Tag: turmeric

Magic Spice Trio

22 Comments

Warm Spices 🧊 Cold and Flu Tonic 🤧

+++ Other Mega Boosters

Turmeric, Ginger, Cinnamon (T.G.C)

MORNING COFFEE

I always add cinnamon in my coffee -long before it became trending. Years later, Starbucks added vanilla shakers with honey and other spices for your coffee or tea.

I can add this trio of spices to my morning coffee with my usual teaspoon of collagen. Hum-m-m? 🤔
It’s a new day—>TGC

Three’s The Charm ‘powerful medicinal spices’

This is the ratio. I would start here. If you like, make larger batches in the same ratio. I have a sprinkle jar to help blend it and I don’t need a spoon or scoop and no lumps. So many people are selling this with complex ingredients using words like capsicum and gingerol. This is the basic recipe.

1 teaspoonGround Turmeric
1 teaspoonGround Cinnamon
½ teaspoonBlack Pepper (ground)
½ teaspoonGround Ginger
6 cupsYour Favorite Coffee (brewed coffee, latte, cappuccino, espresso etc)
INSTRUCTIONS
1. Mix turmeric, cinnamon, black pepper and ginger in a bowl and store in an airtight glass container.
2. Add 1/2 tsp of this mixture to your ready coffee and mix well and serve.

Dr Steven Gundry M.D. suggests adding (MTC) coconut oil – few drops in your coffee. Remember Bullet Coffee? That is what MCT is about. Gundry also states that cow’s milk, almond and cashew milk negates the effect of MCT in your coffee. Coconut oil or coconut milk is acceptable.

[1a] ALL ABOUT Turmeric

NOTE: Dr. Gundry MD. supports no milk,almond or any other milk in coffee. It kills pr negates the MCT in your coffee. Dr Axe also, says it best–> MCT

Turmeric is part of the Ginger Family, and an important ingredient for curry dishes. The powerful health component in turmeric is called curcumin. More scientific studies are establishing the benefits of turmeric.

Turmeric Fights 🥊

Turmeric is rich in phytonutrients that may protect the body by neutralizing free radicals (pollution, sunlight) and shielding the cells from damage, inflammatory conditions such as arthritis and other joint disorders, colitis, allergies and infections.Turmeric’s effect on mood disorders, depression and dementia have also been explored. Currently, these studies are small. Some research results show that people who have osteoarthritis reported less joint pain when eating turmeric in recipes. Turmeric is used as a natural coloring agent for mustard.

[1b] Pepper [HELPS with turmeric]

A good marriage is combining turmeric with black pepper –> Pepper is documented to help increase your body’s ability to absorb turmeric’s beneficial compounds. Approximately ¼ tsp freshly ground black pepper can be taken with 1 tsp turmeric powder. Pepper helps turmeric to do its job.

Peppercorn is an aromatic fruit picked from pepper vines. Peppercorns exhibit anti-diabetic, anti-cancer and anti-bacterial properties. They can also be used to aid digestion, lower blood pressure, improve cholesterol levels and reduce weight.

[2] All About Cinnamon

Cinnamon is deemed as the highest antioxident spice (or herb). The leaves on this tree smell spicy. One of the most beneficial spices on earth. Cinnamon health benefits come from its anti-inflammatory, antioxidant, antimicrobial, anti-diabetic, immune-boosting, heart-protecting and cancer-fighting properties. But, easy to make at home. Watch:  cinnamon. I reduced the scientific terms to a layman’s approach.

Here’s how it works

* Controls insulin levels (which means less calories stored as fat)

* Helps to burn belly fat (cinnamon is said to impact abdominal fat more than fat found in other parts of your body)

* Speeds metabolism (so you burn more even at rest)

* Suppresses appetite (so you stay full longer)

The honey and cinnamon face packs is known throughout the world. Egg whites face mask encourages the production of collagen on your skin. You can mix it in your facial or alone. Sri Lanka, formerly Ceylon produces high quality cinnamon. It has more oil than cassia cinnamon (found in the rest of the world). 50–63% of the oil (from Sri Lanka’s cinnamon) is called cinnamaldehyde, which explains its mild flavor but very tasty.

[3] All About Ginger

This woman in Hawaii is holding mild, perishable, Pink “Baby Ginger“(only sold locally). If you can buy it, store in the freezer. Grate frozen rhizome into recipes and put right back into the freezer. Store your regular ginger in the freezer too; lasts longer.
Powerful anti-inflammatory and antioxidant based on research. Ginger, cinnamon and sesame oil together has a stronger effect for joint pain. Picture: ginger grown in Hawaii.

