Energetics of Flaxseeds: More Than A Seed

Did you know that Charlemagne himself was a huge fan of flaxseeds?  He was so impressed with the versatility of the flaxseed (it can be used as food, medicine, and as a source of fiber in linen) that he created and passed laws that required its cultivation and consumption.

The earliest farming and consumption of flaxseed happened in Mesopotamia around the Stone Age. There are even records of it being used in Ancient Greece. The botanical name for flax is linum usitatissimum, which means most useful.  A most apt name for this multitasking seed.

Varieties

There are 2 main varieties of flaxseeds.  Flaxseeds are a bit larger than sesame seeds and they have a hard outer shell. Flaxseeds can be purchased as whole seeds, ground into a meal, or as oil. Flaxseeds are available all year round.

Yellow and Golden flaxseeds are used mostly for culinary uses.  When buying flaxseed at the store, this is the variety available.

Brown flaxseed is used mostly in the production of paint (as an oil additive) and linen.  It is also used as cattle feed.

How to Choose and Store

Flaxseeds are usually stored in either bulk bins or are prepackaged. If you platoon buying bulk always make sure that the store has a quick turnover of inventory and that the bins have a good seal. Always check to make sure there is no moisture gathering as that can lead to rotting and mold.

To extend the shelf life of your flaxseed I suggest buying it whole.  Whole flaxseed stay fresher longer than pre-ground seeds. Whole flaxseed needs to be stored in an airtight container and put in a cool, dark, dry place (like the fridge). If stored properly flaxseeds will stay fresh up to 3 months.  If you wish to extend the life, you can store them in the freezer for up to 6 months.

If you are buying flaxseed oil make sure you get cold-pressed or organic.  It should be stored in an opaque bottle and stored in the fridge.

How to Properly Use Flaxseeds

Always grind flaxseeds before serving.  In order to allow the digestion and absorption of nutrients from flaxseeds, they need to be ground to break their hard shells. You can find flax seeds pre-ground or you can buy whole seeds (which have a longer shelf life) and use a coffee grinder at home.

Nutrition

Flaxseeds are a great source of alpha-linolenic acid (ALA), an omega-3 fatty acid. ALA is an easy to use form of energy for the body, it inhibits inflammatory compounds,  and is also essential for proper skin function. Diets rich in ALA are associated with a lower risk of atherosclerosis and heart disease. Flaxseeds are also a great source of lignan phytoestrogens, this is a phytonutrient that is converted into 2 hormone-like substances, enterolactone and enterodiol.  These hormone-like substances demonstrate a number of protective functions against breast cancer.  Flaxseeds are a good source of dietary fiber, containing both insoluble and soluble fiber. Therefore, they have been found to have a laxative effect decreasing constipation and increasing the number of bowel movements. Flaxseeds are also a good source of free-radical-scavenging manganese and copper, as well as bone-building phosphorus.

Energetics

Flaxseeds are neutral, so they are neither warming or cooling, and they have a sweet flavor.  Flaxseeds can be used as a laxative or to relieve pain and inflammation.  They influence the spleen-pancreas and colon. As a rich source of omega-3 fatty acids, flaxseeds are great for boosting immunity and cleaning the heart and arteries of plaque.

Blueberry Lemon Breakfast Quinoa

Ingredients:

Directions:

  1. Rinse quinoa in a fine strainer with cold water to remove bitterness until water runs clear and is no longer frothy.
  2. Heat milk in a saucepan over medium heat until warm, 2 to 3 minutes. Stir quinoa and salt into the milk; simmer over medium-low heat until much of the liquid has been absorbed, about 20 minutes. Remove saucepan from heat. Stir maple syrup and lemon zest into the quinoa mixture. Gently fold blueberries into the mixture.
  3. Divide quinoa mixture between 2 bowls; top each with 1 teaspoon ground flax seeds to serve.

Source

 

Energetics of Cherry: The Tart/Sweet Superfood

Inflammation and pain are a few of the most common symptoms that people experience. You can easily see this by looking at any over-the-counter medicine aisle at your local grocery store. Lucky for us, cherries are a wonderful and natural remedy for lowering pain and inflammation—among many other benefits! Vote with your dollar and support farms that produce foods that positively impact our health in the most beneficial ways possible. Two DELICIOUS cherry recipes are at the end of this blog.

Energetics

Warming thermal nature; sweet flavor; increases and assists in the circulation of qi energy, tonifies the spleen-pancreas, clears and cleanses blood, and prevents involuntary seminal emission. Tart cherries are astringent and help to tighten and move out excess leaking conditions like excess sweating and frequent urination. Remedy for exhaustion, fatigue, diabetes, gout, arthritis, and rheumatism by eliminating excess body acids.  Treats coldness, improves blood and anemia.

 

Nutrition

Essentially, cherries come in two versions: sweet (which most people are accustomed to, and prefer most often) and tart. Generally, both have the benefits listed within this blog, however tart cherries are the ones that pack the most powerful superfood punch! The flavonoids contained in both types are praised for their anticancer effects and antioxidant capacities. Antioxidants are heavily important to ingest in one’s diet because they have the ability to minimize free-radical activity within the body; free radicals are oxidized molecules that cause damage at the cellular level.

Sweet Cherries

Did you know that cherries can help you sleep better, speed up exercise recovery, and relieve aches & pains?  Tart cherries, or tart cherry juice, is an easily absorbed source of natural melatonin – one of the few natural sources available. While you’re sleeping better, the anthocyanin’s antioxidants (like lutein and zeaxanthin), combined with beta carotene, vitamin C, and quercetin (a blood vessel relaxer) are burning fat more efficiently and reducing uric acid and inflammation.  Inflammation conditions like fibromyalgia, arthritis, and gout, and even sore muscles can be reduced with a cup or two of daily cherries.

Cherries also contain potassium (1 cup of cherries is equal in potassium to a small banana) which helps lowers blood pressure. The darker the cherry the higher the anthocyanin content.  These same nutrients help fight cancer, lower inflammation, enhances the production of cytokines (thus regulating immune responses), and also keeps the brain healthy too.

