Tag Archives: sage

Top 10 Healing Herbs and Spices

15 Dec

“Let food be thy medicine and thy medicine be food.” ~Hippocrates

Roasted Curried Cauliflower courtesy of NomNom Paleo. Find the recipe here.

Roasted Curried Cauliflower courtesy of NomNom Paleo. Find the recipe here.

As I watched “The Hundred-Foot Journey,” I remembered how many healing herbs and spices are present in Indian cuisine. Herbs and spices not only add flavor and pizzazz to vegetables and meats, but they serve as a halo for your health too. There is a reason why some of the oldest cultures in the world use these spices and herbs in their daily cooking. I listed them below in no particular order, but for the benefit of eating to your good health. Cheers!

1. Cayenne: anti-inflammatory, antioxidant, cancer-fighting properties, increases metabolism and stabilizes blood sugar levels.

2. Garlic: antioxidant, anti-bacterial, anti-fungal, increases heart health and wards off vampires

3. Tumeric: aids digestion, anti-inflammatory and cancer-fighting properties

4. Ginger: aids digestion, anti-inflammatory and soothes upset stomach

5. Oregano: anti-bacterial, anti-fungal and antioxidant

6. Cinnamon: increases heart health, stabilizes blood sugar levels, anti-bacterial, anti-inflammatory, antioxidant and high in fiber

7. Cloves: anti-inflammatory, antioxidant and anti-bacterial

8. Coriander Seeds: aids digestion, antioxidant, anti-bacterial and calms mood

9. Sage: increases brain power and mood, anti-inflammatory, antioxidant, stabilizes blood sugar levels and cancer-fighting properties

10. Rosemary: decreases fatigue and increases brain power

 

Word of Caution: as awesome as these herbs and spices are, it is always critical to consult your doctor or health care practitioner to ensure they don’t interfere with your medication or health issues. For example, some of their healing properties do include thinning the blood and dilating blood vessels.

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Slow Cooker Sage Apple Chicken

2 Dec

IMG_1787The picture doesn’t give this Fall dish justice, but the apples and cinnamon add a subtle warmth and sweetness to the chicken. Best eaten with a side of roasted asparagus and in your coziest pajamas.

Ingredients:

2 lbs chicken breast

2 fuji apples cored and sliced

1 sweet onion, coarsely chopped

6 garlic cloves, minced

olive oil

black pepper to taste

1 tsp sea salt

1/2 cup chicken broth

2 tsp cinnamon

1/2 tsp cloves

1 Tbsp fresh sage, chopped

Directions:

1. Preheat oven to 300° if using a Dutch Oven.

2. Place olive oil and chicken in saute pan or Dutch Oven. Lightly season with black pepper and sea salt. Brown the chicken on both sides to lock in the juices.

3. In mixing bowl, mix chicken broth, sea salt, cinnamon and cloves.

4. If chicken is already in the Dutch Oven, place apples, onion, garlic and sage over chicken. Pour broth on top. If using a slow cooker, place apples, onion, garlic and sage on the bottom, place the chicken on top and then pour the broth.

5. Cook on low heat for 6-8 hrs in the slow cooker or bake for 2 hours in the Dutch Oven.

6. Remove chicken and 1/2 of the apples and onions. Use an immersion blender and make a sauce out of the remaining broth, onions and apples if you’d like.

Serves 4-6

Recipe courtesy of Stephanie Bell

Roasted Butternut Squash Soup with Toasted Hazelnuts & Pumpkin Seeds

15 Oct

IMG_1772Nothing says cozy comfort like curling up on a chilly Fall night with a warm bowl of soup. The soothing cinnamon mixed with the slightly salty, crispy butternut squash seeds and hazelnuts make this dish pop with flavor.

Ingredients for the soup:

1 butternut squash

1 small onion

2-3 cloves garlic

1 Tbsp coconut oil

4 cups low sodium vegetable broth

5 turns black pepper

1/2 tsp sea salt

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp cloves

cinnamon sticks or sage leaves for garnish

Ingredients for the toasted nuts & seeds

butternut squash seeds

1/4 cup raw hazelnuts

extra virgin olive oil to coat

sea salt to taste

Directions:

1. Heat oven to 350°. Chop the onion into chunks and remove skin from the garlic cloves. Cut top stem and bottom nub off of the butternut squash. Then, cut in half lengthwise and widthwise, remove seeds (set them aside in a dish of water) and use a vegetable peeler to peel skin off of the butternut squash. Coat all vegetables with coconut oil, set on a baking dish and roast for 40-50 minutes.

2. While vegetables are roasting, clean seeds, dry and set aside for roasting.

3. While the squash is cooling, turn oven heat down to 325°. Place butternut squash seeds and hazelnuts on a baking sheet, toss with olive oil and season with sea salt. Roast for 25 minutes. Nuts and seeds should lightly brown but not burn.

4. Cut the butternut squash into chunks. In a large stock pot, add onion, garlic cloves and butternut squash. Add the vegetable broth, black pepper, sea salt, cinnamon, ginger and cloves. Bring soup to a boil and simmer for 10 minutes. Puree the soup with an immersion blender until smooth.

5. To serve the soup, place the toasted seeds at the bottom of the bowl, pour the soup in and top with hazelnuts (I love hiding the seeds for a tasty surprise!). Sprinkle with cinnamon and garnish with a cinnamon stick or sage leaf.

Serves 4-6

Recipe courtesy of Stephanie Bell