NuNaturals Stevia Product Review and Giveaway

 Anyone who has read a few of my blog posts will know I try to steer clear of using sugar in anything I cook. Over the years I have tried a few substitutes, including….. *gasp* artificial sweeteners! These usually ended in a sub-par item and me wrenching in pain from stomach discomfort because of the artificial stuff.

Enter stevia; an all natural, zero calorie herb-based sweetener. There are several brands out there, and as someone who’s tried a few, take it from me that not all are equal in taste. After seeing the NuNaturals brand stevia in recipes on the blog Chocolate Covered Katie, I decided to reach out to the company for more information and to see if I would be able to review their products on my blog.

Ron (a.k.a. The “Sugar-Free Poppa), VP of Sales and Marketing at NuNaturals, promptly responded with detailed information on their different products and offered to happily send me several items to sample and review. I jumped at this chance as I was eager to try what they have to offer after see the treats made at Chocolate Covered Katie. A business with great personality and service directed to the consumer is a great business, and the response I received from Ron makes NuNaturals one of the best to me.


I was pleasantly surprised at the weight of the package when it arrived because I only expected one or two small samples. Instead, I received the following high quality products along with their full list of recipes to use:

•Vanilla Stevia Liquid Drops
•Cocoa Bean Extract Stevia Liquid Drops
•Alcohol Free Stevia Liquid Drops
•Clear Stevia Liquid Drops
•NuStevia Quick Dissolve Tabs
•NuStevia Pure Stevia Extract
•More Fiber Stevia Baking Blend

Wow! Any health nut foodie like me knows the overwhelming feeling of joy when you get a package like this! With these products and a vast amount of recipes to use for motivation, I created a few of my own delicious recipes. If you like what you see, please help spread the message along to others who might be interested; I’m always happy to have more blogger friends and viewers!

Pumpkin Protein Crepes

Ingredients

1 egg

2 egg whites

2 packets NuNaturals Stevia

1/4 cup pumpkin puree

1/2 cup whole grain spelt flour

1/2 tsp pure vanilla extract
Dash of nutmeg

1 tsp cinnamon

Dash of sea salt
1/2 cup skim milk

Add all ingredients to blender or food processor (I used a Magic Bullet) and blend until smooth. Heat pan over medium-high heat, add 1/4 cup batter to middle of pan and swirl around to create a thin circle. Flip over once bubbles appear; it will cook fast, so keep a close watch. It should take just less than a minute per side. Remove from pan add sweet or savory filling or just enjoy plain. These are great alone, but I enjoyed them with honey, Greek yogurt, and peanut butter. Kelley enjoyed hers with goat cheese and enjoyed the sweet and savory combo. This batter makes great pancakes too; just don’t spread as thin.

Chocolate Pumpkin Protein Bread or Brownies

Ingredients

1 egg

4 egg whites

1 cup pumpkin puree

1/2 cup milk of choice; I used unsweetened almond milk

4 droppers full of NuNaturals Liquid Cocoa Bean Extract

1/2 cup unflavored whey protein (chocolate or vanilla flavor will work too)

3/4 cup peanut flour

3/4 cup NuNaturals More Fiber Baking Blend

1/4 cup + 2 tbs unsweetened cocoa powder

1 ½ tsp baking powder

1/2 tsp baking soda

3/4 cup whole grain spelt flour

Serving Suggestion: Peanut Butter and Chia Seed Jam Sandwich...YUM!

Mix all wet ingredients (first 5 ingredients) in a medium bowl and sift all dry ingredients into a large bowl. Add wet ingredients to dry and mix with a large spoon or spatula to incorporate everything together. Pour into loaf pan or brownie pan and bake for 45 – 50 minutes for a loaf pan or 35 – 40 minutes for the brownie pan in a preheated oven at 350 degrees. Cover the top with foil for the last 20 minutes to avoid burning. The bread or brownies are ready when a knife comes out clean when inserted in the center.

