Let’s Give Thanks for Cinnamon!

Yesterday was Thanksgiving here in the USA!  Many people joined their families around dinner tables to indulge in some food and the pure enjoyment of being with loved ones. As I reflected on what I was thankful for, I got a whiff of sweet cinnamon, and I knew I had to add it to my list of thanks!

So, cinnamon is the magic ingredient in the smoothie I wrote about the other day, but what is cinnamon, and is it beneficial to us?

Cinnamon is a small tree that is commonly found in South Asia and the Middle East region. The cinnamon that we typically find in our supermarkets is the bark of this tree, which is either sold as the dried tubular form known as a quill or stick, or ground into a powder.

Although it is available throughout the year, the fragrant, sweet and warm taste of cinnamon is a perfect spice to use during the winter months. Cinnamon has a long history both as a spice and as a medicine.

Cinnamon has extremely high anti-oxidant activity, and the oil of cinnamon has strong anti-bacterial and anti-fungal properties. Cinnamon is also a great source of manganese, fiber, iron, and calcium.

Studies have shown that cinnamon:

• may have a regulatory effect on blood sugar levels and is therefore beneficial for people with Type 2 Diabetes.
• can lower cholesterol.
• has a role in aiding digestion.
• can help to treat diarrhea.
• can help to cure the common cold.
• combined with honey can reduce arthritis pain.
• can help to boost memory and cognitive function.
• is useful for treating toothaches.
• can Eliminate bad breath.
• can cure headaches and migraine pain.
• can reduce the proliferation of leukemia and lymphoma cancer cells
• has an anti-clotting effect on the blood
• is a natural preservative as when added to food it inhibits bacterial growth

So, let’s give thanks for the many benefits of cinnamon! In fact, during the GSQ 24-Day Countdown Christmas, a few recipes featuring cinnamon will be shared with participants! I hope you’ll join us!

‘Tis The Season…for Persimmons

by Lisa Bolard

I’ve long heard about the benefits and wonders of persimmons, but when I’ve tried them in the past, I found them to taste awful.  Now I know why.  I did some research, and realize that I had been trying an astringent variety before it was ripe enough to taste good.  Since it is now persimmon season, and I’m quite serious about eating raw over the cold months, I thought it was time to do some research on this fruit.  So here is what I found out about persimmons:

First, I thought let’s see what all the fuss is about nutritionally, and how to know what I am buying.  Below is what I gleaned from several sources.  Persimmons come in many varieties, but there are 2 categories of the fruit – astringent and non-astringent.  These different types have different nutritional benefits and are eaten in very different ways.

The astringent types account for about 90% of the market (at least in the US), and they include such varieties as the Hachiya, Eureka, Saijo, Tamopan, Tarenashi, and Triumph.  The non-astringent types include the following varieties of Fuyu (Fuyugaki), Gosho, Imoto, Izu, Jiro, Maekawajiro, Okugosho, Suruga.

Astringent varieties should be eaten only when fully ripe, which means they should be soft and mushy.  They are usually eaten peeled, and should ripen at room temperature.  Once ripe, they are only good for 1-2 days so eat them right away, and don’t buy in bulk unless you have capacity to consume them quickly.  These tend to have a sweet, date-like consistency which makes them suitable for raw puddings, pies, in smoothies with nut milks, or just by themselves.  If you want just the pulp, crush it through a colander or food mill to separate the pulp from the seeds and skin. The most common variety of the astringents found is the Hachiya persimmon.

The non-Astringent varieties should be eaten crunchy, and with the skin.  These can be kept for several months when refrigerated, so buying in bulk is easier.  These are best eaten by themselves, or in fruit or vegetable salads, quartered.  The most common variety of the non-astringents found is the Fuyu persimmon.