Sweet and Tart Cherries, fresh & raw

Nutritive Value per 100g

Principle

Nutrient Value per 100g

Percentage of RDA

Cherry type

 Sweet

    Tart

 Sweet

   Tart

Energy

 63 cal      50 Kcal

  3%        2.5%

Carbohydrates

16.1 g      12.18 g

12%        9%

Protein

1.06 g      1.00 g

2%         2%

Total Fat

  0.2 g         0.3 g

1%       1.5%

Cholesterol

    0 g           0 g

0%         0%

Dietary Fiber

 2.1 g         1.6 g

5.5%       4%

Vitamins

Folates

4 mcg           8 mcg

1%            2%

Niacin

0.154 mg   0.400 mg

 1%         2.5%

Pantothenic acid

0.199 mg    0.143 mg

4%             3%

Pyridoxine

0.049 mg   0.044 mg

4%          3.5%

Riboflavin

0.033 mg    0.040 mg

2.5%          3%

Thiamin

0.027 mg    0.030 mg

2%          2.5%

Vitamin C

     7 mg        10 mg

11%        17%

Vitamin A

     640IU      1283 IU

21%        43%

Vitamin E

 0.07 mg     0.07 mg

0.5%         0.5%

Vitamin K

  2.1 mcg     2.1 mcg

2%            2%

Electrolytes

Sodium

     0 mg           3mg

0%             0%

Potassium

  222 mg       179mg

5%             4%

Minerals

Calcium

   13 mg         16 mg

1.3%       1.6%

Copper

0.060 mg   0.104 mg

7%        11.5%

Iron

  0.36 mg   0.32 mg

4.5%       4%

Magnesium

    11 mg        9mg

3%          2%

Manganese

0.070 mg   0.112mg

3%            5%

Phosphorus

    21 mg     15 mg

3%           2%

Zinc

 0.07 mg     0.10 mg

0.5%        0.1%

Phyto-nutrients

Carotene, alpha

   0 mcg        0 mcg

Carotene, beta

  38 mcg   770 mcg

Crypto-xanthin, ß

    0 mcg      0 mcg

Lutein-zeaxanthin

  85 mcg    85 mcg

(Source: USDA Nutrient database)

Preparation

Cherries are in season from May to August.  Try Bing, heart-shaped Lambert, and golden Rainier sweet cherries, or Montmorency tart cherries.  Eat within a day or two of purchase, and rinse just prior to eating.  Look for shiny, deep colored cherries with a green stem still attached. If purchasing dried tart cherries, then be sure to check the ingredients panel as most contain added sugar. Whether treating yourself with wild (sweet) cherries or tart (sour) cherries, it’s a healthy indulgence, so dig in!

 

Kale Quinoa Montmorency Tart Cherry Salad w/ Salmon Recipe

Total Time: 65 Minutes

Prep: 20 Minutes

Cook: 45 Minutes
Yield: 4 People
Level: Beginner

Ingredients

  • Butternut Squash Ingredients:
  • 1 1/2 cups cubed butternut squash (1/2 inch cubes)
  • 2 teaspoons extra virgin olive oil
  • 1/2 teaspoon rubbed sage
  • Salmon Ingredients:
  • 2-7 ounce salmon filets
  • 1 teaspoon extra virgin olive oil
  • 4 lemon slices
  • Salad Dressing Ingredients:
  • 1/4 cup apple cider vinegar
  • 3 tablespoons Montmorency tart cherry concentrate
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons shallot, minced
  • 1 large garlic clove, minced
  • 2 teaspoons honey
  • salt and pepper to taste
  • Salad Ingredients:
  • 1 bunch curly kale, stems removed and finely chopped
  • 1 tablespoon extra virgin olive oil
  • 2 cups cooked quinoa (hot or chilled)
  • 1 cup dried Montmorency tart cherries
  • 1/2 cup toasted walnuts

Directions

Make Butternut Squash and Salmon:

Preheat oven to 375 degrees.

Toss butternut squash with olive oil, rubbed sage, and salt and pepper to taste. Spread on parchment lined baking sheet and roast for 30 minutes or until squash is tender and beginning to caramelize on edges.

Place Salmon, skin side down, in small baking dish or foil lined baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and place lemon slices on top of filets. Roast for 15 minutes or until just opaque. Allow salmon to cool slightly before removing skin. Use fork to flake fish into chunks.

Make Salad Dressing:

While butternut squash and salmon are cooking, mix salad dressing ingredients in a bowl, liquid measuring cup, or jar with lid. Whisk or shake salad dressing until well combined. Set aside.

Assemble Salad:

Place chopped kale in a large bowl. Drizzle with olive oil, a spritz of fresh lemon juice, and squeeze/massage kale leaves with clean hands for about 5 minutes or until leaves begin to tenderize and turn a dark glossy green. Toss kale with half of the salad dressing and set aside for 10 minutes.

Add quinoa, dried Montmorency Cherries, toasted walnuts, and butternut squash to the kale. Drizzle with remaining dressing and stir to combine. Gently fold in salmon and serve.

Tips:

Be sure to cut kale into small pieces and massage for at least 5 minutes to ensure tender delicious leaves.

Butternut squash and salmon can be cooked at the same time. Just add salmon to the oven halfway through the squash’s cooking time.

Butternut squash, salmon, and quinoa can be made the day before and mixed together before serving.

Salad can be tossed together with freshly cooked warm quinoa, butternut squash, and salmon for a warm salad, or assembled with precooked chilled ingredients for a cold salad.

Recipe courtesy of Emily Caruso, jellytoastblog.com

Cherry Ice (Serves 4)

Ingredients

  • 1/2 cup dry white wine
  • 1/3 cup honey
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cups pitted cherries, fresh or frozen, plus whole ones for garnish

Directions

In a medium bowl, whisk together wine, honey, and lemon juice until combined. Set aside.

Place cherries in a food processor; pulse until finely chopped. Transfer to bowl with liquid mixture; stir until combined. Pour into a shallow metal pan and place in freezer. Stir with a fork every 10 minutes until mixture is slushy and partially solidified, about 35 minutes. Spoon into serving cups; garnish with whole cherries.

 

http://www.lifeextension.com/magazine/2007/12/sf_cherries/page-01

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1082894/

http://aprilcrowell.com/asian-medicine/cherries-natures-blood-cleanser

Energetics of Plantains: A Plethora of Pleasant Pancakes

Plantains are a wonderfully delicious and beneficial fruit from the plant family Plantaginaceae. This is amongst the few fruits which can be consumed—and thoroughly enjoyed—during a wide range of unripe to very ripe states. Each varied state of ripeness will provide a wide gamut of flavor profiles, and of course, energetic qualities that affect the body in very specific ways.

Energetics:

Unripe (bitter) plantains strengthens yin, directs energy inward and downward to the lower body, are cooling to the system, and are helpful in relieving diarrhea, colitis, and hemorrhoids; bitter foods affect the heart & small intestine Officials and assist in reducing body heat and drying body fluids.

