Ginger
I'm going to spend a little extra time with this one, it is one of my favorites! I personally always buy raw ginger and I always peel my ginger. Ground ginger is used in baking typically, but, has a very different flavor from the whole root. Raw ginger is typically more pungent and has a hotter flavor (until it's cooked). Some great ways to use it, obviously, stir fries and curries. I like to add it to marinades and to broccoli or carrots. If you like to juice your fruits- try juicing it with some apples and carrots! Another delicious way to serve it is in a homemade salad dressing with olive oil and garlic.More fantastic news about ginger- it has a history of being used as a traditional medicine (although, please check with your Dr.!)
Here is a list of some of the things ginger can do!
*warming and invigorating effect on your body
* can boost poor circulation
* can relieve arthritic and rheumatic joint pain & sports related muscle pains
* helps cellulite and varicose veins
*ginger tea promotes sweating, can lower a high temp and relieve flu symptoms. Also helps clear congestion and chest infections (like bronchitis)
* has antiseptic properties
* can prevent motion sickness and nausea
* calms digestive system
* can ease toothaches
* speeds digestion
* can thin blood (anti coagulant)
* can be used to lower blood pressure & cholesterol
* contains antioxidants, can help prevent some forms of cancer
* stimulates the lives and helps eliminate harmful toxins
That's a long list!! Do you see why I love it? So, next time you're at the store- here is what you need to know. Choose one that is firm and smooth to the touch. Don't buy one that looks dried out, wilted or cracked. Try not to keep it in the fridge- it makes it mold pretty quickly. I keep mine in a dry place, away from most foods- it can leave its flavor behind.
Cinnamon
A must when you're baking. I add it to whole wheat pancakes and my high protein "oatmeal puffs" too. Its warm and also very good in savory dishes, like Indian curries and Moroccan chicken. Works great in drinks too- I add some to my coffee and its also good in my kids hot cocoa. Cinnamon sticks can be kept for up to 3 years while ground cinnamon has to be used a little faster. A recent study from the International Journal of Food Microbiology found that cinnamon's antimicrobial properties were so strong that it could be used as a natural form of food preservative, inhibiting the growth of many food-borne pathogens. Cinnamon inhibits unhealthy clumping of blood platelets, lessens inflammation, and acts as an "anti-microbial" food.Paprika
usually used as a garnish or used to spice up foods, its flavor ranges from mild to hot and comes in all different shades of orange- red. Keep a couple different flavors of paprika on hand to enhance the flavor in your dishes (I use this in soups, casseroles, with eggs, Moroccan food, some stir fries, Spanish and Hungarian foods (one of their staples). Try it out, great flavor!)Cayenne Pepper
Adds heat without changing the flavor too much. Each brand has a different heat, so test yours out to see you want something a little stronger or more mild. I add this to a lot of foods! I add it to chicken, steak, pork, soups, casseroles, I think it can go in just about anything.)Red Pepper Flakes
I add this to a lot of food too. It adds a amazing flavor. If used lightly it rounds out the flavor in recipes. But I like to also have it cook for awhile in most of my recipes I add it to the oil in the beginning with onions and garlic or whatever else. I have added it to marinades, casseroles, soups, chicken, beef, pork, turkey, tofu, salad, rice, noodles... the list goes on.Cumin
One of my favorites. Usually in Asian, middle eastern and Mediterranean dishes, I also add it to my taco meat. (I cook and drain fat, add garlic, onion, cumin and chili powder- love it!). Very good source of antioxidants also.Turmeric
This will color your fingers! Turmeric's powerful anti-inflammatory properties act as a strong pain reliever, as well as a valuable treatment for arthritis, Alzheimer's disease, and even multiple sclerosis.Studies show that curcumin, the part of turmeric that gives it its vibrant yellow color, may engage one the key enzymes involved in protecting the brain against cellular oxidation. This brain oxidation is believed to be a major cause of neurodegenerative diseases, as well as aging in general. Turmeric goes well in stews, Indian curries, vegetables, legume and meat dishes. Asian stir fry, Intense heat can make it turn bitter, so don't fry it in oil.
Tofu Mock Egg Salad
There are so many ways to make a tofu mock egg salad- use this recipe as a base. Mash up a block of extra-firm tofu or chop it into small cubes. Add a couple tbsp. mayonnaise, a finely minced clove of garlic, 2 tsp. apple cider vinegar, a good spoonful or two of mustard and 1/4 tsp. turmeric and stir well. Salt and pepper to taste, and add more vinegar or mayo if necessary. If you want it crunchier add chopped onion, celery, bell pepper and dill pickles. Yum. :)Basil
Known for its anti-cancer, anti-viral and anti-microbial actions, this aromatic herb may also be used to treat inflammatory bowel disease. I love mixing tomatoes and basil! Also mix it with eggplant, cauliflower, zucchini, carrots, any vegetable really. My favorite lately: Whole wheat noodles, with a touch of olive oil and some lemon juice add in fresh organic cherry tomatoes and a few capers and basil - yum. Add asiago or Parmesan cheese for a variation. Also good- make a pesto out of it (If you can use nuts...) Grind garlic, pine nuts, olive oil fresh basil salt and pepper to taste. Pesto tastes delicious over noodles for a quick pasta dish or great as a sandwich spread.Garlic
As you can tell, I put garlic in everything. If a recipe doesn't call for garlic- odds are, I'll add some in myself. We hardly ever get sick, probably because of all the garlic and onions we eat (and exercise, and light-no junk food... ). A crucial antioxidant for cancer prevention, cardiovascular diseases, and high cholesterol, garlic also helps prevent common diseases of the respiratory and immune systems.Parsley
This is just good in everything (especially savory dishes). Works very well with harsh flavors like garlic, because it softens them without taking the flavor away. It rounds out flavors nicely. And its a cleanser. You can add it to chicken, fish, meats, pastas, casseroles, potatoes. The list is endless. I do prefer fresh most of the time over dried. If you get fresh and are worried you won't use it in time, put some in an ice cube tray, add water and when frozen put ice cubes in a bag and throw into your food when you need it! From what I've read....In high amounts, this spice is so powerful that it can induce labor in pregnant women, as well as cause heightened skin photo-sensitivity. Rich in vitamins, parsley's flavonoids have anti-inflammatory properties and has been shown to inhibit tumor growth (especially lung tumors) in animal studies.That warning being given, I have used almost a full bunch in a delicious chickpea salad with vinegarette, garlic, onion, carrots and bell pepper. That probably amounts to a sprig or two per person or per meal. Parsley is also rich in vitamins C, A, B, calcium, and iron.
Oregano
Did you know that half a teaspoon of dried oregano has the same amount of antioxidants as a quarter cup of almonds? And that same amount of oregano has the same antioxidant punch as nearly four cups of fresh spinach! Oregano contains antimicrobial and anti-inflammatory capacities, and may help fend off colds, the flu, and inflammatory bowel disease. Also a cleanser and applying oregano oil to a toothache can help.Oregano is another one I like to mix with eggs (omelettes, frittats, scrambled with veggies), pastas, tomatoes, potatoes and chicken. You will probably also find this in a lot of our recipes- not only for our health benefits, but its my husband's favorite. I like to mix parsley, garlic, oregano, and olive oil. If you have a garden- plant oregano alongside your beans- the scent helps deter the pests.
Keep checking back! More to come!
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