The vitamin ginger root offers you a lot of benefits, including the ability to treat headaches and common colds. One of the most common uses of ginger root is the treat an upset stomach, something we all know and hate. Normally in the form of flat ginger ale and crackers, this vitamin could fix even the most upset of stomachs – and fast to boot.

For the last few decades, ancient civilizations have used the vitamin in both cooking form and medicine form. Although the technology back then wasn’t close to what it is today, the ancient civilizations knew that ginger root would help prevent ailments ranging from motion sickness to athlete’s foot. With ginger root having anti-inflammatory properties, it can also make the pain of rheumatoid arthritis less intense. Women that drink ginger tea have said that it helps them eliminate menstrual cramps completely.

What many people don’t know, is the fact that ginger root isn’t really classified as a root, but instead an underground stem. Even though it is a very useful vitamin and supplement, it is harvested year round just like the hawthorne berry. The harvests, which are obtained roughly five months or so after being planted, are used in the creation of products such as candied ginger and ginger syrup. Harvests that are obtained later can be sold as fresh ginger. The longer the ginger remains in the ground before being harvested, the spicier and hotter it gets.

Keep in mind that not anyone can grow ginger. It takes a special type of soil, which means that it won’t grow anywhere. It is normally grown commercially, in large harvests. Ginger is always in high demand, as it serves a lot of useful purposes. From adding spice to food to healing certain ailments, ginger root is easily one of the best vitamins around.

These days, you can buy ginger in the produce department of many grocery stores. Ginger serves many useful purposes, including baking. It can be used with cookies and breads, or used to spice up your jellies and jams. When you shop for ginger root, you should ensure that the gnarly fist like bulb is smooth, the surface hard to the touch, and the weight being somewhat heavy. If the bulb is hard and light in weight, it won’t be as good.

When it comes to common ailments, ginger root can be great to have around. It can be used with hundreds of cooking recipes, you can use your creative imagination to make even more uses with it as well. Ginger is used in many fine dining restaurants as well, as it tastes great as a dressing on salads. Serving a lot of healthy purposes, ginger root is one of the best selling items on the market – and easily one of the best tasting supplements out there.



By: Paul Hata

About the Author:

CELTIC

Fresh Ginger – Ancient “Natural Medicine”

If there were ever an ancient “miracle drug,” fresh ginger would no doubt be in the running for that title. Ginger’s widespread use in ancient Chinese, Indian and Arabic cultures is testament to the versatility and potency of this natural medicine. Ginger rhizomes, or roots, have been used to help digestion, clear the arteries, treat arthritis, relieve nausea, reduce tumor growth and migraines, eliminate fever and infection and lower cholesterol levels. Ginger’s curative properties make it an essential and beneficial food.

Ginger and Digestion

One of the most exciting properties of fresh ginger is its ability to help digestion, reduce food cravings and assist with weight loss. In Ayurvedic medicine as practiced in India, ginger is identified as being one of the most important foods to “ignite the digestive fire.” The Western diet leaves people overweight, tired and undernourished.

Your body simply can’t process all of the salt, sugar and fat that you put into it when you eat the standard Western diet. When digestion slows down, you’ll experience increased digestive problems like constipation, heartburn and indigestion. You’ll also start gaining weight because you are eating more than your body can handle.

Ginger helps your digestive system in a few different ways. First, it can help to speed up your metabolism by increasing the circulation through the tissues in your body, including those in your digestive system. A faster metabolism will help you digest the food that you eat more efficiently.

The enzymes in ginger also help your body break down protein efficiently and rapidly. It increases saliva and digestive juices as well. This can help you deal with heavy, rich foods like those most common in the Western diet.

Fresh Ginger and Weight Control

What does this mean for cravings and weight control? Most cravings result from a drop in blood sugar and a panicky “I need to eat something now!” feeling. Ginger can help stave off that feeling and keep your blood sugar stable. As a result, you’ll be less prone to weak moments and less likely to succumb to cravings for sugar and other quick pick me ups like caffeine.

Recent studies on ginger and type 2 diabetes have showed the important link between blood sugar levels and ginger. Ginger root supplements reduced the effects of elevated blood sugar or stomach rhythm. Fresh ginger helped maintain a normal rate of stomach emptying, when compared to the placebo group.

