Recently a wonderful little root by the name of Turmeric has grabbed my attention. Because I wanted to know more about it, I have done a bit of research on it’s possible Health benefits. What I have found is listed below:
Turmeric is an Antioxidant, it may help the body in the healing process for the following conditions:
• Heart Health
• Natural Painkiller
• Skin Health
Primally Inspired’s link: http://www.primallyinspired.com/turmeric-tea-liver-detox/ has the most wonderful home made Turmeric Tea recipe that you must check out!
Ways that you can incorporate Turmeric into your diet:
• Can be grated and added to smoothies or Home made Juice
• Can be added to your Soups, stews or chili
• Sprinkle it on your veggies as you sauté
• Add it to your Casseroles
• Sprinkle it on your salads
• Mix with other spices and sprinkle on homemade Kale chips or any other veggie chip
There are so many creative ways to add this wonderful spice into your diet!!
Interactions – Be cautious with the following combined with Turmeric (Thank you Web MD):
Medications that slow blood clotting (Anticoagulant/Antiplatelet drugs) interacts with turmeric.
Turmeric might slow blood clotting. Taking turmeric along with medications that also slow clotting might increase the chances of bruising and bleeding.
Some medications that slow blood clotting include aspirin, clopidogrel (Plavix), diclofenac (Voltaren, Cataflam, others), ibuprofen (Advil, Motrin, others), naproxen (Anaprox, Naprosyn, others), dalteparin (Fragmin), enoxaparin (Lovenox), heparin, warfarin (Coumadin), and others.
Further interactions ~Thank you University of Maryland Medical Center for the following information:
Drugs that reduce stomach acid — Turmeric may interfere with the action of these drugs, increasing the production of stomach acid:
• Cimetidine (Tagamet)
• Famotidine (Pepcid)
• Ranitidine (Zantac)
• Esomeprazole (Nexium)
• Lansoprazole (Prevacid)
Drugs for diabetes (that lower blood sugar) — Turmeric may make the effects of these drugs stronger, increasing the risk of hypoglycemia (low blood sugar).
What does Turmeric taste like??
In my opinion ground/powdered Turmeric is a bitter tasting spice. I would advise you to start with a very small amount and then continue to add more until it reaches your own personal taste!
The grated root has a less bitter taste. I would advise that you always start with a small amount of any new herb or spice…it is much easier to add more in then to take some out if you have added too much!!
How much to take?? Thank you Living Strong for the following information
I hope you will try Turmeric as a part of your healthy eating routine!!
Until next post Love, Health and Serenity…
Last week I visited my sister Theresa. She always makes the most wonderful treats, whether they are sweet or savory they are ALWAYS wonderful! She had made Cheesy Kale Chips, and let me tell you they are beyond amazing! She sent me on my way with many treasures, one being a baggie filled with chips to share with Rich. When I got home I asked him to try 1….he liked it and tried another…… I closed up the baggie and put it on the kitchen counter. The next day when I went to eat a few, I couldn’t find the baggie so I asked him if he knew where they went…he answered…”Yeah, I ate them.” I am very happy that he likes them because I’ll be switching them in for his regular Tater Chips 🙂 However, I am now craving more Yummy Cheesy Kale Chips!!
I am so excited that I will have my very own Excalibur Dehydrator in the next couple of weeks…I love tax time 🙂 My home will then be overflowing with all kinds of raw treats…both savory and sweet!
This recipe is brought to you by my sister Theresa Hinckley, of Theresa Rose’s Garden. Her Facebook Page is amazing and jam packed with all kinds of fun and interesting information, recipes and quotes. Please take a minute to stop by and visit her! If you find her page to be a Happy little space filled with wisdom love and grace, please press ‘Like’
Raw Cheesy Kale Chips
2 packages Kale
4 red peppers
2 cup raw cashews
1/2 cup sesame seeds
1/2 tbsp pink salt
juice of three limes or one big lemon
1/2 cup nutritional yeast
1 tb soy sauce or coconut aminos
1 tsp tobasco smoked chipotle sauce
Rip the kale into pieces..while taking off the stem. I use a huge stainless steel bowl. Put the pepper in the bottom of the blender first with the lime or lemon juice, salt, soy sauce, chipotle and then the nuts and seeds and nutritional yeast. Blend on high until a nice smooth paste. Taste it and think about eating the whole thing straight…this is where I think OMG I could eat this like a soup, or a dip for veggies. Now pour it over the kale leaves in the big bowl and massage it in…this helps break up the fibers. Spread on dehydrator sheets…use teflex. Turn on to 110 degrees, usually for 24 hours. I start in the afternoon and then next morning turn the chips over..you have to taste them as they dry..chewy warm cheesy goodness. You will want to eat them all then too!