Nutritionally, there are differences, and I’ve chosen to focus on the 2 most common varieties available for simplicity’s sake:

• Fuyu have more potassium and protein than Hachiya
• Fuyu don’t have Vitamin C, but Hachiya is high in Vitamin C
• Hachiya don’t have any Vitamin A, but Fuyu are high in Vitamin A

The following are nutritional attributes that appear to apply persimmons in general:

• Low in saturated fat, cholesterol, and sodium
• High in soluable fiber (which is especially helpful in preventing heart disease)
• High in beta carotene, lycopene, lutein, zeaxanthin, cryptoxanthin; the latter work against oxygen-free radicals that contribute to aging and some disease processes
• High in minerals such as potassium, manganese, copper and phosphorus

On the anti-oxidant front:  they contain catechins and gallocatechins, and an anti tumor compound betulinic acid; Catechins are known to have anti-infective and anti-inflammatory properties

Monkey Mike Competition Winners!

by Joanne Newell

Hello!

A couple of months ago, we created a competition for the release of our children’s recipe book – Monkey Mike’s Raw Food Kitchen: An Un-Cookbook for Kids – and now, we are announcing the winners!

Entrants were asked to draw a picture of them creating a banana, strawberry and mango smoothie with Monkey Mike. We also asked them to create a wacky name for the smoothie.

We had two age categories – one for children aged seven to nine, and the other for children aged 10 to 12. And our winners are (drum roll, please):

Xavier (age 7) and Catherine (age 10), both from Australia!

Xavier and Catherine both received a beautiful package in the mail, consisting of a “Kitchen Starter Pack” comprising a mixing bowl, a multi-size measuring cup, a tea towel, a citrus juicer, a mini whisk, a mini spatula and an orange peeler. They also received digital copies of the Monkey Mike book!

Congratulations to both of our winners, and we hope the Kitchen Starter Packs and book have seen you whipping up a storm in the kitchen!

Till next week

Love Jo

The Power of Pomegranates…

by Joyce Wiatroski

I have a vague, distant memory of eating pomegranate as a kid. Bittersweet hard little red seeds and rivulets of red juice running down my arms as I tried to pop the seeds into my mouth without getting any of the white pith. That has to be over 60 years ago. It’s no wonder my memory of the incident is vague. Pomegranates were not a frequent visitor to the fruit bowl when I was a kid. Nor have they been part of my adult life.

The health benefits and high anti-oxidant content of pomegranates has been highly touted by the food industry of late. Rather amusing, as by the time the food giants get done with their processing, I can’t imagine there is a single nutrient left. Not to mention that the processing has changed the molecular structure enough not only to remove all beneficial aspects, but has changed its profile to a product completely devoid of nutrition.

Yet another processed food promoting weight gain and ill health, while contributing significantly to the corporate bottom line. What a shame.

Eating live foods, in their natural form, meaning as found in nature, with no processing, is the only way to derive the benefits each has to offer. Once a fruit or vegetable has been processed: heated, cooked, canned, it has lost its life giving benefits.
Pomegranates are in season and on sale at my local supermarket this week. How could I resist bringing home a couple of red beauties. But how best to peel and de-seed them?

Ah, the benefits of the 21st century technology. I simply turned to the Internet and queried “how to eat a pomegranate”. Wow, lots of advice, written, pictorial tutorials and even several YouTube entertaining spots.

After perusing several, I chose to use the advice from MidEast Foods. Check out the step by step tutorial for ease, efficiency and a no mess method of retrieving those dandy little red seeds!

Cut slices from top and bottom and then score around the fruit. Place pieces in a large bowl of cold water and let them rest for 10 to 15 minutes. The heavy seeds will fall to the bottom of the bowl, the white pith floats on the top. Scoop out the white pieces then retrieve the nutritious seeds.
Use caution: the juice stains easily.

Seeds from one pomegranate, ready to scoop into the mouth by the spoonful, or to use in smoothies or tossed with fruit salads. Make your own pomegranate juice, without heating or adding synthetic chemicals. Get the nutrition that Nature intended. It’s quick, easy and good!

**Joyce Wiatroski is the wit and wisdom found on the foodiefumblings blog. You can watch for her contributions on the Diva blog on Tuesdays.

