What is an OXIDANT? I did a little research and tried to simplify this. An oxidant is an agent that removes an electron from another molecule causing it to become unstable. With an electron missing, the unstable molecule can become a free radical. Free radicals are kind of like they sound: FREE – floating and wanting to attach and RADICAL like wild wicked unstable molecules. They can cause damage by attaching to healthy molecules (like your DNA). We are surrounded by oxidants. Our air, our processed water, our food, the containers for our foods, even our own stress, etc. etc. etc. Cut an apple and watch it oxidize (turn brown) before your eyes. Rust is a type of oxidation. ANTIOXIDANTS donate the missing electron creating a stable, healthy molecule. Oregano is loaded with nature’s antioxidants, as are many herbs and spices.
In HOW NOT TO DIE by Michael Greger, M.D. writes …whole-wheat pasta with marinara sauce has about 80 units of antioxidant power. Add a handful of steamed broccoli and it goes up to 150. Then add a single teaspoon of dried oregano or 3 teaspoons of fresh oregano and you double your meal’s power up to 300 units.
Oregano (Origanum vulgare) is loaded with Vitamin K; two teaspoons of the dry herb give you 14% of the RDA. K is important for blood health, bone strength, And health of cells that line veins and arteries. K helps improve insulin resistance helping prevent type 2 diabetes according to Medical News Today. It also has healthy amounts of Vitamin E, manganese, iron, calcium and fiber.
Andrew Weil writes, “The health benefits of oregano include its antibacterial and antioxidant properties: oregano has been used orally to treat respiratory tract infections, gastrointestinal disorders, urinary tract infections, headaches and cardiovascular concerns. One study found that components of oregano may have protective effects against the oxidation of low-density lipoproteins (LDL), perhaps due to their high content of polyphenols.
The volatile oils from this herb have also been used to treat allergies and sinusitis, earaches, cold and flu, and intestinal parasites. Topically, oil of oregano has been used as an antibacterial to treat fungal infections, dandruff, acne, and mouth concerns like canker sores, toothaches and gingivitis. It can also be used to repel and treat insect bites and stings, as well as for steam inhalation therapy.
AND IMPORTANT — Pregnant women should not take supplements of oregano due to its potential to raise the risk of spontaneous abortion.” Dr. Weil – Oregano
GROW it! It is so easy to grow in a hot sunny place. It spreads into a beautiful green blanket so be sure to give it lots of room or limit the root area. Pick it in spring before it blooms. In the morning right after the dew has dried, it will have the most pungent flavor. It dries well just rubber-banded in a little bunch and hung in a dry space. You can cover it with a paper circle, like a hat, if you want to avoid dust. Mince it with EVOO and freeze it in clumps. Never be without oregano – your own organic, local variety!
AFTER WRITING ALL OF THIS ABOUT OREGANO I GOT HUNGRY FOR ANTIOXIDANTS…
OREGANO INFUSED Fennel with Chickpeas & Onions
- 2 T Extra Virgin Olive Oil (EVOO)
- 1 c diced fennel
- 1/2 medium onion cut into crescents
- 1/2 c cooked chickpeas
- 1/2 t minced fresh rosemary
- 1/4 t minced fresh thyme
- 5 t minced fresh oregano
- 1/2 t turmeric
- 1/4 c water
- sea salt & freshly ground black pepper
Heat the olive oil over medium heat. Add the vegetables and sauté for about 3 minutes. Add the herbs and chickpeas and sauté for 2 minutes. Add the water and simmer until it has evaporated and the mixture slightly caramelizes. Add sea salt and pepper to taste. Serve topped with a teaspoon of ghee, if you like.
I had a delicious lunch! Hope you did too.