I hope you will put these on your list of things to try…not only are they good, but they are good for you!
*WARNING* Once you make these Cheesy Kale Chips…it’s all over….you will definitely become ADDICTED!!
Until next post Love, Health and Peace
In order to have strong and flexible bones we need Calcium, Collagen and Vitamin D to start. As we all know Calcium makes the bones strong, Vitamin D helps the bones to absorb the Calcium and of course the Collagen not only makes our skin young and pliable, it also makes our bones flexible. Listed below are some foods that will help with Collagen release in the body and vegetables that contain Calcium.
Although I believe in getting the majority of my vitamins and minerals from whole foods, Vitamin D rich foods are hard to come by and you would have to eat a truck load in order to get what you need. There are 2 different types of Vitamin D – D3 which is Vegetarian D and D2 which is an animal based D.
An average amount of Vitamin D may be 1,000 to 2,000 mg. a day. HOWEVER, it is BEST to check with your Health care provider to find out what would be the correct dosage of vitamin D for you to take. There are certain circumstances where your Health Provider may suggest a very high dose of vitamin D.
Collagen is a form of protein that has a lot of responsibility in the body. It helps maintain the strength and integrity of the skin, bones, cartilage, muscles, organs, connective tissue and teeth. As you age, collagen tends to decrease. This is especially seen in the skin as wrinkles start to appear. Although collagen is not directly found in foods, there are several foods that help promote its release in the system.
Antioxidants help to boost your immunity. These can be found in various fruits that also help promote collagen. Examples of these include beets, red peppers, blueberries, prunes, blackberries, cherries, raspberries and stewed tomatoes.
Omega-3 fatty acids are healthy fats that the body cannot produce on its own. Foods that contain these fats can also promote collagen in the body. Examples of these foods are Brazil nuts, almonds, pecans, cashews, flax seeds and cold water fish like salmon, halibut, herring and mackerel.
There are a number of vegetables that are low in calories, high in vitamin C and they help promote collagen. Examples of these include asparagus, kale, cabbage, collards and baby spinach.
Avocados are high in monounsaturated fat, fiber and potassium. One other thing they can do is promote collagen. They can be eaten as they are, or you can also find them in the form of avocado oil.
Soy has a substance called “genistein” in it that can help promote the release of collagen in your body. Other than soy beans themselves, soy products can include miso, tempeh and tofu.
Meats are known for their high protein content, and some of them are also high in fat, like red meat. But they can also help promote collagen in the body. Examples are beef, chicken, turkey, pork and duck. Eggs and game meats like venison and bison can also help promote collagen.
Thank you Living Strong for this information:
Garlic is a good source of sulfur which is necessary to produce collagen in your body. Garlic also contains large amounts of lipoic acid and taurine, which are essential for rebuilding damaged collagen fibers. When cooking pasta, soup, meats and other dishes, be sure to add plenty of garlic.
You probably know that tomatoes contain a great amount of lycopene. What you don’t know is that lycopene helps fight collagenases. Collagenases are basically enzymes that destroy the collagen in your body. To make the most of tomatoes, it’s better to cook them than eat them raw. Stew or grill vegetables, or make your own tomato sauce for pasta.
Dark Green Vegetables
Leafy greens and other green vegetables are known for their high nutritional content. As if that wasn’t enough reason to consume them, dark green veggies have also been found to contain agents which help in collagen production. Some examples of the vegetables you can enjoy are spinach, asparagus and kale. Not only do they help in the production of collagen, but they also help your body use this protein more effectively.
Foods Rich in Omega-3
Omega-3 is a fatty acid which is considered to be a good fat. Unfortunately, a lot of people do not get enough Omega-3 with their diet. Instead, they end up consuming excessive amounts of bad fats. Omega-3 promotes smooth, supple and soft skin so you might want to consume it regularly. Omega-3 is found in most cold water fish like tuna, salmon and mackerel. If you don’t eat fish, you can sprinkle flax seeds in your meals instead or take supplements of flax seed oils.
Red Fruits and Vegetables
Aside from tomatoes, red fruits and vegetables are also considered good sources of lycopene. Beets and red peppers make tasty additions to your diet. Aside from lycopene, these red natural foods also contain plenty of antioxidants which promote collagen and battle other signs of aging.
