Yay!! I’ve lost 25.6 pounds total so far with 54.4 pounds to go to reach my goal! My BMI has dropped from 36.9 to 33.1 and my goal is 24.9.
Natural Weight Loss
Spice It Up!
In India, a home cook might sprinkle more than a dozen different herbs and spices, like turmeric, fenugreek and cumin, into her cooking pots for dinner.
And in Thailand, a dish may use a long list of aromatic herbs and spices, like lemongrass, basil, and chilies.
Throughout history, spices have been considered precious; they were collected, traded, and even used as currency.
They literally “launched a thousand ships” in the spice trade between Asia, Africa, and Europe dating back to antiquity.
Today, they’re still loved around the world.
Pinches of spices (the buds, bark, roots, berries, seeds, or stigmas of plants) and snippets of herbs (the leaves of plants) provide lots of vibrant, bold taste to foods.
Imagine how overjoyed our early ancestors must have been when they discovered the flavor a handful of wild garlic or cilantro could bring to a bland stew bubbling on the fire.
Herbs and spices also offer more than great taste: they’re great sources of antioxidant and anti-inflammatory compounds.
And they’ve been used as natural medicine forever, and modern science agrees: their benefits seem to include antimicrobial action, cancer-fighting properties, and even brain protection.
Recipe of the Day: Muhammara
Active Preparation Time: 9 minutes
Total Preparation Time: 9 minutes
Fill your foods with the essence of spice.
Just take this classic dip, which comes from Syria and is traditionally served in Palestinian and Lebanese cuisine.
The rich color and flavors come from roasted red peppers, walnuts, spices, and pomegranate molasses – a pomegranate juice concentrate used in many Middle Eastern dishes.
Serve it with whole wheat pita and vegetables as a dip, or as a spread in sandwiches and wraps.
Makes 10 servings (about 1/4 cup each)
One 12-ounce jar roasted red peppers, drained (2 tablespoons liquid reserved)
2 tablespoons tomato paste
1 tablespoon lemon juice
1-1/2 tablespoons extra virgin olive oil
2 tablespoons pomegranate molasses (see Notes)
1 cup chopped toasted walnuts
1/2 cup whole grain bread crumbs
1 teaspoon crushed red pepper, or more to taste
1 teaspoon cumin
1/2 teaspoon allspice
2 tablespoons chopped fresh parsley
*Use as many organic ingredients as possible.
1. Place the roasted red peppers, reserved liquid, tomato paste, lemon juice, olive oil, pomegranate molasses, walnuts, bread crumbs, crushed red pepper, cumin, and allspice in a blender. Process until smooth, scraping down the sides as needed.
2. Pour the blender contents into a serving dish and sprinkle with the parsley.
3. Serve with pita chips, fresh vegetables, or bread as a spread or dip.
Notes: Look for pomegranate molasses – basically boiled-down pomegranate juice – in specialty food stores, Middle Eastern markets, or online. If you can’t find it, substitute half honey and half balsamic vinegar (although the flavor will be different).
Store leftovers in an airtight container in the fridge for up to 1 week.
Per serving: 129 calories, 10 g total fat (1 g saturated), 83 mg sodium, 9 g total carbohydrates (3 g sugar), 2 g fiber, 3 g protein.
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Have an awesome day!
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Dick and Lenay
from Plant-Powered For Life by Sharon Palmer, RDN