Boost Up Your January With, Surprise, Booster Foods!
Hopefully everyone’s 2017 has been lovely, but be aware, Saturn is in orbit. So, for those who follow these spatial changes, if everything is turned upside down, don’t worry, it will turn right side up following taxes. Regardless, last week I mentioned booster foods. I guess it comes at no surprise that booster foods is what we will thus cover! So, here we go, you ready?
Foods, in their essential unadulterated forms, provide nutrients that support growth and healing. Food becomes diminished in its original value when it has been grown in poor soil and thus been treated with synthetic herbicides, pesticides, and fertilizers. It is also diminished when it is highly processed as to increase its shelf life in stores and at home. When you digest these various compounds it comes at no surprise that they become metabolic disrupters of vital nervous, endocrine, and immune system functions.
“What was the point of this quick lesson Suzy?”
The point was to say that booster foods help provide the balance of nutrients for protection against environmental pollutants and neutralize these various antigens and microorganisms that can compromise our health. Not only that, these booster foods add umami to dishes; umami is a Japanese word for describing pleasant and savory tastes to foods and dishes. Here’s some fun facts about these healing foods: they contain important macro, micro, and phytonutrients, they contain energetic properties, they have tastes that influence organs, glands and tissues, they are sweet, they are salty, they are bitter, they are sour, they are pungent, they are hot, and they have natural chemicals that calm or excite the brain and/or nerve cells. When I mention sweet it’s directed at the pancreas, salty is the adrenal and kidneys, bitter is the lymph and protein metabolism, sour is the liver detox and fat metabolism, pungent is the anti-inflammatory and improved assimilation, and hot is the blood circulation and antimicrobial. All of these various tastes and properties work together to become healing!
Let’s spent time talking about some types of booster foods and their particular healing properties now that we’ve gone over the general idea behind booster foods. To start off, you’re looking to add two to four servings into your various dishes each day, or one teaspoon to one tablespoon per day. Categories for booster foods include, but are not necessarily limited to, nuts, yeast, seaweed, algae, and spices. The ones we will talk about include flax seeds, sea vegetables, and alliums genus (garlic and onions).
Flax seeds contain twenty-seven anti-cancer compounds, fiber, pectin, vitamin E, magnesium, and sitosterol. They are a great source of lignans that deactivate potent estrogens and testosterones that contribute to cancer growth. Furthermore, these seeds are rich in omega threes and are anti-inflammatory. Sea vegetables are protective against electromagnetic radiation and chemical/metal toxicity. They provide diverse and balanced trace minerals. Lastly, allums genus are natural antibiotics, antifungal, and chemical detoxifiers. These garlic and onions are useful in prevention of Alzheimer’s, but not only that, they can help balance depression by normalizing serotonin. A few quick other things, they can possess antioxidant properties, and protect against and help in treatment of cancer, heart disease, stroke, and hypertension.
WHOO! That was a lot of information. Don’t you worry, we’re almost ready to wrap up. However, before we do that I am going to give you a couple recipes to try out at home.
Recipe #1: Cashew Parmesan Cheese
- Raw cashews (1 cup)
- Nutritional yeast (¼ cup)
- Sea Salt (1 tsp)
- Combine all of the ingredients and pulse until a crumbly, uniform texture is created in a food processor.
- Place in an airtight container for up to one month.
How to use:
- Replace this for parmesan, asiago, or romano in any recipe that calls for these various ingredients.
- Mix it with popcorn and crushed red pepper flakes.
Recipe #2: Garlic-Ginger-Turmeric Mix
- Garlic cloves (equal parts)
- Fresh ginger (equal parts)
- Fresh turmeric (equal parts)
Note: I make enough of this mix to last about seven days, and approximately twenty-four grams of each will give you almost ⅓ of a cup.
- Pulse until finely minced in a food processor.
- Store in an airtight container in the fridge.
How to use:
- Spice up your food! Mix it into any recipe that needs a little umph or use your personal discretion.
Alright, that’s it! I’m too beat to write any more for today. So, until next week! I won’t give it away this time and you’ll be left guessing until the following Friday for what I choose to discuss. Have an amazing weekend, and keep chugging along with these recipes!
~ Suzy Brown, Personal Chef and Nutrition Consultant ~