Thank you 3 Fat Chicks:
Love, Health and Joy to you until the next time….
I have found something new that I have just fallen in love with. A fermented beverage called Water Kefir…this is a probiotic drink that tastes great, is fizzy and super healthy. Water Kefir is an amazing drink that you can make at home very inexpensively, easily and in any flavor that you like! It only takes 24 to 48 hours to brew up your own “Magic Potion”!
I have made Lemon/Cayenne (Yumm!) Blackberry (Yumm!) Peach (Yumm) Peach/Blackberry (Yumm!) and Grapefruit (Yukkkkk!!!) all (except the grapefruit) were excellent. My future experiments will be Cantaloupe/cucumber among others. So far my favorite is the lemon/cayenne. My garden is filled with cucumbers and cantaloupe and that is why I will be experimenting with these flavors! I have learned through experience what works for me and what does not. If you like your water kefir to be very fizzy (Like soda), which I do, don’t add fruit to the first fermentation. I do add a dried, unsulphured fig. Here again it is your choice to add some dried fruit as long as it is organic and unsulphured. Making your own water kefir will save you a great deal of money AND you know exactly what is in it!
Your first fermentation is for 48 to 72 hours. I always do 48 hours but you may choose to go an extra day….more health benefits 🙂 What to do first:
Dissolve 4 tablespoons of organic cane sugar into 4 cups of spring water in a half gallon glass jar. Gently place 4 tablespoons of kefir grains into the dissolved sugar water. You can use either a coffee filter or a piece of cloth over the top with a rubberband so that none of the little critters (fruit flies etc.) can get into the mixture. Put the jar in a place where it will not be in direct sunlight. That is the first fermentation!
The second Fermentation is 12 to 24 hours. This is when I add the fruit and/or juice! I like to use the organic lemon juice vs. real lemons because for some reason when using real lemons the water kefir is not as fizzy! The lemon/cayenne is my favorite flavor. The added organic cayenne makes the water kefir not only Digestive System friendly but it also raises metabolism and is heart friendly besides. The lemon, of course, is a very gentle cleanser along with being a highly alkalizing fruit. For the second fermentation you strain the fermented beverage into screw top bottles and leave out on the counter (out of direct sunlight) for the 12 to 24 hours. **IMPORTANT** you must burp your bottles about every 8 to 12 hours. I found the screw top glass bottles to work great. If your water kefir has a lot of fizz when you open the bottle to allow the fizz to escape being able to tighten the screw top quickly can save you a big mess!
What I use and what I have found works for me for the 2nd Fermentation
The fruit is all your choice 🙂 along with any spice or herb you may be partial to…or that you may need for a healing affect.
2 – 15 oz screw top bottles or more when you have a bigger batch (I used the KeVita glass bottles that I had previously purchased)
1/2 dried unsulphured fig for each bottle (always use organic, unsulphured dried fruit) a pinch of cayenne (good for heart, metabolism and digestion) If you do not like spicy…leave it out! You can also use ginger root or any herb/spice that you like 🙂
I have a place in my closet with a “dresser” where I put my water Kefir for the first fermenting. The second fermenting is right next to the second batch of the first fermenting process.
What will you Need?
• *4 Tbs. Organic Kefir Grains
• *1/2 gallon Mason Jar (or glass jar of your choice!)
• *Organic Cane Sugar
• *A spot in your home that does not include Direct sunlight. (These little creatures actually like the dark)
• Plastic strainer
• Plastic measuring spoons
• Plastic spoon
• Measuring cup
• 8-cup (1/2 gallon) Ball Mason jar
• 2 to 3 screw top glass bottles (I use the 15 oz from KeVita)
It’s very important that you NEVER use any metal utensils or tools when handling living cultures such as kefir grains. They don’t like metal and may be adversely affected if exposed to it.
Never use tap water because it may contain chemicals such as chlorine and/or fluoride. They will kill the grains. Make sure the dried fruit doesn’t have any sulfur dioxide added to it. Many conventional brands add this chemical to keep the dried fruit looking bright and fresh.
The ratio of 1-1-1 is what you need to follow. 1 Tbs. Sugar to 1 Tbs. Organic Kefir Grains to 1 cup spring water.
