When you think of steamed broccoli what exactly do you envision? Is it dullness? Tastelessness?
Thick stalks that crunch as you take each and every bite?
First, let’s talk about the benefits of broccoli. It is a low calorie, nutrient dense vegetable that can help the human body decrease its risks of some cancers and heart disease. It is also a vegetable that can improve brain health — courtesy of sulforaphane (a phytochemical with antioxidant properties).
In traditional Chinese medicine, broccoli is considered a cooling food, which is best eaten in the warmer months of the year.
Now back to your thoughts on what steamed broccoli is to you:
If tastelessness is what your mind goes to when you think of steamed broccoli, then you should give your traditional steamed broccoli a whole new vision; with ghee.
Ghee is clarified butter that is used in Ayurveda (traditional medicine of South Asia). Ghee is considered an anti-inflammatory and immunity booster.
To transform your usual steamed broccoli with ghee…
Start with fresh broccoli.
Then, rinse off any residual dirts or debris off the broccoli with distilled or purified water.
Add your broccoli into a pot with a cup of water for no more than ten minutes on medium heat (that way the broccoli isn’t too crunchy, nor too mushy).
To add more excitement to your broccoli, add Hawaiian Black Salt (which is a concoction of sea salt and volcanic charcoal that works to purify the body via the natural sea salt and charcoal).
The end result for broccoli with ghee and dashes of Hawaiian Black Salt is a savory, yet light side dish that is full of folk medicinal benefits: all under 100 calories (if that) per serving.
As the famous Hippocrates supposedly said, “Let food be thy medicine and medicine be thy food.”
In my opinion there is some truth to that statement: Since food plays a vital role in how living bodies function, in reference to the inter-workings of our internal organs and our immune system to stay strong during bouts with specific viruses and unhealthy bacteria.
Of course with folk medicine, I think there is a lot of truth to that statement, especially with certain folk medicine ingredients and staples. Below are 3 folk medicine kitchen ingredients for overall well-being:
Apple Cider Vinegar: The origins of Apple Cider Vinegar are hard to trace to a specific region, since most cultures have been making vinegar for centuries, however, apple cider vinegar is a go to for many and is touted as a “general health tonic”, especially to cut the risk of heart disease.
The benefits come from the vinegar’s alpha-linolenic acid. So how do you reap any benefits of apple cider vinegar? The simplest way is to add a tablespoon or two to 6 ounces of water and drink it (or use a tablespoon of it to dress up a flavorless salad).
Black Seed Oil: Black seed oil is native to the South West Asia. It is an anti-inflammatory and has been found to contain anti-tumor properties.
Some people may be aware of black seed oil and that it is available in capsule form & liquid form as a nutritional supplement, but not a lot of people know that you can also use black seed oil as a cooking oil.
Black Seed oil has an “oregano-y” taste; maybe even a “peppery” flavor, but it is a heavier taste than the usual olive oil or coconut oil that can be used for cooking.
Manuka Honey: Manuka honey origins are in New Zealand via the Manuka bush. This honey contains methylglyoxal or MG, which gives the honey antibiotic properties. It also decreases bodily inflammation and can help heal minor burns and wounds.
To incorporate manuka honey into your routine, you can add a teaspoon of it into hot tea or drizzle a little on toast.