One of my fave ways to keep the blood flowing is with a little spice. I like the kind of spice that brings out the flavour in food instead of scalding your tongue and making you sweat like a two-ton turkey in a Georgian heat wave. And my secret weapon is a little zinged-up, cold-pressed olive oil.
This goodness is so easy to make!
Make Your Own Chili Oil
The longer you store it, the hotter it will be. I did see several recipes that involve cooking the oil, but for health benefits, I like to keep it raw. Add this to salad dressings, marinades or drizzle over your fave gluten-free pizza.
And if you're feeling bunged up, a tablespoon or three of this magic will get all moving well. Very well!
What was my latest chili inspired creation? These! Chili Spiced Cheeseless Cheesy Kale Chips.
Spicy Nacho Cheeseless Cheesy Kale Chips
Ingredients (4 servings)
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