If you have any questions about your water Kefir, please email me at email@example.com
I have found that the very best Organic Kefir Grains can be ordered from www.keysands.com
About the Keysands Family taken from their site:
“We use Organic Pure Cane Sugar to grow our grains, but they are no picky eaters and will gladly thrive on any sugar you give them. We mix our sugars up periodically to keep our grains happy and active. There are endless ways to flavor water kefir which provides fun for the whole family. These little guys will grow quickly so you can make much more at a time! To offer you peace of mind, we keep our home cleanly and safe by using organic, natural products. We never use harsh, toxic chemicals around our family or our grains.”
Love, Health and Joy to you until the next time….
I will definitely insert a picture soon! Warm soup is such a hearty, wonderful comfort food especially during the cold winter months, however this soup is also good cold…I love it this way in the warmer months. I do think it is a matter of taste and choice. For me I love this soup warm or cold. This recipe is not only delicious and filling, it is also nutritious, and we all know that nutrition is a very important part of everyone’s diet. Here I have to stop for a moment and explain the word DIET as I use it. In my Blog diet means a way of life..an eating style that is healthy, nutritious and filling. Not a strict way of eating that leaves you hungry, miserable and wanting to binge! I will be posting a variety of recipes that you can tweak to fit your life style and taste. I would like to share one of my favorite recipes that was introduced to me by my sister Cindy while visiting her in NH. At that time I devoured many many bowls of this delicious soup and brought the recipe home with me. I wish I could say that this Soup was my idea but it is Cindy’s creative genius that developed it…I usually make this soup up in a big stock pot and freeze all but 2 servings (that I gobble up within a day) in glass jars for future (very close future) meals. It freezes well and tastes just as good if not better when it’s thawed!
I use as much organic as possible. I really don’t measure my veggies out but will approximate what I use…..
“Favorite” Vegetable Soup
3 large carrots cubed (I use my chopper large cubes)
2 stalks celery diced
1 large onion diced
1 small red bell pepper diced
1/2 small head of green cabbage (chopped or you can use 1/2 to 3/4 bag of coleslaw mix)
4 large handfuls of baby spinach
16 oz of your favorite mushrooms sliced
4 cups of vegetable stock
2 medium tomatoes diced
2 Tablespoons of jalapenos chopped (you can substitute a can of diced chile tomatoes for the above two ingredients)
1 can of stewed tomatoes
2 minced garlic cloves or 2 to 3 cubes Dorots frozen chopped garlic
2 teaspoons dried Basil or 2 to 3 cubes Dorots frozen chopped basil
2 tablespoons Herbes de Provence
Several grinds of black pepper
1 teaspoon Himalayan or Celtic Sea Salt
1 Tablespoon Olive, Coconut or oil of your choice
Dice onions, celery and red bell peppers
Slice mushrooms and cabbage
Add oil to stock pot and heat. Saute onions, celery, carrots, mushrooms and red bell peppers over low heat for about 8 minutes. Add broth, cabbage, spinach all tomatoes, garlic, basil, Herbs de Provence, salt and pepper. Be a little wild and crazy add a big pinch or two of cayenne! Bring everything to a boil and then turn it down to simmer for 20 to 30 minutes and voila you have a wonderful delicious nutritious meal. I hope you will try this soup and enjoy it as much as I do.
Until next time…
Love, Peace and Health!
I would call this Vegan fast food because it only takes about 15 minutes to make. I use it on veggie burgers or put it over noodles or rice. Sometimes I just make it up and eat it all by itself! I have fed this to my carnivorous husband and son and they had no idea it was Vegan 🙂 In fact they both loved it so much they had seconds! I did end up telling my husband that he ate non-meat meat and he was really good about it. Said he’d eat it again, which I have to tell you is a VERY BIG step for him. I will, however, NEVER tell my son 🙂
1/2 bag of Quorn burger
1/2 – 3/4 jar of Muir Glenn tomato sauce (any style)
1 small onion diced (Set 1/4 of the onions aside)
1/8 tsp. cloves
1 Tbs. Hot sauce (more or less to taste)
1/2 Tbs. Oil of your choice…I use Olive oil or coconut oil depending on my mood.
Fry up the Quorn burger in 1/2 Tbs. of oil for about 8 to 10 minutes on medium. Add the tomato sauce, hot sauce and cloves. Heat for another 4 minutes stirring often.Turn off the heat, add 3/4 of the onions and mix them into the sauce and burger. The other 1/4 of the onions is to sprinkle over the top of the Texas Hot Sauce.
Until Next time…
Love, Peace and Health