Spicy Detox “Teas”

Over the holidays I got a bit of unpleasant news – I developed a stomach ulcer. Yuck. And ow. After going to the doctor they told me that I need to change my diet a bit. Cut back on spicy foods, no more tomatoes/tomato sauce (sigh, goodbye red sauce) and eat more frequent, smaller meals throughout the day. Challenge accepted.

A couple of years ago I went to an Ayurvedic cooking class with a friend, which teaches you how to incorporate healing spices in to your diet. I decided now would be a good time to really pay attention to what I learned. Turmeric helps with heartburn and an upset stomach, so what better place to start?

In your comfiest mug, fill it with hot water and these healthy ingredients:

  • 2 dashes of turmeric
  • 1-2 drops of honey or Agave
  • 2 tsp of lemon juice (or lime if you’re in a pinch)
  • 1 dash of cayenne pepper if you’re feeling frisky (although not recommended for getting over a stomach ulcer…)

After doing a little more research on spices that promote a healthy stomach, cumin, anise and nutmeg were at the top. So for a something a little sweeter:

  • 1 stick of cinnamon
  • 1 star anise
  • 1 dash of nutmeg
  • 1-2 drops of honey

 

Turmeric tea

You can find more information on healthy herbs from the Huffington Post.

(PS. This your friendly reminder to go get your yearly physical!)

Happy (Healthy) Eating, XO.

Advertisements

Leftovers

Happy Cinco de Mayo! Holidays are centered around food and drink. So let me share a Spanish inspired recipe with you that I threw together this weekend with a bunch of leftovers. Feel free to chow down with a fresh and strong margarita! Ole!

  • 4 large green bell peppers
  • 1.5 cups of rice (I used left over Spanish rice that I made from a store-bought package)
  • 1 cup of chopped yellow Spanish onion
  • 1 tbsp. of crushed garlic
  • 1 packet of taco seasoning (do not add your own salt & pepper, there is plenty in the store-bought taco mix)
  • 1 lb. of ground turkey* (I had some leftover from a taco salad)
  • 1 tbsp. of ketchup
  • 2 tsp. of sriracha
  • 1/2 cup (or 4 tbsp.) of shredded cheese (Anything works I did a Mexican blend, but plain cheddar is good too).

**Add frozen corn or canned beans (About 1/2 a cup should do the trick) to stretch the ground meat further in case you don’t have that much leftover. Although if making fresh do a 1lb. package of ground turkey. (chicken or beef would work just as well).

Brown the meat with a little vegetable oil, taco seasoning, the onions, & the garlic in a nonstick pan over medium heat. My secret tip is that when the meat is done, stir in the ketchup and sriracha. It adds a good tomato-ey flavor and keeps the meat moist. Plus the sriracha adds a yummy spice/kick. Once the meat is cooked, crumbled and cooled, mix it with the corn (or beans) & rice. Note that while the meat is cooking, prepare the peppers by slicing off the tops and cutting out the ribs & seeds. Rinse and dry before stuffing. Lastly, stuff the pepper and top with the shredded cheese. Bake at 350 degrees for 20 min or until the cheese has melted & pepper has charred. Serves 4 people, 1 pepper per person.

image

Happy Eating, XO.