Eat Fresh Ginger in its natural form

If ginger isn’t part of your daily foods, it should be! Eating ginger in its natural form is most beneficial. You can steep shredded ginger root in water for a pleasant tasting tea or add shreds to salads or soups. It can also be added as a spice to many different foods. It works particularly well with Asian cuisine, and you’ll find a lot of Asian recipes include ginger in the ingredients list.

When you are looking for ginger in the store, choose the freshest looking tubers possible. Fresh ginger will keep up to three weeks in the refrigerator. Ground ginger is processed, and it loses its flavor very quickly. Save yourself time and money by purchasing and shredding your own. It also goes without saying that ginger’s benefits are lost when you’re eating candied ginger. Stick to the fresh ginger version for the greatest impact.

By: Diana Walker

About the Author:

DENIS

The vitamin ginger root offers you a lot of benefits, including the ability to treat headaches and common colds. One of the most common uses of ginger root is the treat an upset stomach, something we all know and hate. Normally in the form of flat ginger ale and crackers, this vitamin could fix even the most upset of stomachs – and fast to boot.

For the last few decades, ancient civilizations have used the vitamin in both cooking form and medicine form. Although the technology back then wasn’t close to what it is today, the ancient civilizations knew that ginger root would help prevent ailments ranging from motion sickness to athlete’s foot. With ginger root having anti-inflammatory properties, it can also make the pain of rheumatoid arthritis less intense. Women that drink ginger tea have said that it helps them eliminate menstrual cramps completely.

What many people don’t know, is the fact that ginger root isn’t really classified as a root, but instead an underground stem. Even though it is a very useful vitamin and supplement, it is harvested year round just like the hawthorne berry. The harvests, which are obtained roughly five months or so after being planted, are used in the creation of products such as candied ginger and ginger syrup. Harvests that are obtained later can be sold as fresh ginger. The longer the ginger remains in the ground before being harvested, the spicier and hotter it gets.

Keep in mind that not anyone can grow ginger. It takes a special type of soil, which means that it won’t grow anywhere. It is normally grown commercially, in large harvests. Ginger is always in high demand, as it serves a lot of useful purposes. From adding spice to food to healing certain ailments, ginger root is easily one of the best vitamins around.

These days, you can buy ginger in the produce department of many grocery stores. Ginger serves many useful purposes, including baking. It can be used with cookies and breads, or used to spice up your jellies and jams. When you shop for ginger root, you should ensure that the gnarly fist like bulb is smooth, the surface hard to the touch, and the weight being somewhat heavy. If the bulb is hard and light in weight, it won’t be as good.

When it comes to common ailments, ginger root can be great to have around. It can be used with hundreds of cooking recipes, you can use your creative imagination to make even more uses with it as well. Ginger is used in many fine dining restaurants as well, as it tastes great as a dressing on salads. Serving a lot of healthy purposes, ginger root is one of the best selling items on the market – and easily one of the best tasting supplements out there.

By: Jake Saab

About the Author:

FUCHSIA

Vomiting and nausea take place commonly in pregnancy, particularly between 5 and 15 weeks of pregnancy. About 50 to 90 percent of women have some degree of nausea, with or without vomiting. The severity of these episodes may vary. “Morning sickness” is the word commonly used to clarify mild vomiting and nausea whilst “hyperemesis gravidarum” indicates more severe issues, which might cause a woman to vomit many times in a day, lose weight, and need treatment in a hospital. The remedies for pregnancy-related vomiting and nausea aim to reduce the symptoms and permit the woman to drink and eat an ample amount in order to reduce the risk of dehydration. There are many remedies available to women today. Each case is unique and usually requires some trial and error to find the right cure for you. Luckily, symptoms usually resolve by mid-pregnancy.

Women with hyperemesis gravidarum must eat prior to or the moment they feel hungry to avoid an empty stomach that might aggravate nausea. Women are recommended to eat snacks regularly as well as have small meals which are low in fat and high in carbohydrates. Eliminating spicy foods and eating high protein or salty snacks/meals appears to aid some women. Fluids are tolerated better if clear, cold and carbonated or sour (example, lemonade, ginger ale) and if consumed in small amounts amid meals. Aromatic therapies involving lemon, mint (tea), or orange have even been described as helpful. Caution: do not drink carbonated drinks unless you are feeling nausea. Carbonated drinks can easily dehydrate you without much warning.

Pregnancy Nausea Medications: They have been proven to be effective in some women and are safe to take during pregnancy.

