Indian and Moroccan foods are rich in aromatic spices and herbs that are delicious. For many years I enjoyed these foods, and used spices and flavourings for one thing only — to improve the taste of a dish. Yet, there’s so much more to spices than we give them credit for, especially here in the West.
They’ve been used for millennia to maintain health, improve longevity and treat many common illnesses and complaints. In fact, they are nothing short of wonder foods; even in small doses they pack a punch when it comes to improving your physical and mental health and well being.
It’s also been shown to improve your cardiovascular health and
prevent diseases like Alzheimer’s. A teaspoon of turmeric in a
glass of warm milk or almond milk at bedtime relaxes you and
ensures you get a good night’s sleep.
And if you’ve got a sore throat, take a teaspoon of turmeric in a
glass of warm water and gargle with it. Works wonders.
Ginger is a warming spice; a small cube of fresh peeled root will invigorate your morning smoothie. Use it to spice up a carrot or squash soup. You can even dissolve a teaspoon of ginger powder in warm water for a relaxing and soothing foot bath.
The seeds and powder add spice to rice dishes, casseroles and soups. Add the leaves to lentil and grain salads and Moroccan style casseroles and tagines.
These exotic spices are well and good, you say. But what of those herbs grown closer to home? You know, the ones we really take for granted — Parsley, Sage, Rosemary and Thyme — some of which are a gal’s best friend. More of these fabulous foods in my next blog.
Almira Ross is an anti-ageing and rejuvenation specialist with HOLISTIC LONDON. She specializes in easy and efficient ways to help her clients look and feel younger and more vital each day. For more information, visit here