Spicing things up…

Spices warming, aromatic, full of possibilities and just plain delicious. In addition to their pleasing qualities, spices have been used for thousands of years for their healing properties. The concept of food as medicine has always been part of me. Doris Sheean (my Mom) always said, “I’d rather buy food than medicine.” Hippocrates (a Greek physician) philosophized, “Let food be thy medicine and medicine be thy food.”

Let food be thy medicine… Amen!

Did you know that a half teaspoon of cinnamon has more antioxidants than a serving of raspberries; a half teaspoon of ground turmeric, more than a serving of broccoli. Ground ginger and paprika are also tops for their antioxidant powers.

Couple good nutrition with the healing power of spices and voila you have a successful marriage. I’m not claiming that this marriage is a panacea just that there are definite and undeniable health benefits to the use of spices. Bonus… it’s delicious!

I keep a curry blend in my cupboard that combines coriander, cumin, turmeric, cinnamon and cayenne. The blend came by way of a veggie curry recipe that I stumbled on a few years ago. It’s a delightful lighter alternative on cold days to heavier stews and braised meats. I’ve added the recipe to the cooking page for your enjoyment.

So here’s to good health and letting food be thy medicine.

As always, I welcome your comments and suggestions.

Spicing things up… thanks for visiting palatable.life.

Be well,

5 thoughts on “Spicing things up…”

  1. Congratulations Diane! I am enjoying reading your posts. You have a great gift for gardening and cooking! I look forward to learning from you. xo

  2. Wait a minute….I can substitute ground turmeric and red wine whenever broccoli is on the menu? I’ll probably go this route for my antioxidental care 🙂

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