Clear out your medicine cabinet to make room for healthy herbs and spices instead. Besides just a healthy way to boost flavor, they provide numerous health benefits too.
To create interesting flavors, I spin our spice rack around for every meal I make. Its fun to try new herbs and spices to see what you can make; sometimes good (daddy/husband of the year!!)…. sometimes bad (hello, couch), but always healthy. If you don’t already have these 10 herbs and spices, stock up now and start adding taste and nutrition to your meals.
If you want to add a lot of intense heat to your food, cayenne pepper is the best spice for the job. A tiny bit of cayenne goes a long way (I know from experience; so does Kelley….again, sorry dear), so start with very little and work your way up to what you’re comfortable with. Several reasons to “just add cayenne” include its ability to relieve congestion by clearing mucus from the lungs and nose, boost immunity, prevent stomach ulcers by killing bacteria, help with weight loss, reduce blood cholesterol, triglyceride levels and platelet aggregation, prevent many types of cancer, and relieve pain. Use it in anything you want to make spicy; vegetables, salad, chili (duh), corn bread, various dips, soups, and even chocolate (you have to try it). An interesting note: The hotter the pepper, the more capsaicin it contains.
Slightly spicy and incredibly versatile, it’s no surprise that black pepper is the most common spice in the world. Black pepper is a great way to top off anything from eggs and salad to cooked grains and meat. For the best flavor and health benefits, freshly grind whole peppercorns using a pepper mill or coffee grinder. Black pepper has antioxidant and antibacterial properties; it improves digestion, helps prevent intestinal gas, is diaphoretic (promotes sweating), and diuretic (promotes urination). Black pepper provides high-quality amounts of manganese, vitamin K, iron, and the peppercorn’s outer layer is said to promote the breakdown of fat cells.
Cinnamon is one of the best spices around as it can be used in a variety of dishes. It is a very potent spice, and only a little cinnamon is needed to bring its signature intense flavor to a dish. Cinnamon aids in digestion, circulation, and helps to treat diarrhea, nausea, vomiting, and menstrual cramps. This spice is also well known for its blood-stabilizing abilities.
A popular food spice, cumin has a deep smoky flavor that is used in a variety of dishes, mainly Mexican and Indian recipes. Cumin is one of the best spices for cooking because it can be used to add a smoky flavor without the spiciness of chile peppers. Cumin’s list of health benefits include aiding the digestive system, improves liver function, promotes assimilation of other foods, relieves abdominal distention, gas, and colic, as well as migraines and headaches. I put this on cooked foods and mixed into salads for a wonderful smoky salad.
Oregano is a powerful antioxidant rich in phytonutrients. One gram of oregano contains 42 times more antioxidants than apples, 30 times more antioxidants than potatoes, 12 times more antioxidants than oranges and 4 times more antioxidants than blueberries. Two of the most important components of oregano are thymol and carvacol which have strong antibacterial properties. A study showed that in Mexico, oregano was more effective against amoebas than prescribed drugs. Fresh or dried oregano can be added to Italian and Mexican dishes, salads, egg dishes, vegetables, meats and more.
Cloves are the top spice that contributes to the distinctive smell of Indian food and drinks like chai tea. Cloves, whether whole or crushed, have a strong flavor and are best used in small amounts. Sprinkle a bit of ground cloves in your coffee or tea for a nice chai flavor, or add a pinch to baking recipes for something sweet and spicy.
Turmeric ranks among the best spices for adding color to a dish, and has a warm, peppery flavor similar to ginger and orange; it’s what makes mustard yellow. Most of its benefits are from curcumin, a compound in turmeric that has potent antioxidant, antibacterial, and anti-inflammatory properties. This yellow-colored spice is the highest known source of beta carotene. Turmeric tones the spleen, pancreas, liver, and stomach, and strengthens the immune system, enhances digestion, it may help control blood sugar in diabetics, and it helps to dissolve cysts and gallstones.
Coriander is known for being anti-diabetic, anti-inflammatory, and cholesterol lowering. It increases HDL (the “good” cholesterol), and may help reduce free radical production. Coriander is a good source of dietary fiber, manganese, iron, and magnesium. The leaves of the plant, commonly known as cilantro in the United States, may have anti-microbial and anti-bacterial properties.
Dried coriander is used for making baked goods, as a component in curries, and as a pickling spice. Cilantro is best when fresh, but either dried or fresh, it makes great salsa and adds flavor to dips, spreads, soups, and stews.