Natural Birth Control and the Pill’s side effect

by Joanna L Steven

Upon going raw, many women feel that taking the pill is not only unnatural, it is also unhealthy. We try to eat organic as often as we can not only to avoid pesticides, but also to reduce our exposure to artificial hormones. Even those of us who eat dairy avoid Bovine Growth Hormones like the plague. It’s no surprise then that soon after we switch to a healthier lifestyle, we decide that the Pill has to go once and for all.

There are many reasons why we should stop taking the Pill, and some of these reasons are not at all well known. I for one was never told about them by either my doctor or the medical insert. But, what if we are not ready to have children? Is there a way to prevent pregnancies without relying on drugs and chemicals? Yes, there is. Both of these points will be discussed below.

The potential side effects of the Pill:
The Pill, like any other pharmaceutical drug, is not without potential side effects. According to MedicineNet.com, the Pill “may cause dizziness, headache, lightheadedness, stomach upset, bloating, or nausea.” Doctors should also be notified in case of: “severe depression, groin or calf pain, sudden severe headache, chest pain, shortness of breath, lumps in the breast, weakness or tingling in the arms or legs, yellowing of the eyes or skin.”

Even if some women never experience these symptoms, they are still at risk for a number of nutrient deficiencies. The most common one is vitamin B complex deficiency, which can explain why many women on the Pill experience depression that lifts once they stop taking oral contraceptives. Selenium, thought to protect against several types of cancer, is also more difficult to absorb on the Pill. The same was found for zinc.

These side-effects are usually well known. Unfortunately, there are more, and scarier, side-effects that few people know about, and doctors rarely reveal (if they know about them at all).

In order to get pregnant, women need to produce fertile cervical fluid from their cervical crypts. But the Pill can damage the cervical crypts quite easily, and they will then take a long time to heal, if they ever do. Since this side effect is not well known, some women find it very difficult to get pregnant once they stop the pill and go on lengthy and expensive fertility treatment when often, all they need is to use substitutes for their inexistent cervical fluid. According to Professor Erik Odeblad in the Bulletin of the Natural Family Council of Victoria, “a pregnancy rejuvenates the cervix by 2-3 years, but for each year the Pill is taken, the cervix ages by an extra year.”

The sad part is that modern medicine has convinced most women that they are not in charge of their fertility, that it is impossible for them to pinpoint when they can or cannot be pregnant, and that the only way to prevent a pregnancy is to take hormones every day. This is a blatant lie, as there are many ways a woman can learn to listen to her body’s signs, and avoid unwanted pregnancies.

Alternatives to Birth Control Pills:

The Fertility Awareness Method: FAM was made popular by Toni Weschler in her very comprehensive book Taking Charge of Your Fertility: The Definitive Guide to Natural Birth Control, Pregnancy Achievement, and Reproductive Health. Toni Weschler recommends doing 2 things: taking your temperature first thing in the morning (also known as Basal Body Temperature, or BBT) with a special yet inexpensive thermometer, and checking your cervical fluid for signs of fertility. Indeed, outside of your fertile window, sperm cannot survive and will die within a few hours. This is why women with damaged cervical crypts cannot conceive easily: sperm will not survive long enough to fertilize the egg. The advantage of this method is that it is very inexpensive, and it teaches women to understand their body better.

WebMD lists this method as the “Rhythm Method”, which is wrong. Both methods are very different, and the Rhythm Method is definitely not as reliable as the FAM.

BBT only, or the Lady-Comp method: Women with damaged cervical crypts cannot check their cervical fluid as recommended by the FAM. As a result, they can rely on their BBT while being a bit more careful.

In order to avoid a pregnancy, they can take their BBT first thing in the morning and chart it by hand (this is very well explained in Toni Weschler’s book) or chart it using a free website such as fertilityfriend.com, which does all the work short of taking your own temperature! If you use such a method, you have to use some sort of protection before ovulation has been detected. Once it has been detected, it is impossible for you to ovulate again until you get your period (if you do ovulate again, it will be within 24 hours of your first ovulation, which does not influence your fertility pattern).

