6 Kitchen Healers
Most people think that you have to visit a corner drug store or a pharmacy for common ailments; others leave the doctor’s office stating they don’t have time to pick up the recommended supplements right away. However at times we are so uncomfortable that we need something quick and easy. Here are some treatments that can be found in the cupboards of your home, and don’t require a lot, or in some cases any, preparation. Turmeric The next time you are cooking an Asian dish in your Swiss Diamond Wok, be sure to toss in a generous amount of this spice not only for flavor, but also to enjoy the healing benefits it provides. Turmeric, which is filled with antioxidant and anti-inflammatory properties, has been shown to help sooth rheumatoid arthritis by reducing inflammation and pain. Cooking with Turmeric has also been shown to help with liver stimulation and prevention of stress on your liver. Turmeric can be found in your local food store usually with the spices. Also available in supplement pill form. Tea Before you southerners in the USA go racing to the local eatery to grab a gallon of your favorite Sweet Tea, be sure you read this all the way through. While it is no secret that tea has many health benefits, it depends on the type of tea that you are drinking as to how much help you are receiving from it. Green tea for instance can be used to aid in weight loss and detoxification. Green tea can also be used as a strong antioxidant, as well as preventing cancer. Peppermint tea is great after a meal to relieve any bloating and indigestion. Chamomile tea has been known to help with sleep and to calm. After a long day tea can not only be a delicious treat, but can help you stay healthy. Garlic, Onions & Ginger Staples in many homes just because they grew up with them, these powerful foods are great for fighting infections and boosting your immune system. Garlic is also known to keep your heart healthy where ginger is great for nausea. Stick to the fresh versions of these foods , as the dried and ground varieties that you find on your local spice shelf will have lost much of their health benefits. Coconut Oil While no oil is needed to cook in Swiss Diamond cookware, there are many benefits to cooking with coconut oil. While solid at room temperature, coconut oil melts at cooking temputre, which makes it great for cooking. This healing oil helps with cradle cap skin infections, and psoriasis. If you are feeling crafty you can also make healing lotions with this versatile oil. Coconut oil is readily found in your local grocer. Honey Used to treat burns and to heal wounds for centuries, this sweet treat can also help to cure your pains. Honey has antibacterial properties that make it an effective topical treatment for cuts, scrapes, rashes, burns and other open sores. When picking the honey for you, be sure to get local, raw, organic honey as it will help with allergens in your area as well. Water Water is the oldest therapy known to man. The healing powers of nature is deeply rooted in philosophy in naturopathic medicine and water, as part of nature, can be used to heal sprains, swelling, headaches and infections. Alternating between hot and cold applications is the trick to a faster recovery. Shoot for 3 minutes of hot followed by 30 seconds of cold water (or ice). Drinking plenty of water is also said to keep you not only hydrated, but also prevents dizziness. Most of these items you already have in your house. If you are missing any of these healing staples, be sure to stock up on your next trip to the farmers market or grocery store.
5 Tips for Keeping Your Kids Fit on the Road
For me, life the is happiest when lived on the go! That’s what I’ve discovered by being a mom to three kids possessed of boundless energy. By keeping them active and well fed, I also keep them happy and healthy. This can be a challenge, though, especially when we are traveling. Fortunately, I’ve discovered some tricks for preparing healthy meals and providing physical activity on the road. In honor of an article I read on Gogobot about how families stay fit on the road, I decided I’d like to share my strategies with you. Consider Food Before You Leave. – Before you leave the house, make sure you plan for meals, snacks and rest breaks. I find packing food works best for my family, so I always have sandwiches, fresh fruits and vegetables, granola bars and other healthy snacks in the car. Plan for Activity. – Before you leave, plan activities that encourage movement. I like to research all of the things there are to do in the area where we will be vacationing. Then, my kids, my husband and I make a list of things we want to try. I always make sure the final list includes lots of healthy activities like swimming, walking and playing sports. Get Your Gear Together. – Make sure you pack gear that encourages activity. If your kids don’t have sneakers or comfortable clothes, they are unlikely to get enough exercise. Last month on our ski trip, I