Ginger contains gingerol. Maybe that’s how Ginger Ale got its name.

Ginger is a popular brain food. There’s also some evidence that ginger can help enhance brain function directly. And, as in Alzheimer’s prevention, Tests show weight lose is supported by Ginger. Also, Osteoarthritis (OA) is curtailed to a certain extent.
There’s also some evidence that ginger can help enhance brain function directly. In a 2012 study of healthy middle-aged women, daily doses of ginger extract were shown to improve reaction time and working memory.

Feed the brain with Collagen and MCT (coconut) oil. And, Spice up your life with TGC !! 💖

Buy As A Supplement In Teabag Portions

Make it your daily spice mixture of turmeric, ginger and cinnamon (T.G.C.) Made up of two roots and the (inner) bark of a tree. Supplements you can shake from your own dispenser. Be adventurous. I am baking Oatmeal cookies today. I will add some triple goodness for “Spicy Oatmeal Cookies”!

A friend pointed out –>

One tablespoon of cinnamon contains 68% manganese and 8% calcium and 4% iron. Manganese is a trace mineral. It is vital for the human body, but people only need it in small amounts. The body can not make manganese. Manganese may help promote strong, dense bones when combined with other nutrients, such as calcium and vitamin D.

Advertisement

KOMBUCHA ~ The Elixer of Life!

14 Comments

Kraut, Kimchi ..Kombucha!

Kombucha is a fermented drink like beer and wine. Very low alcohol (under 10%). Kombucha is called a tea, made from (1) Yeast, (2) Sugar, and (3) Black tea. Renew your interest in this fermented tea to improve your health. Make a difference in your life. Don’t wait until it’s too late. Start now. [ Note: The sugar is fermented out via scoby / yeast culture. ]

Recipe

Ginger Kombucha

First STEP: Grow kombucha scoby ⬅️ link

Kambucha Recipe

  • Servings: 1 gallon-16 serv.
  • Difficulty: medium-easy
  • Print

INGREDIENTS
1 Scoby purchased or grow komucha scoby from a bottle
1 Cup sugar (sugar needed to feed the fermentation)
5 Organic black tea bags (or 1 tablespoon loose tea)(can use green tea, but not the first batch)
1 Gallon Jar to store kombucha
2 Fresh Ginger (3-inch pieces) Vary to taste.
Glass bottles for storage
2 Cups brewed Kombucha

DIRECTIONS how to make kombucha recipe 1 gallon

1. Everything must be sanitized. I cannot stress this enough. When dealing with fermenting anything it is crucial every piece is clean and sanitized. Wash your hands and all equipment used before you begin. I like to run everything through my dishwasher before I make and bottle. My husband and I brew our own beer and make our own wine. So we are very familiar with making sure everything is super clean and sanitized.
2. Measure out 3.5 quarts of water and place in a pot on the stove. Heat the water until boiling. Some people insist on using distilled water. Boiling filtered water from our fridge has worked perfect for me, and I have been making this for nearly a year.
3. Turn off the heat and add 1 cup of sugar. Stir the sugar until it is completely dissolved. Then add 5 organic black tea bags. This is the brand I use and for the first fermentation from your homemade scoby you should use black tea for a strong brew. Cover the pot so not much water escapes. After you have brewed the kombucha you can then use a combination of black and green tea. But you should have at least a 3 black tea and 2 green for later brews
4. Wait for the tea to cool. It must cool to room temperature before adding the scoby. If not you risk damaging your precious scoby you grew from scratch. Once it is completely cooled, pour the tea into the clean 1 gallon jar and add 2 cups of your previous brew. Then add the homemade scoby to the top.
5. Store in the 1 gallon glass jar with a cloth (cheese cloth-doubled) covered lid with a rubber band. This allows the kombucha to breathe without getting any additional bacteria or fruit flies in your brew. Store in a dark closet that remains cool through out the day and someplace no one will touch it. It needs to remain still to grow the scoby and create the bubbles.
6. Allow to brew for at least 7 days. It may take 10-12 days, depending on the temperature in your home. During the winter months, I allow a little longer brew. Right now 8 days is the perfect time for the flavor and creating the carbonation.

