Berries

I’ve been sharing a lot about berries this week. I’m participating in a July Berry Challenge, initiated by Anthony William and intended to encourage people to include more berries in their diets. There’s a good reason to make sure these little super fruits are enjoyed daily. They are powerful antioxidants.

Berries

Antioxidants fight free radicals in the body. Put simply, as Anthony writes in Life Changing Foods, antioxidants mean life, while oxidation, caused by free radicals, means death. Berries provide the antioxidants we need to fight oxidation and the aging process, and to survive the constant threats to our health and wellbeing.

Berries are an excellent source of iron, magnesium, selenium, zinc, molybdenum, potassium, chromium and calcium. They also contain traces of omega-3, omega-6, and omega-9 fatty acids, plus they stop excess adrenaline from damaging organs. Berries are rich in phytochemicals, amino acids, and coenzymes.

Berries

Berries

Berries are brain food. They enhance B12 and reverse brain lesions, calcifications, heavy metal deposits, scar tissue, adhesions and damage caused by expanded blood vessels. Berries protect against all brain disorders including cancer, ALS, Alzheimer’s, dementia, Parkinson’s, stroke, aneurysm, and migraines.

For heart health, think of adding more berries as well. These fruits protect heart valves and ventricles and remove plaque by dissolving fat deposits in veins and arteries. Plus, berries promote fertility by helping to keep a woman’s reproductive system in constant balance.

Berries

Berries

Bring more berries into the body to ease insomnia, inflammation, depression, anxiety, adrenal fatigue, thyroid disorders, fibromyalgia, eczema, psoriasis, edema, high cholesterol, hot flashes, heart palpitations, tingles, numbness, nerve pain, chest pain, dizziness, tinnitus, sluggish liver back pain and knee pain.

Grazing between meals with handfuls of berries raises the body’s vibrational frequency. And picking berries yourself, any of the varieties, is an extraordinary grounding experience.

I enjoy berries in a variety of ways. I add frozen strawberries and wild blueberries, one of the most powerfully healing foods on the planet, to my morning smoothies. I add berries to salads, combine them with melons, create flavored waters and teas with them, use them to top frozen banana ice cream and eat them fresh, by the handfuls.

I’ve felt a tremendous shift in my health and life, since adding more berries to my diet. I am deeply grateful for this simple, miraculous food.

Berries

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Mixed Berries with Honey

Today’s Try This Tuesday recipe is so incredibly simple, and yummy, that I wondered why I had not tried this before. I’ve declared this week Berry Week, for the blog posts, as I participate in a Berry Challenge on Instagram during the month of July. Created by Anthony William, the Medical Medium, the purpose of the Berry Challenge is to encourage and inspire people to eat berries every day.

It’s achieving its purpose!

Mixed Berries with Honey

I’ll post about the health benefits of these little superfoods on Friday. Today I’m sharing this easy recipe from Anthony, who has been posting lots of ideas for incorporating more berries into our lives

Mixed Berries with Honey

1/2 cup of strawberries, quartered

1/2 cup frozen wild blueberries, thawed

1/2 cup raspberries

1/2 cup blackberries

1 – 2 tablespoons raw organic honey

Gently combine berries with honey. Makes 2 servings.

Mixed Berries with Honey

So simple! I didn’t have raspberries so I increased strawberries to one cup. Any combination of berries can be used. All are beneficial, so pick your favorites and mix them up. Use locally produced raw organic honey, to receive health benefits that are specifically geared toward you.

I typically eat berries, and I do eat them everyday, without any sweetener at all, so I wondered if adding honey would make them taste too sweet. It didn’t! The honey added a rich warm taste that was just right. This would be a great alternative for those who are accustomed to adding refined sugar to their berries.

Honey coated berries can be eaten as is, added to a smoothie bowl, or…my favorite…used to top a bowl of frozen banana nice cream. Oh my…what a wonderful, and healthy, summer treat!

Mixed Berries with Honey

Ginger

Ginger is one of those foods that I’ve been aware of for some time, without fulling appreciating how it benefits me. I nibbled on it, when slivers of ginger were included with a veggie roll. I’ve taken powdered ginger in capsule form, because I knew it was good for joint and muscle pain. I added minced garlic cautiously to stir fries, a bit fearful of the strong flavor.