?Doxylamine and Vitamin B6 – Vitamin B6 supplements (10 – 25 mg 3 to 4 times in a day) are found to decrease the indications of mild to temperate nausea, however do not considerably decrease vomiting. Doxylamine is the medication that may reduce vomiting, as well as work collectively with vitamin B6. Doxylamine is obtainable in the US in some non-prescription sleep aids and as a prescription antihistamine chewable tablet.

?Antihistamines: Antihistamines in addition to other pregnancy nausea medications are effective and a safe option for pregnancy-associated vomiting and nausea. The following medications might be suggested:

1.Promethazine: obtainable in pill, rectal suppository form or injectable solution. It is generally taken in every 4 hours, and might cause dry mouth and drowsiness. Rare side effects comprise muscle contractions which cause jerking or twisting movements.

2.Metoclopramide: speeds emptying of stomach and might help to reduce vomiting and nausea. It is generally taken by mouth or by injection every eight hours.

3.Ondansetron: is a pregnancy nausea medication that is generally taken by mouth or by injection every 8 to 12 hours. Ondansetron is amongst the most expensive of the anti-nausea medications.

?Antacids: Pregnant women usually develop acid reflux, which can induce vomiting and nausea. An antacid might be suggested in this case.

It is easy to get frustrated with morning sickness. However, understand that morning sickness is a good sign that your body is changing to accommodate the baby. There are many natural remedies available to you and it is just a matter of trial and error to find what works best for you. The main thing to remember is to stay hydrated and eating properly. If you can do this then you will more than likely reduce the risk of any severe case of morning sickness.

By: Randy Beckett

About the Author:

ALDAN

Menstruation is the term used for the natural monthly cycle of periods in the female body. Periods are when the unfertilized eggs are ejected out of the reproductive system along with blood and several other tissue cells. This flow happens once a month. The flow is profuse on one particular day of the month. However the discomfort of the periods could generally last for three days.

The female reproductive system is indeed marvelous. Every month the ovaries produce one egg which is deposited in the fallopian tube. The uterine wall known as the endometrium thickens and there is increased blood circulation in the entire reproductive system. This is all in preparation of a pregnancy. However, if the woman does not get pregnant, then all these things need to be expelled from the body. This is known as the period. Once the expulsion is done, the ovaries produce a new egg and the cycle continues for another month.

Women may face several difficulties during their menstrual flow. There is increased moistness in the vaginal area, and there could be infections. Women could have fevers, extreme pain in the groin area, giddiness, nausea and vomiting, etc. In some women the effects are more aggressive than others. And the most worrisome thing is that the symptoms could recur month after month. The biological term for menstrual problems is dysmenorrhea.

In Ayurveda, menses (i.e. the flow of the menstrual period) is considered to be the excess pitta which flows out of the body. It is called as Raja. Hence the menstrual flow is also called as Raja Pravritti. Though menstruation is a typically pitta phenomenon, effects on the vata and the kapha are also seen. Some women have insomnia and mood swings during their periods. This is vata vitiation. Some women gain weight. This is kapha vitiation.

(1) Useful Herbs in the Treatment of Menstruation

b) Asafetida (Ferula fetida)

Asafetida is known to increase the secretion of the female hormone, progesterone. Thus it facilitates menstruation. Using asafetida gum fried in ghee and mixed with goat’s milk and a spoonful of honey for a month can reduce the pains during menstruation and also make the flow reduced.

c) Asoka (Saraca indica)

The bark of the asoka tree is given to women who experience extreme blood loss during menstruation due to leucorrhea or uterine fibroids. The plant has a stimulating effect on the uterine wall and the mucus layer in the reproductive tract.

d) Bamboo (Bambusa bambos)

Bamboo acts as an emmenagogue which stimulates menstruation. Its leaves are prescribed for this purpose. Regular consumption of the leaves of the bamboo is prescribed to promote and regulate the menstrual flow.

e) Bloodwort (Achillea millefolium)

The hot infusion of leaves of the bloodwort is taken as an emmenagogue. A decoction of the herb can correct irregular periods. The herb also yields an oil which can be used in the treatment of female reproductive disorders.

f) Chicory (Chichorium intybus)

Seeds of chicory are prepared into a decoction to treat problems of obstructed menstruation.

g) Dill (Anethum sowa)

