Blog Archives

SPRING TIME HERBS

4/15/2016

Ancient people treasured herbs. Herbs were used to heal as well as flavor foods. Over the years we've continued to use them for seasoning our food but have lost the art of using herbs as medicine. Once dried most herbs lose the ability to heal. For instance dried oregano doesn't heal anything except bland food; however, oil of oregano is a known, natural antibiotic. Try incorporating fresh herbs to heal you and flavor your food each day. Here are some more facts about fresh herbs and their benefits:

ROSEMARY
Anti-oxidant Memory booster Anti-fungal Anti-carcinogenic Heart health support OREGANO
Anti-fungal Anti-microbial Digestive aid (soothes heartburn, low acid production) BASIL
Excellent source Vitamins K and C, copper, iron, folate, magnesium and manganese Contains Omega 3s Anti-bacterial Anti-inflammatory Promotes cardiovascular health by helping blood vessles relax to improve blood flow CILANTRO
Helps remove heavy metals (binds to heavy metals and removes them from tissues) Antioxidant Anti-anxiety Improve sleep quality Lowers blood sugar levels PARSLEY
Rich in Vitamin C, K, A and B12 Kidney support and flushes excess fluids from body Regular use can help control blood pressure Helps digestion Inhibits tumor formation SAGE
Improves brain function Anti-oxidant Anti-inflammatory Reduces indigestion Relieves muscles tension Relieves menopause symptoms Improves memory Helps improve lung health (reduces asthmatic symptoms) Traditionally used to treat typhoid fever, liver /kidney issues, head colds, measles and palsey

The Colors of Spring

4/10/2016

Spring has definitely sprung in the beautiful Pacific Northwest. And that means it's time to have more colors in our diets. One of the easiest ways to start incorporating colors are in Salads. Salads should include an array of colors, orange from carrots and/or orange peppers, red from tomatoes and/or red peppers, white from radishes, green cucumbers, dark green leafy vegetables, and purples from some of the leafy vegetables.
Branch out and include different vegetables in a stir fry or ramen noodles (see my recipe on the recipe page), grill different vegetables. Again, vegetables should cover 50% of your plate so go big and bold. Experiment with different vegetables in different dishes. Why can't meatloaf have some orange and green (carrots and celery or peppers)? If you try something and it doesn't go over well either adjust the recipe or decide to try a different way. The internet has all sorts of recipes for incorporating vegetables into your regular meals.
Also, if you have someone who's a picky eater remember it takes a bit of experimentation sometimes to find how to include colorful vegetables in a way they can enjoy. Be patient with yourself and others as you work to include the springtime vegetation. And don't limit yourself to just vegetables. Fruits start to about in mid to late spring and have many of the same phytonutrients. So, for instance, I cannot eat nightshades; therefore, I cannot get lycopene from red tomatoes which is what most people eat to get that nutrient. I eat watermelon which is also red and has an abundant amount of lycopene. So does papaya and red carrots. By eating a variety of colors every day I ensure my body is getting the nutrition it needs from whole, seasonal, organic foods and it rewards me by giving me the energy I need to stay awake the extra hours of daylight, work in my yard, play in the sunshine, garden and work. Spring is a time of bursting energy. Your body is just waiting to spring into action! Give it some spring colors and Go Play!!!!