So what, exactly, does ginger do for us?

Ginger

Anthony William writes, in Life Changing Foods, that ginger is one of the most important foods for giving us rest from a reactionary life. You know how it is. The day starts well enough, with a to-do list that looks very doable. Then the unexpected phone call comes, or an appliance breaks, or a client makes a demand…and suddenly we are in crisis mode. As each issue is handled, another one pops up.

An occasional day like this doesn’t greatly impact our health. But living in crisis mode day after day after day creates hyperactivity. Even at the end of the day, when the mind and emotions begin to calm down, the body can stay in reactive mode, creating a heightened, spastic state of being. This state leads to stress-related illnesses such as adrenal fatigue, acid reflux, sleep apnea, spastic bladder, insomnia, digestive issues, and chronic muscle pain.

Ginger is the ultimate anti-spasmodic. A cup of ginger tea can calm an upset stomach and relax tense muscles for up to 12 hours. Ginger acts as a tonic for the organs and muscles, telling the body to let go, all is well. Tight throat muscles, from speaking or yelling too much, or from holding in something that needs to be said, relax with the help of ginger. It also relieves tension headaches and flushes excess lactic acid from muscle tissues, into the blood stream, and out of the body.

Ginger

Ginger’s anti-spasmodic properties come from more than 60 trace minerals, 30+ amino acids, and more than 500 enzymes and coenzymes. All of these work together to calm reactivity. Ginger is also antiviral, antibacterial and anti-parasitic. It enhances DNA reconstruction and the body’s production of vitamin B12.

Try ginger to relieve these conditions and symptoms: pancreatitis, gallstones, colds, flus, Epstein Barr virus, laryngitis, thyroid disease, inflammation, anxiety, all types of cancer, Raynauld’s syndrome, sinus and ear infections, fungal infections, hiatal hernia, indigestion, rheumatoid arthritis, muscle spasms, muscle cramps, muscle pain and muscle tightness, bloating, dizziness, congestion, back pain, pelvic pain, food sensitivities, brain fog and high cholesterol.

Ginger

Ginger can be purchased in root form, in the grocery store produce department. Store in the refrigerator and cut off segments as needed. Use a spoon to scrape/peel ginger. It can be finely chopped or minced and added to stir fries, soups, curries and sauces. Add minced garlic to a pitcher of water and keep chilled, for a refreshing drink during the day. Or add minced or dried ginger to hot water for a spicy tea. I also run a small piece of peeled ginger through the juicer to add tangy flavor and health benefits to fruit juices.

Ginger can also be purchased in capsule form and taken as a daily supplement.

I’ve gone from being timid with ginger’s flavor and subtle heat, to using this root often in cooking, teas and flavored water. I add a teaspoon of minced ginger to 2 cups of boiling water, for a stress busting, muscle relaxing tea. (Start with half that much if it’s too spicy.) Adding a spoonful of raw organic honey and freshly squeezed lemon or lime juice creates such a fragrant and delicious hot tea. In fact, writing about ginger, I had to pause and go prepare ginger tea!

Ginger

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Lemons & Limes

I associate lemons with summertime. Hot, muggy weather conjures up images of tall glasses of cold lemonade and iced tea with a wedge of lemon tucked within. I used to enjoy frozen lemon sorbet or lemon meringue pie this time of year, so it seems appropriate to feature these citrus fruits today for Food Friday.

Lemons and Limes

My association with lemon’s sister fruit, lime, is not as strong. In fact, until recently, I didn’t think I liked limes. My relationship with limes came from green, “lime flavored” Life Savers and other hard candies. I never like the green ones! Looking back now I realize that was a very poor judgment against limes, as the flavored candies didn’t offer an accurate taste experience.

In the book Life Changing Foods, Anthony William shares that the roots of lemon and lime trees go deep into the earth, drawing up dozens of trace minerals that get passed on to us when we consume the fruits. They also offer valuable traces of bioavailable sodium and mineral salts, making them ultra hydrating and electrolyte producing.