This fragrant herb is efficient in stimulating menstrual cycles. It helps women who have delayed periods to get their periods on time. Young anemic girls are prone to spasmodic menstruation, which can be quite painful. A decoction of dill is prepared with the leaves of parsley to treat such problems.

h) Ginger (Zingiber officinale)

Cold climates can sometimes cause painful and irregular periods. An infusion of ginger sweetened with sugar is taken for correcting such problems.

i) Henna (Lawsonia alba)

Henna is a cooling agent. Suppositories of its leaves are made and placed in the vagina for women who have problems of excessive menstruation.

j) Hermal (Peganum harmala)

The hermal is a little-known herb, but in Ayurveda it is prescribed regularly for menstrual problems such as painful menstruation and irregular periods.

k) Indian Aloe (Aloe vera)

The Indian aloe is a stimulant of the uterus. Hence it is given in cases of painful menstruation.

l) Indian Spikenard (Nardostachys jatamansi)

The jatamansi is a very popular Indian herb used in the treatment of painful and irregular periods.

m) Lemon Grass (Cymbopogon citratus)

Lemon grass is used in painful and difficult menstruation. It can be taken in the form of a tea.

(2) Dietary Treatments for Menstruation

The following dietary tips are beneficial to women who have painful or irregular periods:-

1 Avoid all constipating foods, especially in the last week of the menstrual cycle. This includes fried foods, sour foods and protein-rich pulses.

2 Fish is a good dietary indication for painful periods. Fish contain omega-3 fatty acids which help to ease the spasms during menstruation. Meat, poultry and dairy products must be avoided.

3 Among vegetables, white pumpkin, papaya, drumstick, snake gourd, bitter gourd and cucumber are good for dysmenorrhea. Potato, yellow pumpkin and eggplant must be avoided.

(3) Ayurvedic Treatments for Menstruation

Kumari is the drug of choice for menstrual problems in Ayurveda. This is nothing but the aloe vera plant. It is taken in the form of Kumarasava in a dose of six teaspoonfuls twice a day. There is a special preparation called as the Raja Pravartani vati, which contains aloe and asafetida as its main ingredients. This medication is taken in the form of pills – two of them twice a day a week before the periods are due.

(4) Home Remedies for Menstruation

1 Fry asafetida in ghee and add a teaspoonful of it to buttermilk. Have this once a day in case of dysmenorrhea.

2 Mix some sesame seeds in a glassful of water. Drink this twice daily when you have menstrual pains.

3 Have salads with boiled beetroot in them, or have beetroot juice.

The following exercises help in reducing the pain of menstruation:-

a) Take a firm chair and stand behind it holding your hands firmly on the chair’s back. Lift one heel and then the other. Continue this for about ten minutes. You can also do knee-bends.

b) Lie on your back on a firm bed. Fold your legs and bring the knees up to your chin. Repeat this ten times.

By: Tom alter

About the Author:

SOLEIL

Desserts are perfect sweet delights, great in capping meals. There are many baked desserts recipes you can try.

Desserts play a very significant role in our table and in different social gatherings. This last course of the meal encourages more bonding time with family, friends and guests.

The following baked desserts recipes will hopefully satisfy the palettes of your loved ones.

Swedish Apple Pie

This great tasty apple pie is easy and worth preparing. It has a crumbled topping with cinnamon, pecans and sugar. Its maximum preparation time is 15 minutes only. It makes 1/9 inch pie with 8 servings.

Ingredients:

1 cup all-purpose flour

2 ½ cups peeled, cored and sliced apples

¾ cup melted margarine

1 tsp ground cinnamon

1 pinch salt

1 teaspoon white sugar

1 egg, lightly beaten

1 cup white sugar

½ cup chopped pecans

Directions:

Heat the oven up to 350oF or 175oC. Use a 9 inch pie pan. Grease it with margarine.

Put the sliced apples in 2/3 of the pan. Dust with cinnamon and 1 teaspoon sugar.

Mix 1 cup sugar with the melted margarine in a medium bowl. Mix well the pecans, flour, egg and salt and spread the mixture over the apples.

Bake it for about 65 minutes. Wait until golden brown.

Gingerbread Cookies

This recipe yields 72 servings.

Ingredients:

1 tbsp ground ginger

6 cups all-purpose flour

1 cup melted and slightly cooled shortening

1/2 cup water

1 tsp ground cloves

1 tbsp baking powder

1 tsp vanilla extract

1 cup packed brown sugar

1 egg

1 cup molasses

1 tsp ground nutmeg

Procedure:

Sift together the flour, cloves, cinnamon, ground ginger, baking powder, and nutmeg. Then set aside.