Parsley is found in two varieties, curly and flat leaf. Fresh parsley is more flavorful than the dried variety. The curly version tends to have a more intense flavor than the flat-leaf variety. Use it in soups, salads, and casseroles, or to top any savory meal with or without meat. Among parsley’s beneficial properties is its ability to fight cancer; Animal studies have shown that it can inhibit tumor formation, particularly in the lungs. It’s also known to reduce the effect of carcinogens including those found in cigarette smoke and charcoal grill smoke.
As with most on this list, parsley is a rich source of antioxidants and essential nutrients like vitamin C, beta-carotene, and folic acid. It is also a great breath freshener and is commonly served at the end of a meal. Which is why I buy and recommend the bulk 1 pound bag!
Spicy and pungent with just enough sweetness, ginger should be in the kitchen of every home cook. Great for adding an amazing sharpness to Chinese and Japanese recipes or a touch of spice to baked goods like cookies and cakes, ginger is one of the most unique spices because of its usefulness. It is warming, stimulates digestion, and boosts circulation, respiration, and nervous system function. Ginger is an anti-inflammatory and is useful for colds and fevers, alleviates motion sickness and nausea, and destroys intestinal parasites.
You really can’t go wrong adding any herb or spice to your meals (unless you’re allergic), but these are what I consider some of the best to have and use daily. I think garlic powder deserves an honorable mention for the list, but this is best consumed as fresh cloves crushed and chopped in recipes.
How many of these do you currently have and use in your kitchen?
My typical mound of spices. And I still had more to add!
Quinoa is pretty awesome stuff. Being a staple seed in our home, I’m always looking for new and tasty ways to prepare the tiny spheres of complete protein. Since I just bought some curry powder, I figured I’d put our staple seed (quinoa is technically a seed, not a grain) to the test.
The result was healthy mix of colorful protein and veggies that’s delicious hot or cold. Fluffy quinoa, a little bite from the curry, a big bite from the cayenne, and so many flavors all work magic in this simple dish.
Our daughter loves quinoa, and since I usually cook it when G-Ma comes over, we’ve coined the term “Quinoa for G-Ma” which she repeats all day long.
Make this Curried Quinoa Salad and double the ingredients to have throughout the week for work or as a quick fridge to plate dinner.
Ingredients (serves 4):
•1 cup dry quinoa; rinsed
•3 – 4 cloves garlic, minced
•1 onion; chopped
•12oz package of frozen green beans
•10 – 12oz package of frozen chopped broccoli
1 (15 oz) can of beans; I used black-eyed peas, but you really can’t go wrong with any bean
•1 cup chicken stock
•2 tablespoons spicy brown mustard
•1 tablespoon each of curry powder, cumin, basil, cilantro
•1/2 teaspoon cayenne
•sea salt and pepper to taste
To prepare:
1. Heat non-stick sauce pan.
2. Add garlic and onion. Cook for three minutes or until soft. Add spices and let toast for 20 seconds.
3. Add vegetables, quinoa, stock and salt and pepper (if desired).
4. Cook for 20 minutes or until quinoa is fully cooked (it will be translucent).
5. Transfer to large bowl or portion out into storage containers for each person. Place in fridge to chill.
3. Whenever you’re ready, take out of fridge and enjoy; no heat required!
Feel free to adapt the recipe to whatever veggies, herbs, and spices you have on hand. Just a bag of frozen spinach is easy and adds tons of nutrition to make a healthy meal even healthier……and tasty too!
Going Mom isn’t a fan, so I added sliced beets to my dish afterward. They add beautiful color, nutrition, and taste (to me)!
I love the versatility of quinoa and have cooked it as a savory dish many times as well as in coconut milk with a little vanilla stevia and of course NuttZo for a wonderfully energizing breakfast.
What food staples do you use each week?
Is it boring or something you’d never give up?
I always have yogurt and some form of squash ready to use. These things are not boring and I most certainly would never give them up!
This is not a long review of the book, though I suggest you read it, but rather an extremely helpful list she included at the back of the book.
I can’t even begin to explain how important nutrition is for our bodies, and it’s vital for our kids. What we feed them now is what their bodies use as building blocks for create new tissue in order to grow. Would you rather them build a body from non-nutritive fast food composed of highly processed fats, sugars, and unnatural chemicals, or from wholesome food, minimally processed and full of everything the body needs to grow strong?
So that would be a loaded question, yes, but seriously, nutrition is something I don’t take lightly, and will never be able to just laugh it off when someone says “I shouldn’t be eating this, but….”. Yeah, just don’t eat it then!