Some women still believe that they ovulate on the 14th day after the first day of their period, or that they can ovulate several times a month. This is not true at all. Some women definitely ovulate on the 14th day after the start of their period, but many ovulate earlier, or even much later, such as on the 20th day for example.

The Lady-Comp is a small computer, the size of an alarm clock, which wakes you up at the same time each day and has a built in thermometer for you to take your temperature with. It charts everything internally, and tells you which days are safe and which ones are not. Since the Lady-Comp does rely on averages to a certain extent, it is quite accurate but not 100% fail safe. If you have regular cycles however, it will be quite good at telling you when your safe days are, even before your ovulation has been detected. The device itself is quite expensive, and charting with fertilityfriend.com is still recommended, especially if, later, you decide to use it to conceive a child.

Preventing pregnancies does not have to involve contraceptive pills which can reduce nutrient absorption and can potentially harm your natural ability to conceive a child by destroying your cervical crypts. There are many more ways to prevent pregnancies without relying on hormones. These are the least invasive, and also the least expensive.

Chummy Chia Pudding Recipe: Easy to Do and Tastes Amazing

By Jamie Abrams

I can’t believe it has taken me this long to jump on the happy chia eating bandwagon! Now that I have throttled myself aboard this merry eating party there is no going back. So if you feel a bit reluctant to try those tiny black pearls, which absorb H2O or any other moisture like it is going out of style, I say dive in and skinny dip. I won’t lecture you about all the healthful qualities of these gems, but I will leave you with one word ~ YUM ~ oh and a recipe to boot!

Chummy Chia Pudding
Rightly named so! If anyone dares to try a morsel from your bowl you will have a best mate for life!

Ingredients:

• ¼ – ½ C chia seeds
• 2-3 C coconut milk (although not ideal you can use tinned if you can’t make it fresh or to keep it completely raw sub any nut mylk)
• 1 tsp vanilla
• agave or maple syrup to taste
• 1 tsp cinnamon or pumpkin spice

Directions:

Mix the above ingredients together, cover and place in the fridge for 10+ minutes.
Then decorate with anything that gets you kicking in your knickers! My favorite combination is 2 fresh figs, a handful of fresh raspberries and a handful of small chunked raw fudge.

Not Chocolate Chocolate Fudge
Ingredients:

• ¾ C coconut butter, melted
• ¾ C cacao butter, melted
• ¾ C pumpkin seeds, ground to powder
• 1 C lucuma powder
• 1 C mesquite powder
• 3 tbsp agave or maple syrup

Preparation:
Blend melted butters together. Re-blend with remaining ingredients.
Spread into a glass dish or mold.
Place in fridge for two hours or until set.

This fudge will treat any sweet tooth kindly and your body will love all the healing ingredients. By the way, pumpkin seeds are great for keeping your man’s swimmers strong and healthy!

(Please note my fudge is a spin-off of Kate Magic’s Camu Believe It.)

Jamie Abrams can also be found at www.RawYogaTeacher.com .

The seed of all that is possible is present at the very beginning…

by Ruth Hofer

Lately I’ve been expending my creative mama energy by nurturing seeds.  It’s the tail end of spring here in Australia so there is lots of fun to be had in the garden as we wait for summer to kick in.  Our kitchen is also overflowing with all kinds of sprouts, I’m loving the ease and magical wonderment of changing a dormant little seed into a green sprout.  Sprouts are a great way to boost your diet, eat more greens and if you get the kids to help they are way more likely to want to eat them too.
Kids marvel at the whole transformational process.

I feel like a kid again with all this seed and sprouting going on in my life right now.  Sprouts are cheap, full of protein (which some body types need lots of) and an amazing way to get fresh GREENS all year long.  I’ve been playing and planting all my garden seeds in the Anastasia Method, we did this in our north American garden last year and the results were amazing.