In a medium bowl, mix up the shortening, brown sugar, egg, molasses, vanilla, and water until smooth. Slowly stir in the dry ingredients until they are totally absorbed.

Divide dough into 3 pieces. Pat down to 1 1/2 inch thickness. Then wrap in plastic wrap. Refrigerate for at least 3 hours.

Bake for about 10 to 12 minutes in the preheated oven. When the cookies are done, they look dry; yet, still soft to touch. Take out from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.

Mango Mala

This is a low fat delicious and quick to prepare dessert It is good for 4 servings.

Ingredients:

2 tsp lemon juice

1 cup non-fat plain yogurt

Pinch nutmeg

1/2pounds fresh mango, flesh only

2-3 tablespoon sugar

Pinch salt

2 oz. black grapes

Directions:

Put mango, sugar, lemon juice, yogurt, nutmeg and salt into a blender. Process them until smooth. Then spoon into 4 serving dishes. Divide grapes into halves, discard seeds, and decorate dessert with them.

Banana Crumb Muffin

Ingredients:

1/2 teaspoon salt

1 tsp baking powder

1 1/2 cups all-purpose flour

3 bananas, mashed

1 tsp baking soda

3/4 cup white sugar

1/3 cup melted butter

1 lightly beaten egg

2 tbsp all-purpose flour

1 tbsp butter

1/3 cup brown sugar

1/8 tsp ground cinnamon

Procedure:

Heat the oven up to 375oF. Gently lubricate ten muffin cups.

Combine the following: baking soda, 1 and ½ cups flour, baking powder and salt in a large bowl.

Then beat together bananas, sugar, egg and melted butter in a separate bowl. Blend the banana mixture into the flour just until moistened. Spoon batter into a set muffin cups.

Mix together 2 tablespoon flour, brown sugar and cinnamon in a small bowl. Cut in 1 tbsp butter until mixture appears like a coarse cornmeal. Then spread toppings on the muffin.

In the prepared oven, bake it for about 18 to 20 minutes until a toothpick inserted at the center of the muffin comes out clean.

By: David H. Urmann

About the Author:

ROXANNE

Revered in the Orient for its powerful healing qualities and its culinary uses, Ginger has been in use since ages. A perennial herb, ginger is a greenish yellow rhizome. The botanical name of the spice is Zingiber Officinale. Ginger is been used extensively in the Orient; its benefits covering a spectrum so wide, that it includes the medicinal, culinary as well as aromatherapy fields. A pungent and flavorful spice, ginger is one of the most widely used spices in the East.

Ginger is known to be beneficial to the body in a number of ways. Ginger can be used in its raw as well as dried form. Raw ginger is thermogenic, anti-flatulent, appetiser, digestive and a powerful laxative.

Dried ginger is thermogenic, appetizer, laxative, expectorant, stimulant and effective to cure stomach disorders. Dried and ground ginger is used to cure cold, cough, cholera, nausea ad vomiting, inflammations, diarrhea, colic, flatulence, anorexia, asthma and headaches.

Ginger has extensive uses in aromatherapy as well. Ginger yields an essential oil that is steam distilled from the unpeeled, dried and ground root. Ginger oil is used in combination with sandalwood, cedar wood and patchouli, which renders a woody-spicy scent to the mixture.

The uses of ginger as a digestive aid can be largely attributed to the presence of gingerols and shogaols, which help neutralise stomach acids, enhance the secretion of digestive juices and tone the muscles of the digestive tract.

The active ingredient in ginger is terpenes and an oleoresin, which is called ginger oil. These active agents are responsible for its antiseptic qualities, lymph-cleansing, circulation-stimulating and mild constipation relief. Research has shown that ginger lowers blood cholesterol by reducing cholesterol absorption in the blood and liver.

