Food as medicine starts in the kitchen (recipes included)
February 24, 2018
Andrea Beaman, HHC, AADP, a natural chef and holistic health coach displayed an array of herbs and spices along the podium at the 2018 Integrative Healthcare Symposium annual conference in New York City. "This is medicine," said Beaman. "And it's in your kitchen right now." Culinary herbs and spices have been used medicinally for centuries. In Ancient Egypt, coriander, fennel, juniper, cumin, garlic, and thyme were considered health promoting, and workers on the Great Pyramids regularly consumed garlic for strength and vitality. Hippocrates, the father of modern medicine, wrote about the medicinal uses of thyme, coriander, cinnamon, mint and marjoram. "Everything we eat has a physiological effect on the body," said Beaman. Here are just a few of the effects:
- Diaphoretic—open the pores to make the organism sweat
- Antispasmodic—eases spasms or cramps in the muscles
- Alteratives—improves metabolic processes from nutrition to elimination
- Anticatarrhal_eliminates excess mucus
- Antimicrobial—inhibits pathogenic organisms (bacteria, fungi and viruses)
- Astringent—tightens/tones the tissues
- Carminative—eases discomfort caused by gas
- Demulcent—mucilaginous properties that soothe inflamed, irritated tissues Diuretic – aids the body in ridding excess fluids
"When the plate comes to the table, look at it, smell it, involve all of the senses," said Beaman. "Where's the connection, we've lost it. It's good that we connect with it once in a while."
Rosemary
Rosemary is carminative, antispasmodic, antidepressant, antimicrobial, emmenagogue (stimulates blood flow in the pelvic area), and rubefacient (causes dilation of capillaries, increases circulation). It also decreases anxiety and improves alertness. Historically, rosemary has been used in the German pharmacopoeia for heart complaints. It increases blood flow to the heart and stimulates memory. Externally, rosemary oil stimulates hair follicles and circulation in the scalp. Steep in oil or vinegar and use to flavor foods, or use as an infusion. Rosemary tea- 2 tbsp. rosemary, chopped
- 6-8 oz. water
- 3/4 cup parsley, densely packed
- 3/4 cup cilantro, densely packed
- 1/3 cup oregano, densely packed
- 4 garlic cloves, peeled and chopped
- 2/3 cup olive oil
- 1/3 cup lemon juice
- 2 tsp. lemon zest
- 1 tsp. hot red pepper flakes
- ½ tsp. sea salt
- 4 cups apple cider
- 1 cup water (optional)
- 1 tsp. dried ginger (or 1 tbsp. fresh ginger)
- 3-4 star anise pods
- 2-3 whole cinnamon sticks
- 1 tsp. cloves
- 1 tsp. orange peel
- ½ tsp. allspice
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