IMPORTANT: The bacteria in kombucha is considered a probiotic. But, if not prepared properly harmful bacteria or mold grows on your scoby Green or gray spots is a sign of mold. Another sign of mold when your scoby is dull and fuzzy looking. NOT glossy. Discard the scoby and start over. TIP: Use cane sugar or white, not honey, stevia, raw or coconut sugar. When shopping for kombucha, it may be best to choose brands that contain under 4 grams (1 teaspoon) of added sugar per serving. TREND: Add turmeric & black pepper Ratio: 100/1. How much? 1 tsp. of turmeric per gal. + a pinch of black pepper. You should not be able to taste the turmeric.

Symbiotic Culture of Bacteria and Yeast (SCOBY) is a culinary symbiotic fermentation culture (starter) consisting of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast. .. provided by Wikipedia.com.

Put a jug in your fridge: Gallon dispensers (5.5 cups) with a spout. (as seen in IKEA.com, Canada)

It Tastes Like Vinegar!

Not true ~ Kombucha is delightfully tart and fizzy. Ginger adds a warm and spicy punch!

Kombucha can be made into vinegar – fermentation period –>6-10 weeks. Use in salad dressings! Other uses: mayonnaise (add 2 tbsp to your mayo recipe). Hair Tonic, Facial Toner, House Cleaner and Healthy Gummies <–recipe.

Criminal Minds At Work!

Mandy Patinkin (actor – Criminal Minds +plus) is a proud advocate of kombucha [kämˈbo͞ochə]!…or Kambuka?
Anyway you say it ~ it ‘s all good!

Kvass – Similar to Kombucha

Kvass

When life gives you stale rye bread, it’s time to make bread kvass!

Kvass is an ancient fermented cereal-based, low alcoholic drink. Kvass is known to reduce the risk of cancer. When it comes to taste, kvass is similar to kombucha. Kvass is a rich source of manganese, vitamin B12, selenium, niacin, iron, copper, and magnesium.

Making Kombucha. This is my favorite video.
He said it best!

New Year’s Resolution : “GOOD HEALTH!”

Make Kombucha ..drink ..daily.. like water! See the change and let me know about it. You will be helping .. yourself .. and a lot of other people! Spread the news. 🧑🏼‍🤝‍🧑🏻 👩🏽‍🤝‍👩🏻 👍🏽 🧑🏼‍🤝‍🧑🏻 👩🏽‍🤝‍👩🏻

Garlic Soup -For Colds & Flu

27 Comments

Garlic or Allium sativum, is part of the Alium family. Other family members are onions, leeks, shallots and chives. This creamy goodness soup does not taste garlic-y! 🙂 💖

Heals Your Gut!

“Raw garlic is most beneficial, since heat and water inactivate sulfur enzymes, which can diminish garlic’s antibiotic effects.” published by Lee Holmes, Heal Your Gut

Hot, Garlic Soup

Garlic has great flavour and health benefits. Garlic is used for building the immune system, fighting colds and flu! The famous Louis Pasteur first discovered that garlic kills bacteria. As a topical, garlic mixed with jojoba oil (or mineral oil) is used as an ointment for itchy, dry skin.

Marchand Lamarre, Ontario Garlic Farmer

Ask The Expert

Marchand highly recommends treating your garlic as a garnish. Garlic should be peeled and minced gently. Allow 5-10 minutes for the sulphur compounds to oxidize, this is when Allicin is formed. Allicin contains all the therapeutic and health benefits of fresh garlic. Avoid putting garlic directly in hot oil, this will destroy the Allicin. Instead add the garlic later in the cooking process. The garlic flavours will be enhanced and Allicin will not be lost.

We are proud Ontario farmers located in Kawartha Lakes and Haliburton.

We specialize in growing more than 25 varieties of premium seed garlic. All of our garlic is planted and harvested by hand.  This quality control measure ensures only the best product is available for our customers.

To lean more about locally farmed garlic and buy online: please go to garlicloves.com

Three Most asked Questions: Why did you start Garlic farming? 
Ans:  Garlic is a hardy plant that can withstand a wide temperature range, poor soils, and minimal inputs.  I also consider it a plant with some of the greatest health benefits you can grow in Ontario.  When considering the multiplier effects of planting garlic,  It is possible to grow a lot of garlic in a short period of time (if you don't eat it all).  Garlic is also a staple within so many cultures, thus appealing to so many target markets.
Q2: When should you plant garlic?
Ans:  It is paramount to start growing garlic from a reliable source, disease free, clean seed stock.  Garlic is usually planted in the fall, near the end of October.  Each bulb is 'cracked' into individual cloves.   Cloves are planted 3-5 inches deep and about 8-10 inches apart.  Cover with mulch and leave in the ground over winter.  The plants will sprout early in the spring and harvest comes late in July when half of the plants leaves have turned brown. 
Q3 Where is the best place to store my garlic?
Ans:  Garlic should never be stored in the fridge. This will only encourage the cloves to sprout. I recommend a cold storage room if you have one, lots of air circulation, consistent temperatures around 5 to 10 degrees Celsius and low humidity around 34 to 42%. In the kitchen, we usually keep a two-week supply of bulbs on the counter out of direct sunlight.  Extra stock is kept in the cold cellar.
Recipe

Thirty-Clove Garlic Soup (Vegan, Paleo)

This healing and nutritious roasted garlic soup is full of anti-inflammatory, antibiotic and gut-loving properties.