Other Ginger health benefits • Ginger has been known to reduce inflammation of the joints and muscle tissue for people suffering from arthritis or rheumatism. • Ginger improves blood circulation, hence thought to improve the complexion too. It is also known to have reduced nervousness, ease tendonitis and relieve sore throats. • Ginger is an effective herbal remedy for all kinds of motion sickness and even morning sickness during pregnancy. A great way to get rid of the uneasy, queasy feeling in the stomach. • Scientists have found that ginger can block the effects of prostaglandin – a substance that causes inflammation of the blood vessels in the brain, which leads to migraine. • Many women believe that consuming ginger tea during periods helps minimize menstrual cramps. • Known for its warming action, ginger is an effective treatment in colds and flu. • An effective remedy for cramps caused by flatulence, ginger stimulates digestion. • Ginger is a mood enhancer, the Cineole present in ginger helps provide stress relief. • It is a great mouth freshener and ginger tea is known for its refreshing properties.

By: Kevin Pederson

About the Author:

MARCEL

Have you tried Ginger Root Appetite Suppressant? Rather than using risky supplements to help you lose weight, dietitians are now recommending the consumption of this product because it is a natural herbal way to curb your cravings. In the earlier times, people only used ginger root as an ingredient or spice in some traditional dishes, but now we can also use it to lose unwanted fats.

Ginger root appetite suppressant is getting more popular each day. There are many reasons why people prefer using this instead of other drug-based supplements.

Below are the most important reasons we have collated for you:

1. It acts as stimulator that gradually exudes from our gastrointestinal tract, thus, providing energy through the bloodstream.

2. It amplifies the pH or acidity of our stomach due to its digestive enzymes resulting to minor gastric secretions.

3. It boosts metabolism to better digest and process the foods we eat.

4. It sharpens our mind so we can be more alert and productive.

5. It is rich in antioxidants so it can fight free radicals causing the growth and reproduction of cancerous cells.

6. It brings down our serum cholesterol levels, at the same time lowering our risk for cardiovascular diseases.

7. It controls our appetite, which can both help us gain and lose weight. For instance, if you lose your desire for food and are unable to eat enough to nourish your body, ginger root can help you bring back your cravings just so you will not get sick.

8. It can stop your cravings and fulfill your hunger.

9. It can also regulate your blood sugar levels.

By: Casey Mcphee

About the Author:

BEAUTY

This interview is an excerpt from Kevin Gianni’s The Healthiest Year of Your Life, which can be found at http://thehealthiestyearofyourlife.com. In this excerpt, Nomi Shannon shares on salads, dressings, spices and desserts in a raw lifestyle.

The Healthiest Year of Your Life with Nomi Shannon, raw gourmet, author and raw food educator.

Kevin: Let’s talk about salad again. Like you said, it’s sometimes tough or you get bored with salad. What are some of the things you can do to spice up some greens in a salad?

Nomi: I really think the secret of the salad is the dressing. I remember when I worked at Hippocrates, Annamarie Clements was speaking and she told us about a young girl who was very ill and was really having a hard time. They don’t just eat salads; they have a ton of sprouts in them. She said to Annamarie, if only her favorite dressing could be in it she’d be able to eat it better. They went out and bought it for here. It wasn’t even that healthy a thing. It helped to get it down. So it’s terribly important that it taste well.

So here’s a quick one that you can just make in a bowl. I call it Orange Tahini dressing. Use half a cup of fresh orange juice. Look, people are going to go out and buy Minute Maid or whatever that stuff’s called, and use it. I wouldn’t but you do the best you can for yourself at each moment. If that’s the best you can, in other words if you can’t make yourself squeeze an orange, which is a little hard for me to grab my brain around, I know that, especially when you’re starting out, you might recommend fresh orange juice and a couple of tablespoons of raw tahini. Tahini is made out of sesame seeds. It’s just like peanut butter only it’s made with sesame seeds. It’ll be hard to find in a grocery store or health food store raw and if your health food store has it and it says it’s made out of toasted seeds then go up and say, could you please get this for me in raw, because the same companies that make it toasted also make it raw. Half a cup of OJ, two tablespoons of raw tahini, grate a little piece of fresh gingerroot. You can buy an inch long piece of gingerroot at the grocery store. You don’t have to buy the whole chunk. Just break it off, stick it in a baggy and they’ll charge you whatever it is, 29 cents or whatever. Quarter teaspoon of cinnamon, a pinch of curry powder, a pinch of sea salt.

Just put it in a bowl, whisk it with your fork and toss that over your salad and it’s very, very yummy dressing. Then I’ll tell you what I use whenever I have a salad. It’s not all raw, but I’m not all raw. I used to be all raw. 100%.

