Coconut Chickpea Curry

This chickpea curry is so good you may even forget its a health food. There’s many reasons to include chickpeas in your diet. This one might surprise you, chickpeas are actually good for your gut! You’ve probably heard that they are a great source of protein (only a half cup of chickpeas gives you you 7 grams of protein and 8 grams of fiber). But did you know chickpeas are low in natural sugars and high in prebiotic fibers which feed the good bacteria in your stomach?  This is great news for us, as we are trying to heal our own symptoms from possible “leaky gut syndrome“. Chickpeas also contain a healthy heaping of minerals and nutrients such as magnesium, zinc, Vitamin K, folate, manganese, phosphate, calcium and potassium.

This recipe also calls for coconut milk, another aid to your digestive system. Coconut Milk  contains Lauric acid, which is converted in the body into something called monolaurin, a super powerful antiviral and antibacterial compound that destroys all kinds of “bad little buggers”  in your tummy; like yeast for example. Particularly candida yeast which lives in your digestive track. Coconut oil is extremely beneficially for this as well, along with hundreds of other uses for it, but that’s a whole nother’ topic which you can read about for hours.

And lastly the spices in this recipie. Ahhh.. Garam Masla.  A common spice in Indian dishes, Garam Masala is an Ayurvedic Spice which is known for its many health benefits. Ayurveda is am ancient practice developed thousands of years ago in India and is said to be the “oldest healing science”.  Ayurvedic medicine uses herbal remedies, breathing techniques, and food to help keep the body in balance. Definitely some best natural stuff. Anyway back to spices. This stuff is amazing. It lowers blood sugar levels, promotes weight loss, increases ability to absorb vitamins and much more. It’s literal translation is ” hot spice blend”. Don’t worry this chickpea curry is not spicy but the flavor itself can be described as warm…you’ll have to try it for yourself.

Since moving to Atlanta our life in relation to food has drastically changed.  Not only have we been blessed with a new way to access healthy foods on a budget which we never could have imagined. Two words, farmers markets.  Atlanta is such a diverse city full of incredible people and cultures and we’ve gotten a chance to explore it all.  There’s a large Indian population here and we’ve been diving more into Indian food and experimenting with it in all its glory.  In the past I’ve always heard of Indian food spoke of in such a “taboo” like manner, or it was joked about sending you to the bathroom. But this couldn’t be farther from the truth! Indian food brings to the table dishes that incorporate so many different herbs and spices; which are not only healing but simply delicious!  Here’s one of our favorites, this chickpea curry is such a “feel good” meal and if you enjoy subtle hints of coconut with your curry, you’ll love this!

 

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Coconut Chickpea Curry

Prep Time: 5 minutes

Cook Time: 60 minutes

Serving Size: 4

Ingredients

• 2 Tablespoons Coconut Oil
• 2 Cups Cooked Chickpeas
• 1 13.5 oz Can Coconut Milk
• 1 Cup Vegetable Stock
• 1 Yellow Onion Chopped
• 2 Garlic Cloves Minced
• 1 Tablespoon Garam Masala powder
• 1 Teaspoon Turmeric powder
• 1 Teaspoon Chili Powder
• Pinch Salt To taste
• Pinch Pepper To taste

Instructions

1. Soak Dry Chicpeas in water Overnight*
2. Cook Plain Chickpeas separately prior to recipe*
3. Heat Coconut oil over medium low heat in skillet.
4. Add onions and garlic and cook until they are caramelized and fragrant
5. Add garam masala, Turmeric, Chili powder, Cumin powder, Salt pepper and Ground coriander directly on top of garlic and onions and stir around for a few seconds ( it should become like a paste and will smell amazing)
6. Quickly add Vegetable Stock and Stir
7. Next add coconut milk and chickpeas bring to a boil then reduce heat to simmer for 10 mins until sauce has thickened a bit.
8. Taste and adjust seasoning if necessary
9. Serve over basmati rice and garnish with cilantro

Notes

( I also love all my beans/soups with avocado on the side... but that's just me)

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http://www.bestnaturalstuff.com/coconut-chickpea-curry/

 

Sources:

http://www.onegreenplanet.org/natural-health/chickpea-and-protein/

http://www.bbcgoodfood.com/howto/guide/ingredient-focus-coconut-milk

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Baked Coconut Beets

Ancient Egyptian Scrolls Document Natural Herbs and Holistic Medicine That Saved Lives and Cured Disease

Egyptian medicine is some of the oldest ever documented. From the 33rd century BC until the Persian invasion in 525 BC, Egyptian medical practice remained consistent in its highly advanced methods for the time. Homer even wrote in the Odyssey: “In Egypt, the men are more skilled in medicine than any of human kind,” and “The Egyptians were skilled in medicine more than any other art.”

