The World Of Healing Remedies & Recipes

In the past few years we in North America are finally emulating our European cousins by becoming opened to the enormous possibilities of healing medicines, and many do not include prescribed ‘pills'. In it's place foods and natural medicine have been discovered. Let's keep in mind that the concept of food as medicine is many thousands of years old. Fathers and Mothers(healers) of medicine, prescribed a veritable pharmacy of edibles. Yet, through time most of these natural healing remedies and recipes have been neglected or lost.

Fortunately, recent researchers have re-discovered food as a potential solution to common health problems and in some cases to combat serious illnesses.

Researchers have discovered, for instance, that arthritis isn't a case of wear and tear but rather a process created by molecules called free radicals. This troubling molecule opened the door into the discovery of ‘antioxidants' which neutralize free radicals.

The healing power of antioxidants are found in leafy greens and orange and yellow produce, red and purple fruits and the most exciting of all in 'dark chocolate' just to name a few.

Now, do we want to feast on this cornucopia of colourful edibles including dark chocolate, or take a pill with potentially harmful contra-indications?

Doctors are now opening up to the potential of healing foods in preventative care, especially for common ailments. Most importantly they are now also prescribing a balanced nutritional program to complement medical protocols to more serious conditions.

This is truly ‘powerful medicine'. We have arrived where it's impossible to ignore the overwhelming research and proven evidence that food heals.

This section of our newsletter, in the World of Healing Remedies & Recipes we will be featuring the many foods that have beneficial properties to create optimal health and how to use them in delicious recipes.
This forum is about sharing, and as always we invite you to participate with us. Let us know about your healing foods and recipes.

INFLAMMATION:

Remedies: We've been hearing a lot about this villain and how cardiologist and other specialist now agree that it triggers heart attacks, plays a major roll in many types of cancers, causes airways to narrow in asthmatic, plays havoc on the autoimmune system i.e. rheumatoid arthritis, creates painful bowel diseases and the list can go on. But, let's remember that inflammation also serves us, when it‘s short-lived.

It's inflammation that saves us by helping an injury heal. Without it, a paper cut on your finger, scraped knee or a tongue burned by hot coffee, could be fatal. Inflammation creates increase blood flow to the injury site, delivering white blood cells that begin to clean up dead cells and bacteria to prevent infection. Other proteins arrive and seal off the area to stop germs and other harmful stuff from spreading to neighbouring tissue. Inflamed skin feels warm to the touch because your body turns up the metabolic rate in the damaged tissue to speed the healing process.Even the pain and swelling that can accompany inflammation are beneficial, since the discomfort forces you to take it easy, which allows cells in the injured body part to repair and heal.

Unfortunately, due to fast moving, poor eating habits and stressful lifestyles, inflammation has silently invaded our bodies becoming a chronic state of health for most. Though you can't really feel inflammation it can be detected by simple blood tests and best news is that there are natural remedies and healing foods that can help cool this disease. One of the leading foods that can help control inflammation is eating more fish and other foods rich in Omega-3 fatty acids, nature's anti-inflammatory.

The human brain has a 1:1 ratio of Omega-6 to Omega-3. Most are deficient in Omega-3 due to our diets Omega-6 is often higher due to the type of foods we North Americans consumes i.e., vegetable oil, safflower oil, corn oil, popcorn, tortilla chips, etc.

This ratio has become so out of balance that it has shifted dangerously high to approximately a 20:1 ratio. One of the reasons why so many practitioners are urging increasing Omega-3 intake.
Omega-9 Fatty Acids are in the family of unsaturated fats found in vegetable and animal fats. These essential oils are known as Oleic Acid or Monounsaturated, unlike the 3 & 6 Omega, Omega-9's are produced by the body and are also good for you when taken in food or supplement forms. Omega-9 has mostly been produced to service the commercial industry as a healthier alternative that doesn't contain trans-fats like palm oil.

OMEGA-3 FATTY ACIDS are a group of 3 fats:

  • Docosahexaenoic acid (DHA)
  • Eicosapentaenoic acid (EPA)
  • Alpha-linolenic acid (ALA)

It's recommended that you focus on DHA & EPA a suggested range between 500-1,000mg. daily.

