Self-Preserving
Cancer Fighting Spices
In my humble opinion these spices are not only nutritious they are quite delicious!
Yes, I’m talking about those spices our ancestors knew way back in the days and used in their everyday life knowing that it was good for our health.
Unfortunately we did not
Cancer Fighting Spices
In my humble opinion these spices are not only nutritious they are quite delicious!
Yes, I’m talking about those spices our ancestors knew way back in the days and used in their everyday life knowing that it was good for our health.
Unfortunately we did not
bother to pay much attention
to it and decided not to follow on
their footsteps...
until more recently.
Like a forgotten language we are relearning about the well of health benefits some of these spices have to offer. Spices have recently been recognized as powerful cancer preventatives and fighters.
Below are five spices that you might want to consider or reconsider adding to your everyday diet:
until more recently.
Like a forgotten language we are relearning about the well of health benefits some of these spices have to offer. Spices have recently been recognized as powerful cancer preventatives and fighters.
Below are five spices that you might want to consider or reconsider adding to your everyday diet:
Turmeric
Lately turmeric has been brought to the spot light in the spice world as researchers have discovered that, not only does it fight cancer, but contains an entire spectrum of other health benefits, including inflammation-fighting compounds called curcuminoids.
These compounds may help prevent Alzheimer’s, arthritis, and carpal tunnel syndrome.
When used topically turmeric has been known to help heal skin infections.
How can you resist this gorgeous bright yellow sunshine color cancer-fighting spice?
A common sense relationship: sun is life giving & life preserving = turmeric which is life giving & life preserving.
In a recent accident at work, my love Danial cut himself really bad on the leg needing 11 stitches. After a week the stitches came out but the wound sort of re-opened and was oozing. It felt that the wound was taking way too long to heal and so I started a turmeric paste treatment on the affected area. We applied the paste daily, left it on for a few hours then washed thoroughly with soap and water. This went on for over a week and the wound is now finally healing properly. I LOVE Turmeric, it is POWDER GOD!!!
Basmati Rice and Chickpea Supper Salad
The big, bold flavors of fresh herbs and exotic spices–including inflammation-reducing turmeric–makes this a deeply satisfying dish.
A note on turmeric: This mild Indian spice has been scientifically studied for its ability to reduce inflammation. Turmeric’s health benefits and yellow color are due to a group of flavonoids called curcuminoids. Turmeric powder is readily available in the spice section of most supermarkets.
INGREDIENTS
2 cups cooked Basmati rice
2 cups cooked chickpeas
2 bell peppers, red, yellow, or green, or a combination, finely diced
1 cup celery, chopped
1/2 cup green onion, finely chopped
1/8 cup ground flaxseed
1/4 cup fresh parsley, chopped
4 teaspoons sesame oil
Juice of 2 lemons
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon salt
8 cups arugula, chopped
2 teaspoons sesame seeds
1. In a large bowl toss together rice, chickpeas, pepper, celery, green onion, flaxseed, and parsley.
2. In a small bowl whisk together sesame oil and lemon juice, then add cumin, turmeric and salt. Pour the dressing over the salad and mix well. Serve over a bed of arugula and sprinkle with sesame seeds.
Serves 4.
Ginger
For centuries, grandma has been prescribing this knobby little root for an upset tummy but we now know that it holds anti-inflammatory properties, shows promise in treating cancer, osteoarthritis and, when used topically, rheumatoid arthritis. It can be used as an appetite stimulant, immune booster, digestive fire enhancement and a treatment for nausea, whether legit (flu) or not-so-legit (hangover), as well as pregnancy nausea and car & boat sickness. Weather in a cup of hot tea or in a paste for a dal, or a salad dressing, ginger is HOT!!!
Carrot, Ginger, and Beet Soup Recipe
You can’t do better than beets and carrots for sweet, earthy winter nourishment, and this zesty recipe combines them with ginger and a touch of orange rind to make an intriguing soup that will surprise and delight your whole family.
What a tasty way to get your beta-carotenes and minerals: this is borscht with a citrus and ginger twist, a sure-fire crowd-pleaser!
INGREDIENTS
3 medium beets (about 1 pound)
1 tablespoon olive oil/or Ghee
1 cup chopped onion
1 pound carrots, coarsely chopped
1 tablespoon minced fresh ginger
1 large garlic clove, minced
6 cups water or vegetable stock
1 teaspoon grated orange rind
3/4 teaspoon salt
Freshly-ground black pepper to taste
4 teaspoons sour cream (optional)
1. Under running water (this is very messy otherwise), peel the beets with a vegetable peeler. With a chef’s knife, cut the beets in half, then lay them flat side down and cut them into large chunks.