I am so excited that in my garden  I now have three little black sapote (chocolate pudding fruit) babies…  I was blessed to enjoy one of these fruits a few weeks back and it was just so luscious I had to plant the seeds.  As I held the seeds in my mouth I imagined holding the potential of a whole tree inside of myself.  It felt analogous to my life as a mother, gestating and birthing these little beings that are filled with unlimited potential. Amazing…

Seeds are amazing…

Mothers are amazing…

Artwork copyright Ruth Hofer 2008.

Warm Your Winter Nights!

As the nights are drawing in, (it’s dark here by 4:00pm here aaagh!), sometimes the thought of an early evening juice just doesn’t have the same appeal as it does on those fabulous summer evenings.

This recipe looks to remedy this. It is perfect when you feel a little chilly, or in need of a comforting hug as you curl up in front of the fire. The addition of cinnamon really transforms a simple smoothie to complete other level.

Winter Punch Smoothie

Juice:

2 apples

1 carrot

2 oranges, peeled

½ lemon with skin

Transfer to blender and add:

Cinnamon to taste (I used 2 sticks – but then I’m a mega cinnamon fan!)

1 banana

Handful of spinach (add more if you wish)

And blend!!!

This is absolutely fabulous as it is really comforting on cold winter nights. Enjoy!

Lisa Simpson of Raw Liberty

Going For an Annual Physical

By Joyce Wiatroski

I recently had my annual well woman physical.  The main goal in making these yearly visits is to get the good news—the readings of my blood chemistry which practically shout the positive results of the lifestyle changes I’ve incorporated over the years.

Year after year, I’ve been fortunate to have “no complaints”.

The physician runs through his extensive check list of complaints: Dizziness? Chest pains?  Shortness of breath?  Constipation? Etc.  And I say, no, no, no, and finally, exasperated, utter “none of the above!”  I am well.  I have no complaints.

I have found myself in a bit of a funk off and on since that visit.  Not actually depressed, but sometimes blue, sad or maudlin – just not my usual perky self.

Something the doctor said, has been nagging at me.  After perusing my records and looking me over, he announced: “According to statistics, a healthy woman your age can expect to live another 15 years.”  Halleluiah for actuarial tables!

While physicians all over the world are tasked with informing terminally ill patients with their probable limited life expectancy, now people enjoying health are being given their computer generated termination date!
They say our state of mind is a strong determinant of our physical well-being.  We’ve all heard tales of people who quickly succumb after receiving the news of a terminal disease. I can see how that happens.  While I pride myself in having a strong, resilient state of mind, that little bombshell resonated for days and weeks casting a dark cloud over my normally sunny days.

As I thought about it, I realized how fortunate I am.  Free of any debilitating disease, no crippling arthritic limbs, filled with abundant health in mind and body.  But for those who have been diagnosed with life threatening diseases, I can readily see, from my own recent experience, how negative news can allow the mind to dictate to the body.

Whatever my timetable is, I’m planning to live each day to the fullest — surrounded by positive people who project life affirming thoughts and actions.  There is no place for negativity in my life.

Wouldn’t it have been nice, to have been sent off from that office visit with a spring in my step because I was filled with health, instead of dragging my feet because I had been reminded that my end is in sight?

And let’s continue to manifest. . .

Like fine wine, women grow better with thyme.

Joyce Wiatroski is the wit and wisdom found on the foodiefumblings blog. You can watch for her contributions on the Diva blog on Tuesdays.

Sweetness without Sugar–Spikes: Low–Glycemic Raw Foods

by Shannon Leone
In recent years, a number of lovely low–glycemic raw food sweeteners have appeared on the market, which can be wonderful additions to any healthy eating plan. However, many people feel unsure how to use these delectable ingredients. In this article, you can find out the ‘skinny’ on delicious foods such as lucuma, mesquite, yacon, carob and stevia PLUS how to use them in raw food recipes

Lucuma

Lúcuma (Pouteria obovata) is a Peruvian sub–tropical fruit that is usually found in raw food stores as a powder, made from the dried fruits. This yellow–gold, rich powder is actually my FAVOURITE of the lower–glycemic sweet raw powders, as it has a unique, delicious taste – something similar to shortbread or caramel.