Lemons and limes have the most highly absorbable vitamin C available. They also offer bioactive calcium and phytochemicals, called limonoids, that bind the calcium and vitamin C together. This enhances the bioavailability of each and creates alkalinity in the body, which helps to prevent the growth of most cancers.

Lemons and Limes

These two fruits have powerful antioxidant properties that fight against disease. Lemons, in particular, help to expel mucus, making it useful when dealing with colds, flu, bronchitis or pneumonia. Both citrus fruits are amazing cleansers of the liver, kidneys, spleen, thyroid and gallbladder. They rid those organs of toxic substances such as plastics, synthetic chemicals, radiation, and nutrient poor foods.

When going through any type of detox, it’s a great idea to drink a lemon or lime water first thing in the morning. Lemon or lime water flushes the toxins out of the body, that the liver draws out. Freshly squeezed juice is a great antibacterial, antiseptic cleanser for small cuts or abrasions, helping to prevent staph infections. And a warm cup of lemon or lime water, with honey added, calms busy electrical impulses and neurotransmitters, aiding in a restful night’s sleep.

I use freshly squeezed lemon and lime juice frequently when I make healthy sauces and dressings. And I use lime juice, squeezed directly onto foods after cooking, to bring out their best flavors. I also keep a pitcher of lemon/lime water in the refrigerator and make sure I drink at least one glassful a day. I’ve shifted from using an occasional lemon wedge in my water and avoiding limes completely, to keeping these citrus fruits on hand and using them daily. I am grateful for the healing power and zesty tang of lemons and limes!

Lemons and Limes

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Cantaloupe Smoothie

I love melons. Chilled chunks of cantaloupe and watermelon, combined in a big bowl, or served individually, makes a satisfying summer meal. I’ve already experienced adding watermelon to juices and smoothies. Watermelon/mint is a great combo for a refreshing smoothie.

I had not tried creating a smoothie from cantaloupe…until today.

Cantaloupe Smoothie

Anthony William posted an easy smoothie recipe a few days ago, calling it Cinnamon & Vanilla Cantaloupe Smoothie. It looked wonderful and I was excited to try it.

Last night my daughter Adriel and son-in-law Nate gave Greg and me a HUGE cantaloupe, the biggest one I’ve ever seen. It was perfectly ripe and its sweet scent filled the house. I knew what I would be creating for Try This Tuesday!

Cantaloupe Smoothie by Anthony William

1 cantaloupe, roughly chopped (or half a HUGE cantaloupe)

1 cup of ice

1/2 teaspoon cinnamon

1/2 teaspoon alcohol free vanilla

1 – 2 tablespoons of raw organic honey, if cantaloupe isn’t very sweet.

Combine all ingredients in a blender. Blend until smooth and creamy.

Cantaloupe Smoothie

This yummy smoothie not only packs the flavor, it delivers health benefits as well.

Cinnamon has the highest antioxidant level among all foods. Cinnamon helps to ease nausea, diarrhea, vomiting, indigestion and arthritis. It lowers cholesterol and regulates blood sugar.

Vanilla has a calming effect on the nervous system and reduces anxiety and stress. The aroma of vanilla has been shown to induce feelings of happiness and relaxation. The active ingredient in vanilla…vanillin…soothes an upset stomach, aids digestion and eases headaches.

And cantaloupe is high in vitamin C, which is important for supporting the immune system and fighting bacterial and viral infections. This melon relieves nervousness and calms anxieties. It keeps the heartbeat normal and regulated when under stress, while keeping muscles relaxed and free from cramps and hypertension. Cantaloupe helps to remove excess sodium from the body, reducing water retention and bloating. (Info from Anthony William.)

I enjoyed sipping on this frosty, delicious smoothie this afternoon as the sky darkened and thunderstorms rolled through the area. The cinnamon and hint of vanilla turned the drink into a special treat that reminded me a bit of pumpkin pie…healthy pumpkin pie!

And…I have half of the cantaloupe left over, chilling in the fridge, to be enjoyed later.