Ripe (sweet) plantains strengthens yang, are warming to the system, lubricate the intestines and lungs, benefit conditions of thirst and dryness, and detoxifies the body. Sweet foods affect the spleen-pancreas & stomach Officials. Ripe plantains are especially beneficial in the treatment of constipation and ulcers, dry lung or dry cough, addiction (especially alcoholism), and hypertension. Furthermore, ripe plantains are supportive to the elderly as they are helpful in regulating blood pressure, relieving dryness, and are easy to digest.

Preparation:

Depending on the taste profile that you prefer—and most especially the energetic health effects that you’re looking for—choosing your ideal ripeness is essential for the preparation of plantains.

Green (unripe & bitter) plantains are going to be closer to the consistency and starchiness of a potato and less messy when removing the skin.

Yellow -> black (ripe & sweet) plantains are much closer to the taste of a banana and can be messy when removing the skin. If you’re looking for the sweeter taste, then you want the plantain skin to be BLACK. I know this seems weird compared to most other fruits, however, this is when it is in its prime sweetness; simply be cautious to make sure that it has not developed mold while ripening.

Plantains don’t peel like a banana; you need to cut off both ends, slice into the ‘seams’ of the fibrous peel (without cutting into the fruit), and then use the knife to pry the peel off of the fruit. Here’s a great Plantains 101 blog if you want some more guidance on this process

RIPE Plantain Recipe:

Plantain & Coconut Pancakes by Sonia, The Healthy Foodie

Ingredients

  • ½ very ripe plantain, peeled and sliced
  • 3 whole eggs
  • ¼ cup coconut water
  • ¼ cup coconut flour
  • ¼ tsp baking soda
  • ¼ tsp cream of tartar
  • Pinch Himalayan or unrefined sea salt
  • ¼ tsp chai spice (see this post for Sonia’s mix)

Garnish ideas

  • 1 tbsp full fat coconut milk (refrigerated works best)
  • 1 tbsp toasted coconut shavings (organic, unsweetened)
  • 1 tbsp unpasteurized/raw liquid honey

Instructions

  1. Combine all ingredients in a small food processor and blend until very well combined.
  2. Let the batter sit for a few minutes to give the coconut flour a chance to thicken.
  3. Meanwhile, add some coconut oil to a large skillet and heat over medium-high heat.
  4. When pan is hot enough, slowly pour about ¼ of a cup of batter per pancake and cook until tops become sort of matte and dull looking and edges appear cooked.
  5. Very delicately flip the pancakes and continue cooking until golden.
  6. Place the cooked pancakes in a very low temp oven to keep them warm while you cook the remaining pancakes.
  7. Garnish with coconut milk, a drizzle of honey and sprinkle with toasted coconut shavings, if desired.

UNripe Plantain Recipe:

Egg-Free Green Plantain Pancakes

Recipe by Amanda Torres, The Curious Coconut

Prep time: 5 minutes

Cook time: 10 -15 minutes

Total time: 15 – 20 minutes

Yield: about 12 large pancakes

Ingredients

Cooking Directions

  1. You will need a good blender to make this recipe. Begin by peeling the plantains and slicing into pieces about 1 inch wide. To peel, use a knife to cut both tips off, then cut the plantain in half or in quarters. Next, use your knife to cut a slit down the length of the fruit, being careful not to cut into the flesh of the fruit (it may come off with the peel if you do). Use your fingers to lift the peel off. Use your knife to help clean up any bits that are hard to remove with your fingers. Add peeled plantain pieces to blender.
  2. Add your seasoning of choice, salt, baking soda, and coconut oil to the blender. Don’t turn it on yet.
  3. Prepare gelatin. **YOU CANNOT USE GREAT LAKES COLLAGEN HYDROLYSATE (green can) IN THIS RECIPE.** I recommend the RED can, since it comes from grass-fed cows. First, you need to “bloom” (wet) the gelatin, then melt it. To bloom, put the 3/4 cup filtered water into a small pot. Slowly sprinkle gelatin on top of water and watch that it soaks into the water. When you near the last of the gelatin, you will need to use a fork to stir the dry gelatin into the wet gelatin. I whisk it several times. Put pot on stove and heat over medium low heat while continuing to stir. Continue heating until all gelatin has melted and no clumps remain. Pour into blender with other ingredients.
  4. Pre-heat a large pan or skillet over medium heat. I use an anodized aluminum double-burner skillet that doesn’t require greasing. If using a frying pan, heat a few Tbsp of coconut oil in the pan.
  5. Blend on high. Use a spatula to scrape down sides of blender to ensure that all of the plantain gets pureed. I usually have to scrape the sides down once or twice and blend for a total of about 60 seconds or so.
  6. Pour batter into your hot pan in desired size. Allow to cook for about 5 minutes, then flip. Cook for an additional 3-5 minutes then serve.
  7. This recipe will make about 12 large pancakes and is enough to feed 2 – 4 people. I like to top with fresh or cooked berries (cooked with a splash of water in a small pot until crushed easily) and a bit of grade B maple syrup. Non-autoimmune paleo topping options include creme fraiche, yogurt, or even some soft cheeses. I also like to pair these with a few slices of bacon for a great sweet and salty juxtaposition.

One Last Alternative Recipe (non-pancake): Monfongo

Energetics of Sumo: Sweet-Sour Citrus

The sumo citrus, originally named “dekopan”, is a hybrid fruit that is a mixture between a normal orange and a satsuma tangerine. This hybrid fruit was originally developed in Japan in 1972 and had made its way around the world because of its sweet taste, large size, and ease of peeling the skin.

Energetics:

Sumo oranges have a cooling thermal temperature with a sweet and sour flavor. These energetic characteristics can be a beneficial tonic for poor appetite and weak digestion. Sumo oranges can help to regenerate body fluids, lower inflammation and acidity (like in arthritis), moistens those who are dry and overheated from disease processes, physical activity, or hot weather, and can also help to lower a fever. The peel itself has qi stimulating, digestive, and mucus resolving qualities (which is a similar quality to grapefruit).

These fruits have high amounts of vitamin C and bioflavonoids which have been shown to help those with weak gums and teeth. Eye cysts can be helped to dissolve by putting the inner white lining directly onto the eyelids.

Sweet Sumo Kiwi Smoothie Recipe:

This delicious mixture is anti-inflammatory, immune boosting, and low calorie

Ingredients:

  • 1 sumo citrus – peeled
  • 1 kiwi – peeled
  • 4 oz pineapple
  • 1 tsp mangosteen
  • 3 tbsp almonds
  • 1 cup water
  • 1 cup ice

Throw into the blender and drink up!