I’m sure this will generate many mixed responses, but please, consider how maybe giving yourself and your kids better food will help your entire family live a happier, more healthful life.
If lactose intolerant, choose yoghurt. Do not buy low-fat or fat-free dairy.
2. Buy sugar-free peanut and nut butters, the kind with the oil on top (all that oil is typically absorbed by sugar molecules in brand-name peanut butters).
Avoid those that use palm oil, they tend not to taste very good.
3. Buy sprouted grain bread instead of whole wheat or white.
Popular brands are Ezekiel and Alvarado Street Bakery. These are usually sold in the refrigerated or freezer section because they are preservative-free and need to be refrigerated. Many are wheat-free as well.
4. Instead of boxed cereals or instant oatmeal, eat toast with butter, sugar- free peanut butter, or poached eggs for breakfast instead.
5. Use fresh, seasonal vegetables instead of frozen whenever possible.
Season with salt and add generous amounts of butter and your kids will love them. Steam vegetables (like broccoli, asparagus, carrots, and cauli- flower) instead of boiling, which leaches vitamins and minerals.
6. Buy Bubbies or other brand lacto-fermented pickles and sauerkraut and use as condiments/side dishes instead of chips or cookies at lunch.
Save the juice when the jar is empty for salad dressing and to use as a starter for making your own sauerkraut.
7. Never use margarine or low-fat, low-cholesterol “spreads.”
Buy organic butter from pastured animals. Popular brands are Organic Valley and Horizon.
8. Choose healthy oils (see table listing of Good Fats and Bad on page 173 of Deep Nutrition).
9. Make your own salad dressing.
Even easier, pour olive oil then balsamic vinegar over your salad (pouring the oil before the vinegar helps it stick
better). Use a ratio of approximately 2:1 oil to vinegar. For extra flavor fast, add 1 Tbsp of the juice in the Bubbies pickle or sauerkraut jars.
10. Boil a dozen eggs to keep on hand for a quick lunch.
11. Eat large salads three to five times a week.
Don’t bother with iceberg lettuce. For variety, experiment with other greens, including radish leaves, arugula, beet greens, or whatever looks particularly fresh. Add celery, carrots, sprouts, capers, pine nuts, sunflower seeds.
12. Use fresh herbs often.
Add basil to salads with tomatoes; add parsley to hamburger; add garlic to butter for vegetables; rosemary to chicken; mint to beef stews or fatty roasts; ginger to stir-fries.
13. Instead of canned tuna, buy salmon or mackerel with bones in.
Mix with olive-oil based mayonnaise or small amounts of regular mayo and mus- tard to use for lunch as a replacement for nitrate-laden sandwich meats.
14. Eat liver once a week.
15. Eat soups made with bone stock once or twice a week.
16. Use bone stock rather than water as the base for making rice, mashed potatoes, noodle dishes, etc.
17. For variety, substitute beets or turnips for baked potatoes.
18. For light desserts that give a sweet finish to your meal, drink Kombucha or wine.
19. Use bone-in chicken, turkey, and red meats whenever possible.
20. When eating boneless cuts of beef, like fillet, serve with bone-stock gravy (also known as demi-glace).
21. Buy fatty cuts of meat, like New York strip, and sear the fat on the grill before cooking to enhance flavor.
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11 Foods to Stop Eating
1. Vegetable oil
2. Added sugar and honey (to tea, coffee, etc.)
3. Soda
4. Juice, except fresh squeezed. (Why not just eat the fruit? It’s got more fiber and more antioxidants!)
5. Energy bars and “health” bars
6. Boxed cereals
7. Fried fast foods
8. Powdered “proteins,” and powdered milk (note from Ben: I only support organic, cold-processed protein powders. Most protein powder out there is complete crap, so this rules applies about 99% of the time).
9. Salad dressings made with any kind of vegetable oil, including canola
10. Low-fat products, including milk, cheese, salad dressings, cookies, and other baked goods
11. Snacks and desserts – especially if you want to lose weight
Want to know the reasoning behind these recommendations? Check out her book and let me know what you think.
I understand this is a touchy subject, but as some know, I am “deeply” passionate about the food that I put in my body and my family’s. I’ve felt the difference when I changed, and I hope you will do the same. If not for yourself, for your growing kids. I know this girl, as well as all children, deserve it.
An at-home dad on a mission to keep it real when it comes to food, fun, and raising a healthy, happy family.
