Pineapple Banana Spinach Zingiberaceae Smoothie

Yet another zingiberaceae smoothie packed with anti-inflammatory goodness (especially helpful to the ladies out there experiencing cramping)!

Ingredients:

2 bananas, cut into coins, frozen

1 C pineapple, diced, frozen

1-2 C spinach, packed

1/2 in. finger ginger (or about 1/2 tsp. dried ginger)

1/2 in. finger fresh turmeric (or about 1/2 tsp. dried turmeric)

1/2-1 C water for blending

Directions:

Add the pineapple, banana, ginger, turmeric, and water to the blender and blend until smooth.  Empty half of the contents into a glass.  Add the spinach to the remaining contents of the blender and blend again until smooth.  With the second mixture, top off the first layer of the smoothie.  Enjoy!

Green Raspberry Smoothie

Ingredients:

1 1/2 C spinach

1 Tbsp. peppermint

1/4-1/2 C diced cucumber

1 apple, cored and diced

1/2 in. finger fresh ginger

1/8 in.-1/4 in. finger fresh turmeric

1 1/2 C water

5 ice cubes

1 1/2 tsp. honey (I used raw Acacia honey because it was on sale)

1 C frozen raspberries

Directions:

For a layered smoothie, blend the spinach, peppermint, cucumber, ginger, turmeric, apple, ice cubes, and 1 C water until smooth.  Empty into a glass.  Wash out blender.  Put raspberries and remaining water into blender and blend until smooth (you may need more water, so don’t be afraid to add more if you do, so as to not burn out your blender’s motor).  Add to green layer.  Enjoy!

Zingiberaceae (ginger family) Wellness Smoothie

I’m still feeling under the weather, but this zingiberaceae (ginger family, which includes ginger and turmeric, and is well known for reducing inflammation) smoothie that I put together this morning actually seems to be helping with the inflammation of my sinuses, along with the Olbas cough syrup that I picked up from Outpost yesterday [which is an all-natural cough syrup made from honey, Olbas oil (A Swiss blend of peppermint, eucalyptus, cajeput, juniper, wintergreen, and clove oil), thyme, licorice, plantain, horse chestnut, and pine, and retails for around $8], and the 20-minute “Yoga for when you’re sick” video that I did earlier, and which you can find if you follow this link: https://youtu.be/n5YvtYXSocw

Ingredients:

1 C Spinach

1/2 C-1 C Kale

1 Frozen banana

1/2 in. finger of ginger (or less, if you don’t like ginger that much)

1 tsp. culinary matcha

1/2 a mango

1 frozen banana

1/2 in. (or less) finger of ginger

1/8-1tsp. turmeric (this really depends on whether or not you want to taste the turmeric)

1 1/2 C water

ice

Directions:

Blend the spinach, kale, one banana, one of the pieces of ginger, matcha, and about 1 C of water in a blender until smooth (adding the ice at the end if you wish to have a colder smoothie).  Empty contents into a glass.  Rinse out blender.  Blend the remaining ingredients in the blender until smooth.  Top off glass.  Stir if you wish. Enjoy!

A few other things that I’m doing for my cold/sinus infection are:

+Putting hot compresses on my face for 5 minutes or so every few hours

+Drinking lots of tea and water

+Using a eucalyptus tea tree chest rub that’s made by Tea Tree Therapy, which I bought back in January at my local health food store for $5 on sale (normally $8 I think), and which I still have over half a jar of.  This is a great natural chest rub to use, and I highly recommend using it as a substitution to Vick’s and the like.  You can also put a small bit underneath your nose and on the soles of your feet for extra relief!

+Getting more rest!

Roasted Turmeric Curry Chickpeas, Greens, and Rice

Tonight for dinner I decided to roast chickpeas (a good source of protein and fiber) and serve them over a bed of rice, spinach, and kale, and topped with mushrooms sauteed in coconut oil (which has healthy fat).  As I do with many things, I added turmeric, which is a particularly potent plant part of the ginger family.  Since ancient times, turmeric has been renowned for its anti-inflammatory and antioxidant properties (just to name a few), and can even be used as a natural dye-so be aware that it will stain your hands, your dish rags, your pots and pans, and anything else that it gets on.  Turmeric also supposedly possesses the power of opening up the third eye-which is perfect for today’s theme of detox Monday.  With a slightly sharp taste resembling, but still dissimilar to, mustard and ginger, turmeric is an incredibly versatile seasoning to use in every day cooking, so don’t be afraid to try it in different things!

Here is my recipe for tonight’s turmeric-inspired meal:

Ingredients:

1 25-oz. can of organic chickpeas (or two smaller cans, it really doesn’t matter), rinsed (canned non-GMO/organic beans can be expensive, so buy them when they’re on sale and stock up)

1/2-1 1/2 tsp. (depending on how much you love it) Turmeric (powder)

1/4 tsp. Cayenne pepper (powder)

1 1/2-2 tsp. Balti Curry Seasoning (or any curry that you wish)

(seasoning measurements are estimates, as I season to taste and appearance)

Cooked white basmati rice or rice of your choice (organic white basmati rice cooks for about 20 minutes covered on low-heat after boiling, and the water:rice ratio is 2:1) (cook extra if you want to save time and use leftovers to make lunch or dinner the next day!) (As a reference point, I made 2 cups of rice uncooked, I ate about 1 1/2-2 cups with my dinner and Mike the same, and I have about 5 cups left over)

2 C Spinach

2 C Kale

1 C Mushrooms

1-2 Tbsp. Olive oil

1 Tbsp. Coconut oil

Pink Himalayan salt to taste (you won’t need much, as Himalayan salt is quite flavorful)

Directions:

Preheat oven to 375 degrees F (for crispier chickpeas that are great for snacking, cook at 425 or 450 for 30-40 minutes). Line a baking sheet with foil (I use foil made with recycled aluminum to help support the reuse and elimination of waste, but it is just fine to use the normal stuff).  After rinsing and drying the chickpeas, lay them out on the foil and drizzle them with the olive oil.  Sprinkle the seasonings and salt on the chickpeas and shake the chickpeas around on the pan until they are coated.  Put the chickpeas in the oven and cook for 20-35 minutes, agitating them a few times as they cook in order to roast them evenly.

In the meantime, you can cook your rice if you haven’t already, and it should be done around the same time as your chickpeas are!

In a pre-heated saute pan, add about 1/4-1/2 C of water and the spinach and kale.  Cook on medium heat until ready, about 4 minutes (the greens will be much smaller, flat, and dark green).

In a different pre-heated pan (or the same pan, if you want to save time), add the coconut oil, and then the mushrooms and saute until the mushrooms become soft, about 3 or 4 minutes.

After taking the chickpeas out of the oven, top a bed of rice with some of the spinach, kale, and mushrooms (I made this recipe to make 2-3 servings of the veggies), and then some chickpeas (1/2 C-1 C is a reasonable serving of the chickpeas), or just put it all together in a bowl and you’re good to go!