made sure everyone had sneakers and swimsuits. That lets us take advantage of the hotel pool and workout area. On our upcoming trip to the Magic Kingdom, all of the kids will have comfortable sports clothes to encourage them to run and play. Respect Routine. – If you’re like me, your life is a constant battle to maintain healthy routines. While a few extra treats and a few late nights are an important part of any vacation with kids, you need to set limits. If your kids eat nothing but junk food and have no rules on the vacation, they will be very difficult to deal with when you return home. Have Fun! – Planning ahead is a great way to maintain healthy routines while on the road, but don’t go overboard. A tense mom makes her kids tense, and that isn’t healthy for anyone. While you are away, enjoy your kids and relax. Hopefully, these tips help you to have a happy and healthy vacation. I know these strategies have saved my sanity on more than one occasion, and I am happy to be able to share them with you during Fit Family Lifestyles Month. Thanks to Travel Expert Mom: Kendra Thornton. You can follow her on twitter @kendrathornton
Congratulations to our Global Contest Winner
Anastasia won a year of cooking classes from America’s Test Kitchen and a fry pan via Swiss Diamond’s global Facebook contest. She was excited to win the contest to give the fry pan to her mother-in-law. “Honestly, I entered this contest because my mother-in-law needs a new fry pan,” she says. “Her husband recently passed away, she’ll never buy something for herself, this was the perfect opportunity to bless her with one and throw out her scratched up toxic pans.” Anastasia knows all about toxic nonstick cookware. She is the author of natural parenting resource Eco-Babyz.com, which she started when she was eight months pregnant with her first daughter. Anastasia heard about Swiss Diamond via a Google search for non-toxic non-stick cookware. And she ended up winning the contest! “I’m excited [about winning this contest] because I love giving gifts!” she says. “After the holidays all the local stores were out of good cookware and I wasn’t sure where to find her one. Now I don’t have to drive around looking for one!”
Tribute Recipe: Johnny Cash Chili
Today, in honor of Johnny Cash’s birthday (1932), we are sharing the star’s personal chili recipe. It’s perfect for brisk winter nights! John Carter Cash, the only child of Johnny and June, shares this recipe and other stories from his childhood in his memoir, “House of Cash: The Legacies of My Father, Johnny Cash.” INGREDIENTS 2 lb ground venison or ground beef 1 lb venison steaks or sirloin 2 large sweet onions 3 cloves garlic 2 Tbs. canola oil 3 cans whole tomatoes (16-oz.) 2 large green bell peppers 1 large red bell pepper 5 jalapeno peppers diced (to taste) 1 habanero pepper (to taste) 2 packets McCormick mild chili seasoning Salt and black pepper 1/2 cup chili powder (New Mexico chili powder, if available) 1/3 cup cumin 1 Tb. sage 1 1/2 tsp. oregano 1 Tb. cayenne pepper 2 cans black beans (15-oz.) 2 cans pinto beans (15-oz.) 2 cans kidney beans (15-oz.) 1 can chili beans (15-oz.) 1 bottle beer (12-oz.) 1/4 cup sugar A handful (about 1/4 cup) of self-rising cornmeal DIRECTIONS – See Johnny Cash’s original directions and notes here. 1. Chop the steak into medium pieces. Finely chop the onion and garlic. 2. In a Swiss Diamond stock pot, heat the oil over medium-high heat. Brown the steak in the oil in batches, draining off some of the fat if necessary. Remove from the heat and set aside. In a Swiss Diamond skillet, brown the ground meat over medium-high heat. Drain off the fat and set aside. 3. With the oil remaining in the pot, brown half the onions and garlic over medium heat until they are caramelized. Now add the well-drained ground beef and steak. Stir and heat it all up. 4. Add the cans of tomatoes, the bell peppers, hot peppers (if using), and the remainder of the onions and garlic. Heat to a brisk simmer, stirring often. 5. Now it’s time for the spices. Dad would normally put in the McCormick chili packets, followed by the salt and black pepper, chili powder, cumin, sage, oregano, and cayenne pepper. This is the time to begin tasting your chili. 6. Once the taste is to your liking, drain the cans of beans and add to the mixture. Now taste again, as you will likely want to add some more spices because the beans mellow their flavor. 7. Once the chili tastes right, pour in the bottle of beer. Stir well. Cover and simmer for at least 30 minutes, stirring occasionally. 8. Add sugar to taste, but be careful not to use too much. Chili becomes something else entirely if too sweet. Simmer, covered, for at least another 30 minutes, making sure to stir so it does not burn. 9. Now grab that handful of cornmeal, uncover the chili, and stir it in. John Carter Cash says, “Follow the recipe exactly, and you will get a good pot of chili. Change it to suit your own taste, and you will have a marvelous pot of chili.” Enjoy!
