A couple of months ago we made up a batch of Professor Cayenne in my Herbal Apprenticeship class with Betty Norton. I was excited to learn that Professor Cayenne has a multitude of benefits. It packs a powerful punch, and helps to hear up the body in order to sweat out toxins. It also helps to clear the sinuses and the lymphatic system, and is also wonderful for circulation (thanks to the cayenne, which has a plethora of health benefits). You can take this as a preventative measure, or to help ward off illness at the first sign of a bug. It is also great for helping move an illness through the body once it has set in.
After hearing about all of the benefits of this tonic, I was inspired to make up my own batch. I used a 64oz mason jar for my home batch, which was much smaller than the jar we used in class. As a result my home batch ended up crazy potent! I have a high heat tolerance and was happy to drink the class batch straight up in a shot glass, but found my home batch worked best when mixed with some hot water and a touch of honey. To my mind a more concentrated batch equals more potent medicine and can always be toned down, so I have included the proportions I used at home. I also wanted to mention that I invested in some plastic lids for all of my home remedies. I avoid plastic wherever possible but chose it in this case as there is no chance of rust. Keep reading past the Professor Cayenne recipe for a recipe variation that gives a traditional Caesar a run for its money! Who says medicine can’t be delicious?
Professor Cayenne – care of Betty Norton
3 heads garlic, peeled and roughly chopped
Ginger (to fit the palm of your hand)
Horseradish (to fit the palm of your hand)
2 large onions, peeled and roughly chopped
2 bunches parsley
¼–½ cup cayenne powder
Raw apple cider vinegar, to cover
Peel and chop vegetables and roots and add to a 64oz (½ gallon) mason jar. Pour in apple cider vinegar until all ingredients are fully submerged. Shake the jar daily for one week (making sure the lid is securely fastened—I learned this the hard way!) Let the mixture sit in a cool, dark cabinet for an additional 5 weeks, checking the mixture periodically to ensure plant matter is fully submerged (I had to add a bit more apple cider vinegar at one point). Strain and store in a 1L mason jar at room temperature.
We have been drinking this tonic off and on for a couple of months now. One night as we were sipping it win out customary hot water and honey, my husband mentioned that it would make a great base for a Caesar. This used to be one of my all time favourite drinks, before we adopted a plant based diet and started avoiding preservatives in our ingredient lists. My creative juices started flowing and I came up with the recipe below. It is a very close approximation, which I was pretty thrilled about. We were running low on our Wizard Brand Vegan Worcestershire, so I tried my hand at making a version from scratch. It definitely fits the bill, although a little goes a long way! You can thin it a bit with filtered water, as desired.
Professor Cayenne Caesar
Assemble ingredients in a high speed blender and blend until smooth.
¼ cup tamari or braggs liquid aminos
¼ cup raw apple cider vinegar
½ tsp blackstrap molasses
½ tsp smoked sea salt
½ tsp 5 Mushroom Blend (optional)
½ tsp Sea Veg Blend
1 tsp coconut sugar
⅛ tsp liquid smoke
2 tsp lemon juice
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp ginger powder
⅛ tsp ground allspice
⅛ tsp ground cloves
½ tsp dried orange peel
Assemble ingredients in a small blender (our Nutribullet worked great) and process until smooth. Store the sauce in a small bottle in the fridge, and be sure to shake before serving!