Cantaloupe Smoothie

5-MTHF

This supplement, with the strange name, plays a crucial role in good health. One in three Americans have a genetic mutation that prevents them from properly utilizing folic acid, also known as vitamin B9. Folic acid is important to our health, due in part to its role in a biochemical process called methylation. The important thing to know here is that methylation, which should occur billions of times a day in the body, is essential for our health.

Folic acid is the synthetic form, used to fortify foods, and it is available in supplement form. 5-MTHF, also called methyltetrahydrofolate, or more simply, methylfolate, is the metabolically active form of folic acid. It is found in certain whole, unfortified foods, like raw leafy greens. This form of folic acid has to be separated from its protein carriers, in the body, in order to be absorbed.

Once absorbed, folic acid has to undergo several biochemical conversations to become 5-MTHF. Half of all Americans have genetically insufficient enzymes to create 5-MTHF. Which is a long explanation for why taking a 5-MTHF supplement is so critical. Millions of people can experience improved health and a longer life taking 5-MTHF, and since most of us don’t know whether we have the mutant or impaired genes or not, it becomes important that we all take this supplement daily.

5-MTHF

5-MTHF helps with DNA synthesis and repair. Having adequate levels of 5-MTHF reduces the risks for tumors and certain types of cancers, including childhood leukemia, breast, colon, cervical and lung cancers, helps to prevent depression, and eases arthritis symptoms.

This supplement reduces homocysteine levels. High levels of this amino acid damage arteries, which contributes to heart disease, and can also cause stroke, deep vein thrombosis, peripheral vascular disease, depression, miscarriage, birth defects, hearing loss, osteoporosis, cancer, arthritis, dementia, Alzheimer’s, Parkinson’s and diabetes complications.

According to Anthony William, in his books Medical Medium and Thyroid Healing, 5-MTHF helps strengthen the endocrine system and the central nervous system. It is extremely helpful for supporting reproductive health that has been compromised by the Epstein Barr virus. This supplement is an ally in healing from EBV caused issues such as infertility, endometriosis and PCOS.

I began taking this supplement to help heal and support my central nervous system, after 20+ years of inflamed sciatic nerves due to the shingles virus. After learning about how important 5-MTHF is to overall good health and longevity, I’ve continued to take it daily, long after my sciatic nerves healed.

I purchase and take the capsules, which are very inexpensive, while also eating foods that contain this form of folic acid. That list of foods includes raw leafy greens, beets, legumes, onions, tomatoes, cruciferous vegetables, shiitake mushrooms, citrus fruits, berries, seeds, rosemary and curcumin. It’s a simple, daily practice that is reaping huge health benefits in my life.

5-MTHF

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Leafy Greens

I’ve never been a big salad eater. I’ve always preferred vegetables such as potatoes, cauliflower, broccoli, asparagus, green beans, beets…pretty much anything other than lettuce. Most of us who have grown up eating iceberg lettuce find salads boring and fairly tasteless, unless they have cheese, eggs, croutons, and bacon bits piled on, and the whole thing is covered with fat and sugar laden salad dressings. That’s not healthy at all.

Since eating more veggies has become my way of life, a surprising thing has happened. I frequently crave leafy green vegetables. Kale, arugula, spinach, chard, collard greens, mustard greens, romaine and butter leaf lettuce are not only full of flavor, they deliver powerful nutrients and health benefits to my body.

Leafy Greens

Anthony William shares, in Life Changing Foods, that it is a misconception that greens, often labeled as “roughage”, are difficult to digest. On the contrary, leafy greens require very little work from the digestive system. What does happen is that the leaves scrub and massage the linings of the stomach, small intestine, and colon, loosening old trapped yeast, mold, and other types of fungus, along with debris and pockets of waste matter, so they can be carried out, making elimination very productive.

Pain or discomfort from eating raw salads is usually due to sensitive nerves or inflammation in the intestinal track. Adding butter leaf lettuce, red leaf lettuce, and/or spinach to the diet daily, in small amounts, can help. Over time, leafy greens heal intestinal disorders. They create a more alkaline stomach composition by raising hydrochloric acid levels, which in turn kills off the unproductive bacteria that creates the bad acids responsible for acid reflux. One of the specific types of bacteria that leafy greens reduce is H. pylori, which is often responsible for stomach ulcers.