The Edwin Smith papyrus is still benefiting modern medicine, and is viewed as a learning manual. Treatments consisted of ailments made from animal, vegetable, fruits and minerals. But the Ebers Papyrus is the most voluminous record of ancient Egyptian medicine known. The scroll contains some 700 remedies including empirical practice and observation. The papyrus actually contains a “treatise on the heart,” which recognizes the heart as the center of the blood supply, with vessels attached.

Even mental disorders, depression and dementia were detailed in one of the chapters. The Egyptians were treating intestinal disease and parasites, eye and skin problems, and even abscesses and tumors.

Remedies from the ancient Ebers Papyrus scrolls:

• Aloe vera was used to alleviate burns, ulcers, skin diseases and allergies

• Basil was written up as heart medicine

• Balsam Apple (Apple of Jerusalem) was used as a laxative and as a liver stimulant

• Bayberry was prescribed for diarrhea, ulcers and hemorrhoids

• Caraway soothed digestion and was a breath freshener

• Colchicum (citrullus colocynthus or meadow saffron) soothed rheumatism and reduced swelling

• Dill was recognized for laxative and diuretic properties

• Fenugreek was prescribed for respiratory disorders and to cleanse the stomach and calm the liver and pancreas

• Frankincense was used for throat and larynx infections, and to stop bleeding and vomiting

• Garlic was given to the Hebrew slaves daily to give them vitality and strength for building the pyramids

• Licorice was utilized as a mild laxative, to expel phlegm, and to alleviate chest and respiratory problems

• Onion was taken to prevent colds and to address cardiovascular problems (How did they know?)

• Parsley was prescribed as a diuretic

• Thyme was given as a pain reliever and Tumeric for open wounds

• Poppy was used to relieve insomnia, as an anesthetic, and to deaden pain

• Coriander was taken as a tea for urinary complaints, including cystitis

• Pomegranate root was strained with water and drunk to address “snakes of the belly” (tapeworms). The alkaloids contained in pomegranate paralyzed the worms’ nervous system and they relinquished their hold.

• Persian henna was used against hair loss

 Read More: http://womansvibe.com/ancient-egyptian-scrolls-document-natural-herbs-holistic-medicine-saved-lives-cured-disease/

Related Article: http://thoughtforfood-aw.blogspot.com/

BAM! Chipotle goes 100% non-GMO; flatly rejecting the biotech industry and its toxic food ingredients

The free market victories against the sleazy biotech industry are coming at a rapid pace now, and the latest announcement is a real game changer: Chipotle Mexican Grill has outright rejected all GMOs and, as of today, is now serving all non-GMO ingredients in its foods.

"When it comes to our food, genetically modified ingredients don't make the cut," says an official announcement on the Chipotle website. "...
[T]he food we serve should be made with ingredients raised with care for animals, farmers, and the environment. We're doubtful that the GMO ingredients that used to be in our food meet these criteria." Words from Steve Ells very closely mirror the clean food mantra that Natural News has been advocating for years. He says, quoted in the New York Times:

This is another step toward the visions we have of changing the way people think about and eat fast food... Just because food is served fast doesn't mean it has to be made with cheap raw ingredients, highly processed with preservatives and fillers and stabilizers and artificial colors and flavors.

Well said, Steve. You get it. Your customers get it. Your shareholders might even get it, too: people want clean food, transparent supply lines, ethical treatment of animals and no GMOs! "While some studies have shown GMOs to be safe, most of this research was funded by companies that sell GMO seeds and did not evaluate long-term effects," says the Chipotle website. "Evidence suggests that GMOs engineered to produce pesticides or withstand powerful chemical herbicides damage beneficial insect populations and create herbicide resistant super-weeds."