I use a little bit of balsamic vinegar, which isn’t on everybody’s good food list. A tiny, tiny amount of toasted sesame oil which is definitely not on the good food list but it gives it a wonderful, I like an Asian flavor personally. Then I use a small amount of either flax or hemp oil which I keep in my freezer to keep fresh, a dash of Chinese rice cooking wine, which is called mirin. I always use seaweed if I don’t use big fresh chunks you can get shakers of different seaweeds or kelp at most probably health food stores, and something sweet. I’m talking teeny amounts, like agave or maple syrup. Maple syrup is not raw. I don’t know if agave is. People say that it is but I find it hard to believe. Then something salty, like a tiny bit of sea salt or nomashoiy which is a soy sauce that’s supposed to be raw. So it has something sweet, something salty and something tangy.

That works for me in a salad. Is it a perfect recipe? Absolutely not, but it gets me eating big volumes of salad.

Kevin: It’s almost like you’ve kind of got to go with what works for you in order to make it palatable. What are some of the flavors that you can add to make different, like international meals. I think one of the other challenges, say you do prepare something from the Salidako and now you’ve got this great zucchini pasta and you’re like, man, I just don’t want to have Italian any more?

Nomi: Exactly. You want to get over the Italian. Well, I’m going to my pantry right now because it’s a really good question and there’s all kinds of things now on the market that make it easy. For example, if you want something to taste Chinese, I love that flavor. There’s a spice put out by several companies, called Chinese Five spice. Just smelling it, you know. It includes star anise, cloves, cinnamon, fennel and pepper. Let’s see. The other one is anise, cinnamon, star anise, cloves and ginger. So they’re a little different. Just that alone will make almost anything taste Asian. Then as I mentioned, sesame oil which is definitely to be used in minute quantities because there’s nothing good about cooked oil. It’s bad for you. So that’s your Asian.

There’s also, I have ground star anise powder which has a very licorice-y taste. Then Frontier Spice, which is a wonderful company. My favorite spice that they make is called Pizza Seasoning and I use this is my salads, too. I didn’t even mention the seasonings I put in it. It makes almost anything taste Italian but it also complements most other dishes. It just has a nice variety of things in it. But Frontier also makes something called Bombay Veggy Blend. Just smelling it, you think you’re at an Indian restaurant. It’s fabulous.

Then other Indian spices would be cumin and I have something called garamasala which has coriander, cumin, chilies, something I can’t read, I think it says clove, bay leaf, cassia and ginger. So the health food stores probably are the best bet to get these. The spices you buy, like the big supermarket brands, they’ve all been irradiated, which is a whole other topic, but you want to avoid irradiated food.

Another good spice is curry powder, back to the Indian. I love cinnamon. Cinnamon isn’t just for dessert. For people who like things spicy, a little cayenne pepper in just about anything. A very wonderful spice, it has very therapeutic aspects to it. I even have some real washabi powder which I wouldn’t be shy about. If you love the taste of washabi, which is that hot horseradish green paste that they serve in Japanese restaurants.

Kevin: Feel it in the back of your forehead.

Nomi: If you have too much, right, but the thing is, for people who aren’t used to using spices these mixes, like the Bombay Blend or the Italian spices are really a good bet.

Nomi: Kind of like a no-fail approach?

Nomi: People can be a little afraid of using spices.

Kevin: Now, you mentioned desserts a little bit. I think one of the coolest things about raw food is that you can have your dessert and sometimes it’s not that bad for you.

Nomi: Usually if you’re making a pie, the crust is made out of some kind of nut. And then the filling, just endless the variety of things you can make, some kind of fruit. Lots of time people will make something like this and eat it for breakfast. It isn’t always necessarily the perfect food combining. My book, each recipe has a little symbol next to it if it’s properly “food combined” and that’s explained elsewhere in the book and there is not one recipe in the dessert section that has that symbol.

They’re just not, but a lot of people could care less about proper food combining and that’s fine. Whatever works. I don’t always completely follow it, although I never have protein and carb in the same meal. So there’s almost endless things you can do with dessert.

One of my favorite quick things is, if you like whipped cream. This is so much better than whipped cream. Cashews, that have been soaked a little while, water and dates or maybe agave, if you prefer that. You just can whip that up. It’s just so delicious and of course, you can use it on top of other things. The other day I just was craving something sweet and I was lucky enough to find some fresh figs, which to me, are like manna. I cut each fig in half, usually I just eat them plain they’re just so good, but I wanted something a little sweeter than that and then I took a few dates and cut them into quarters and just stuck a date in the middle of each fig and that was it. Just sort of leaning against the counter I made myself a little treat. It can literally be that simple.