Peanut Butter Thumbprint Oatmeal Cookies

Ingredients
1 ¾ Cups Overnight Oats made with peanut flour (Recipe below)
1/2 Cup whole grain spelt flour; other whole grain or ground nut flour will work
3/4 Cups peanut flour
10 drops NuNaturals Liquid Vanilla Stevia
1/4 cup NuNaturals MoreFiber Stevia baking blend
2 t baking powder
1/4 t baking soda
Dash of sea salt
1/2 cup milk of choice
1 whole egg and 2 egg whites; for egg-free version, use 1 ½ tablespoons chia seeds with 1/4 cup water
1 medium ripe banana; mashed – 1/4 cup pumpkin puree works well too
Favorite flavor chia seed jelly or jam; or regular jam if you don’t have chia jam

Preheat oven to 350 degrees. In a medium bowl, add all dry ingredients and mix well to combine. Mix wet ingredients in small bowl; make a well in the center of dry ingredients and slowly pour while stirring everything together. Using a large spoon (or smaller for smaller cookies), scoop batter onto cookie sheet leaving space between each cookie. Plop a small teaspoon of jam in the middle of each cookie batter scoop and bake for about 20 minutes; they will turn a nice golden brown. The peanut butter smell will have you anxiously counting the seconds, so go ahead a sneak a bite! Careful, they’ll be hot; remove from oven and let cool on a wire rack. These are also great without jam, so make them either way.

Peanut butter, banana, and Greek yogurt cookie sandwich. I can't get enough of these; I even froze some for quick grab-n-go snack.

I enjoyed using all of the NuNaturals products sent to me, and will use this brand from now on. After have a few bad experiences from bitter aftertastes to diluted flavors with other brands, I’m happy to have found NuNaturals. My only grumble is with the Cocoa Bean Extract as I have yet to figure out the proper amount to add in beverages or for cooking. But after Kelley tried and actually liked my NuNaturals stevia baked goodies (that's a big deal!), it confirmed this stuff is top notch. Let me remind you that, although the products were sent to me free of charge, this is not a paid review and everything I say about NuNaturals is genuine and in my own words.

For anyone not into cooking, NuNaturals Stevia (as powder and liquid) and Quick Dissolve Tabs work wonderfully when added to any beverage as well as other applications. Instead of sugar laden flavored yogurts, buy the plain, non-fat kind and mix in a few drops of NuNaturals Vanilla Stevia, Cocoa Bean Extract, Clear Stevia, or a single White Stevia packet. It only takes seconds to create a healthy and tasty guilt-free yogurt treat that’s good anytime of day!

I still have plenty of recipes with NuNaturals to try and will be sure to share them all. Check out their website for more inspiring and delicious recipes with NuNaturals Stevia.

If this review left you ready to get your hands on some NuNaturals product, you’re in luck! Ron was more than happy to allow me to host a giveaway to 4 lucky viewers as a way to show my gratitude for reading my blog.

Four (4) winners will each receive one (1) box of NuStevia Packets (50 ct. Box) AND one (1) 2oz. bottle of NuNaturals Vanilla Stevia Liquid.

There are four ways to enter; just leave a separate comment for each entry to increase your chances to win.  Each entry will be used to choose the 4 winners at random.

1. Comment telling me your favorite NuNaturals recipe or products.

2. Follow me on Twitter and Tweet the following – “I’m entering to win @NuNaturals Stevia from @I_Love_Cayenne! Enter for your chance to win - http://bit.ly/zOLJ6l"

3. Visit NuNaturals on Facebook and “LIKE” their page. If you already “Like” NuNaturals, leave a comment letting me know.

4. Help support Just Add Cayenne and subscribe to my blog. Just post a comment if you are already subscribed.

Sorry, this giveaway has ended.  Don't miss out on the next healthy product giveway, subscribe to my blog and get notified of each post by e-mail!!

Thank you to all who participated and congratulations to the 4 lucky winners!

But wait! If you were not a winner for this giveaway but really want to try NuNaturals Stevia (I suggest you do!), you can get your hands on their products in the following ways:

1) Continental U.S. readers can receive FREE SAMPLES of the NuStevia Packets by sending a SELF-ADDRESSED, STAMPED, # 10 envelope to the following address:

NuNaturals, INC
2220 West 2nd Ave. # 1
Eugene, OR 97402


2) In addition, you can receive SPECIAL DISCOUNTS on all future orders only available through their website (http://www.nunaturals.com/). Enter the code BLG0612 to receive 15% off your total order. You will also receive FREE SHIPPING to the Continental US on all orders $35.00 or more, after the discount. This offer is effective immediately and will expire on June 30, 2012.

