According to “Colorstrology” by Michele Bernhardt, the color of the month is Cayenne Red which can be used to “stimulate your metabolism, enhance your vitality, and increase self-confidence.” This color can also offer “the promise of growth and plenty” in a new spring season.
Cayenne is a rich and vibrant shade of red that has the power to spark a fire from within. Spiraling Muladhara, or root chakra energy is also the color red and begins circulating around the foundation of the spine. When balanced, this energy will allow a spark to be ignited that will propel the physical, mental and spiritual bodies forward. Confidence in moving forward comes from feeling secure. Muladhara allows for feelings of foundation, security and stability, not to mention this chakra is also your connection to Mother Earth.
The Incas of ancient Peru had a name for the goddess Mother Earth. Her name was “Pachamama”, a goddess who they prayed to for fertility, planting and harvesting. The Incas also had a “mother of all grains”. This grain was quinoa. This mother grain is a complete protein meaning it provides the body with all nine essential amino acids. It is rich in fiber, folate, iron and zinc which is an optimum choice to fuel and energize your body.
Although there are different types of quinoa, below is a recipe using red quinoa submitted by Maurita Marley, a willPower infusion Instructor and Development Coach. This recipe also includes cayenne pepper. Cayenne pepper is great for speeding up your metabolism, lowering high blood pressure and cleaning out your arteries. Some research even shows that cayenne pepper can kill cancer cells in the prostate, lungs and pancreas as well as various *claims* that using cayenne may stop a heart attack within 30 seconds. That’s powerful stuff! Enjoy this month’s color and recipe!
Cayenne Red Quinoa Burgers
- 2/3 c. red quinoa
- 1 1/3 c. water
- 1 Tbs olive oil
- 1 c. chopped onion
- 1 jalapeno, minced
- 2 cloves garlic, minced
- One 15oz can red Aduki beans (or black beans)
- 3/4 c. regular rolled oats
- 3 Tbsp barbecue sauce
- 1 Tbps Worcestershire sauce
- 1 Tbsp paprika
- ½ tsp cayenne pepper (or to taste)
- 1 Tbsp chili powder
- 1 tsp ground cumin
- Place rinsed quinoa and water in saucepan and bring to a boil. Reduce heat and simmer until cooked and water is absorbed (quinoa will develop little tails) about 10-15 minutes. Cool slightly.
- Meanwhile heat olive oil in a skillet over medium heat. Add onion, garlic and jalapeno and sauté about 5 minutes until soft and onion is opaque.
- Place quinoa in bowl or large food processor. Add the sautéed vegetables, beans, oats, sauces and spices. Process making a thick batter. You may need to scrape down the bowl once or twice.
- Carefully remove blade. With dampened hands, form the batter into 6 fairly flat patties.
- Heat a large skillet over medium heat and add 2-3 Tbsp of walnut or safflower oil. Add patties and cook until browned and crisp (about 4 minutes per side). Cook in batches if necessary.