Kevin: Say you want to make a raw pie, how much time does it take compared to making something that you stick in the oven?

Nomi: With raw food it’s all prep. With cooked food it’s prep plus waiting. Say you’re making spaghetti sauce and it’s cooking on the back of the stove and the steam is rising, that’s how eventually you’re getting the taste you want. With raw food if you’re making spaghetti sauce you don’t just use fresh tomatoes you also use dried tomatoes to thicken it up. So the most – - you’re making a crust so that was probably a food processor and then you’re making a filling, so that’s probably a blender, so it could take you 45 minutes to an hour to make a raw pie.

Kevin: It’s pretty comparable I guess. This has been an incredible amount of information in a short amount of time. Why don’t you tell everyone a little bit more about some of the information on your site and your book so they can be prepared?

Nomi: Well, thank you. I would love to. My site is called rawgourmet.com and my book is called The Raw Gourmet. It’s a good book in terms of answering all the questions. If you literally take this book and read it like it’s a novel from the beginning to the end including appendix, you will have everything you need to know about having a raw food kitchen. It has 250 or so recipes in it, filled also with full color photographs. A lot of people really appreciate photographs of the food they’re making.

Kevin: From the website it looks amazing. So, Nomi, we’ve just run out of time here so I want to thank you so much for being on this call. This is a ton of information. I know that my wife, Ann Marie, is going to absolutely love this, because she’s always looking for new ways to bring raw into the kitchen. So thank you much for sharing this.

Nomi: It’s my pleasure, Kevin. We did touch on a lot of interesting subjects and there’s just a lot more to it. It was just really a great pleasure to speak to you.

By: Kevin Gianni

About the Author:

FREDERICK

Ground ginger in “Golden Pumpkin Cookies”.  Yum Yum!

The smell of pumpkin baking always conjures up memories of Thanksgiving for me. The day always started early with mom bustling about the kitchen to prepare our feast. The Macy’s Thanksgiving Day Parade would always be playing in the background as she’d prepare the meal. We’d stop to watch or listen to some of the marching bands and acts they had. But always, always, would we stop to watch Santa coming down the street on his sleigh.

To this day, the smells of turkey, cranberry, potatoes, gravy, stuffing, and pumpkin all blending in a beautiful medley of smells brings a smile of memory to my face. Those special Thanksgiving feasts and that special time with mom are memories that last a lifetime. I hope you enjoy these fun and unique pumpkin recipes during this holiday season.

Golden Pumpkin Cookies

1 1/3 cups sugar

1/3 cup shortening

3 beaten eggs

1 teaspoon vanilla

2 1/2 cups flour

4 teaspoons baking powder

1 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon allspice

1 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon lemon juice

1 teaspoon grated lemon rind

1 cup raisins

1/2 cup chopped nuts

1 cup canned pumpkin

Cream together sugar and shortening. Add eggs and vanilla. Add in flour, baking powder, salt, ground ginger, allspice, nutmeg, and cinnamon. Mix in lemon juice, rind, raisins, nuts, and pumpkin. Drop by teaspoons on a greased baking sheet. Sprinkle with cinnamon and sugar. Bake in a 350 degree oven for 15 minutes.

Double Decker Pumpkin Pie

4 ounces cream cheese, softened

1 tablespoon half-and-half

1 tablespoon sugar

1 1/2 cups thawed whipped topping

1 (6 ounce) graham cracker pie crust

1 cup cold half-and-half

1 package (4 serving size) vanilla flavor instant pudding

1 can (16 ounces) pumpkin

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Whisk the cream cheese, 1 tablespoon half-and-half, and sugar in a large bowl until the mixture is smooth. Add in the whipped topping. Spread this mixture over the bottom of the crust. Combine the 1 cup half-and-half and the pudding mix in the bowl. Beat well for 1 to 2 minutes (the mixture should be thick). Add in the pumpkin and the spices. Mix well. Spread this mixture over the cream cheese mixture already in the crust. Put in the refrigerator for at least 3 hours. To serve, add a dollop of whipped topping to each slice and a few toasted pecans. Serves 8.

By: Jill Seader

About the Author:

JEFFERY