2. In a stock pot over medium heat, heat the oil. Saute the onion until it is translucent. Add the carrots, ginger, and garlic. Cook for 5 minutes, stirring frequently. Add beets and water or stock. Simmer the soup, covered, for 50 minutes. Add orange rind, and stir well.
3. In a food processor or blender, puree the soup in batches. Transfer the pureed soup to a large container, and stir in the salt and pepper. Taste the soup, and adjust the seasonings, if you like. Serve the soup hot or chilled, garnished with dollops of sour cream.
Serves 4.
For centuries, grandma has been prescribing this knobby little root for an upset tummy but we now know that it holds anti-inflammatory properties, shows promise in treating cancer, osteoarthritis and, when used topically, rheumatoid arthritis. It can be used as an appetite stimulant, immune booster, digestive fire enhancement and a treatment for nausea, whether legit (flu) or not-so-legit (hangover), as well as pregnancy nausea and car & boat sickness. Weather in a cup of hot tea or in a paste for a dal, or a salad dressing, ginger is HOT!!!
Carrot, Ginger, and Beet Soup Recipe
You can’t do better than beets and carrots for sweet, earthy winter nourishment, and this zesty recipe combines them with ginger and a touch of orange rind to make an intriguing soup that will surprise and delight your whole family.
What a tasty way to get your beta-carotenes and minerals: this is borscht with a citrus and ginger twist, a sure-fire crowd-pleaser!
INGREDIENTS
3 medium beets (about 1 pound)
1 tablespoon olive oil/or Ghee
1 cup chopped onion
1 pound carrots, coarsely chopped
1 tablespoon minced fresh ginger
1 large garlic clove, minced
6 cups water or vegetable stock
1 teaspoon grated orange rind
3/4 teaspoon salt
Freshly-ground black pepper to taste
4 teaspoons sour cream (optional)
1. Under running water (this is very messy otherwise), peel the beets with a vegetable peeler. With a chef’s knife, cut the beets in half, then lay them flat side down and cut them into large chunks.
2. In a stock pot over medium heat, heat the oil. Saute the onion until it is translucent. Add the carrots, ginger, and garlic. Cook for 5 minutes, stirring frequently. Add beets and water or stock. Simmer the soup, covered, for 50 minutes. Add orange rind, and stir well.
3. In a food processor or blender, puree the soup in batches. Transfer the pureed soup to a large container, and stir in the salt and pepper. Taste the soup, and adjust the seasonings, if you like. Serve the soup hot or chilled, garnished with dollops of sour cream.
Serves 4.
Cinnamon
Besides being a yummy addition to coffee, French toast and oatmeal, cinnamon protects against Type 2 diabetes and heart disease. Derived from tree bark, this wonderful spice stimulates the bodies circulatory systems. Just half a teaspoon taken daily lowers blood glucose, cholesterol, and triglyceride levels. It also counteracts congestion, may be useful treating osteoarthritis and improves blood circulation.
Baked Apple-Cinnamon French Toast
This baked apple-cinnamon French toast can be prepared in advance and then simply popped in the oven for a leisurely and luxurious weekend morning. By using non-fat instead of whole milk and eliminating the egg yolks, the calories are cut by half and the fat is reduced by nearly 80 percent in our griddle-free version. Note that it requires eight hours of refrigeration time, so plan ahead.
INGREDIENTS
3 cups nonfat milk or I prefer almond milk
2 cups egg whites, or store-bought pasteurized liquid egg whites
3 tablespoons honey
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 1-pound loaf sliced whole-wheat bread
1 cup chopped dried apple rings (3 ounces)
1/2 cup raisins
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 tablespoon organic confectioners’ sugar (optional)
1. Whisk milk, egg whites, honey, vanilla and salt in a large bowl.
2. Trim crusts off 8 bread slices and set aside. Cut the crusts and the remaining bread into 1-inch pieces. Toss with dried apples, raisins, cinnamon and nutmeg in another large bowl.
3. Lightly oil a 9-by-13-inch baking pan. Transfer the bread mixture to the pan. Lay the reserved crustless slices evenly on top, trimming to fit. Whisk the milk mixture one more time, then pour evenly over the bread. Press the bread down with the back of a wooden spoon, making sure it’s evenly moist. Cover with parchment paper, then foil, and refrigerate for at least 8 hours or up to 24 hours.
4. Preheat oven to 350 degrees. Bake the casserole, covered, for 40 minutes. Uncover and continue baking until puffed, set and lightly browned, about 20 minutes more. Let stand for 10 minutes; dust with confectioners’ sugar and serve.
Yield: 12 servings.
