Anti-Inflammation ‘Ginger-Turmeric’ Tea

Its been a hectic week, one where my schedule is full with work, kids and during such times I love to wind down with herbal tea. I normally enjoy herbal infusions, but decided today I wanted to make something soothing. Instantly I thought of the ginger and turmeric. These are my favorite go to herbs especially during fall and winter, as they are great at warding off any oncoming coughs or colds.

I feel like this is such a common trait for so many of us. We lead such busy lives and with that we get pulled away from eating healthy food. Modern food has changed so much, it’s become the norm for people not to eat fresh, local seasonal food, instead people are eating fast food  out of convenience. Unfortunately, this fast food is causing inflammation which is a major root cause of disease. One of the important ways of healing our bodies, whatever it is that we may be suffering from, is to eat food that does not promote inflammation, along with making lifestyle changes such as stress reduction and having a  positive attitude.

I know first hand what having a stressful life can lead to. For two years I was in a stress filled job, I was unhappy, my hair was falling out, I had breakouts, I would snap at people around me, because I was worn out. I promised myself once I left that job that I would take better care of myself and loved ones. I started researching on the foods and herbs that can help the body heal and foods that fight inflammation.

Ginger has been found to have antioxidant, antibiotic and antimicrobial properties. Ginger is also great anti-nausea and anti-inflammatory properties. It is great for your heart as it has cholesterol and blood pressure regulating properties.

Turmeric contains curcumin that has anti-inflammatory and antioxidant properties that have been linked to reduced risk of cancer, Alzheimer’s disease, heart disease and arthritis. It’s also great for your skin.

Try this wonderful Tonic anytime you feel under the whether or just as a general way of warding off disease.

Ingredients

4 cups filtered water

2  1 inch fresh turmeric

2 1 inch fresh ginger

Maple Syrup for sweetness or any sweetener of your choice

Juice of 5 key limes or lemon

1 Tbsp. Black Pepper

Directions

Take 1 cup of water and add peeled ginger and turmeric and put it inside the blender. Blend for 40 secs. Boil 3 cups of water. Once boiled pour in the ginger and turmeric mixture into the pot and add the lemon and black pepper.

After 10 mins of the mixture being boiled. Allow it to cool and add the maple syrup or honey. Next strain through a mesh sieve. Drink it warm in winter and over ice in summer. You can add a herb of your choice like rosemary or mint.

Store in a sealed container in the fridge for up to 2 weeks.

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Baking with Teff, a Nutritious African (Ethiopian) Grain

I love cooking with ancient grains when I feel like eating less but getting full quickly! The whole grains I love including in my cooking include Amaranth, once a sacred food of the Aztecs and Quinoa, which was consumed 3,000 to 4,000 years ago by the populations living in the Andes.

Bob’s Red Mill, one of the top sources for whole grains offers numerous ancient grains including amaranth, buckwheat, bulgur, farro, freekeh, kamut, millet, quinoa, sorghum, spelt and teff.

Most whole grains, with the exception of brown rice and sorghum are good sources of protein, meaning that one serving supplies 10%-19% of the daily recommendation.

This weekend I played with a lot of grains, Teff being one of them. Teff is the world’s tiniest grain which is believed to have originated in Ethiopia thousands of years ago. It contains more calcium than most grains and has a toasty, sweet-bitter flavor.

There are different ways you can enjoy whole Teff. It can be cooked like polenta, used to thicken soups, stews and casseroles. Teff flour becomes dense and slightly gelatinous when wet, making it good for certain baked goods that you want to be moist or fudgy.

So this weekend I decided to make a chocolate cake using Teff flour for the kids…and for myself…lol.

Ingredients

1 cup Teff Flour

1 cup spelt flour (or any other whole wheat flour or even unbleached all-purpose flour)

1 tsp baking flour

1 tsp ground cinnamon

1/2 tsp salt

1/4 tsp ground nutmeg

1/4 tsp ground allspice

1/2 cup raisins (optional)

1 cup coconut sugar (or whatever your sugar preference)

1/3 cup coconut oil

1/2 cup almond milk (or any nut milk or regular milk)

1 tsp vanilla extract

2 large eggs or 1/3 cup flaxseed gel (binding agent)

1/2 cup cacao (you can hold back if you wish…i think i used almost 1 1/2 cups). Just make sure your batter has enough sugar when using cacao which can be very biter.

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Directions

Pre-heat oven to 350*

Combine  all the flours and next ingredients on the above list until all spice, stirring with a whisk.

Place the rest of the ingredients in the mix and blend until well blended.

