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A Little Spice Makes Everything Nice

Wednesday, June 24, 2015

 

Let’s talk about health benefits of a few of my favorite spices: cardamom, cinnamon and ginger. Cardamom originated in India and is available in most grocery stores (ground) and specialty health food stores (pod and plant). It is rich in Vitamins A & C as well as potassium, copper, zinc, magnesium, calcium and phosphorus. It is well-known for having anti-carcinogenic properties as well as being good for cardiovascular health. It is also an anti-depressant and is often one of the essential oils used in aromatherapy.


 

Cardamom Tea

4 cardamom pods

4 black peppercorns

4 clove

1 cinnamon stick

4 slices fresh ginger (quartered)

*Heat all ingredients in 2.5 cups of water for 2 hours. Strain and serve with a teaspoon of honey and a splash of milk (sub almond or coconut milk for dairy free)

 

Have Nausea…Take Ginger! Ginger is the cure-all for all types of nausea including morning sickness, alcohol hangovers and motion sickness. It can also be used to aid in digestion. It originated in Southeast Asia more than 5000 years ago but spread quickly to other regions as its healing properties became more widely known. Traditional Ayurvedic (meaning life knowledge in Sanskrit) hailed ginger as a gift from God. It also has anti-microbial properties so it can be helpful when fighting a cold or other immune-suppressing illness.

 


 

Ginger Salmon

1 Filet wild caught Salmon

1 stem fresh chopped ginger

1 garlic clove chopped

1 tsp extra virgin olive oil

S&P to taste

*Heat oven to 400 degrees. Lightly rub evoo on salmon then add garlic and ginger plus salt and pepper to taste. Bake for 15-20 minutes until salmon flakes off easily. Serve with a side of baked asparagus or other green vegetable and/or brown rice.

 

The use of cinnamon goes back to around 2000BC when Egyptians used it as a perfuming agent in the embalming process. Cinnamon is made by cutting the stems of the cinnamomum tree. Those stems are dried and during the drying process they roll up into sticks. The sticks can be used alone or they can then be ground up to form the powder we most commonly use in various recipes. Cinnamon contains large amounts of polyphenol antioxidant making it a huge superfood. It also has anti-inflammatory properties to help the body fight infection and repair tissue damage. Cinnamon has also been linked to reduce heart disease, lower blood sugar and blood pressure as well as cholesterol. Try a teaspoon in your coffee in the morning!

 


Basil Cinnamon Peaches

1 1/2 cups water

1/2 cup raw sugar (Or use 3 tablespoons of honey or agave nectar)

3 strips lemon zest (1-by-2-inch strips)

2 tablespoons lemon juice

1 3-inch piece cinnamon stick

3 ripe but firm medium peaches, halved lengthwise and pitted

1/2 cup packed fresh basil leaves, roughly chopped

*Combine water, sugar, lemon zest, lemon juice and cinnamon stick in a large nonreactive saucepan (see Note); bring to a simmer over medium-high heat, stirring often, until the sugar dissolves. Add peach halves. Return to a brisk simmer, cover the pan and simmer, turning the peaches occasionally, until they are tender when pierced with a skewer or paring knife and the skins are loosened, 20 to 25 minutes (depending on the ripeness of the peaches). Transfer the peaches to a plate with a slotted spoon.

Return the liquid to a boil and cook until reduced to about 3/4 cup, 10 to 12 minutes. Remove from the heat, stir in basil and let cool to room temperature, about 40 minutes.

Slip off and discard the peach skins. Place the peaches in a storage container and strain the cooled syrup over them. Cover and chill for at least 4 hours.


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