Original recipe by The Blend

Energetics of Horseradish: Spicy Spring Antioxidant

 

Horseradish Facts

Horseradish, Armoracia rusticana, is a cruciferous vegetable that is part of the Brassica family (which contains mustard, wasabi, broccoli, and others). This potent root vegetable is also considered a perineal plant and has a multitude of beneficial uses. The root of the plant is what most are familiar with consuming, however the leaves and flowers can also be harnessed in various ways—nearly every part of the plant has medicinal properties.

Horseradish can be used as an expectorant to fight the common cold, flu, and various respiratory disorders. Horseradish has also been found to have antibiotic, antifungal, and anticancer properties. The German Commission E (equivalent to the US FDA) prescribes horseradish as a treatment for UTIs

Energetics

Horseradish nourishes the Lung, Spleen, and Large Intestine meridian channels. It has a warming constitution and a pungent flavor profile. The pungent energetics will assist in opening the orifices of the body: expels congestion in the lymph system and phlegm in the lungs.  The energetics of horseradish also strengthen yang by dispersing cold and treats external conditions like fevers and chills. It also supports, warms, and invigorates the lungs, supports liver yang, promotes urination, and assists in removing blockages from the body.

Nutrition of Horseradish

The nutrition of horseradish starts with Glucosinolate, found in horseradish, is a vital antioxidant compound that has many benefits for the human body. This compound is a main proponent for its anti-cancer ability. Glucosinolate protects the body from toxic mutagens and also assists the body in detoxifying those that are already present within the system (by increasing blood flow to the areas infected by pathogens). Broccoli and others from the Brassica family have this compound as well, however, it is 10 times more abundant in horseradish. For more information about the scientific evidence for horseradish’s nutritional components see the life extension link at the bottom of this blog post.

Recipe Using Horseradish

Horseradish Tea

The leaves of horseradish can be put into hot water to drink as tea. This form of medicine was used to treat scurvy (due to its high vitamin C content).

Pungent Probiotic: Homemade Horseradish

Ingredients:

2 tbsp. kombucha (or whey if your meal is a dairy meal)

1 6 inch horseradish root, peeled and chopped

½ tsp. salt

*Cold water

Alternative addition: beets!

Method:

Peel and chop the horseradish root into ½ inch slices.  Put on your onion goggles and proceed in a well-ventilated space.  Put the horseradish root, kombucha (or whey), and salt, into your food processor.  Process on high for 30 seconds.  Add cold water 1 tbsp. at a time, if necessary, to allow the blades to process the horseradish root freely.

*if using store-bought kombucha, then make sure to get an unflavored version. Also, open the bottle and allow it to stand on the counter for a couple days to a couple weeks (put cheesecloth over it with a rubberband to keep bugs out). This will allow for the kombucha to become more potent*

When the horseradish root is pureed fully, transfer the prepared horseradish root to a jar and refrigerate.  The kombucha (or lacto-bacteria in the whey) will preserve the horseradish for several weeks, if kept refrigerated.

Recipe by Joybilee Farm

 

http://www.lifeextension.com/magazine/2009/11/horseradish-protection-against-cancer-and-more/page-01

https://www.eastwesthealingacademy.com/herbs/horseradish/

https://www.organicfacts.net/health-benefits/vegetable/horseradish.html

http://joybileefarm.com/horseradish-passover/

 

Energetics of Dates: Today is the Date to Eat Healthy

4-Simple-Ways-In-Which-Dates-Help-Control-Diabetes

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Facts About Dates

Dates, fruits derived from the date palm tree (Phoenix dactylifera L.), are one of those foods that people either love or they don’t. I’m one that used to highly dislike them, and more recently I am slowly beginning to like them more and more. I’m liking them especially because they have such a low glycemic index, yet they taste quite sweet! Dates, visually speaking, are interestingly unique when compared to most other fruits. The same is true for their energetics and nutritional content.

Energetics

Dates nourish one’s elements with a sweet flavor and a warming constitution. This flavorful fruit tonifies the qi and the blood. Dates work their magic through the routes of Liver, Lung, Stomach, and Spleen channels.

Nutrition Of Dates

2This phenomenal fruit is packed full of nutritional content: vitamins, minerals, healthy fats & oils (0.2-0.5%), dietary fiber (6.4-11.5%), multiple amino acids, and sugar (don’t worry though, it’s GOOD sugar!). Dates have vitamin C, B(1) thiamine, B(2) riboflavin, niacin, and vitamin A. Dates contain various proportions of boron, calcium, cobalt, copper, fluorine, iron, magnesium, manganese, potassium, phosphorous, sodium, and zinc. In regards to oils, dates have palmitoleic, oleic, linoleic, and linolenic unsaturated fatty acids. As a side note, date seeds contain 14 types of fatty acids and consist of about 50% oleic acid. There are 23 different type of amino acids that build the protein (2.3-5.6%) stored within dates. The largest component of dates are carbohydrates/plant sugars (44-88%). All of the contents above can range depending on the varietal of date and the time of year it was produced.

Although dates are mostly built of plant sugars, don’t get lost in attempting to equate this to added sugars that you normally read about on an ingredient panel. Plant sugars, in their natural form, are much different than processed sugar because of the way in which they are chemically packaged within the fruit. Nature has created a beautiful combination of biochemistry in that the sugar molecules are surrounded by all of the abovementioned items: these surrounding components make it so that sugar is slowly broken down/released into your body and is a wonderful way to sustain your day. Dates are a low glycemic index food and are a perfect snack for many (even those with diabetes!).

Medjool-dates-010As with anything, don’t eat too many! And at the same time, don’t deprive yourself of them because of being worried about the sugar content. The key to this concept is that our bodies break down every item that we eat and convert it into sugar; the important aspect here is that it is the speed at which this process occurs. If we eat foods that slowly turn into sugar, then we have a more sustainable energy level throughout our day.

Now, go have a date with some dates!

 Dates Recipe

5 Ingredient Peanut Cup Energy Bites5-Ingredient-PB-Cup-Energy-Bites-Perfect-for-a-healthier-on-the-go-snack-vegan-glutenfree

EASY, 5 ingredient peanut butter energy bites sweetened with dates and studded with oats, dark chocolate and chia seeds! Full of fiber, protein and healthy fats.

Author: Minimalist Baker

Recipe type: Snack

Cuisine: Vegan, Gluten Free

Serves: 15

 

Ingredients:

  • 1 cup (~220 g) dates, pitted (if dry, soak in warm water for 10 minutes, then drain well)
  • 3 Tbsp all natural salted peanut or almond butter
  • 1/4 cup dairy free dark chocolate, roughly chopped
  • 1 Tbsp chia seeds (or sub flax or hemp seeds)
  • 2/3 cup gluten free rolled oats

Instructions:

  1. Pulse dates in a food processor or blender until they’re in small pieces or it forms a ball (see photo).
  2. Add oats, chocolate, chia seeds and peanut butter and pulse or mix until combined. You want there to be consistently small pieces but not overly processed.
  3. Carefully roll into 1-inch balls (29-30 grams per ball), using the warmth of your hands to mold them together. Should yield 14-15 balls.
  4. To set, pop in fridge or freezer for 15 minutes. Otherwise, eat as is! Will keep fresh in an air-tight bag or container for up to a week. Freeze for longer term storage.

