Add Some (Folk Medicine) Flavor to Your Foods

When you think of folk medicine and food together, what do you think of?

Bland? Earthy? Not appetizing?

I know of a few people that think eating natural foods their absolute natural state is not very tasty, however anything worth enjoying requires effort.

If you have similar thoughts about using folk medicine in your cooking and want to start enjoying folk medicine foods more, learning how to flavor your food is key.

Sea Salt:

There are different types of salt out there, however you want to avoid the traditional table salt, since that is not very good for the human body to process.

Natural sea salt actually decreases bodily inflammation and boosts the body’s immunity response. Sea salt is best and it goes well (IMHO) with chicken, turkey and most vegetables.

Cayenne Pepper:

Cayenne pepper if for you if you like hot and fiery flavor. Cayenne peppers contains capsaicin, which is proven to lower blood pressure and joint pain.

I recommend using only a dash of cayenne pepper to add loads of flavor and adding it to mushrooms, spinach and even tomatoes!

Black Pepper:

Black pepper adds a little spice that warms up your food with subtle flavor, just without the burn. Black pepper contains piperine, which acts as an anti-inflammatory to stave off certain types of headaches! Black pepper also helps the body to absorb certain nutrients in the body.

Black pepper goes great with, grass-fed beef, fish and most other sea food.

Try these three seasonings the next time you prepare a dish and discover a whole new experience that takes you from bland to flavorful.

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Folk Medicine Recipe of the Week: Broccoli and Ghee

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.

Start with “fresh”, raw broccoli florets.

Then, rinse off any residual dirts or debris off the broccoli with distilled or purified water.

Next

Add 1/2 teaspoon of ghee.

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).

Add two to three dashes.

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.

Try it and reap the delicious benefits!

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3 Natural Ingredients I Have Never Heard Of – Until Now.

Learning about folk medicine is never-ending. There is and will always be something out there, some natural remedy or plant, that has yet to be discovered.

Now, I am knowledgeable in most natural ingredients used in folk medicine, however, I just “discovered” a few new ingredients that I have never heard of – until now: mace, lavendin, and superoxide dismutase.

Mace: I found mace in one of the seasonings that I use to flavor coffee. Now, THIS type of mace is not to be confused with the anti-stranger danger spray: this type of mace originates from the nutmeg tree.

Although it is similar to nutmeg in correlation with folk medicinal uses, (ex: cold and flu prevention, reducing instances of anxiousness, topical pain reliever, etc) it is different.

Mace is a bright red-orange color while nutmeg is brown and the taste of mace is more on the peppery side than nutmeg (which has a sweeter flavor).

Lavendin: Lavendin was listed as one of the ingredients for a soap I purchased. While reading it I thought it was supposed to read lavender and was misspelled – which had me jump to conclusions about the quality of the soap; until I started to investigate.

Lavendin is not misspelled, it is actually a cross between two different types of lavender plants: lavender as we know it (which is called True Lavender) and another type of lavender known as Spike Lavender.

Lavendin is used in a similar manner as Lavender: it helps with coughs, can establish a calming mood, prevent skin infections and can be used to beautify the skin.

Superoxide Dismutase: I found this in a multivitamin I am currently taking. Superoxide Dismutase is an enzyme that every human has in their cells.

Not only is the enzyme internally produced by humans, but most fruits and vegetables also have this enzyme (ex: apples, avocados, Brussel sprouts, cabbage, tomatoes, etc).

The purpose of this enzyme is to speed up chemical actions and to destroy free radicals within the body.

Are you familiar with the above ingredients? Also, what other herbs or naturally occurring ingredients have you just discovered and are now using?