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Last week I led a lovely group in a herb & spice workshop at 18 Reasons and aside from making some delicious dishes with cumin ( a favorite spice) we also talked about the health properties of various spices.

Culinary herbs and spices are the grandparents of the “food as medicine” movement and have been used for thousands of years, not only to add flavor to foods but also to prevent illness and keep food safe from bacteria.

Did you know…

Adding cinnamon to your oatmeal, coffee or cous-cous can help control blood sugar and act as a powerful anti-inflammatory.

Turmeric also acts as an anti-inflammatory agent, which helps protect against cardiovascular disease and can even help prevent blood clots.

Mint really does help with indigestion, even folks with IBS, as it helps relax your smooth stomach muscles.

Basil (a member of the mint family) also helps with indigestion and symptoms such as diarrhea and gas.

Rosemary is an anti-oxidant (cancer protective) and also an antibacterial so makes for a great meat marinade.

Getting in the habit of using more fresh and dried spices will also displace the need to flavor with salt or need loads of fat or sugar to make the dish flavorful.

Tip: You get a more potent flavor and health benefits if you buy spices like Cumin seed, Coriander seeds, Dill seed,Fennel seed and Fenugreek seeds in their whole form and grind them (use a coffee grinder or mortar and pestle) right before using.

teaching a workshop on spices & health

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