Spoon the batter into a loaf pan lined with parchment paper. Bake at 350* for 45 minutes to 1 hour or until a wooden pick inserted in center of loaf comes out clean. Cool 10 minutes in Pan on wire rack. Remove loaf from pan and cool on rack.

 

 

Carrot Snack Bites

On one of my recent trips to the supermarket I got a great deal on carrots. yes i’m the woman who gets super excited about deals on vegetables!

I bought a big bag of organic carrots. Now I have a whole bag of carrots that need to be eaten. One of the things I plan to do is make some carrot juice for my hubby. The other thing other than using them for salads and spring rolls, I decided to make sweet healthy treats. They are so quick to make you will be done in 10 to 15 minutes. Double up on the ingredients if you need to make more.

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Ingredients

1 Small Carrots

1 cup medjool dates

1/2 cup of raisins

grated zest of oranges or lemon

1/4 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp nutmeg

1/2 cup shredded coconut

Directions

Squeeze out any excess liquid from carrots.

Place all the ingredients in a food processor apart from the shredded coconut.

Line a plate or baking dish with parchment paper.

Roll the mixture into a small ball. Put the shredded coconut into a bowl and roll each ball in the coconut to coat.

Place the ball on the lined plate or baking dish and refrigerate overnight.

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3 Key Beauty Eating Principles

I wanted to share with you some beauty eating principles that I have learned on my journey to eating right.

The main one is, energy . Energy will be your ultimate key to losing weight easily and permanently. Energy is so important because it helps you;

  • Regenerate your liver and other tissue cells
  • Flushes toxic waste from the body
  • Helps maintain your ideal weight
  • Helps keep your skin smooth and hair healthy

The truth is the more energy you have, the more youthful vibrant and beautiful you look and feel.

Now, what takes up the most of your energy? Digestion. Digestion is the key to elevating you beauty to a whole different ball game. We therefore want to focus on foods that give you energy. The more easily you digest foods, the more energy your body will have to clean out old material from your body and perform other essential processes that will keep you looking beautiful. Toxic waste piles up faster when you are not digesting your food well.

The key will be, learning how to get rid of waste in our bodies to allow digestion to function most efficiently.

I do not want you focusing on diets, calories, carbs.

The foods we will start focusing on will be mineral, enzyme and fiber rich. The foods will cleanse and unclog waste from your body so that your body can absorb the right nutrients most effectively. It took you a long time to build up toxic waste ion your body, so please allow yourself time to get rid of it. It will require being kind to your body, learning new eating habits, your body adjusting to the change in foods. We will work on it being a gradual and continuous process as opposed to instantaneous results. In fact if you change your diet too quickly to something different you could fall ill.

The main things we will focus on:

Eating more vegetables and fewer animal products

Drinking a green smoothie everyday

Giving up dairy slowly.

If you have noy tey signed up to receive emails from me regarding ways to eat healthy and recipes for plant based foods. please go ahead and sign up at the bottom of this page. Also please feel free to ask me questions you may have regarding transitioning to a plant based lifestyle.

Sweet Tooth – You have to try this guilty free pleasure

So this weekend I was craving something sweet…and I knew I was going to get something I would regeret. I did not want to feel guilty about what I ate. Don’t you hate it when that happens. You feel so guilty after you indulge in your guilty pleasure. You then go ahead down the rabbit hole and just finish the whole bag of cookies. Well you don’t have to with this one. This raw starwberry cake is filled with so much wondefuly nutrious ingredients. you wont be able to finish it. My husband loved this cake so much, and he didnt have to scoff it all down. It was filling cause it’s so wonderfully fibrous, so you actually get full real fast, you dont even crave more. This is what we are aiming to make today (see picture below).

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Afronomadic’s raw strawberry cake
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Afronomadic’s Raw Starwberry Cake Preparation
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Deliciousness all through!!!

Total time: 3 hours

Ingredients (crust and topping):

3 cups of nuts of your choice (I made this with brazil nuts)

2 cups dates

1 tsp lime

1 tsp allspice powder

pinch of salt

The Filling

4 cups of strawberries diced and divided into half.

2 tsp lime juice

1/4 cup cocnut oil

1-1/2 cup dates or dried fig

Instructions:

Make the crust by putting dates and nuts in a food processor or blender and pulse it until it has a crumble texture. Press in mixture into a loaf pan lined with wax paper, making sure to leave some to drizzle on top of the cake later.

Now make the starwberry filling by adding the starwberries (leave some for the topping), lime juice and dates into a high powered blender until its thick and creamy. Now add the coconut oil and blend again. Now pour the strawberry blend onto the crust and spread evenly. Set the cake in the freezer for 2 hours. Add the crust mixture on top and garnish with fresh strawberries before serving.

Enjoy!!!