red chilli flakes

Protection/Strength/Self-Empowerment Herb Pouch.

I have depression and anxiety, and that alone makes it near impossible to get up and face each day, let alone deal with my particularly tedious, micromanaging boss and exhausting work atmosphere.
So i made a herb pouch to assist me.

My main aim was to encourage inner strength, the ability to be unaffected by my asshole boss, and cultivate protection, not only from the treacherous world around me, but also from my own self-defeating attitude and thoughts.

For this charm i also petitioned the help of Thor, to give me strength and protect me from my adversaries. Feel free to tweak this bit as you see fit.

Ingredients:

• Red Candle
• Chilli flakes - powerful, aggressive strength
• Angelica root - protection
• Rosemary - protection
• Star anise - re-programming old, outdated thought patterns
• Bindweed stem - to bind my own self defeating patterns and create an even playing field in my mind for my new-found strength and pride
• Small piece of parchment and a red marker, to inscribe the Thorn rune (þ)
• Red drawstring pouch
• mortar & pestle

What to do:

Start with your normal pre-magick preparations. For me this included lighting the candle, setting up my altar space and opening circle. I also laid out an offering of chocolate coated liquorice for Thor.

In your mortar & pestle, place each ingredient, one by one (leave your bindweed aside for later). As you do so, hold the herb in your hand for a moment, and focus on what it is exactly that you want from that herb, charging each one as you go.
Once you have ground each herb, hold your dominant hand over them and charge them even further, focusing on how strong, protected and empowered this pouch is going to make you feel.

Now, take the bindweed stem (it should be dry & just long enough to fit into the pouch) and place it against your forehead. Close your eyes and focus on drawing out all of your negative programming from inside your head, and binding them there into the stem. Do this for as long as you need. Now place the bindweed with the other herbs.

This is the part where i inscribed the Thorn rune upon the parchment, but you may use any symbol you feel encourages strength and power. Whatever you use, however, remember to charge it to your intent.

Add this, the herbs and the bindweed stem to the pouch, and draw it shut. As you tie the knot into it, focus on tying the last of the spell’s power into the bag.

Now hold the bag tightly in the palms of your hands, and charge it with as much strength and power that your body can muster, and wear it with you anytime you need a boost to help you get by.

- Brigitte

AVOCADO AND HUMMUS TOAST

[vegan]

Yep, hopping on the trendy toast train. Snack time was roasted garlic hummus, sliced avocado (perfectly ripe too!!!), salt, pepper, and lots of red chilli flakes because I like it hot.

SQUID INK PASTA WITH FENNEL AND BASIL

Ingredients:

1 pound squid ink pasta
4 tbsp truffle oil or olive oil
1 tsp fennel seeds
4 cloves garlic grated finely
1 tsp red chilly flakes
¼ tsp fresh cracked pepper
2 tbsp of finely chopped basil
Salt to flavor the pasta

Method:
1. In a small pan add the oil and let it get hot.  Reduce the temperature and add the fennel seeds and let it pop a bit.  Add the garlic and red chilly flakes, making sure not to burn the garlic and chilly flakes.  Switch of the flame and let the oil sit for an hour.
2. Bring 6-7 quarts of water and let it boil.  Then add salt and cook the pasta according the instructions or for 6-7 minutes. Drain.  Keep some pasta water aside.
3. Warm the oil again and toss the pasta in the oil and add a bit of the water if the pasta is too dry.  
4. Add some basil and fresh black pepper. Serve Hot. 
ENJOY!

2

LUNCH: WHOLE GRAIN TORTILLA PIZZA 

[vegetarian, vegan]

Thin crust for the win. One whole grain tortilla is topped with some homemade vegan pesto, sliced tomatoes, red onion, broccoli, hot peppers, oregano, red chilli flakes, and an egg for some protein. Bake in the oven until the whites of the egg are cooked (of course, just leave it out for a vegan option). Finish with black pepper and a drizzle of balsamic vinegar. 

Coconut Almond Creamed Rice Noodles 

A sort of new invention tonight. It’s a keeper.

You’ll Need

1 Handful of rice noodles

1 Tablespoon almond butter

¼ cup coconut milk

¼ red bell pepper

Chilly powder

Red pepper flakes

Now What

Boil water. toss rice noodles in. remove from heat after 5-8 minutes

Blend the rest of ingredients together

Drain rice noodles and combine with sauce

Combine in sauce pan and warm together for 3 minutes

Enjoy!