Thirty-Clove Garlic Soup

  • Servings: 2-3
  • Difficulty: medium
  • Print

INGREDIENTS

  • 30 cloves of medium size garlic (3-5 garlic bulbs): whole, unpeeled, garlic heads)
  • 2 tbsp. coconut oil (ghee or unsalted butter)
  • one large onion -chopped
  • 1 1/2 litre (50 fl oz/ 6 cups) vegetable stock + 1/2 cup of water
  • 1 potato
  • 2 tsp ground turmeric
  • 1/2 tsp ground black pepper
  • 1/2 tsp cumin seeds
  • 1/4 tsp red pepper flakes
  • 2 tbsp apple cider vinegar ( or lemon juice)
  • 60 ml (3 fl oz/1/4 cup/ 4 tbsp.) coconut milk** (optional)
  • 1 tbsp wheat-free tamari
  • 1 tsp sea salt -with added iodine (thyroid protection)

INSTRUCTIONS

  1. Pre-heat the oven to 175 C / 345 F.
  2. Slice off the tip of each garlic bulb to expose the cloves Drizzle olive oil. Wrap in tin foil, place on baking tray cut side up for 35-40 minutes. Note -oven timing: Every oven is different. Make sure you can easily slip the garlic cloves from the head. Blend garlic with some stock in a food processor until smooth). You may use raw garlic* instead of roasted. (Raw garlic is preferred.)
  3. Saute onion in coconut oil for about 5 minutes, or until translucent. Add the stock , turmeric, pepper, cumin, vinegar (or lemon juice), tamari, red pepper flakes and blended garlic. Reduce heat to low-medium.
  4. Chop potato, add to blender ( magic bullet -or wand ) and puree. Hint: Add the lemon juice to the potato to prevent oxidization.Then, quickly add to your soup.
  5. Reduce the heat further to simmer, uncovered for about 15 minutes.
  6. Added coconut milk, salt and stir thoroughly. Serve immediately with croutons. Add your own toppings like mushrooms or crispy capers (my favorite).

GARNISH: Chives, parsley, croutons, crispy capers [ Submerge capers in oil and microwave about 5 minutes until dark in color for a crispy topping ].

The garlic flavour in the soup wasn’t overpowering. The flavour is mellow, sweet and nutty. Turmeric gives the soup its golden colour. (Add a pinch of saffron for a richer golden colour.)

* Raw garlic -mince gently and allow to sit for 5-10 minutes, for sulphur to oxidize, before adding to the hot soup …garlic tip provided by Marchand Lamarre

** Coconut milk – If the spices are too strong, add the coconut milk until you find a good balance to your palate.

Variations

GARLIC TONIC SOUP

1 head of raw garlic. Once you have minced the garlic and let sit for 10 min. All that beautiful Allicin full of antibacterial, anti-parasitic, anti-fungal and anti-viral properties is ready for consumption.  It should then go directly into the blender with the rest of the of warm stock. Add salt, pepper and turmeric. You may want to add cayenne pepper (boosts metabolism), red pepper flakes or minced ginger. [Serves one or 2 people]. To your base garlic soup, add cooked vegetables such as carrots, pumpkin, cauliflower, broccoli or zucchini ( puréed or chopped). Any left over veggies would be welcomed. Be creative.

Garlic -Another Super Food!

Drinking raw garlic with warm water in the morning can bring such effects and gives a refreshing feel. It enhances the proper functioning of your metabolic system. 1. Aids in weight loss 2. reduces Cholesterol levels 3. Controls Blood sugar, 4. Eases digestion 5. Antibiotic properties 6. Detoxifier 7. Improves bone strength

Note: Chew parsley to get rid of garlic breathe.