Leafy Greens

Leafy greens create alkalinity in the other body systems as well, especially the lymphatic system, which can become the most acidic due to a barrage of chemicals, acids, plastics, pesticides, heavy metals and pathogens constantly entering the lymphatic passages. Leafy greens help to expel, purge, and drain the lymphatic system of these toxins so that it can remain alkaline. This is where those greens really have an important role in the healing process, because the alkalinity of the rest of the body is dependent on the lymphatic system being alkaline.

Leafy greens contain vital mineral salts which are critical for neurotransmitter and neuron support, and they are also the fundamental basis for building electrolytes. These greens are high in enzymes, vitamin A, B vitamins such as folic acid, healing alkaloids, micro nutrients for restoring the endocrine system, and forms of chlorophyll and carotenes that are specific to these vegetables. The nutrients work together to feed all the organs and systems of the body, making leafy greens foundational to our health. Leafy greens are also antiviral, antibacterial, and anti-mold.

Leafy Greens

For those who worry about getting enough protein in their diet, leafy greens have the most bioavailable and assimilable proteins you can find, readily available for the body to take in. Leafy greens help reverse all protein related diseases such as gout, kidney disease, kidney stones and gallstones, gallbladder disease, hepatitis C, lymphedema, connective tissue damage, osteopenia, osteoporosis, osteoarthritis, and heart disease, all of which arise from protein sources that are not breaking down or assimilating, and are instead causing deterioration of the body. (Info from Anthony William.)

Who knew leafy greens played such an important role in optimal health? I didn’t until recently. Now, when I crave leafy green veggies, I pay attention to my body’s needs and bring them into my diet. I enjoy big bowls of raw mixed greens, with the addition of a few chopped raw veggies, and homemade fat free and sugar free dressings. I also include greens when I am steaming veggies. I add a huge pile of greens in the middle of the steamer, with the other vegetables surrounding them, as the leafy greens cook down considerably. Greens can be juiced with other veggies or added to smoothies as well.

With my new interest in foraging, I’ll be adding additional leafy greens, such as plantain, violet leaves, dandelion leaves and wild lettuce to the mix and to my diet. No dull or boring salads for me!

Leafy Greens

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Garlic Tahini Salad Dressing

Living the plant based lifestyle, I’ve come to appreciate the value of healthy flavorful sauces and dressings to drizzle over salads and veggie bowls. A few ingredients and a blender is all that is required to create sauces that range from sweet and mild to tangy and spicy.

Having just posted about garlic as a featured food on Friday, I followed up today with this easy Garlic Tahini Salad Dressing.

Garlic Tahini Salad Dressing

Garlic Tahini Salad Dressing by Anthony William

1/4 cup raw tahini

1 tablespoon olive oil

2-3 garlic cloves

2 medium dates, pitted

1/2 cup water

Place all ingredients in a blender and blend until smooth. Serve with favorite salad greens or a veggie bowl or use as a dip with veggies. Makes 2 servings.

Garlic Tahini Salad Dressing

Tahini is a sesame paste. It’s available at health food stores or health conscious grocery stores such as Natural Grocers. The tahini and olive oil combine to create a rich Mediterranean flavor, and pairs well with the garlic and subtle sweetness of the dates. I used 3 garlic cloves when I created the dressing today, and I added a pinch of ground red pepper for a touch of heat. Salt and pepper to taste, if desired.

I placed the dressing in the refrigerator while I made a salad.

Garlic Tahini Salad Dressing

I wanted greens today. I’ve learned to pay close attention to my cravings. Since I’ve eliminated unhealthy cravings, I can now trust them and receive them as signals from my body, telling me what it needs. I started with a bowl containing fresh organic spinach and arugula, and added kale from my garden and dandelion greens from my backyard.

For the rest of my salad, I decided to select ingredients intuitively, trusting my instincts to guide me to what I needed.

I included cucumbers, red and orange peppers, tomatoes, chick peas and half an avocado, diced. I had pulled other veggies out of the fridge but this assortment seemed right for lunch today.

