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6 RITUALS= 6 WEEKS
Note: This is a Corrective Solution
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action that reminds you of who you were and what you were capable of doing.
- Culinary herbs are herbaceous plants that are used to add flavour and colour to all types of meals.
- Herbs have been used for thousands of years to add flavour to meals, as medicine and as a preservative.
- If you find that low-fat or low-salt foods taste bland, use herbs to enhance the flavour of virtually any dish, including desserts.
- Fresh herbs are generally delicately flavoured, so add them to your cooking in the last few minutes.
Health benefits of herbs
Consuming herbs may help to prevent and manage heart disease. It may also help to reduce blood clots and provide anti-inflammatory and anti-tumour properties. Research is ongoing but studies have shown that:
- Garlic, linseed, fenugreek and lemongrass may help lower cholesterol.
- Garlic is useful for people with mildly elevated blood pressure.
- Fenugreek can help control blood sugar and insulin activity (as can linseed, flaxseed and cinnamon).
- Garlic, onions, chives, leeks, mint, basil, oregano, sage and many other herbs can help protect against cancer.
- Herbs are rich in antioxidants, especially cloves, cinnamon, sage, oregano and thyme.
Fresh herbs often contain higher antioxidant levels compared to processed or dried herbs. If you are using herbs in order to harness their health-promoting aspects first and foremost, aim to add your fresh herbs at the end of cooking or as you serve to preserve these properties.