 

Sources:

https://www.ncbi.nlm.nih.gov/pubmed/12850886

https://www.organicfacts.net/health-benefits/fruit/health-benefits-of-dates.html

http://www.fruitsandveggiesmorematters.org/dates

If you’re curious about using dates as a low glycemic sugar substitute:

https://www.fromthegrapevine.com/israeli-kitchen/are-dates-new-low-glycemic-sugar-substitute

Energetics of Shishito Peppers: Roulette for the Sweet or Spicy

shishito-green-and-redShishito peppers are part of the nightshade family, and they are much sweeter than most peppers—well for the majority of the time. Beware though: shishito peppers can be quite unpredictable because 1 out of 10 can be very spicy!

The common understanding is that these peppers originated from Japan, yet they may have actually been originally introduced by Portuguese travelers. These peppers are green in color when young (when they are usually eaten), and they eventually become bright red as they grow older.

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Energetics:

Improves appetite and digestion, reduces swelling, promotes circulation, promotes optimal health, promotes heart health, promotes vision health, helps build strong bones, and aids in healthy weight control.

Peppers generally have anti-inflammatory properties, however individuals with loose stools (spleen-deficiency) should avoid shishito peppers (whereas in other individuals peppers can strengthen digestion). Peppers, in general, can weaken digestion in spleen-deficient individuals; if you are one of these individuals, then search through our blog for foods that nourish spleen deficiency. Check out this blog on winter squash

 

 

Flavors and Direction

Affected organ

Effects

Food

Pungent (yang) Warming, direct energy outward and to upper body, expansive, dispersive Lung/Large Intestine Stimulates circulation, cardioprotective, clear obstructions and improve liver function, moistens the kidneys affecting fluids in the entire body, improve digestion, and reduce mucous conditions, expels parasites Warming: spearmint, rosemary, scallion, garlic, onion, cinnamon, cloves, ginger, black pepper, all peppers, cayenne, mustard greens, fennel, anise, dill, nutmeg, basil and horseradishCooling: peppermint, marjoram, white pepper and radishNeutral: taro, turnip and kohlrabi
Sweet (yang)Warming, direct energy outward and to upper body (upward) Spleen-pancreas Stomach Slows acute reactions and neutralizes toxic effects of other foods, also lubricates and nourishes the body. Those to benefit most are dry, cold, nervous, thin, weak , scattered or aggressive persons. Less needed for those persons with damp or mucous signs. Fruits: apple, apricot, cherry, date, fig, grape, grapefruit, olive, papaya, peach, pear, strawberry, tomatoVegetables: beet, mushroom, cabbage, carrot, celery, chard, cucumber, eggplant, lettuce, potato, spearmint, squash, sweet potato, yamNuts/seeds: almond, chestnut, coconut, sesame seed, sunflower seed, walnut

Sweeteners: amasake, barley malt, honey, molasses, rice syrup, whole sugar (unrefined)

 

Nutrition derived from 40 grams of shishito peppers has been listed below:

Calories 20 % Daily Value
Total Carbohydrate 3g 1%
Sugars 2g
Protein1 g 2%
Sodium 10 mg 0%
Vitamin A 80%
Vitamin C 170%

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Roasting Shishito Peppers by Emma Christensen

Serves 4 to 6

What You Need

 

Ingredients
2 dry pints shishito (bright green & firm)
1 tablespoon cooking oil (see Recipe Notes)
Coarse kosher salt or sea salt

 

Equipment
Mixing bowl
10-inch or larger cast iron or stainless steel skillet (do not use nonstick; cast iron is best)
Heatproof spatula or tongs

 

 

Instructions

  1. Heat the skillet: Place a large skillet under the broiler or on the stovetop over high heat to warm.
  2. Oil the peppers: Place the peppers in a mixing bowl. Drizzle them with cooking oil and a healthy sprinkle of salt. Use your hands or a spatula to toss the peppers until evenly coated.
  3. Transfer the peppers to the skillet: When the skillet is hot enough that a flick of water evaporates instantly, pour the peppers into the skillet. Be careful — the pan is very hot! The peppers should start to sizzle immediately.
  4. Cook the peppers until blistered: Transfer the skillet with peppers back beneath the broiler, or continue cooking over medium-high heat on the stovetop. (If cooking on the stovetop, turn on a vent fan.) Cook the peppers without moving them for a few minutes so they char on the bottom, then stir with a spatula. Continue cooking and stirring every minute or two until the peppers are blistered and darkened all over, 5 to 6 minutes total.
  5. Transfer the peppers to a plate and sprinkle with extra salt: The peppers are best when eaten within minutes of coming off the heat. Have a bowl of dipping sauce ready!

Recipe Notes

  • Cooking oil: I prefer to use olive oil for this dish, though technically olive oil isn’t ideal for this kind of high-heat cooking. I just love its rich, savory flavor with the salty peppers. If you’d prefer to use something else, I’d go for grapeseed oil or even peanut oil.
  • Dipping sauce: Make a simple dipping sauce for these peppers by mixing mayonnaise, sour cream, or yogurt with some lime or lemon juice and some hot sauce, like our Magic Summer Sauce.

 

 

 

References:

http://www.onlyfoods.net/shishito-peppers.html

http://www.thekitchn.com/how-to-roast-shishito-peppers-recipe-221033

http://eats.coolmompicks.com/2015/09/08/amazing-shishito-pepper-recipes/

http://www.asianfoodchannel.com/shows/real-girls-kitchen/recipes/shishito-peppers-with-soy-ginger-sauce

Energetics of Spaghetti Squash: It’s an Im’pasta’!

orangettiSpaghetti squash is a wonderful replacement for all of the various grain-based spaghettis that are normally combined with Italian recipes. This type of squash has much less calories (50 calories per 100 grams), way more fiber, and is extremely low on the glycemic index (which is great for everyone, and most especially those with diabetes).

It also has a packed nutritional panel consisting of Nitrogen, Phosphorous, Potassium, Calcium, Magnesium, Sulfur, Boron, Copper, Iron, Manganese, and Zinc. This squash varietal also contains beta-carotene, lutein, and zeaxanthin which have been associated with keeping one’s vision health, among many other health benefits that these nutrients bring with them. Beta-carotene specifically has been shown to be beneficial for lowering cholesterol levels and has been helpful to those with insulin resistance.