Recipe Nutrition:
Per serving: 183 calories; 1 g fat (0 g saturated fat, 1g mono unsaturated fat); 1 mg cholesterol; 33 g carbohydrates; 10 g protein; 4 g fiber; 344 mg sodium; 312 mg potassium. Nutrition Bonus: Selenium (21% daily value). 2 Carbohydrate Servings. Exchanges: 1 starch, 1/2 fruit.
Besides being a yummy addition to coffee, French toast and oatmeal, cinnamon protects against Type 2 diabetes and heart disease. Derived from tree bark, this wonderful spice stimulates the bodies circulatory systems. Just half a teaspoon taken daily lowers blood glucose, cholesterol, and triglyceride levels. It also counteracts congestion, may be useful treating osteoarthritis and improves blood circulation.
Baked Apple-Cinnamon French Toast
This baked apple-cinnamon French toast can be prepared in advance and then simply popped in the oven for a leisurely and luxurious weekend morning. By using non-fat instead of whole milk and eliminating the egg yolks, the calories are cut by half and the fat is reduced by nearly 80 percent in our griddle-free version. Note that it requires eight hours of refrigeration time, so plan ahead.
INGREDIENTS
3 cups nonfat milk or I prefer almond milk
2 cups egg whites, or store-bought pasteurized liquid egg whites
3 tablespoons honey
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 1-pound loaf sliced whole-wheat bread
1 cup chopped dried apple rings (3 ounces)
1/2 cup raisins
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 tablespoon organic confectioners’ sugar (optional)
1. Whisk milk, egg whites, honey, vanilla and salt in a large bowl.
2. Trim crusts off 8 bread slices and set aside. Cut the crusts and the remaining bread into 1-inch pieces. Toss with dried apples, raisins, cinnamon and nutmeg in another large bowl.
3. Lightly oil a 9-by-13-inch baking pan. Transfer the bread mixture to the pan. Lay the reserved crustless slices evenly on top, trimming to fit. Whisk the milk mixture one more time, then pour evenly over the bread. Press the bread down with the back of a wooden spoon, making sure it’s evenly moist. Cover with parchment paper, then foil, and refrigerate for at least 8 hours or up to 24 hours.
4. Preheat oven to 350 degrees. Bake the casserole, covered, for 40 minutes. Uncover and continue baking until puffed, set and lightly browned, about 20 minutes more. Let stand for 10 minutes; dust with confectioners’ sugar and serve.
Yield: 12 servings.
Recipe Nutrition:
Per serving: 183 calories; 1 g fat (0 g saturated fat, 1g mono unsaturated fat); 1 mg cholesterol; 33 g carbohydrates; 10 g protein; 4 g fiber; 344 mg sodium; 312 mg potassium. Nutrition Bonus: Selenium (21% daily value). 2 Carbohydrate Servings. Exchanges: 1 starch, 1/2 fruit.
Cayenne Pepper
La caliente-Cayenne pepper contains capsaicin, yet another cancer preventative. When used in mass it can cause heartburn but a little sprinkled onto everyday foods should be enough for you to see the benefits. Cayenne peppers are full of beta carotene, other antioxidants and immune boosters and helps to build healthy mucous membranes tissues – our first level of defense against bacteria and viruses.
Phlegm dissolving recipe
2 cups of hot water
1 inch grated fresh ginger
1 whole lemon’s juice
1 tablespoon of honey
¼ teaspoon of cayenne pepper
Drink this mix 2 or 3 times per day for a few days to get rid of accumulated phlegm in the sinus areas and chest colds.
La caliente-Cayenne pepper contains capsaicin, yet another cancer preventative. When used in mass it can cause heartburn but a little sprinkled onto everyday foods should be enough for you to see the benefits. Cayenne peppers are full of beta carotene, other antioxidants and immune boosters and helps to build healthy mucous membranes tissues – our first level of defense against bacteria and viruses.
Phlegm dissolving recipe
2 cups of hot water
1 inch grated fresh ginger
1 whole lemon’s juice
1 tablespoon of honey
¼ teaspoon of cayenne pepper
Drink this mix 2 or 3 times per day for a few days to get rid of accumulated phlegm in the sinus areas and chest colds.
Garlic
No surprise here. The stinking rose is one of the most potent weapons in preventing cancer, particularly colon cancer. Containing the photochemical allicin, raw garlic stimulates the production of cancer-fighting enzymes. Daily garlic consumption can lower total cholesterol and triglyceride levels by 10 percent and has the added benefit of keeping vampires away.
No surprise here. The stinking rose is one of the most potent weapons in preventing cancer, particularly colon cancer. Containing the photochemical allicin, raw garlic stimulates the production of cancer-fighting enzymes. Daily garlic consumption can lower total cholesterol and triglyceride levels by 10 percent and has the added benefit of keeping vampires away.
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