MEMORIES OF THAILAND ~ Honey “Thai” Thighs

5 Comments

MEMORIES  OF THAILAND
There are  many recipes for chicken and chicken thighs. I really liked Linda’s “Honey Thigh Recipe” from the Fabulous Fare Sisters. Linda wrote that she would like to see my version of her Honey ~”Thai” Thigh Recipe”  after I commented on Linda’s Yummy honey Thai chicken recipe. . . .from LINDA: Thank you! Hope you give it a try – would love to see your version!  Being a lab rat, I enjoyed experimenting with this chicken recipe;  originating from Thailand.  I prepared Linda’s  wonderfully tasty chicken thigh dish. The selection of spices was too good! I did not adjust the original recipe. The great flavours of Turmeric, chives basil, ginger and soy sauce were so good already. You don’t want to change something that is already spectacular.  The only variation I made was  in the added honey;  used for  sweetness and caramelization.

Memories of Thailand!

Memories of Thailand!

TEST-TUBEMY TEST KITCHEN 
I made 3 versions of this  “dish” by  altering the method of adding sweetness to this dish. I wanted to see if there was any change in the flavour and the caramelization.
I made my first version almost the same as the original Fabulous Fare Sisters recipe. (on March 10, 2016).  In my version I used green onions instead of chives.  I doubled up on the turmeric,  basil and ginger since I am fortunate to live near “St. Lawrence Market” where I am able to get fresh ginger and turmeric along with fresh basil all year round. I grow my basil in the summer. The fresh turmeric is not as common as fresh ginger from local supermarkets here in Toronto, Ontario, Canada. I was very generous with the cilantro. I used 1/4 cup of cilantro instead of a few leaves since I like it so much!
I made the second version  and added  the honey at the end, with one tablespoon of soy sauce glazed on top to see if the flavour and caramelization was affected.  I assumed that the caramelization would be less.
I made a third version with two tablespoons of stevia substituted for the honey and used chicken legs.

All Natural, Healthy Stevia

All Natural, Healthy Stevia read more from godshalingplants.wordpress.com

All versions were marinated for 24 hours. I shared my Thai chicken with my  friends, neighbour and  the concierge in my building.  The concierge is very please that I include him in my test kitchen.
RESULTS
The results surprised me a little.  The first version was good.  I had thought that the second version would have less caramelization. It did not. It was the same as the first. If the caramelization is too much and carbon is formed then this is not very healthy.  The third version with the stevia was just a little too sweet. I would perhaps change it to 1 tablespoon of Stevia instead of two tablespoons.
THE VOTE WAS UNANIMOUS!
All the critics favoured the version that had the honey and soy sauce glazed on top at the very end. The sweetness of the honey was enjoyable but it did not permeate through the entire dish.  This gave a pleasant contrast between the sweet and the savory.  It was the winner with everyone here!
print_recipe
.
.
RECIPE
HONEY THAI THIGHS
INGREDIENTS
6-8 bone-in skinless chicken thighs  ( or bone-in or legs)
1 tablespoon chopped green onions
1 teaspoon grated fresh turmeric (or 1/2 teaspoon dried)
1 tablespoon chopped fresh basil (or 1/2 teaspoon dried)
1 tablespoon grated ginger (or 1/2 teaspoon dried)
1/2 teaspoon salt  fresh ground pepper
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 limes
1/4 cup honey (or 2 tablespoons stevia)
1/4 cup fresh cilantro leaves.

IMG_2400

Ingredients for the chicken thighs on the left and chicken legs with stevia on the right

INSTRUCTIONS
1.  Season the chicken with the chives, turmeric, basil, ginger, salt, pepper, soy sauce and Worcestershire sauce,
2.  Zest the lines and squeeze the lime juice over the chicken.
3.  Drizzle with the honey and add cilantro.
4.  Allow to marinade for 10 minutes(up to 24 hours).
5.  In a large skillet over medium high heat, cook the seasoned thighs 6-10 minutes on each side until cooked through.
6.  If using bone-in or legs cook 2 more minutes on both sides.
7. Test to an internal temperature of 165 degrees away from the bone. Serve and garnish with more cilantro leaves.

IMG_2403

Chicken thighs that had honey glaze on the left and chicken with honey in the marinade on the right

IMG_2404

Chicken legs in stevia marinade cooking

IMG_2408

Chicken thighs and legs garnished with cilantro

I would like to thank the talented Fabulous Fare Sisters for their delicious recipe .  The challenge was truly interesting and made me consider all options to improvise and test this recipe.  The recipe was wonderful.  Everyone enjoyed it. The version that had the same amount of honey as in the original recipe but used as a glaze was the winner with my group of taste testers.  Many thanks to them as well and I hope that everyone keeps cooking happy and healthy.