Description:
This recipe calls for Cumin which is an herb that many associate with Mexican and Spanish foods, but it is also widely used in Middle Eastern and Indian cooking. It has a very distinct flavor, and is most often used in packaged taco seasonings (don’t eat those- make your own!)
Cumin’s flavour makes it a favorite for many, but it’s health supporting properties are impressive too!
Cumin is a good source of Iron, Manganese, and other vitamins and minerals. Some research shows that cumin can stimulate the production of pancreatic enzymes and help digestion. One study found that cumin was protective against memory loss and the damaging effects of stress on the body.
Another study evaluated the antioxidant content of Cumin and found it more effective than other common antioxidants including Vitamin C.
Ingredients:
- 1 yellow Onion, chopped
- olive oil 2 Tbsp.
- great northern beans 1 can
- 4 cloves of garlic, finely minced
- cumin 2 tsp
- cloves 1/4 tsp
- oregano 1 1/2 tsp
- turmeric 1/4 tsp
- cayenne pepper 1/2 tsp
- mild green chilis 1 cup (2 4 oz. cans)
- veggie broth 3 cups
- salt 1 tsp, or to taste
- pepper 1/2 tsp
- fresh parsley 2 Tbsp.
Choose organic when you can!
Directions:
In a slow cooker, combine all ingredients except the parsley. Set to low heat for 8-10 hours. Keep in mind that the longer you cook, the spicier the chili will become! (Adjust the amount of chilis accordingly) Sprinkle parsley over top, stir and enjoy!
Notes: You could also add in other beans such as kidney beans
Special Diet: Vegetarian
Category: Slow Cooker!
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Description: Chocolate has had some good press recently for its health benefits, but many people seem confused as to what types of chocolate are good for them and why. Reports on the antioxidant potential of chocolate have been coming out for the past few years. Cornell University published a study in late 2003 that tested pure coca powder for amounts of phenolic phytochemicals or flavonoids that fight free radicals in the body. The two flavonoids measured were gallic acid equivalents (GAE) and epicatichin equivalents (ECE). A single serving of coca delivered 611mg of GAE and 564mg ECE, twice the number found in a glass of red wine. While the actual coca or cacao found in chocolate is good for you, it is important to look at the ingredients. Milk chocolate usually only contains 10% coca solids, filling up the rest of the bar with things that might not be so good for you like sugar, dairy, and preservatives. Anything labeled dark chocolate must contain a minimum of 35% coca solids, but there are plenty of companies that produce premium chocolates that reach from 70-80%. At first this chocolate may taste bitter, but once you try it, you will never go back! As food writer and chef Jennifer Harvey Lang said: “dark is to milk chocolate what Dom Perignon is to Dr. Pepper.” Why is something that is so good for you so addictive? I haven’t met a lot of people with uncontrollable broccoli cravings. Chocolate has another interesting component called phenylethylamine (PEA), which is a chemical that speeds up the flow of information between nerve cells: dopamine and norepinephrine, chemical cousins of amphetamines. Dopamine makes us feel good and norepinephrine stimulates the production of adrenaline, making our heartbeat faster. This is the same combination that goes coursing through our bodies when we meet someone new and the “chemistry is right”. We get that same chemistry from chocolate. The Aztecs believed that cacao stimulated desire, and chocolate has long been a favourite gift for lovers for exactly this reason.
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