Don’t pass up the chance to get a discount on some of the best stevia products on the market. If other brands have let you down in the past, give NuNaturals a try and kick sugar to the curb. I wish everyone good luck and will leave you with a quote from Ron….

“Think healthy, eat healthy, stay well, & HAVE FUN!!”

My 1st “WIAW” and How I Love My Veggies

“WIAW” stands for “What I Ate Wednesday”. This is part of a new program started on the Peas and Crayons blog where bloggers post what they ate each Wednesday (or another day, but they post on Wednesday) and contribute to the current theme of the month. This month is “Love Your Veggies” month, and love them I do! Here’s a brief description from the Peas and Crayons blog: What WIAW isn't about Comparison - Judgement - Restriction - Guilt What WIAW is about Celebrating one of the glorious things we all have in common: We all eat! WIAW is about food and fun! It's about making new friends, breaking out of a food rut, noting changes in your diet/lifestyle, inspiring yourself & others, embracing fruit & vegetables, nourishing your body with the foods that work for you, finding new ways to eat your favorite foods, and so much more <3 I’m glad to be a part of this fun program and luckily get to post on my favorite veggies before the next theme begins in March. I don’t follow a typical diet as most people would consider “normal”, but it works for me. Here’s what I ate this Wednesday:
 Breakfast - Spinach salad along with a side of black bean chili I cooked this past weekend. Sliced raw turnips I used for my utensil to scoop the beans; this is something I do almost daily. Gulped down some water and went to my French Press coffee with homemade baked overnight oat crisps. 


 Snack – 2 bags of Celestial Seasonings Sweet Coconut Thai Red tea with two bags of plain black tea with a NuNaturals NuStevia Quick Dissolve Tab.

 Lunch – Espresso balsamic baked chicken on a baked Jersey sweet potato with steamed veggies. Two Celestial Seasonings Madagascar Vanilla Red Tea bags with two plain green tea bags.
 Dinner + Snack + More Snack + Final Snack – A big ‘ol salad of mixed greens, herbs, and spices with steamed Brussels sprouts, edamame, and stir-fry vegetable blend along with a raw Portobello mushroom and salsa for dressing. I make two cups of pureed winter squash, carrots, and frozen berries (my ice cream) with a different flavor for each cup and place in freezer for after the salad. The first one was a puree of spaghetti squash, carrots, frozen mixed berries, ground ginger, cinnamon, nutmeg, anise seed, NuNaturals Liquid Stevia, stevia sweetened whey protein, and unsweetened almond milk. For cup #2; pureed acorn squash, peanut flour, whey protein, NuNaturals Stevia, cinnamon, and unsweetened almond milk. Here’s a post on my puree “squash cream” for more details. After my second cup was empty, I refilled with frozen diced carrots and apples mixed with Ezekiel 4:9 Original cereal, toasted pistachios, milk, and Greek yogurt along with a Pumpkin Protein Donut (or two) to accompany the mix.

 

 

“That’s a lot!” you say? Well, yeah, I tend to eat most of my energy requirements at night when I’m in a comfortable setting and can enjoy my food. Like I said, it works for me and I’ll keep it this way until I need to change. Plus, I’m trying to get away from my long distance running only past and incorporate strength training since pure running has left me pretty weak. To do so, I must eat a lot to allow for muscle growth. I tried this before and went back to running, so time for the second go-round of “bulking.”

Love these roasted, always need more room....

 There are plenty of fruits and veggies in my daily diet and believe these are key to good health and overall well-being. My favorite “go to” veggies are Brussels sprouts, winter squash, carrots, and raw mushrooms. I can eat steamed Brussels sprouts plain like popcorn and love it; mixed with mushrooms and it’s bliss! Of course, time permitting, I really love roasting veggies with balsamic vinegar to bring out their natural sugars. Any winter squash works for me and I usually puree it into some type of ice cream like concoction. Try pureeing your favorite roasted winter squash with frozen banana, cinnamon, pure vanilla extract, milk of choice, and any nut butter. This is a lot healthier than sugar and fat laden ice cream and still a tasty treat!