For the first time, Natural News publicly endorses the leadership of a fast food restaurant chain
 With this announcement, Chipotle makes history. It is the first fast food chain in the world to outright reject GMOs in a very public manner, making its stance a feature of its food offerings. For this reason, Natural News is now publicly endorsing the leadership and clean food vision of the Chipotle restaurant chain, honoring the courage and pioneering spirit of this chain in staking out new territory in the clean food movement. I don't normally eat at fast food chains, but I'm now going to make it a point to visit a Chipotle soon and check out what they have to offer. If you happen to see me chowing down at a Chipotle restaurant in Austin, Texas, don't be surprised... (and yeah, it's totally cool to say hi!)

Why switching to 100% non-GMO is a remarkable achievement
In order to help you appreciate the difficulty of going 100% non-GMO, allow me to share some of what's involved in this. I'm qualified to share this because I'm intimately involved in the product sourcing, certification and laboratory testing of raw materials for products sold via the Natural News Store. We are certified organic and GMP-compliant (FDA rules). I'm also the lab science director of the Natural News Forensic Food Lab, which is in the process of achieving ISO 17025 accreditation.

Sourcing non-GMO ingredients requires a tremendous supply line effort involving non-GMO certification and documentation, complex raw materials acquisition logistics, and laboratory testing of raw materials to ensure they are indeed free of genetically engineered ingredients. None of this is easy to accomplish, and it all requires a concerted effort (and additional cost).

"Ridding the supply chain of genetically altered components is difficult," reports the New York Times. "They lurk in baking powder, cornstarch and a variety of ingredients used as preservatives, coloring agents and added vitamins, as well as in commodities like canola and soy oils, corn meal and sugar."

It's surprising to even see this printed in the New York Times, but it's also very welcomed. Indeed, the NYT is correct on this point: GMOs are "lurking" even in many popular vitamins, protein powders and some superfoods! Almost anything made from corn -- maltodextrin, corn starch, corn syrup and even ascorbic acid -- is largely derived from genetically engineered corn.

That's why sourcing foods made without GMOs is no walk in the park. It adds complexity and cost to the sourcing of those foods, and at times it can cause supply line shortages. On the flip side, however, it also creates enormous profit opportunities for farmers who wish to grow non-GMO foods. The demand for non-GMO crops is now at an all-time high in America, and more and more farmers and learning that they can earn far more revenue by ditching biotech seeds and growing organic or non-GMO crops instead.

As Chipotle rises, McDonald's falls
The timing of this announcement by Chipotle is notable, as it coincides with McDonald's declaring another miserable quarter of falling revenues and plummeting market share. McDonald's is in desperation mode, scrambling to try to figure out why fewer and fewer people want to eat its factory-processed, genetically modified, artificially-flavored "fake foods." (Is that a Chicken McNugget, or a tiny scrubbing sponge for my toilet?)

The idea that consumers might be informed enough to make holistic choices about food ingredients, food supply lines, the ethical treatment of animals and even the ecological costs of certain ingredients (such as palm oil) seems to absolutely baffle McDonald's executives. They appear to be stuck in the 1950's, believing that food marketing is all about social engineering -- children's playgrounds and emotional marketing slogans -- rather than the food itself.

What McDonald's has yet to realize is that food awareness is skyrocketing everywhere, in large thanks to the very same independent media outlets that McDonald's can't control (like Natural News). With independent organizations like Natural News now owning and operating its own high-level food forensics laboratories, the scrutiny of food can no longer be controlled by corporations doing things like pressuring universities or the FDA to remain silent about food toxins and contaminants.

In other words, the age of independent laboratory scrutiny of foods is now upon us... and food transparency will be forced into the open, even as fast food corporations like McDonald's would likely prefer to keep their food composition a secret. Imagine what will happen when independent labs across the alternative media universe upgrade their laboratories to test for pesticides, hormones or even glyphosate contamination! At that point, factory food companies like McDonald's will have their full chemical composition publicly revealed for the entire world to see. And it won't take long for consumers to see why restaurants like Chipotle are a far healthier choice.

Read More: http://www.naturalnews.com/049510_Chipotle_non-GMO_foods_clean_fast_food.html

Related Article: http://vhpotty.blogspot.com