AVOCADO AND HUMMUS NAAN CHIPS

[vegan]

Standard avocado toast with some changes. Used half a whole grain naan instead, cut into chips and toasted. Smashed avocado with lime juice and no salt because my homemade hummus is already pretty salty! Black pepper and red chilli flakes to taste + some cucumber for crunch. 

MY DECADENT PEANUT BUTTER -RED CHILLI FUDGE

Anyone who knows me well , knows how much I love peanut butter. I adore it. It makes me happy. It delicious in anyway, right out of a spoon, on a ham sandwich, jam sandwich, on cakes and definitely like a fudge. So here’s what you need to make this -

2 cups peanut butter softened (I used creamy)
½ cup white butter (melted)
2 tsp whipping cream
1 cup icing sugar
½ cup pure honey
½ tsp coarse sea salt
1 tsp vanilla extract
1 tsp red chilli flakes

*marshmallow fluff is a great addition that just takes this fudge to the next level, but is difficult to find here in India. If you do find it , feel free to add that to give your fudge an excellent texture and taste, else give it a miss*

Method -
Dump everything together in a large bowl and whisk with an electrical whisk till nice and smooth.
Pour the mixture in a cake pan lined with butter paper or cling wrap. Tap the pan nicely so that all the air bubbles escape.
Sprinkle red chilli flakes on the top for a little extra kick.
Lick the bowl for left overs, and refrigerate for at least 3 hours.
Cut and serve. :)

2

SPICY POTATO AND CAULIFLOWER HASH

[vegan]

Cold weather makes me want spicy food all the time. Diced russet potato and cauliflower is cooked on medium low heat with paprika, cumin, garlic powder, oregano, lemon  juice, balsamic vinegar, red chilli flakes, jalapenos, sliced pepperoncinis in oil, red onions, and low sodium vegetable broth. Served on a bed of raw collards and some avocado.

BREAKFAST: FRESH FRUIT AND AVOCADO + ALMOND BUTTER BANANA TOAST

[vegan]

Quick breakfast. Had both a sweet and savoury craving this morning sooo classic avocado toast with red chilli flakes, salt and pepper, followed with almond butter and sliced bananas + sprinkled with cinnamon. Fresh figs and strawberries on the side! Also not pictured, coffee with unsweetened almond milk. 

SPAGHETTI WITH CHICKPEAS AND VEGETABLES

[vegan]

“I have to eat all the vegetables before they go bad” was the inspiration for tonight’s pasta. Loads of garlic is sautéed with olive oil, oregano, capers, chickpeas, lemon juice, balsamic vinegar, nutritional yeast, Herbamare and red chilli flakes. Vegetables include kale, eggplant, tomatoes, and zucchini. Finish with some cracked black pepper!

LUNCH: AVOCADO HUMMUS TOAST, TEMPEH BACON AND ARUGULA SALAD

[vegan]

Easy lunch. One slice of rye toast, with avocado hummus, sliced cucumbers, and heirloom cherry tomatoes. Salt and red chilli flakes to taste. Arugula and alfalfa sprouts are tossed with olive oil, balsamic vinegar, lemon juice and tahini. Some tempeh bacon on the side for protein and we’re set!

CURRIED CHICKPEA AND APPLE SANDWICH WITH TEMPEH BACON

[vegan]

Inspired by all the smashed chickpea sandwiches I’ve been seeing lately. Shallots, apples, and chickpeas are sauteed with oregano, curry powder, garam masala, bay leaves, red chilli flakes, lemon juice, Herbamare, and organic light coconut milk. Kale, pre-marinated tempeh bacon, vegan mayo, and rye bread finish off this delicious sweet and spicy sandwich. 

Another great thing is the curry itself can easily be eaten more traditionally with some brown rice and vegetables!

2

SPAGHETTI WITH KALE, EGGPLANT AND CLASSIC TOMATO SAUCE

[vegan]

I looooove pasta. It is my favourite thing ever. Crushed tomatoes are cooked with red chilli flakes, oregano, lemon juice, black pepper, garlic and balsamic vinegar to make the sauce. Sautéed kale and cubed eggplant is added for some texture as well as a handful of fresh chopped parsley to finish. 