Steamed Brussels sprouts in a big Portobello....my comfort food!

 What types of veggies do you enjoy the most? Do you consider any as healthy comfort foods?  



Five Fixes for Spicy Mixes...and an Apology

Caution! My advice to use salsa instead of bpa-infused canned tomatoes can become very spicy! It might seem pretty obvious to limit adding extra spice, but I still added cayenne (it is my blog’s name afterall) as usual.

I’d like to apologize to my wife, Kelley, for the break-out-in-sweat-runny-nose-spiciness in 3 of our meals this week………sorry, Kelley!!

Too much cayenne?  Never!

Lesson learned? Kind of; I will make sure to use the “Mild” salsa or hot sauce and not “Hot” or “Medium” in the future. I will also limit the amount of cayenne or pepper flakes added to the recipe. I have to hand it to Kelley for being such a trooper and finishing the flaming infernos of food I packed into our Pyrex containers.

After a week full of spice, I was inspired to post some of the top methods used to bring down the spice level while maintaining flavor; here are my top five:

1. Add more bulk; less the spice. If your recipe becomes too spicy while cooking, try adding a tad more of all the other ingredients (using the same proportions of the recipe) while leaving the spice out. Extra veggies never hurt anyway! This, of course, is considering you have room to add more ingredients. An added bonus, if the meal is good, is you will have leftovers.

2. Re-Moooove the spice with dairy. Capsaicin breaks down easier with dairy and the fats in dairy bond to individual capsicum molecules, keeping them away from the pain receptors on the tongue. Many cultures use this technique in their well-known recipes. For example, cheese or sour cream with Mexican food like tacos or enchiladas, or Raita yogurt with Indian dishes. Although usually served on the side, you can mix dairy products into the recipe to stop spice at the source. Adding milk or yogurt to a sauce, for example, will help reduce its spiciness. Make a note that since the ingredient that reduces spice in this process is fat, low or no fat dairy products will be less successful. For the anti-dairy person or people in your life, using dairy alternatives work well too. Milk from soy, almonds, and rice all contain fats that will have the same effect, although they may not work as effectively as dairy milk.

3. Make nice with sugar and spice. Sweetness helps to offset the spice in many foods. Adding a little honey, brown sugar, or agave nectar to your “hot” dish will help balance out the flavor. You might find you like what you create….just don’t add a lot of sugar as this can change the flavor in a bad way. A little brown sugar in chili might be a nice surprise to your consumers. This is my least favorite option as sugar does not provide much if anything in the way of nutrition.

4. Burn the “burn” with acid. The acid in things like lemon / lime juice or vinegar neutralizes alkaline ingredients like capsaicin. I love using vinegar to tone down the spice level; apple cider and balsamic vinegar can even enhance the flavor of your meal. Add while cooking or individually for each person’s dish. When combined with dairy, the lactic acid in milk will make it an even more effective neutralizer.

5. Serve food with a starch. When nothing can be done to the dish itself, serving with a starchy item like brown rice, crusty whole grain bread, or a potato will help to absorb and spread the spice through a greater amount of food. Just like using dairy in cultural cuisines, many spicy recipes also rely on this. Several examples include naan bread with Indian food, hard or soft tortillas with Mexican food, and rice with many Asian meals.

To tame the flame in your mouth, dairy and non-dairy milks alike will assist in reducing the pain; just have a nice, cool glass ready to gulp with you hot meal. Although it would work to lessen the spice, I'd advise against drinking vinegar. Warning! Do not drink water to help with the spice, it will just spread the capsaicin around your mouth and make it worse.

Have you ever gone so overboard on spice that your meal was almost unbearable to eat because of the fire in your mouth?

"Can" the Canned Tomatoes

Want to avoid the risk of heart disease, diabetes, obesity, reproductive problems, multiple cancers, and even brain disorders? Stop using canned foods; especially canned tomatoes!!