Garlic Tahini Salad Dressing

Garlic Tahini Salad Dressing

I drizzled on the garlic tahini dressing, which had thickened up slightly as it chilled, creating the perfect consistency. The dressing was so good! The whole salad was delicious and satisfied my craving for greens while nourishing my body.

The garlic tahini dressing will keep for up to a week in the fridge. I don’t think mine is going to be in there that long!

Garlic Tahini Salad Dressing

This recipe, and 49 others, are in Life Changing Foods by Anthony William. Order your copy below.

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Olive Leaf

I have many associations with the olive tree. The olive leaf, along with the olive branch, has long been known as a symbol for peace. In addition, I was familiar with the health benefits of the fruit of the tree, the olive. And I’ve had the pleasure of walking in the olive groves of Tuscany in Italy, and sampling cold pressed olive oil while there. I did not know, until recently, that the olive LEAF has many health boosting benefits as well.

Olive Leaf

The leaf of the olive tree is a powerful and effective medicinal that contains tremendous healing properties for the immune, cardiovascular, circulatory, respiratory, digestive, and lymphatic systems. It is particularly beneficial in fighting viruses and bacteria in the body such as shingles, herpes, E. coli, salmonella, staphylococcus, and Klebsiella pneumonia, and it can help to wipe out colds and flu viruses faster than most over the counter medications.

This leaf can significantly lower blood pressure and maintain it at a healthy level. It contains a compound called Oleuropein which helps to prevent the constriction of arteries, increase blood flow, and improve functioning of the heart. It also helps to lower LDL (bad) cholesterol and prevent the risk of strokes and heart disease.

Olive Leaf

The olive leaf has been known to benefit those suffering with diabetes, high cholesterol, bronchitis, gastritis, and auto-immune disorders such as chronic fatigue syndrome, fibromyalgia, addison disease, guillain-barre syndrome, arthritis, colitis, lupus, celiac disease, eczema, scleroderma, psoriasis, cardiomyopathy, graves disease, and HIV.

Plus, it contains powerful anti-inflammatory properties which help to improve circulation, reduce swelling, and increase energy and flexibility in the body. It is also a great digestive aid and helps to remove excess acidity from the body. (Info from Medical Medium website. Visit his site HERE.)

Olive leaf extract can be found online or at your local health food store in liquid, tincture, cream, and phyto-cap form. Dried olive leaf can be found in tea and capsule form. I take olive leaf in capsule form although I’m very interested in obtaining dried leaves for tea.

I still associate olive leaves with peace. Now, I also think of them as an incredible ally as they deliver health and wellness to my body.

Olive Leaf

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Garlic

Garlic was one of those foods that I used to avoid, even though I knew it provided health benefits beyond protecting me from supernatural baddies! The whole garlicky breath thing was a deterrent. My how my perceptions have changed.

Garlic

Garlic has been used medicinally since the ancient times. Anthony William writes, in Life Changing Foods, that this powerful food is even more important to our well being now. Garlic is antiviral, antibacterial, antifungal, anti-parasitic and rich in the phytochemical allicin, a sulphur compound that prevents disease.

Garlic kills unproductive bacteria, fungi, viruses and parasites in the intestinal tract, without wiping out the beneficial bacteria and microorganisms that our guts need.

Garlic

Garlic is perfect for fighting colds, flus, strep, pneumonia causing bacteria, and viral related cancers. It also extracts toxic heavy metals from the colon and boosts the immune system.

The antiviral and antibacterial properties in garlic defend the body against Epstein Barr and strep by killing off the virus cells. This prevents urinary tract infections, sinus infections and small intestine bacteria overgrowth. It also flushes toxic viral and bacterial wastes out of the lymphatic system.

I’ve shifted from avoiding garlic, to always having it on hand. It is in my top five for favorite foods to cook with. I feel panicky if I realize I’ve run out! Minced garlic goes in my stir fries, sauces and dressings. In fact, it finds its way into most of my recipes. And, I don’t notice any garlic scent lingering after I’ve eaten it.

Watch for the Try This Tuesday blog post next week. I’ll be trying a Garlic Tahini Dressing recipe!

Garlic

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