3

These feel too healthy to be called fajitas: Easy Green Grilled Chicken Fajitas

Featuring no oil, bell peppers, spicy marinated grilled chicken breast, red onions, a fresh tomato salsa, avocado and lovely fresh romaine salad leaves. These fajitas were a happy, healthy consequence of me having used up my whole wheat tortillas on yesterday’s Vegan Soft Tacos, and my mother having bought some of Thailand’s best Polo grilled chicken home. After I finished cooking these, my decidedly un-healthy sister begged to have more because these fajitas are amazing regardless of how healthy they are. For the recipe, click the Read More. 

Keep reading

Spaghetti Aglio e olio pepperoncino

I absolutely savour this pasta dish every single time I make it or even when I dine out. This five ingredient dish is so utterly simple and supreme it takes you straight to heaven with the burst of flavours. Literally ready in 10 minutes ( if you’re not making your own spaghetti, that is), and its super delish.

So here is what you need if you’re making it for two - Ingredients - - 150 gms dried linguine/ spaghetti - 1/3 cup good quality olive oil - 8-9 cloves of garlic, finely sliced - a bunch of fresh chopped parsley - 1tsp of coarsely ground black pepper and red chilli flakes each. - 2 tbsp of parmesan or cheddar cheese grated. - salt to taste Method- - take water in a large vessel and bring to a boil. Add the pasta and cook till its al dente. Save half a ladle of pasta water. DO NOT RINSE THE COOKED SPAGHETTI WITH WATER. - add the oil and garlic to a cold pan. Then put it on low flame. Cook the garlic till golden brown. ( adding the oil and garlic in a cold plan ensures maximum infusion of the Garlic the oil) - add the pasta water to this sauce and then add the pasta and remaining ingredients to it. -Toss well -Garnish with cheese and serve. P.s - if you like , just for the additional kick, add some separately sautéed mushrooms in butter and/or some crispy bacon just to give it that extra something :)

This has been my lunch this week, protein packed and delicious.

It’s a massive mix up of red lentils, quinoa, spicy chickpeas (tossed in chickpea flour, red chilli flakes, salt and pepper and pan fried), Hemp seeds, almonds, nutritional yeast, chopped onion, lemon and a splash of olive oil.

I top it off with some hummus, it’s also nice with a carrot-miso-tahini dressing which i was too lazy to make. I make a massive quantity that I (alone) can eat of for days.

2

AVOCADO TOAST WITH CUCUMBER AND TEMPEH BACON STRIPS

[vegan]

Breakfast was pretty satisfying today. Toasted rye bread with mashed avocado, cucumber slices, sea salt, pepper and red chilli flakes! Two tempeh bacon strips on the side. Mhm mm mm. 

QUICK GUN MURUGAN SOUTH INDIAN STYLE BUTTER GARLIC PRAWNS

I call it this coz it literally takes just 5 minutes to get made. Posting this recipe here, feel free to alternate with the proportion , I basically added a rich amount of butter and garlic coz I wanted to soak my naan in that juice. And it was just awesome .

All u need -
-250gms deveined and deshelled prawns
(Marinate this in 1tbsp ginger garlic paste , one cut green chilli , juice of half a lime and ½ teaspoon turmeric)
Time taken for marination may vary, I put mine overnight but anything over half an hour is good.
-10-15 curry leaves
-½ teaspoon Garam masala
- ½ teaspoon coriander powder
-½ teaspoon Rai (mustard seeds)
- one finely chopped onions
-1 TSP red chilli flakes
- 4-5 finely chopped green chillies
-8-10 finely chopped cloves of garlic
- 40 Grams of butter.

Method -
In a non stick pan, add the butter. Once hot and sizzling add the Rai, garlic, green chillies, red chilli flakes, and onion. Cook for 2 minutes

Add the prawns , and the rest of the masala and cook for another 3-4 minutes.
Toss around vigorously over high flame the whole time .

If you make an accidental flambé coz of the high heat, fear not, you just gave this a greater taste elevation.
Have fun!

2

PACKED LUNCH: WHOLE GRAIN PESTO PENNE WITH EDAMAME, ASPARAGUS, AND COLLARDS

[vegan]

Two cool things about this lunch: 1. I just discovered that edamame beans are a huge source of protein and 2. I also just discovered how tasty nutritional yeast is. Sauce was onions, garlic, pesto, jalapeño peppers, asparagus, collard greens, edamame beans, oregano, red chilli flakes, red wine vinegar, tons of lemon juice, and nutritional yeast for a bit of a cheesy flavour. Super spicy and totally satisfying. And of course some apple slices, banana, and almond butter with hemp and chia seeds for something sweet.