Time Tested Turmeric

The intention in writing Nutritional Truths was to place all the things I have learned over the past few years into a single source for folks to learn the truths about natural wellness. As time goes by I, learn more about various natural solutions and feel the need to share them with you and the powers of Turmeric is something you deserve to know. Turmeric is not just for great curries anymore; it is a powerhouse herb that loves you back.

Used before history began turmeric has been an effective solution for reducing arthritis and inflammation and can reduce pain and fever much like Tylenol or Ibuprofen and without possible negative side effects. It improves digestion and intestinal flora, cleanses and strengthens the gallbladder and liver, battles cancer and may lessen Alzheimer’s symptoms.

It is also used to combat swimmers ear or ear infections, sprains, burns, cuts, and insect bites as well as reducing coughs and asthma. Turmeric outperformed Prozac at treating depression in study after study without any of the potential negative side effects. Take a look online to find the studies and to learn more.

It is also great for our fur babies and all other animals and is primarily utilized in the equestrian arena. For more information on using it for supporting healing in critters investigate DVM Doug English (BVSc) as he is the unofficial leader in the effective use of turmeric in animals.

I learned about the amazing powers of turmeric through Golden Paste which is simply a mix of Turmeric, Coconut Oil, Black peppercorns, and water. The peppercorn contains piperine which makes the curcumin in turmeric more bio-available as it slows the liver from removing the curcumin so quickly from the blood.

To make the golden paste all, you need a half of cup of organic turmeric as regular unregulated turmeric can have high lead levels, a third of a cup of unrefined coconut oil, a cup of clean water and two to three teaspoons of freshly ground peppercorns. Bring the turmeric and water to a boil then down to a simmer 9 minutes until it is a thick paste. Once it cools down a bit add the oil and ground peppercorns stirring well. Some folks freeze it in flexible silicone pill sheets for easy doses or add it to most any meal during the day. It will keep in the fridge up to two weeks or in the freezer for longer periods of time.

Hope this sheds light on something you have perhaps overlooked and hope you investigate it further. May your weekend be a great one, share as you care to and be Well!

Beautiful Beneficial Brussels Sprouts

The French brought them to Louisiana in the 18th century and the 1920’s they began to cultivate them in California and by the 1940’s their growth and Americas acceptance of them grew. Today the majority (80%) of their cultivation is for the frozen food market with harvest taking place between December and June.

I recently purchased my first whole stalk of the year at Trader Joe’s last week, and they were amazing. As a child, I could not stand them, and as I have aged, they have become more and more appealing and sit at the top of my faves list along with broccoli and cauliflower.

These I only purchase fresh and that leaves me without them for part of the year and that’s OK but when the stores don’t have them I am disappointed. They can put off an odor while roasting so be prepared to turn on the vent-a-hood.

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Full of vitamin C and K along with B vitamins, essential minerals, and dietary fiber they are an excellent addition to any plate or diet. Part of the brassicas family like broccoli they contain sulforaphane which has anti-cancer properties and is another example of food that loves you back.

A nice Brussels sprout slaw can be made from them raw and delivers the most possible nutrition along with enzymes. Steaming, stir-frying or roasting are the preferred methods of cooking them.

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As you can see by my photos roasted with a bit of oil and seasoning is my favorite. Once hot from the oven one may add a duck sauce or honey to a bowl with a bit of garlic chili paste, balsamic vinegar, or Sriracha to toss them in and served warm ensure there will be no leftovers.

Be sure and slice the larger ones in half or quarters so they cook more evenly. Roasted using only a bit of salt and pepper is fine too it just depends on what you and yours enjoy most.

Food that loves you back!

Food that loves you back!

Have an amazing weekend before Thanksgiving; try cooking a fresh batch of Brussels sprouts soon, share as you care to and Be Well!

Best Squash Soup Ever!

Sometimes things deserve to be re-blogged, and this very tasty recipe is one of them! With fall upon us and daylight savings coming to a close, pumpkins and squash are everywhere. A heavy fall crop, winter squash offers many variables, and I wanted to make sure you know how amazing it is not only in taste but also for your body.

Squashes history dates back over 10,000 years from an area between Guatemala and Mexico as a food source though originally it was just the seeds that were consumed as the flesh was thin and bitter. Christopher Columbus took them back to Europe where they began to cultivate them.

A couple of the greatest things about consuming winter squash is that it is full of antioxidants and is an anti-inflammatory food. Full of vitamins A, C, B6, Manganese, copper, potassium, B2, folate, K, Omega 3 fats, magnesium, and B3.

In addition to being a nutritional friend to our bodies winter squash also helps regulate blood sugar and insulin in addition to being an amazing source of fiber.

This is one of my favorite recipes that can be modified to fit your taste buds by just changing seasonings and it is such a hearty vegan recipe that you have to try it! Have an amazing weekend, share if you like, eat some squash soon and Be Well!

Autumn Hugs Hearty Squash Soup
• One large to medium butternut squash
• One acorn squash
• Two tablespoons coconut oil
• One white onion finely diced
• One teaspoon real salt
• One teaspoon white pepper
• One teaspoon ground nutmeg
• One teaspoon onion powder
• One teaspoon grounds ginger/garlic paste
• Seeds of 8 green and 4 black cardamom-ground
• 4 cups (1 large box) vegetable stock
• 2 cups soaked cashews (4 hours min)
• 2 cups of coconut water or water

Cut squashes in half, clean out seeds, brush flesh with coconut oil and sprinkle salt, pepper and nutmeg. Place face down on a sheet pan and bake in the oven for 60 minutes at 350. In a high-speed blender puree the soaked cashews and coconut water for several minutes, set aside. In a stock pot place remainder of coconut oil and onion, cook 5-7 minutes till translucent, then toss in other spices and ground cardamoms and allow to sizzle for up to a minute and then add vegetable stock.

Add cashew mix and scoop out and add the flesh of both squashes. Once complete use an immersion blender to break things down as smooth as you like it, but not completely. This recipe delivers a thick and hearty soup and unless you’re dead set on a perfectly smooth soup try it with the small chunks left in it. Once heated through ladle into bowls or mugs and top with freshly toasted pumpkin seeds and enjoy. This pot of soup serves several and if given an extra day for flavors to marry, all the better!
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Hope you enjoy the recipe and feel free to share, subscribe and Be Well!

Suppression is Not Healing

Regarding cancer, please know this: The two things a person can ingest that turns on cancer growth and will best guarantee its success are refined sugars and dairy.

This week immediately after my father’s oncologists performed his best and unsuccessful fear based sales efforts of chemotherapy of which he would have earned a commission, someone from food services showed up with a milkshake for papa to consume. They add a powder protein to the other so it must be healthy no not really.

There is a complete disconnect between the cancer industry I have experienced thus far and real nutrition or healing. Remission is mostly a temporal suppression of the evidence of cancer.

Empowering the body to gain once again homeostasis along with creating the environment for the body to detoxify is considered healed. In every bite or sip we take, we are either nourishing or poisoning ourselves. There is much more to cover soon.

In the particular oncology hallway I visited several times this week, they advertise healing, but that is not the truth.

Investigate further, have an amazing weekend and go love on those you love. Feel free to share and Be Well!

Truth

Truth