Do you really want to have an impact….
Do you really want to have an impact on your family’s health, learn how to enhance the flavor of your food with culinary seasonings.
A few of our top picks for health benefits are:
Fennel
Often served in indian restaurants at the end of a meal, fennel is a well-known digestive aid.
Garlic
For more than 5000 years, people have depended on garlic for fighting illness, with good reason. Known in herbal lore as the “poor mans penicillin” It contains many antimicrobial compounds.
Add this daily to your meals for optimal health
Thyme
With it’s slightly minty flavor and immune-enhancing properties, thyme is a frequent ingredient in soups and marinades. Perfect for cold and flu season.
Ginger
A renowned anti-inflammatory and circulation booster, ginger is a year round power spice. Ginger is also high in potassium and has a particular affinity for the tummy.
Rosemary
Rich in rosmarinic acid, a powerful antioxidant, rosemary leaves have been shown to increase blood flow to the brain, giving credence to herb’s reputation as a memory tonic.
Cilantro
Known for it’s distinct tang, cilantro is common in both Mexican and Asian cuisines. Experts say this spice, among the world’s oldest, provides powerful health benefits. It revitalizes the body, helps counter indigestion, and some research suggests it may help remove toxic metals such as mercury from the body.
So get to planning your herb garden, and start enjoying the benefits of these tasty treats.
Spanish cuisine brought us aguas frescas, water infused with fresh fruit juices or juices from veggies like cucumber. When paired together you have a very light, refreshing flavor.
How do you create your own infused water at home? It’s simple and fun, and you’ll love when you open the refrigerator and have many colorful, flavorful options, for drinking those 8 glasses a day.
To top it off you are receiving all the benefits that the herbs, and juices are bringing to your body!
Some favorite recipes below will bring excitement to your daily water consumption.
6 cups chilled purified water
12 thin slices cucumbers with the skin
4 thin slices of lemon
4 slightly crushed mint leaves
2 slightly crushed rosemary sprigs
6 cups chilled purified water
4 thin slices of orange
4 thin slices of lemon
4 slightly crushed basil leaves
2 slightly crushed mint leaves
Mix all the ingredients together in a clear glass container, chill in the refrigerator for a minimum of 3 hours.
Enjoy!
How to Eat in Season….
How to Eat in Season…
Have you ever bitten into a bland, mealy peach in the middle of winter? That stomach-turning taste and texture may be nature’s way of telling you to start eating seasonally.
As a healthy and environmental friendly means of supporting your local farmer and agricultural system, try eating with the seasons. By purchasing produce that is grown locally and at a seasonally appropriate time, you’ll benefit from more fresh, delicious, and affordable food. Whether it’s winter, spring, summer, or fall, there is always a wide variety of fruits and vegetables to choose from.
What’s In Season?
Winter: Apples, Beets, Burdock, Cabbage, Carrots, Collard Greens, Daikon, Garlic, Horseradish, Jerusalem Artichoke, Kale, Kohlrabi, Leeks, Mesclun, Mushrooms, Onions (red and yellow), Parsnips, Pears, Potatoes, Rutabagas, Shallots, Sprouts, Squash, Sweet Potatoes, Turnips, Winter Squash
Spring: Apples, Arugula, Asparagus, Beet Greens, Beets, Bok Choy, Broccoli, Cabbage, Carrots, Chard, Collard Greens, Cress, Fiddleheads, Garlic, Jerusalem Artichoke, Kale, Lettuce, Mesclun, Mushrooms, Mustard Greens, Onions, Parsnips, Peas (snap and snow), Potatoes, Radishes, Rhubarb, Scallions, Shallots, Spinach, Sprouts, Strawberries, Turnip Greens, Turnips
Summer: Apricots, Beet Greens, Beets, Blackberries, Broccoli, Cabbage, Carrots, Cauliflower, Celery, Chard, Cherries, Collard Greens, Cucumbers, Currants, Eggplant, Elderberries, Endive, Fennel, Garlic, Green Beans, Gooseberries, Kale, Kohlrabi, Leeks, Lettuce, Melons, Mesclun, Nectarines, New Potatoes, Okra, Onions (red and yellow), Parsnips, Peaches, Peppers, Plums, Radicchio, Radishes, Rhubarb, Scallions, Shallots, Spinach, Sprouts, Squash, Strawberries, Sweet Corn, Tomatoes, Turnip Greens, Turnips
Fall: Apples, Arugula, Asian pears, Beet Greens, Beets, Bok Choy, Broccoli, Brussel Sprouts, Burdock, Cabbage, Carrots, Cauliflower, Celery, Chard, Collard Greens, Corn, Cranberries, Cucumbers, Daikon, Eggplant, Fennel, Garlic, Grapes, Green Beans, Horseradish, Kale, Leeks, Lettuce, Mesclun, Mustard Greens, Mushrooms, Okra, Onions (red, yellow), Parsnips, Peas (snap, snow), Peppers, Potatoes, Pumpkins, Quince, Radishes, Raspberries, Rutabagas, Scallions, Shallots, Spinach, Sprouts, Squash, Sweet Potatoes, Tomatoes, Turnip Greens, Turnips.