Beef with Broccoli, Carrots, and Mushrooms
“I love my Swiss Diamond Wok…but I need some more recipes to cook in it”…We get a lot of comments stating the same thing. People request recipes that can be cooked in our woks. So this week we are going to try to help you with a traditional Asian recipe. This is a good recipe for our vegetarian friends too…just leave out the meat, and this dish is still a wonderful easy to prepare meal. Beef with Broccoli, Carrots, and Mushrooms Prep Time: 10 minutes Cook Time: 25 minutes Yield: 4 servings Difficulty: Easy Ingredients – Stir Fry: 1 1/2 lbs Flank steak. (cut 1/4” thick against the grain) 2 tbsp soy sauce (we used reduced sodium) 2 tbsp sherry 2 tsp arrowroot starch 2 tsp sugar 2 1/2 tbsp coconut oil (devided) 4 cup broccoli florets 1 red bell pepper (sliced 1/4” strips) 8 oz wild mushrooms (we used Enoki Mushrooms but any will do) 3 green onions (white and green sections separate) 1 tbsp fresh ginger (minced) 1 tbsp fresh garlic (minced) 1/4 tsp crushed red-pepper flakes 1/2 cup water Ingredients – Sauce: 1/2 cup chicken broth 1/4 cup soy sauce 1/4 cup cider or rice wine vinegar 2 Tbsp. brown sugar 1 tsp. hot red pepper flakes Instructions Combine the first 5 ingredients (through sugar) and set aside for about 15 minutes. In another bowl add the chicken broth, soy sauce, vinegar, brown sugar, and pepper flakes. Stir vigorously to dissolve the sugar. Set to the side. Heat large Swiss Diamond Wok over medium heat. Add 1 teaspoon of the oil. Add half of the beef mixture to the pan until seared, about 1 minute. Stir-fry the beef until no longer pink (or a bit less if you prefer). Set the first half of the beef to the side, and do the same with the remaining beef Add remaining 1 1/2 teaspoons oil to pan. Add broccoli, carrots, and mushrooms. Stir-fry 2 minutes or until mushrooms start to release their juice. Make a well in center of your vegetables and add white part of scallions, ginger, garlic, and pepper flakes. Stir-fry with vegetables for 1 minute. Add the water water and cover pan until broccoli is just done, 3 minutes. Return beef to pan and add stir-fry sauce. Cook until sauce thickens slightly, 1 to 2 minutes. Pour the sauce mixture into the pan and stir until sauce heats. About 1 minute. Sprinkle the green parts of the green onions on the top as a garnish. To round out the meal serve over your favorite lo mein noodles or rice. This meal also stores well and makes an excellent brown bag lunch for work or school. Let us know in the comments what you think of our recipes. If you have a recipe you think we should try, we would love to hear from you! Simply “like” us on Facebook and share it with us.
This Italian-American dish knows no nutritional boundaries. Layer upon layer of crispy fried eggplant is smothered beneath melted cheese, tangy tomato sauce and fresh herbs. It’s delicious, but one serving packs enough saturated fat and sodium for a whole day. We’ve come up with an easy way to recreate all the flavors of traditional eggplant Parmesan without the heaviness and grease. Bon appétit! Prep Time: 20 minutes Cook Time: 75 minutes Yield: 6 servings Difficulty: easy INGREDIENTS ½ cup all-purpose flour 4 egg whites, lightly beaten 2 cups whole wheat panko 1 large eggplant, cut into ½-inch slices 3 cups marinara sauce ¼ tsp salt ¼ tsp pepper 1 tsp crushed red pepper flakes 2 cups reduced-fat shredded mozzarella 2 tbsp fresh basil, chopped 1/2 cup grated Parmesan 1 package whole wheat spaghetti, cooked following package directions DIRECTIONS Heat oven to 375°. Place flour, egg whites and panko in separate shallow dishes. Dredge eggplant slices in flour, dip in egg whites and coat with panko. Place on Swiss Diamond Double-Burner Grill Pan in a single layer. Bake at 375° for 25 minutes, flip and bake for another 20 minutes or until eggplant is tender and panko is golden brown. Spread 1 cup of sauce over the bottom of your baking dish. (We used the Swiss Diamond Roasting Pan, but a Casserole dish would also be perfect for this recipe!) Place half of the eggplant slices over the sauce and season with 1/8 tsp of salt and 1/8 tsp pepper. Layer with 1 cup of the sauce, 1 cup of the mozzarella, ¼ cup of the grated Parmesan, 1 tbsp basil and ½ tsp red pepper flakes. Repeat layering with remaining eggplant, salt, pepper, sauce, mozzarella, Parmesan, basil and red pepper flakes. Bake at 375° for 30 minutes or until cheese is bubbly and melted. Serve over cooked whole wheat spaghetti.