Similar to many other home cooks, canned tomatoes were the best option to great quick, healthy, and tasty meals.  Besides the common high sodium content, I felt that canned tomatoes were just as nutritious as the fresh ones.  Enter BPA (aka Bisphenol A), used to line the inside of cans to keep food from coming in contact and reacting with metal. BPA is controversial because it mimics hormone-like properties, and the acidity of tomatoes reacts with this chemical meant to prevent foods reacting to the metal.

There are a number of healthy studies that have found BPA to be problematic, here are several paragraphs from a healthy living blog that sums up the dangers of this chemical.

No question that BPA is best avoided. Scarily, most of us have it in our bodies:

One reason people may be concerned about BPA is because human exposure to BPA is widespread. The 2003-2004 National Health and Nutrition Examination Survey (NHANES III) conducted by the Centers for Disease Control and Prevention (CDC) found detectable levels of BPA in 93% of 2517 urine samples from people six years and older. The CDC NHANES data are considered representative of exposures in the United States. Another reason for concern, especially for parents, may be because some animal studies report effects in fetuses and newborns exposed to BPA.

A new study confirms the elevated risk of heart disease due to BPA exposure:

Researchers have confirmed that the bisphenol A (BPA) — widely used in plastics including baby bottles and other drink containers — increases the risk of cardiovascular disease.

Patients with the highest levels of the endocrine disruptor in their urine carried a 33% increased risk of coronary heart disease, a follow-up analysis of National Health and Nutrition Examination Survey (NHANES) data showed.

Canned tomatoes in the United States contain BPA.

As Prevention.com reported, canned tomatoes made the list of foods that experts don’t eat. Tomatoes are acidic and will react with the metal in the cans if the cans aren’t coated with something. This interior coating contains BPA. Unfortunately, tomatoes also react with the epoxy resin that lines cans.

More of the general population are becoming aware of the harmful effects of BPA and can be found all over the main media outlets.  So, if you want to stop exposing yourself and others to BPA, what do you do?  When taking the time to prepare fresh tomatoes from the produce aisle is not an option, the best options are tomatoes packaged in a Tetra Pak container which is BPA free and recyclable, or tomato products in glass jars like salsa.

For straight up, nothing added tomatoes, Kelley and I only use the Pomi brand since they are packaged in Tetra Paks; other brands like Eden Organics and Bionaturae provide BPA free packaging too.  Since I like things spicy (hence this blog's name) and add things like onions, garlic, and peppers to most dishes, I frequently use salsa in a glass jar since glass does not have BPA lining.  Be cautious of the sodium content in salsa, it is usually pretty high and you should not need to add salt to the dish in this case.  Many brands also add things like corn starch and sugar to their product; make sure to read the ingredients to know what else you are getting!

The main source of BPA entering our bodies is through diet; here are a few ways (found here) to limit your exposure:

•Don’t microwave polycarbonate plastic food containers. Polycarbonate is strong and durable, but over time it may break down from over use at high temperatures.
•Plastic containers have recycle codes on the bottom. Some, but not all, plastics that are marked with recycle codes 3 or 7 may be made with BPA.
•Reduce your use of canned foods.
•When possible, opt for glass, porcelain or stainless steel containers, particularly for hot food or liquids.
•Use baby bottles that are BPA free.

Other manufacturers that do not use BPA include:
 

• Eden Organic (canned goods)
• Ella’s Kitchen (fruit puree packs)
• POM (juices)
• Kettle (nut butters)
• Plum Organics (baby food)
• Happy Baby (baby food)

Whatever you do, please be mindful of not only the food you eat, but what it is packaged in too!  Do you use canned tomatoes often?  Have you already made a change to limit BPA exposure?  If not, do you plan on changing soon? 
 
Please post to comments how you have or will reduce BPA in your food and drink; I'd love to hear new ideas!

The Weekly Routine.....with Grass-fed Roast Beef!!

Do you ever get bothered by going through the same conversation week after week? I am sure, for the majority of the working population, we go through the same conversation with people each week.