Image result for super squash
Nutrient content
N (%) 1.77
P (%) 0.36
K (%) 3.86
Ca (%) 0.42
Mg (%) 0.18
S (%) 0.21
B (ppm) 31.5
Cu (ppm) 8.54
Fe (ppm) 26.0

Mn (ppm) 6.26
Zn (ppm) 20.9
Fruit quality
Fructose 1.36
Glucose 1.35
Sucrose 0.35

 

Energetics:

Winter squash has the most concentrated source of alpha-linolenic acid (ALA) of all vegetables. ALA is an omega-3 essential fatty acid that is very good for heart health.  The deep yellow and orange colors of the winter squashes are a reflection of its carotenoid phytonutrients—alpha-carotene, beta-carotene, lutein, zeaxanthin and beta-cryptoxanthin—content. In addition to the phytonutrients, winter squash also is an excellent source of vitamin A and vitamin C, antioxidants that benefit overall health, including heart health.  The vitamin A in winter squash is not just an antioxidant, it is an important nutrient for lung health, as it is essential for the growth and development of the tissues that line the lungs.

Spaghetti squash is also a good source of dietary fiber, potassium, folate, vitamin A, C, B6, B1 and B5, niacin, thiamin, manganese, copper, and tryptophan.

Spaghetti squash is warming in nature.  It influences the spleen-pancreas and stomach, reduces inflammation and burns (fresh squash juice is applied to relieve burns), improves qi-energy circulation, and alleviates pain.  Squash and its seeds can be used to destroy worms, though seeds are the most effective. For parasitic worms, eat a small handful of the seeds of a winter squash once or twice daily for 3 weeks. Compared to summer squash, winter squash has higher amounts of natural sugars, carbohydrates, and vitamin A.

baked-spaghetti-squash-garlic-butter-4574

Lasagna Stuffed Spaghetti Squash Recipe

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 4 servings

Serving Size: 1 squash half

Lasagna Stuffed Spaghetti Squash

arismenu.com

Ingredients:

  • 2 medium spaghetti squash
  • 2 tablespoons olive oil, divided
  • salt and pepper
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 20 oz 99% lean ground turkey breast (you can also use the 93-94% or 96% lean ground beef)
  • 1/4 lb chicken or turkey sausage, sliced
  • 1 lb can crushed tomatoes
  • 2 teaspoons dried or finely chopped fresh oregano, divided
  • 2 teaspoons dried or finely chopped fresh basil, divided
  • 2 teaspoons crushed red pepper flakes, optional
  • 1/2 cup part skim ricotta cheese
  • 1/2 cup nonfat cottage cheese
  • 1 cup shredded part skim mozzarella cheese

 

Instructions

  1. Preheat oven to 400. Slice spaghetti squash length wise and scrape out the seeds. Rub 1/4 tbsp olive oil into each squash half and season with salt and pepper. Place each spaghetti squash half face down in a large baking dish and bake for 40-60 min. When squash is done, middle will be tender and pull apart easily.
  2. In a large pan, sauté onion and garlic in 1 tablespoon olive oil over medium heat until fragrant. Add ground turkey. Season with a generous pinch each of salt and pepper. Cook until browned. Add sausage, crushed tomato and 1 teaspoon each basil and oregano. When sauce starts to bubble, reduce heat to a simmer until thickened (about 3-4 minutes).
  3. Meanwhile, combine ricotta and cottage cheese in a medium bowl. Season with 1 teaspoon each basil and oregano. Add a pinch each of salt and pepper. Lightly mix until combined.
  4. When spaghetti squash is fully cooked, flip in the baking dish so that it is now skin side down. Evenly divide ricotta mixture between each squash half. Repeat with meat sauce. Top each half with 1/4 cup mozzarella cheese.
  5. Turn oven to broil, and cook for another 2 minutes, until cheese is browned and bubbling. This happens very quickly–make sure to watch closely, otherwise it can burn easily. Serve immediately. Leftovers may be refrigerated in an airtight container for up to one week.

Notes

The sauce is very forgiving. Add/subtract whatever spices you like to get your desired flavor. I used a spicy (pre-cooked) chicken sausage, but you can use whatever flavor you like.

Resources:

http://thescienceofeating.com/2014/12/24/benefits-of-spaghetti-squash-2/

https://hort.purdue.edu/newcrop/ncnu02/v5-445.html

Recipe: http://arismenu.com/lasagna-stuffed-spaghetti-squash/

Energetics of Food: Why is it Important?

yin_yin-yang_yang-imageThe energetics of food can be quite the tricky concept for the Western mind to understand. It’s definitely not impossible to understand; it’s more that the concept of energetics is a cross current pattern of thoughts that collide against the way in which most Westerners think about the food that they consume. I am one of these Westerners; my Western mindset gave me a lot of applicable and helpful knowledge. However, this mindset also led me astray when it came to my own health. I was so engrossed with consuming items that had phenomenal nutrient profiles that I had not considered the energetics of the food that I was eating. Once I accounted for the energetics of food, applied these Eastern concepts into my diet, and began Western nutritional supplementation, it was then that my health came back online.

energetics-apple

This image uses special photography to see the energetics of this apple. This is a real image of an apple. http://kirlian.com/

If you’re wondering, “what does the energetics of food even mean?” then please read this phenomenal series by Kaely Shull: Power of Energetics: Food as Medicine, Power of Energetics: Yin and Yang, Power of Energetics: 5 Properties, and Power of Energetics: 5 Flavors (Part 1) & Part 2. These blogs do an amazing job at exploring the dense, broad, and integral concepts related to this topic.

I am writing this blog post to share my personal experience with you: optimal health can sometimes require both Eastern and Western methodologies of medicine.

Over the last 8 years I have been attempting to widen my perspective to include ideas, concepts, and ways of being that are not aligned with my culturally adopted way of thinking. Chinese medicine—and the vital knowledge of energetics—has been one of the avenues which deeply expanded my thought processes, and more recently, has shifted me into better understanding how the energetics of food directly affects my body. To be completely honest, this transition into Eastern thinking literally feels as if my brain is turning inside-out and upside-down from its normal Western alignment. I feel like a ship lost at sea with only a half-working compass.

Not to worry though! Our minds and our bodies have the ability to make sense of this “lost” feeling. Eventually we can re-calibrate, and quite naturally, these two mindsets can learn to live harmoniously. The synergistic relationship between these two seemingly opposing ways of thinking can begin to inform one another and a new level of health can be established—one which would be almost impossible with either side being alone by itself. As with anything, this is an ever-growing process, and it is one that I am currently adapting to because of a recent health issue in my own life that has resurfaced from my past: dermatitis.

