Food as Medicine Archives - Page 3 of 5 - Plattsville Natural Health Clinic

Super Spices: Thyme

May 17, 2016 by elisha

Thyme, also known as Thymus vulgaris, is a spice that is commonly used for culinary purposes. Considered more of a “Mediterranean” herb, this spice can be beneficial for more than just your cooking purposes.

Uses:

When used in cooking, this herb can actually increase the “life expectancy” of your left overs because of its potent effect at fighting off bacteria. This herb is able to fight off infections through its ability to kill bacteria, viruses, parasites, and fungus. For this reason, thyme can be beneficial for colds, coughs, bronchitis, and even bad breath. In addition, thyme can be quite beneficial for digestive health. This herb can increase the amount of acid in the stomach – which may aggravate some forms of GERD or acid reflux, but can also help with some forms of GERD or acid reflux. This can result in thyme’s benefit towards gas, bloating, colic, and IBS. Thyme should be used in moderation in pregnancy due to some sources suggesting that it can a “mild uterine stimulant”. However, in normal amounts found in foods, thyme consumption is considered relatively safe in pregnancy.

Actions:

From these many different potential uses for time, it may be obvious what the actions of this spice are, but it includes:

Expectorant – helps you to cough up phlegm. I like to remind patients that sometimes this herb makes things worse before it makes things better because it can trigger a cough

Anti – tussive – helps to alleviate coughing

Anti – spasmodic – helps to decrease muscle spasms

Anti – microbial – helps to fight off infections

Carminative – aids with digesting and breaking down food

Anti – inflammatory – fights off inflammation

Anti – oxidant – defends against oxidative damage

Why Dr. Elisha Cook ND might prescribe Thymus vulgaris as a tea

I tend to prescribe this herb to individuals who have a cough or are fighting a respiratory infection. As per usual, I do like to prescribe teas for their therapeutic value as a tea and their medicinal value. I do not recommend consuming thyme as a tea outside the structured guidance of a naturopathic doctor or health care provider. Please seek medical advice before consuming Thyme.

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Some of the information provided above may not be appropriate for everyone, please consult with your doctor before trying any of the above. If you are interested in Naturopathic Medicine and wanting a different approach to your health care needs, contact Dr. Elisha Cook ND by calling 519-537-7058 and book your appointment today!

Double – Stuffed Sweet Potato Recipe – Elimination Diet Friendly

April 26, 2016 by elisha

This recipe is great for those trying to mix it up with the elimination diet, or those just wanting to try something different. This recipe was adapted from a recipe I found in the cook book “Paleo takes 5 or fewer” by Cindy Sexton, but modified to be elimination diet – friendly. Let me know what you think!

Ingredients:

6 Large Sweet Potatoes
½ Large Red Onion cut into small pieces
Approximately 100g of finely cut mushrooms (if your elimination diet is able to have this)
2-3 cloves of garlic
Olive oil
Sea salt to taste
Pepper to taste
3 green onions finely chopped
1 tbsp Parsley
1 tsp Basil
1 tsp Oregano

Directions:

Preheat oven to 375F.
Cut sweet potatoes in half length – wise and place face down on a baking sheet that is lined with aluminum foil.
Take some olive oil and lightly brush the flesh side of the potatoes. Sprinkle some sea salt on eat potato and puncture the flesh side of the potatoes in multiple places along the surface (i.e. stab the potato with a knife in multiple places – just a small depth).
Bake in oven for 35-45 minutes.
Add the red onion and mushrooms to a frying pan, starting it on low heat and gradually increasing to medium heat. Cook for approximately 10 minutes or until softened. Mince the garlic and add to the mixture, stirring for another 3-5 minutes, then remove from heat.
Once the potatoes are baked, gently scoop the insides of the potato and add it to a bowl with the red onion mixture. Combine the ingredients, and add the green onion, parsley, oregano, and basil. Mix well.
Add the final mixture to the sweet potatoes skins and place back on the baking sheet. Broil for 5 minutes on low. Sprinkle with salt and pepper to taste.

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Dairy-Free Mushroom Soup Recipe

March 8, 2016 by elisha

This recipe is great for those who are doing an elimination diet where you are allowed to use mushrooms. The soup can be used as strictly a soup or as a sauce.

Ingredients:

4 cups of cubed mushrooms
1/2 tsp minced garlic (~1-2 cloves of garlic)
2-3 tbsp of parsley
1 tbsp coconut oil
black pepper and salt to taste
1 cup of coconut milk
1/2 cup – 1 cup water

Directions:

On medium heat, lightly fry mushrooms in oil, stirring continuously.
Cook mushrooms until the liquid is released from them.
Add remaining ingredients and enough liquid to achieve desired consistency.
Heat liquid until it reaches adequate temperature.
Optional – blend to a puree with a hand blender if desired. Be careful to not blend at high speeds due to hot liquid potentially splashing.
Now it is ready to eat or add to another dish as a sauce. Enjoy!

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Sautéed Garlic and Tomato Sauce on Zucchini Recipe

November 24, 2015 by elisha

Those who are following a Paleo or Mediterranean style diet will love this recipe! This recipe is great for those who are trying to avoid gluten, dairy, and ultimately refined carbs. It can also be a vegan option if the meat/fish option is avoided. This recipe also requires a spiral sliver or spiralizer. The recipe is also best done in stages as opposed to adding all of the ingredients at once. Enjoy!

Ingredients:

6 cloves of garlic
2 tablespoons of olive oil or coconut oil
2 zucchinis
approximately 625g of grape tomatoes halved – or more
1/3 cup of basil (or Italian seasoning)
Optional: Shrimp
Optional: Feta cheese

Directions:

Heat the oil on low – medium heat.
Add in the minced garlic and sauté until softened (approximately 5 min).
If you are adding in shrimp, add it to the garlic mixture and cook for approximately 10 minutes on medium heat.
Add in halved tomatoes and let cook for approximately 10 minutes (this also depends on the desired consistency of the sauce you prefer. For a “chunky” sauce, cook for less time.)
Spiral cut the zucchini, and add it to the pan, cooking for approximately 10 minutes or until “noodles” are soft.
Remove from pan and serve.
For extra flavour, you can add feta cheese to the top if this works with your specific diet.

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