On Monday, when asked the all-too-common “How are you?” most of us give some type of generic response like “I’m good…. it’s Monday, ughhh.” As the week progresses, most responses form around whatever day we are on; “At least its not Monday,” or “Half-way there, almost Friday!” This cycle, along with people always asking “What’s up?” or “How are you?” as they keep walking past you really gets to me. I’m just as guilty as the next person, but have been trying to stop asking unless I sincerely care to stop and know how a person is doing.

This routine has been weighing on me for a while, so I’m using my blog as a way to vent. I’d like to start responding with something related to food, but most people don’t care if I cooked Overnight Oatmeal Crisps or dehydrated okra and green beans with my new food dehydrator. But on my blog, the people reading actually do care (hopefully!) for my thoughts on food and health, so it’s nice to have Just Add Cayenne as an outlet. I just want to thank everyone who stops by to read this, if you like it, please share with others you know.

I’m done now. On to food!

On the topic of work and the weekly routine, I am excited about some of the meals I made for Kelley and me to have for work lunch. We very rarely buy beef or bison since it is pricey for the type of high quality meat we demand. While at the store, Kelley and I saw a lean cut of grass-fed beef and decided we should have some red meat this week. I already knew what I would do with this round cut……beef stew in the slow cooker! Kelley was/is excited to have this meal this week.

One thing I’ve been trying to work on is not taking so long in the kitchen so I can spend more time with Kelley. You might think “Really? Doesn’t she enjoy a husband cooking?” but I agree, I take way longer than usual. For example, I woke up at 7:45am on Sunday, and basically stayed in the kitchen up to 7pm. So, I constantly have ways to reduce time in the kitchen running through my head while still making 5 lunches ready to bring to work throughout the week. Kelley says I don’t have to do this, but it’s just my “thing” and I enjoy providing meals from home…….I really despise relying on going somewhere that I can’t control how my meal is prepared.

With time saving on the mind, I decided to use the slow-cooker with a healthy mix of garlic, onions, barley, veggies and the cut of beef on top. I let this cook on low for 8 hours while I cooked and prepared other food items for this week. In order to save time with the slow cooker (sound odd, huh?), I used half of the 1.1lb cut of beef for another dish. We have a meal with Jersey Sweet potatoes and a veggie bean mix just about every week, and I figured using slow roasted beef chopped and served with veggies and the potato would be a tasty change. Kelley liked the idea, so that was all I needed to be inspired for this simple dish. That’s 2 meals for us right there; actually 3 meals since I made enough beef and barley stew for leftover leftovers. No complaints here, this is an excellent meal full of flavor and nutrition!

I still made the other vegetarian sweet potato meal since it is pretty quick to make; steam the potato, steam the veggies and beans, season with herbs and spices, and it’s ready to go. For the final meal, I soaked dry black beans that I used for a hearty black bean with long grain and wild brown rice dish that is sure to please. Rice and beans provide an inexpensive meal that supplies you with complete protein and can take on many flavor variations.

We are looking forward to week full of healthy beef lunches; did you make anything you’re looking forward to this week? Next time you are confronted by a co-worker; try discussing something else like food instead of talking about what day it is or isn’t…..you’ll probably catch them off-guard.

For those that are curious, here are the ingredients used for the beef and barley stew:

- Onions, celery, 5 cloves of garlic, and red peppers sautéed for 3 minutes to bring out their natural sugars; all but the garlic came in a frozen 12oz bag
- Frozen broccoli, cauliflower, and green beans; I just used the whole 12oz bag for each
- 1/2 cup pearled barley
- Jar of salsa (use your favorite kind) and chicken broth to top off
- Without measuring, I added cumin, chili powder, paprika, ground mustard, cayenne, basil, cilantro, and thyme

Just give everything a good stir, pan sear the beef round on each side and place on top of everything. Put the lid on your slow cooker, set the heat to low, and wait until done.

Searching for a Remedy.....Turmeric's Many Benefits

Have you ever tried a curry dish? Notice the yellow-orange color usually consistent across the whole dish? That’s from the turmeric in the curry powder used. Besides the color, turmeric has a lot to offer with its distinct flavor and nutritious qualities.