I’m currently 28 and this recent health issue, although in a new area of my body, was not something that I hadn’t experienced before. As a child I had extreme (well, to me) spouts of diagnosed eczema that had ebbed and flowed throughout my life and throughout different parts of my body. This form of dermatitis had been diagnosed and treated by Western medicine specifically via applying steroid creams and pharmaceutical liquids; this ‘fixed’ it for the time. After my body went through puberty my symptoms of eczema mostly stopped, and every once in a while since then, a small patch would show up in what seemed to be random parts around my body and I could not figure out what caused it. These small patches were minor and didn’t affect my daily life. I began to notice that my skin was my “Achilles heel” since I hardly got sick outside of skin issues, so I began changing my diet in the ways I knew best.

superfoodOver these last 8 years I have tried a multitude of different ‘healthy’ superfoods, drinks, smoothies, practices, etc. in order to optimize my own wellness and to detoxify my body from the things that I consumed before I became aware of the importance of food as medicine. However, my thought processes which lead me to these ‘healthy’ items was confined to my Western model of thinking—one which had overlooked the importance of the energetics of food, and instead, singularly focused on the nutritional profile. I was so busy seeking various superfoods containing abnormally high amounts of antioxidants, anticancer-agents, omegas, fiber, and protein that I unintentionally disregarded the importance of also utilizing the energetic qualities that were imbibed within these healthy sources: yin & yang, 5 properties, 5 flavors, 5 elements, and the 4 directions.

path_through_the_forest-t2My lack of applied knowledge, within the vital field of the energetics of food, led me astray. My hand flared a fiery red with inflamed dermatitis; the discomfort associated with this kept me from sleeping and was a constant struggle of attempting to rehydrate it will various oils; the less I slept, the more I stressed, the worse my hand inflamed. I then saw Donna, our practitioner here at East-West Wellness, and she reminded me of the importance of the energetics of food. After a month of this, I was finally able to see through the forest and know the path that I needed to take. I back-peddled through my mind to try to find where I went wrong. What was I doing that could have caused this to happen? If there isn’t a directly specific cause, then what things are feeding this fire on my hand?

Here lies one of the things that started the fire on my hand: my most recent blog posts (written 3 months before this blog and about 1 month before my hand flared) were written about the energetics of turmeric (Part 1 & Part 2). Turmeric has a plethora of amazing benefits for the body so I decided to prescribe myself ‘therapeutic dosages’ of turmeric. Even though I wrote this article with the intention of expressing its energetic qualities, I again still focused on the Western sense of a nutritional potency: I made a golden paste (highly condensed turmeric) and put this into most of my foods; I would sprinkle turmeric on almost every meal that I ate; I would also add it into my coffee and cacao drinks. I did this heavilTumeric and tumeric powder.y after I wrote that set of blogs, and then after a month of heavily consuming turmeric, my hand slowly exploded with dermatitis that got worse day by day.

Turmeric has a warming energetic constitution; this energetic quality of turmeric—even though it is also anti-inflammatory in Western terms—most definitely fed the inflammation on my hand. I also love spicy foods of all sorts, so naturally I had been consuming many spicy foods at the same time as this new influx of turmeric came into my digestion. Donna explained to me that the dermatitis on my hand has a hot energy to it (as it was obviously inflamed, red, and felt very hot in temperature), and therefore I should remove all energetically warming foods, begin to include more cooling foods, and to also use a topical neem cream with added vitamin D. I did all of this as well as ingested Chinese herbs prescribed by her which helped to clear the extra heat that I had in my system. After a blood test, I was also prescribed a few Western supplements to bring my nutrient levels back into an optimal state.

energetics-pear

Visual Energetics of a Pear

Almost two months later, after being urged to become aware of the energetic impacts of the food that I choose to consume, I now feel and see an immense improvement in my hand. The inflammation has receded, the pain has gone away, and my skin is beginning to feel normal again (FINALLY!). The miraculous thing about this improvement is that this improvement in health was able to occur during my most intensely stressful semester of college-level chemistry and biology (which was definitely among one of the causative factors).

All of this to say that by me shifting my perspective into applying the importance that energetics can play within my own body was a mind-body altering experience for me. Now, I can’t say that turmeric and warming foods were the only culprit—that is very obvious to me—as the ways in which I was dealing with my stress was also a contributing factor, and there were many other things that I had to become aware of (e.g. ingredients in soap, my need to increase exercise, etc.). However, I do feel that being armed with medical knowledge from a multitude of cultures, and now the direct experience of how the energetics within all foods affects my biology, became a key concept that allowed me to take control of my own health. This applied knowledge allowed me to be empowered in the decisions I make every day: what will I eat today? How will this food choice affect my energetics?

Now this doesn’t mean that I can never eat spicy foods or turmeric ever again—unless of course I took a food sensitivity test and found out otherwise. It does mean, however, that I need to learn how to balance my foods in relation to the qualities that these foods bring into my body. This is an art within itself; one that I am immensely excited to learn more about and integrate into my ever-evolving diet.

I know within my heart that this disruption in my health was a blessing in disguise. It is my hope that this experience can also be of help to those of you who read this. Feel free to post if you have any questions or comments =)

energetic-temperature-of-food

Click image to enlarge and save it for your reference

Energetics of Turmeric: An Honourable Herbal Spice with a Multitude of Applications (Part 2)

turmeric-heart-320x209This blog on turmeric is part 2 of 2; if you haven’t read part 1 yet, then click here and check it out.

The use of turmeric as a spice, and as a household remedy, has been utilised across various cultures and has known to be safe for centuries. To date, no scientific studies in either animals or humans have discovered any toxic effects associated with the use of turmeric (Lao et al. 2006), and it is clear that turmeric is not toxic—even at very high doses. The U.S. Food and Drug Administration (FDA) has conducted its own clinical trials with turmeric and published a 300-page monograph. The FDA has declared turmeric, and its active component curcumin, as GRAS (generally regarded as safe).

Turmeric has been scientifically tested in a multitude of aspects and has a substantial list of observed benefits. These health benefits span a wide range of useful applications: anywhere along the spectrum from anti-aging qualities to anticancer functions.

Turmeric has been observed to:Turmeric

-Support collagen production: collagen is the ‘glue’ that holds the body together. This connective tissue is the most abundant protein in the body. Turmeric also provides a mineral, manganese, which helps to rebuild/replace old collagen in the skin and elsewhere throughout the body—thereby keeping skin young-looking, soft, and less prone to wrinkles

-Help to hasten gallstones out of the gallbladder: great preventative for those whose family has a history of gallbladder stones/removal or those that may be on the brink of needing gallbladder surgery.