Lucuma used to be called ‘The Gold of the Incas’ and is said to be the most popular flavour for ice cream in Peru where it natively grows Lucuma is related to mamey, green sapote and canistel (egg fruit) and is an excellent source of carbohydrates, fiber, beta–carotene, B vitamins and iron.

Yacon

Yacón (Smallanthus sonchifolius) is a root vegetable, also native to Peru, in the Andes. Yacon can be found in many forms in raw food stores – syrup, powder, dried slices. It is often called the ‘apple of the earth’ and is related to the sunflower and Jerusalem artichoke. The syrup is very thick, dark and sweet while the dried slices taste a bit like dried pineapple slices and make great snack food, or trail mix additions.

Yacon is actually said to be ‘no glycemic’ as the sugars it contains (inulin/fructooligosacaride (FOS)) cannot be absorbed by the human body, which makes this a low–calorie product popular with diabetics and those with other sugar–related issues such as candida. Yacon is reputed to be a pre–biotic and a pro–biotic, meaning it supports the beneficial bacteria in the intestines. It is also rich in fiber, potassium and antioxidants.

Mesquite

Mesquite powder is made by grinding the seed pods of the mesquite tree (Prosopis spp. – also known as algorroba) – a leguminous plant found in arid/desert areas worldwide. This golden powder has a distinctive, sweet, almost nutty taste.

Mesquite powder is high in protein, lysine, calcium, magnesium, potassium, iron, zinc, and dietary fiber. Mesquite is another sweetener recommended for diabetics or those interested in balancing blood sugars.

Carob Powder

Carob powder is also made by grinding seed pods – this time, the pods from the carob tree (Ceratonia siliqua). Carob is another leguminous tree, native to the Mediterranean – it also grows well in California and Florida.

Carob has long been appreciated as a non–stimulating alternative to chocolate. The carob powder from Italy that we sell is the richest, most chocolaty carob powder I’ve ever tried. Look out too for dried whole carob bean pods.

Carob is not particularly sweet by itself, however, combined with any of the other sweeteners mentioned here, you can create delicious chocolate replacements. Carob is said to be rich in calcium, phosphorus, magnesium, B Vitamins, Vitamin A, protein and fibre and is also traditionally used to relieve diarrhea in infants.

Stevia

The herb stevia (Stevia rebaudiana) is part of the sunflower family, native to South and Central America. It is very popular with diabetics as it doesn’t raise blood sugar levels and is almost calorie–free.

Stevia can be obtained in different forms, from the whole leaves, to crushed leaves, powders, liquid extracts and so on. It is intensely sweet and only a very small amount is required in recipes (it’s easy to accidentally use too much stevia and alter the taste of meals, so add it in small amounts to begin with

Stevia is said to contain calcium, iron, magnesium and zinc, though it is usually used in such tiny amounts that the nutritional benefits might be minimal… It’s used more as an easy way to add a lot of sweetness without adding more calories/bulk to a dish.

Other Sweet Treats

Goji Powder/Goji Berries

Goji berries (Lycium barbarum) have become very popular in recent years as a healthy sweet ‘superfood’. They are part of the nightshade family. Dried whole goji berries are very widely available, along with goji berry powder. I LOVE the goji berry powder and feel it is best eaten straight from the packet It can be used in smoothies, puddings, cakes and so on too though. Gojis are said to be rich in protein/amino acids, B Vitamins, beta carotene and minerals like calcium, iron, potassium and zinc.

Pomegranate

Pomegranate fruits (Punica granatum) are native to the Middle East and are now grown all over the world. Pomegranates are a medium–glycemic, delicious fresh fruit and it is also possible to get dried, concentrated pomegranate powder and dried whole pomegranate seeds. The pomegranate powder is bright pink and tastes a bit like sherbet It’s nice used in smoothies, cakes and puddings. The dried whole pomegranate seeds can be used like any other dried fruit, though they are much more ‘tart’ in flavour than something like dates/apricots. Pomegranates are said to be rich in B vitamins, Vitamin C, iron and potassium.