For those of you who read some of my first blog posts the beginning of this year, you might recall I was sick with a bad infection of the Staph known as MRSA while in Colorado. Well, turns out it is not completely out of my system and I’ve been having recurring “mini spells” of this infection. Not a fan of modern medicine, I like to seek out food alternatives to medicine as my first line of defense. The antibiotics given to us and injected in the food we eat have made it harder to fight bacterial infections since they are becoming resistant anyway.

It didn’t take too long to find turmeric noted as a useful spice to reduce or rid the body of this nasty bacteria. I am currently trying it out and will post an update in a few days; hopefully with good news!
Amongst the search results, I found a modest list of 20 turmeric benefits at this link:

1. It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.

2. When combined with cauliflower, it is shown to prevent prostate cancer and stop the growth of existing prostate cancer.

3. Prevented breast cancer from spreading to the lungs in mice.

4. May prevent melanoma and cause existing melanoma cells to commit suicide.

5. Reduces the risk of childhood leukemia.

6. Is a natural liver detoxifier.

7. May prevent and slow the progression of Alzheimer's disease by removing amyloyd plaque buildup in the brain.

8. May prevent metastases from occurring in many different forms of cancer.

9. It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects.

10. Has shown promise in slowing the progression of multiple sclerosis in mice.

11. Is a natural painkiller and cox-2 inhibitor.

12. May aid in fat metabolism and help in weight management.

13. Has long been used in Chinese medicine as a treatment for depression.

14. Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis.

15. Boosts the effects of chemo drug paclitaxel and reduces its side effects.

16. Promising studies are underway on the effects of turmeric on pancreatic cancer.

17. Studies are ongoing in the positive effects of turmeric on multiple myeloma.

18. Has been shown to stop the growth of new blood vessels in tumors.

19. Speeds up wound healing and assists in remodeling of damaged skin.

20. May help in the treatment of psoriasis and other inflammatory skin conditions.


Many natural herb, spice, and other food remedies can be found in capsule or liquid form usually in higher than normal doses. This can be good and bad, but I prefer to use the real food before taking it in pill form; it’s usually less expensive and more flavorful too!

Since turmeric is well-known as a curry ingredient, I will incorporate this wonder spice in a flavorful acorn squash recipe.

What you need (4 servings):

•2-1/2 pounds acorn squash (1 large or 2 small should be fine)

•1 medium red onion, chopped

•Cooking spray

•1 teaspoon black mustard seeds

•5 cloves garlic, chopped

•1-1/2 teaspoons ground cumin

•1 teaspoon ground coriander seeds

•1/2 teaspoon turmeric

•1 teaspoon salt

•1 ground black pepper to taste

•1-1/2 cups low sodium chicken or vegetable stock (water may be used if you don’t have broth/stock)

•1/2 cup lite coconut milk


What to do with it:

Peel, seed, and cut acorn squash into 1-1/2 inch pieces. Heat a 4 quart heavy non-stick sauce pan over moderately low heat until hot. Spray cooking spray to coat bottom and cook onion, stirring until just softened. Add mustard seeds and cook over moderate heat, stirring frequently until they begin to pop, about 20 seconds.

Add garlic, cumin, coriander seeds, turmeric, salt, and black pepper and cook, stirring 30 seconds. Add squash, stirring to coat with seasoning, and add broth and coconut milk.

Boil mixture over moderately high heat, stirring frequently for 10 minutes. Continue stirring until squash is just tender and liquid is evaporated, about 5 more minutes.

Serve with skinless turkey or chicken breast grilled to your liking for a satisfying meal.

When cooking with a new ingredient, it’s fun to search and try new recipes to see what you can create. The egg salad I posted about in the past can have all of the yolk removed and still retain the luscious yellow hue by adding a dash of turmeric to the mix. The spice will also give the egg salad and nice, unique flavor.

Another great use for turmeric is adding to any grains or legumes you are cooking like rice, quinoa, barley, chickpeas, and lentils. The resulting meal will present the distinct yellow tint and have an inimitable flavor you will learn to love!

Have you tried a new food as a result of searching for a natural remedy?