-Be at least 10 times more active as an antioxidant than vitamin E (Khopde et al., 1999). Extracts can scavenge free radicals, increase antioxidant enzymes, and inhibit lipid peroxidation (stops cell damage due to free radicals).

-Be antimutagenic: this means that its compounds can prevent the mutation of your cells & genes. If the body has too many toxins, free radicals, etc. then genetic mutations can occur; these mutations cause disease and illness. Because toxins lie within everyone’s bodies, ingestion of antimutagenic agents become imperative.

-Prevent damage to the liver (Miyakoshi et al. 2004) and also serves to protect the heart (Mohanty, Arya, and Gupta 2006)

 turmeric list Specific Ailments Turmeric is Beneficial for:

Turmeric is used as an herbal medicine for rheumatoid arthritis, chronic anterior uveitis, conjunctivitis, skin cancer, small pox, chicken pox, wound healing, urinary tract infections, and liver ailments (Dixit, Jain, and Joshi 1988). It is also used for digestive disorders; to reduce flatus, jaundice, menstrual difficulties, and colic; for abdominal pain and distension (Bundy et al. 2004); and for dyspeptic conditions including loss of appetite, postprandial feelings of fullness, and liver and gallbladder complaints.

It has anti-inflammatory, choleretic (increases bile/solids secretion), antimicrobial, and carminative actions (decreases gas/bloating) capabilities (Mills and Bone 2000). Turmeric targets the digestive organs: in the intestine, for treatment of diseases such as familial adenomatous polyposis (Cruz-Correa et al. 2006); in the bowels, for treatment of inflammatory bowel disease (Hanai and Sugimoto 2009); and in the colon, for treatment of colon cancer (Naganuma et al. 2006). For arthritis, dosages of 8–60 g of fresh turmeric root three times daily have been recommended (Fetrow and Avila 1999). For indigestion (dyspepsia), 1.3–3.0 grams of turmeric root is recommended. No known interaction of drugs with turmeric has been reported by the monographs of the German regulatory authority, Commission E (Blumenthal, Goldberg, and Brinckmann 2000).

In a study with human subjects, the effect of turmeric was examined on patients with irritable bowel syndrome (IBS). When 1 or 2 tablets of turmeric extract were given daily for 8 weeks, the prevalence of irritable bowel syndrome was significantly decreased, as was the abdominal pain/discomfort score (Bundy et al. 2004).

Turmeric volatile oil is also effective against respiratory tract disorders (pneumonia, bronchitis, asthma, etc.) . The volatile oil is active in removing sputum, relieving cough, and preventing asthma. Thus, turmeric volatile oil may be an efficacious drug in the treatment of respiratory diseases (Li et al. 1998).

Anticancer Properties Observed:

cancerTurmeric inhibits cancer cell multiplication (cell proliferation), induces programmed cell death (apoptosis) of cancer cells, and thus has many anticancer properties (Azuine and Bhide 1994; Deshpande, Ingle, and Maru 1997; Garg, Ingle, and Maru 2008). This fact is vitally important because cancer’s main ability to grow and replicate is due to its cells having an ‘infinite’ life program. This means that it can continually replicate and grow without needing to live by the rules of other healthy, non-cancerous, cells. Therefore, turmeric combats cancer by attacking its main forms of living/growing/replicating.

turmeric pillsThese animal studies have also shown turmeric to fight against the development of skin cancer (Villaseñlor, Simon, and Villanueva 2002), breast cancer (Deshpande, Ingle, and Maru 1998a), oral cancer (Azuine and Bhide 1992a), and stomach cancer (Azuine and Bhide 1992b). Turmeric prevents the formation of cancer at various steps, including inhibiting mutation (Polasa et al. 1991), detoxifying carcinogens (Thapliyal, Deshpande, and Maru 2001), decreasing cell proliferation, and inducing the death of tumor cells (Garg, Ingle, and Maru 2008). Certain organic chemicals within turmeric are able to infiltrate cancer cells and destroy them from the inside out: this process can be likened to well-trained ninjas; the cancer cells have no idea that they have invited in those who will destroy them. Even though these studies were all observing turmeric on animal subjects, it seems that multiple cultures throughout history—over a 4,000 year span—have had phenomenal reasons to apply this medicinal herb into their diets.

Further Health Benefits:

Would you like to increase the functioning of your gut? Turmeric acts as a potent digestive stimulant. As a dietary supplement, it enhanced the activities of pancreatic lipase, chymotrypsin, and amylase; each of these are important digestive enzymes that reside in different parts of the digestive system. Moreover, turmeric mixed with other spices such as coriander, red chili, black pepper, and cumin brought about a pronounced stimulation of bile flow and bile acid secretion (Platel et al. 2002). Mixing any of these singular herbs with turmeric creates a synergistic relationship where each herb becomes more effective. Increasing the bioavailability of turmeric in this way will induce higher amounts of bile flow which allows for the liver to detox more effectively, lessens the likelihood of gallbladder stones, and simultaneously increases the effectiveness of the digestive process.

Turmeric Golden Paste Recipe:Turmeric-Paste

-1/2 cup – turmeric powder

-1 cup – filtered water (estimated; might need more depending on desired thickness)

-1 1/2 tsp – ground black pepper

-1/4 cup – high quality cold pressed organic oil of your choice (olive, avocado, coconut, etc.)

 

Directions:

-Gently heat water in a pan (do not use Teflon coated or aluminium pans, if possible)

-Add turmeric powder & ground black pepper into the pan as it heats

-Gently stir until you get a thick paste (~6-10 mins)

-Add oil & stir more

-When you have desired thickness, then turn off the heat and allow to cool

-Store in a glass jar in the refrigerator for up to 3 weeks

As stated earlier, black pepper assists turmeric in becoming highly bioavailable which helps it to be more effective within the body. The added oils will allow for the stomach to more easily absorb and assimilate the golden paste.

This paste can be used as an herbal remedy when feeling a flu or cold. It can also be used as a way to prevent illness and keep your immune system healthy and within the optimal range. Turmeric paste can be mixed with milk or water an d taken to treat intestinal disorders, colds, and sore throats. This paste can be eaten by itself, added to coffee, a smoothie, or your favorite dish. Get creative and enjoy!

Check out this website or this website for further information on ways to use this golden paste =)

 

Resources:

http://www.ncbi.nlm.nih.gov/books/NBK92752/

http://www.turmericforhealth.com/

Organic Non-GMO Turmeric

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