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Red Food Energy: Red Pepper (Capsicum)

By Gwen Nyhus Stewart

Chicken Fajitas

1 1lb lb(454 g) (454 g) boneless skinless chicken breastboneless skinless chicken breasts
1 tsp chili powder 1 1tsp tsp(5 mL) (5 mL) chili powder
1/2 tsp salt 1/2 1/2tsp tsp(2 mL) sea salt (2 mL)
1 tsp vegetable oil 1 1tsp tsp(5 mL) peanut oil (5 mL)
1 sweet red pepper , thinly sliced1 sweet red pepper, thinly sliced 1
1 green pepper , thinly sliced1 green pepper, thinly sliced 1
1 onion , sliced1 onion, sliced 1
2 cloves garlic , minced2 cloves garlic, minced
1/2 cup salsa 1/2 1/2cup cup(125 mL) (125 mL) salsa
1 tbsp lime juice 1 1tbsp. tbsp(15 mL) (15 mL)lime juice or lemon juice
1/4 cup light sour cream 1/4 1/4cup cup(50 mL) (50 mL) light sour cream
8 lettuce leaves , shredded8 lettuce 8leaves, shredded
8 tortillas 8 tortillas

Sprinkle chicken with half each of the chili powder and salt. Broil or grill chicken, turning once, until browned and juices run clear when chicken is pierced, about 8 minutes.

Meanwhile, brush oil over nonstick skillet over medium heat; cook red and green peppers, onion, garlic and remaining chili powder and salt, stirring occasionally, until tender-crisp, about 4 minutes. Stir in salsa and lime juice.

Mound vegetable mixture, chicken, sour cream and lettuce on tortillas; roll up.

Grilled Red Peppers with Balsamic Vinegar

3 red sweet peppers 3sweet pepper
2 tbsp balsamic vinegar 2 2tbsp. tbsp(25 mL) balsamic vinegar (25 mL)
1 tbsp chopped fresh basil 1 1tbsp. tbsp(15 mL) (15 mL) chopped fresh basil
1 tbsp extra-virgin olive oil 1 1tbsp. tbsp(15 mL) (15 mL) extra-virgin olive oil
1 Pinch granulated sugar 1 1pinch granulated white sugar Pinch
1 Pinch each salt and pepper 1 1pinch Pincheach sea salt and freshly ground black pepper

Seed, core and cut sweet peppers into eights. Place on greased grill over medium-high heat; close lid and grill, turning once, until tender, about 10 minutes.

In bowl, toss together peppers, vinegar, basil, oil, sugar, salt and pepper.

Red Pepper Vinaigrette

2 2tbsp. tbsp(25 mL) (25 mL) extra-virgin olive oil
2 tbsp wine vinegar 2 2tbsp. tbsp(25 mL) red wine vinegar (25 mL)
1/2 sweet red pepper , finely diced1/2 sweet red pepper1/2sweet red peppers, finely diced
2 tbsp finely diced red onions 2 2tbsp. tbsp(25 mL) (25 mL) finely diced red onionred onion or sliced green onion
1 clove garlic , minced1 clove garlic1cloves of garlic, minced
1 tsp Dijon mustard 1 1tsp. tsp(5 mL) Dijon mustard (5 mL)
1/4 tsp salt 1/4 1/4tsp. tsp(1 mL) sea salt (1 mL)
1/4 tsp pepper 1/4 1/4tsp. tsp(1 mL) freshly ground black pepper (1 mL)
1/4 tsp dried tarragon 1/4 1/4tsp. tsp(1 mL) (1 mL) dried tarragon

This vinaigrette is great on any tender-crisp vegetable, such as asparagus, green beans or broccoli.

Roasted Red Pepper Hummus

2 cloves garlic, minced

1 (540 mL) can garbanzo beans, drained

1/3 cup (75 mL) tahini

1/3 cup (75 mL) freshly squeezed lemon juice

1/2 cup (125 mL) roasted red peppers

1/4 tsp. (1 mL) dried basil

sea salt, to taste

freshly ground black pepper, to taste

In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.

Sautéed Red Peppers

Cut cleaned peppers into strips, dice, or chunks. Sauté in butter or olive oil until tender.

Combine with julienned summer squash or zucchini and sauté until tender.

Combine with sliced onions and sauté until tender.

Combine with other vegetables and sauté until tender. Season with sea salt, freshly ground black pepper, and herbs to taste.

See Red Coloured Foods in the Plants, Food Colours, & Recipes section of this web site, and http://www.gwenshealinggarden.ca/Recipes.htm for additional information about the healing properties of red, phytonutrients, and recipes.

(See The Healing Garden: A Place Of Peace Chapter 7, Colour and Healing Energy, page 62 for more information about what the colour red means and Chapter 8, Colour Energy, Plants, and Recipes pages 68 – 71 for information about using red in the garden and recipes.)

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