process. After about six weeks, I added vinegar, a few final seasonings, ran half the batch through a berry strainer, and my first bottle of hot sauce was born.

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There was a point where we had to vacate the premises and air it out, due to the overwhelming fumes. This gave us ample time for some great Mexican food at my favorite restaurant.

Whether you choose to explore the use of capsaicin as a topical for pain relief, the ingestion of more spice for health reasons, (circulation), or just grab a bottle of chipotle sauce for flavor, I hope you enjoy your experience as much as I have enjoyed sharing mine with you.

Feel the Burn!

In fitness, Bob

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Oven Roasted Spicy Chickpeas

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This recipe is a great, healthy snack. Chickpeas, or Garbanzo beans, are a fantastic source of protein. Those of you with dairy (whey), or soy allergies, or anyone wanting an alternative to animal based protein may want to consider pea protein. It contains a well balanced profile of all the essential amino acids, particularly; arginine, lysine, and phenylalanine.

Chickpeas can be made into hummus, added to salads, mixed with vegetables or purchased as a protein powder and mixed into smoothies. The two brands I use for shakes are Now Sports or Truenutrition. These mix well and are less gritty than most. Pea protein digests well and leaves you without the ‘bloated‘ feeling that some lactose or gluten based proteins may cause. If you are looking for a fat free, cholesterol free, gluten free or vegan freindly substitute, this may be for you. IMG_20141014_102719_309

For this recipe I used (1) 29 oz can of chickpeas, rinsed, drained and gently patted dry                                                                         2Tbs olive oil                                                                                      1tsp ground cumin                                                                             1tsp chili powder                                                                                  1/2tsp ancho powder (or substitute cayenne)                             1/2tsp sea salt

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Heat oven to 400F and place rack in the middle. put chickpeas in mixing bowl and gently toss with all remaining ingredients until evenly coated. Spread the chickpeas in an even layer on a cookie sheet and bake until crisp, about 40 minutes, depending on desired crispness. Serve warm or at room temperature.

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Experiment with different variations. My next batch will be Ginger/Wasabi. From there I think I’ll try brown sugar and mustard, smoked paprika and chipotle….ah the joys of a large spice variety.

In fitness, Bob