Whole food recipes are delicious, and the variations you can create once you have the hang of a few good ones, are endless. Trust me.
To prove it, we’re sharing two of our all time favorite whole food recipes, created by Elisa Ashenden, whole food chef. You really can’t go past her Japanese Fusion Steak and Marinated Pork Tenderloin.
Before jumping straight into the recipes, it’s important to understand the role of spices. Spices aren’t just the ingredients that make things taste amazing, they all come with their own sets of impressive health benefits.
To get you off to a strong start, we’ve covered the 5 magic spices that are essential in any whole food kitchen. And we’ve broken down the scientific studies that back your excessively delicious use of them.
Whole Food Recipes: The 5 Magic Spices
“Let Thy Food Be Thy Medicine” – Hippocrates, a smart dude who wore a toga and spoke about health about 2400 years ago.
Food is FIRST.
Every time “food-science” gets a new “breakthrough” ingredient, nature continues to trump all in delivering clean, healthy, nutrition. Whole-food sourced is the only way to go, whether for food or for supplements, but then, I am biased.
Eating healthy food doesn’t have to be boring. There are magical ingredients in the world that not only make your whole food recipes delicious; they add color and fragrance, and they’re really good for you!
I have to confess, the 5 Magic Spices are actually 4 magic spices and 1 magic herb…
Four spices with vibrant red and yellow colors, all with equally impressive health properties: turmeric, ginger, cinnamon, and chili.
Cumin is technically a herb, but most folks think of it as a spice and have it in the spice cupboard, so I’m also including one fabulous herb in this post on spices, to call it five.
The science on cumin’s health benefits is at an earlier stage than the other spices, but the results look promising.
As we’re sticklers for what has been shown in well designed clinical studies, when talking these up we are sticking to the science folks.
All of these spices taste and look fantastic when added to whole food recipes. They have unique active compounds that variously act against inflammation, infection, pain, nausea, obesity, free radicals, cancer and cardiovascular disease.
They also contain essential vitamins and minerals and a massive host of natural occurring antioxidants.
If you’d like to know exactly what’s in them, check out the US Government’s national nutrient database: http://ndb.nal.usda.gov/ndb/search/list