1 Thess. 5:18 – In every thing give thanks; for this is the will of God in Christ Jesus concerning you.
Writing a blog – or anything else for that matter – can be a challenge. Just when you think you have everything typed and ready to be published, you find that a computer glitch has wiped out almost half of what you had written, and you were writing free hand, not from copy. So you just have to go back to square one and do it all over again. Sometimes a do-over is not as bad as we originally thought, even though such things can be so frustrating, if we allow God to work and we give Him praise and thanks, He can work it all out for His glory and for our benefit.
So, here is take two.
As mentioned in the first blog, we will be writing about different healthy herbs and spices, as well as putting out recipes that are simple to make, but are delicious and uses all natural and healthy ingredients. Our first herbal introduction is Turmeric.
A little background on this spice: Turmeric is a plant, a relative of the ginger family, and is commonly found in India and Africa, and used in South Asian cooking and Chinese and Ayurvedic medicine. The active component in turmeric is curcumin, which is widely known for its antioxidant and anti inflammatory benefits. Turmeric is known for its golden color and strong flavor, which is seen and tasted in the curries and other prepared Indian dishes, as well as used to color fabrics. It has a long history of use as both food and medicine. It has been widely used for such issues as stomach disorders, skin ailments, heartburn, acne, dry skin, as well as being beneficial to the hair and scalp.
Turmeric’s heath benefits may include: cancer, Alzheimer’s and cardiovascular diseases, arthritis and weight issues. Turmeric is not only used as a spice in food preparations, but can also be made into a tea, and a delicious healthy turmeric/honey/milk drink. Turmeric can be bought as a root, in powdered form and as supplemental capsules. Turmeric can be found in many Asian and Indian stores, as well as online – see our site link.
While there may be many health benefits to Turmeric, there may also be some potential side effects, including: bleeding – if you’re on aspirin therapy or blood thinners Turmeric could slow blood clotting; allergies – if you have an allergy to the ginger family or to yellow food coloring; one case of anaphylaxis – a life threatening respiratory condition – has been recorded. Turmeric might be unsafe if taken in pregnancy and might cause menstrual bleeding or stimulation to the uterus, which could put the pregnancy at risk. For diabetics, caution should be taken when using Turmeric, as it could lower blood sugar levels.
Please consult your health care practitioner if you have any questions or concerns about Turmeric and the proper dosages.
Here is my recipe for a truly delicious chicken. When I cook chicken, I generally do two at a time, more future servings, less cooking time. This recipe, though, is for one chicken but can be doubled for two or even three chickens. A ll ingredients can be organic, but use what you have on hand.
1 4-6 lbs. whole chicken
3 tbsp. powdered turmeric
2 tbsp. ground basil or 4 tbsp. chopped fresh leaves
2 tbsp. ground oregano or 4 tbsp. chopped fresh leaves
3 tbsp. ground parsley or small bunch chopped leaves
2 tbsp. ground thyme or 4 tbsp. freshly chopped leaves
2 tsps. sea salt
2-4 cloves crushed garlic – more or less according to your tolerance
2 tbsp. cayenne pepper – more or less according to your tolerance
1 medium onion finely chopped
1 cup chopped bell peppers – colorful blend would be very attractive
1 cup cold water
Preheat oven to 350 degrees. Thoroughly wash chicken(s) inside and out with either fresh lemon or lemon juice, removing skin and excess fat if desired. Mix all dry ingredients together and rub inside and outside of chicken(s), then stuff inside chicken with onion, garlic and peppers. Pour cold water in baking pan, and place seasoned chicken(s) inside and cover. Bake in preheated oven for approximately 50 minutes. Check water level in pan (add 1/2 cup more water if needed). Baste chicken with pan juices, cover and bake for 1/2 hour more. Check for doneness and baste again, but leave pan uncovered for 10-15 minutes to get chicken brown and crispy. When chicken is fully cooked, a meat thermometer in the thickest part of the thigh should register 165 degrees, remove from oven and let cool for another 10-15 minutes. Serve with brown rice or boiled herbed potatoes and freshly steamed vegetables. If cooking the chicken for another day’s use, immediately after taking it from the refrigerator, use a spoon and carefully scrape off and discard the top layer of fat. Less calories to contend with.
Another faster option is to cook the chicken on top of the stove, Do not put onion, garlic and peppers inside chicken, place seasoned chicken in large pot with 1 cup water, add the onion, garlic and peppers on top of and around the chicken. Cover pot and cook on high for 1/2 hour, check water level, adding more water if needed. Cover pot and cook for an additional 1/2 hour, lower the temperature at this point to medium high or medium if you choose. Chicken should take no more than one hour on top of stove.
This recipe is also good for a crockpot. Place all ingredients in crock pot, add cut up potatoes, celery, carrots and peas to crock pot, add water and cook for your desired time. Set it and forget it.
A word of caution when using Turmeric: if spilled on clothing, it will cause discoloration (remember, it is used to color fabric), so either wear an old apron over your clothing or wear clothing that you don’t mind getting spills on. Turmeric will wash off hands and surfaces with soap and baking soda.
Hope you enjoy this recipe as much as our family enjoys it. Eat well, and in all things give thanks.
Please feel free to pass on this recipe. Will do another recipe in the next post for gluten free carrot cake.
mandea's healthy dis & dats 