Hemp Protein 50%

Industrial hemp (Cannabis sativa L.) is a plant with many uses, from food to clothing,fuel, paper, cosmetics and more. Hemp powder 50% is a powdered hemp product made by Nutiva that contains less fibre and more protein – 50% protein. It is sweeter than most hemp powders because there is less fibre. While this powder is not super–sweet by itself, it is certainly a unique, nutrient–packed ingredient for sweet raw dishes. Hemp is rich in essential fats, protein, vitamin E and iron.

Coconut

Coconut (Cocos nucifera) is an awe–inspiring plant with myriad uses. As a food it is available in many raw forms such as coconut flour, oil, butter, chips, shreds or simply fresh coconut water/meat. Coconut is naturally a little sweet.

Coconut water is a rich source of electrolytes and in general coconut offers healthy fats, iron, zinc phosphorus and some B vitamins, among other things.

I love using coconut butter, flour or fresh coco water/meat in sweet meals, plus adding coconut chips to soups for a tasty, chewy garnish My absolute favourite use of coconuts though is drinking the sweet, fresh coco water – YummmMmMmmmm…

Nuts & Seeds

Some nuts/seeds and their butters have a natural sweetness to them, which can make them ideal choices in recipes like cakes, cookies, grawnolas etc. I find almonds naturally a little sweet for example, along with macadamias, hemp seeds, pine nut butter and hazelnut butter.

Bee Pollen

While different bee pollens can differ vastly in their taste, colour and texture, they are usually naturally at least a little sweet. The best bee pollen I’ve ever tasted was from a little bee–keeper in New Orleans somewhere and the pollen actually tasted like chocolate ;O I don’t know what those bees had been picking up but it was a gorgeous concoction.

Bee pollen is a nutrition treasure–trove – proteins, amino acids, folic acid, B vitamins, trace minerals, vitamins E and K and much more…

I like to just eat bee pollen by itself usually. We have a gorgeous sweet pollen in our store that I eat regularly. One of my favourite ways to eat pollen is to simply mix together pollen with shelled hemp seeds as a nutrient–packed ‘trail mix’ or snack.

(Warning: some people can get allergic reactions to bee products/pollen – always try a small amount at first.)

Honourable Mentions:

Cinnamon

Cinnamon (Cinnamomum verum) is a spice made from the cinnamon tree. Cinnamon is naturally a little sweet, plus warming and pungent.

Cinnamon ‘quills’ are made by stripping bark from cinnamon trees and drying it. The dried bark is then commonly made into a powder.

Cinnamon is said to have a high level of antioxidants, manganese, iron, calcium and there are also reports that it can be useful in treating diabetes/blood sugar imbalances.

Vanilla

Vanilla (Vanilla spp.) is an exotic, pungent spice derived from the seed pods of orchids. Vanilla is available in different forms like whole vanilla pods, vanilla powder, liquid forms and so on. We have an incredible vanilla powder for sale, along with whole beans.

While vanilla is not particularly sweet by itself, it makes a lovely addition to many sweet raw dishes. Vanilla is well–known as an aphrodisiac and is also said to be a great aromatherapy scent to help handle food cravings.

Maca

Maca (Lepidium meyenii) is a root vegetable native to the Peruvian Andes. Maca is not particularly sweet by itself, yet is quite often used in sweet raw dishes as a ‘superfood’ addition. Maca is most commonly found in powdered form and is usually a creamy colour, though red and black maca powders are also available (green and purple roots also grow

Maca is renowned as an energy–enhancer, aphrodisiac, adaptogen, hormone balancer and nutrient powerhouse. It is rich in minerals like selenium, calcium, magnesium, iron, plus protein, fatty acids and amino acids.

We all love sweet foods, but they don’t always love us back!  Angela Stokes posted this a while back on her blog and I thought it perfect and asked if I could re-post it for y’all.  Hope you found it as inspiring and informative as I did

xo

Shakaya