Here are a few sources, if you want a complete list check into the many web sites that are dedicated to The Omega Oils:

  • Fish; halibut, salmon, sardines, trout,
  • Fortified foods and products; dairy i.e. eggs, juices i.e. orange juice, supplements, protein powders, skin care cream, tanning lotions
  • Grains & Nuts; flaxseeds, pumpkin seeds, walnuts, granola
  • Fresh produce; kale, mint, marjoram, parsley, watercress, spinach
  • Oils; walnut, cod live, flaxseed, mustard oil
  • Spices; turmeric, cumin, cloves,

Omega-3 Fatty Acids are fairly safe, and they do have anti-clotting features and might not be right for people on anti-clotting medication. It's important to consult your natural practitioner or doctor to find what is best for your individual need.

ANTI-INFLAMATORY RECIPES:

Salmon Cakes

2 Atlantic Wild Salmon pieces, (approx. 210gm.) each
2 egg whites
¼cup salsa (mild or hot)
¼cup low fat mayonnaise
½tsp cumin
½tsp paprika
¼tsp salt
¼tsp black cracked pepper
½tsp hot red pepper sauce, (optional)
½tsp finely chopped fresh parley
1 cup fresh whole-wheat bread crumbs (use food processor)
1 tbsp. olive oil

Method: Drain the salsa by placing in a sieve over a bowl for about 5 minutes. Shake releasing any remaining liquids. In a medium bowl, whisk the egg whites. Stir in the salsa, mayonnaise, spices and pepper sauce. Add salmon and bread crumbs, mix until combined. Shape into four cakes and place on a baking sheet and allow to set in the refrigerator for 30-45 minutes. In a non-stick pan heat olive oil and sauteé the cakes, cooking over a medium heat, turn once the underside has browned and crisp, about 5 minutes and repeat on the other side. May be served with a Spinach Salad, or tomato slices and lettuces leaves, or place in a bun with your preferred condiments.

Spinach Salad:

1 package baby spinach
1 medium red onion, thinly sliced
1 clove garlic finely minced
7 grape tomatoes halved
1 can (540ml) black or red beans
¼cup lemon juice
1 tbsp flaxseed oil
1 tbsp extra virgin olive oil
1 tsp mustard oil
¼cup freshly grated parmesan cheese
2-3 tbsp milled flaxseed
¼tsp. salt and pepper

Method: For the vinaigrette, in a cup whisk together the lemon juice, flaxseed oil, olive oil, mustard oil, garlic, salt and pepper. Stir in the grated cheese. Place spinach in a large bowl and toss with onion, tomatoes, beans and milled flaxseed. Drizzle with the vinaigrette and toss. Serve with Salmon Cakes.

Double Dark Chocolate Chip Cookies:

1 ½pastry flour (preferably whole-wheat)
1 cup whole oats, ground
1/3 cup dark cocoa powder
1 ½cup dark bittersweet mini chocolate chips
1 cup butter
1 tsp baking powder
½cup granulated sugar
1 cup packed light brown sugar
2 eggs
1 tbsp vanilla extract
½tsp salt
1 cup walnuts, coarsely chopped
1 cup dark raisins (optional)
¼tsp. red chilli powder (optional)
Ganache: 9oz dark chocolate pieces
1 cup heavy cream, heated
1 tsp. rum or orange extract (optional)

Method: Preheat the oven to 350°F. In a medium bowl, whisk together the flour, oats, cocoa, baking powder, salt and red chilli powder. In a large bowl, using an electric mixer at medium speed, beat the butter until pale yellow and add the sugars and beat two minutes until fluffy. Add the eggs and vanilla and beat until smooth. Beat in the flour mixture until all is combined. Stir in the chocolate chips, raisins, and walnuts. Drop by teaspoons onto a baking sheet. Bake until browned, 8-10 minutes, depending on your oven. (For a crisper cookie bake for an extra 5 minutes.) Allow to cool for about 1 minute and transfer over onto a rack and cool completely. In a small bowl place pieces of dark and milk chocolate and pour hot cream over it and stir until smooth. Once the cookies are cooled dip into the chocolate ganache and place back on rack to dry.

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