Thursday, November 29, 2012

Parasite purification

By Rachel Freeman

AROUND THE WORLD

Up until relatively recently in Canadian history, a parasite cleanse was a regular (annual or semi-annual) part of our health regime. Historically, up until the 1930s, people woud use castor oil or other home remedies to purge their bodies or any parasites, once or twice a year.

In Europe, parasite cleanses are more common

Spiced Dates

I usually don't pay a lot of attention to food composition, but dates are a very impressive source of minerals, natural sugars and vitamins. Dates are perfect tonic for all doshas and for children. This particular recipe is sexy, exotic and delicious.

My favorite part is that it can be served as part of a meal or as a dessert. The secret of this recipe is to select big, juicy dates.


Ingredients
15 plump dates
1 tsp orange peel powder
½ tsp chili

Moist quinoa Chocolate Cake.

No one will believe that this chocolate cake is made with cooked quinoa - no flour required! It is kid-friendly and gluten-free. Adapt the spices according to your dosha.


Serves 8-16

Ingredients


2/3 cup white or golden quinoa

1 1/3 cups water

1/3 cup coconut milk

4 large eggs, or substitute


Monday, November 19, 2012

La Kama North Africa spice Mix

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This mix is the most common Moroccan seasoning, used to flavor soups, stews, and slow cooked dishes. Combine the following spices and keep stored in an airtight container. It make about ¼ cup. The heat is mild. Good for vata and kapha.

Common tonic spices

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This is a guideline of spices that fortify your system in the winter and in the summer. Combine the spices according to your dosha or to your health needs.

· Physical fatigue: cocoa and pomegranate
· Mental fatigue: cocoa, mint, saffron, sage
· Depression: black pepper, nutmeg, rosemary, saffron
· Memory loss: black pepper, cocoa, curry leaf, nutmeg, and rosemary, saffron, sage

Spice tonic Recipe

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This tonic can take different variations of expression. It can be a culinary complement to your food, a tincture or a honey infusion.

For culinary uses
1/2 cup pomegranate powder
1 tbsp cocoa powder
1 tsp nutmeg powder
1/2 tsp celery seeds
1/2 tsp black pepper
Pinch of rosemary
Pinch of sage

The Tonic Effect of Spices

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It is very common to think of spices as a culinary experience only. However, they also play an important role in human health and the prevention of disease. Today, I would like to expand on the concept of support and maintenance in health using common spices. Look at the word “tonic”. This is the main quality of many spices. Tonics fortify cellular capacity to perform under stress, aging, disease, weakness, in childhood, surgery, or general mental fatigue. Common tonics are usually rich in anti-oxidants, found in turmeric, chili, pepper, clove, ginger, mustard, and nutmeg. Tonics are also suitable as a daily supplement, especially in wintertime, or as mentioned before, in convalescence.

Wednesday, November 7, 2012

Sage and Rosemary Spaghetti Squash

The texture of a good Spaghetti Squash goes with spices very well. The secret of this recipe is to remove the extra moisture by allowing a few minutes to drain. Squash is a great food for all of the doshas, you can adjust by adding your body type spices. Squash are rich in calcium, sodium, potassium and iron.

Tuesday, November 6, 2012

Protein Sesame Balls

Sesame seeds is a protein food. 1 tbsp of sesame is equivalent of 60 grams of beef. That may inspire you, as well as this 10-minute recipe to boost your energy and iron levels. This recipe decreases Vatta and increases Kapha and Pitta. Adjust the spices for your dosha. Those with a Kapha dosha can add some ginger and those with a Pitta dosha can add some pomegranate.

Thursday, November 1, 2012

Spice Blend with Chilies, for Kapha and Vatta Doshas

Here is a lovely spice recipe you can store in your kitchen given by the Tunisian cuisine. It is commonly used in stews and stuffing, and you can lightly sprinkle it on your food before serving.

The Wonder of Chilli Peppers

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I don’t know about you, but I always get intimidated when I experiment with strong flavors in the kitchen - like the bitterness of oregano, the stink of hing and the strong heat of chilli peppers.

It is through experience that I have made peace with these flavors. I just need to realize that if I use them for my daily cooking I need to use them at 10% of the spice blend. Following the simple formula of making strong flavors only 10% of the blend, you will be successful in your cooking.