This morning I was greeted with this card and this book. Well, and a lick from Lucy, our lover dog. The card is filled with laughter – little bits of Matti’s and my life together these days. Her original illustrations color it and on the back are the words to “Summertime.” (Last week she asked me my favorite song.) BUT, here’s the big surprise, she has learned to play the song on her Baby Taylor guitar that she just began playing three weeks ago! And so we sing together this morning. And we sing together again. Like we will sing every day of our lives. Thank you God for blessing me with motherhood. (3 daughters 3 grandchildren) This Life.
Now about THIS book! Take one tiny step to experience the life of a yogi. The last line of the opening is “…build community around mindful living.” Being gentle with our selves and our world. Remembering each other in kindness and laughter and well, song. Happy Mother’s Day!
See my blog about how to cook beans. Cook your beans. You’ll have 3 cups of beans. With a slotted spoon scoop the beans from the broth. Reserve broth! You now have beans for three different meals.
Great Northern Bean & Potato Salad (Great as a wrap filling, too)
- 1.5 c cooked beans
- 1/2 c cubed cooked potatoes
- 1 T diced red pepper
- 1/4 c diced yellow pepper
- 1/2 c barely steamed broccoli pieces
- 2 T minced leek
- 1/2 c diced purple cabbage
- 2 T diced celery
- 2 T minced parsley
- 1/3 c extra virgin olive oil
- 2 T lemon juice
- 1 T Braggs vinegar
- 1 t Dijon mustard
- 1 t maple syrup
- 1 t herbes de provence
- 1 t curry powder
Mix dressing ingredients above and toss with beans, veggies and parsley. Add sea salt and fresh black pepper to taste. Garnish with beets.
- 1/2- 1 c cubed beets Sauté in 1 T each water and olive oil; add 1/2 t herbes de provence and 1 t balsamic vinegar. Cook until all liquids evaporate and beets caramelize a bit. Serve on the side or as garnish. Beets can overpower the other flavors if mixed in.
Bean Green Soup
- 4 c water or vegetable stock or add vegetable bullion to the water
- 1/2 c chopped onion
- 4 minced garlic cloves
- 4 c mixed cruciferous greens
- 2 carrots diced
- 1/4 c chopped parsley
- 2 t minced fresh rosemary
- 4 medium potatoes cubed.
- 1 c cooked great northern beans
- 2 T ghee
- lemon juice
- sea salt and pepper to taste
- Garnish: 1/2 c yogurt mixed with 2t Maple syrup and 2T water
Place water or both in saucepan and add all ingredients. Cook for about twenty minutes. Puree with an immersion blender and swirl with yogurt.
Bean Stock Pot
Bean broth from cooking great northern beans – should be about 3 to 4 cups.
Vegetables of your choice, I like celery, carrots, onions, leeks, cabbage, zucchini, potatoes, a clove of garlic. Fresh greens (kale, spinach, collards) to add right before serving along with the remaining beans – about 1/2 cup beans.
Herbs of your choice – parsley, rosemary, thyme, bay leaf & sea salt and black pepper.
Serve with crunchy pumpkin seeds and or a touch of Parmesan.
Voilà Bean Bliss!
Well, this article kind of says it all. Thank you Thrive Market.
GARSHANA LYMPHATIC MASSAGE -Removes dead layers of skin which allows the body to excrete toxic material more efficiently. -Targets the lymphatic system which does not have a pump. It is located directly beneath the skin. Dry brushing the skin towards the heart and lymph nodes moves the lymph more vigorously so that the waste can be eliminated.-Moves toxins in the lymphatic system into the venous system where it can go to the liver and be cleaned.-Accumulation of lymph leads to inflammatory problems in the joints and cellulite.
-5 to 10 minutes, 5-6 times a week before showering.
-Start with dry, clean skin.
-Use medium to firm pressure.
-Using silk gloves or a brush, vigorously massage wrists and the tips of elbows in circles.
-Using long strokes, massage up from your fingers to the top of your upper arm, directing the lymph to the nodes in your armpits.
-Massage your stomach and buttocks in a circular motion.
-Massage your knees in a circular motion.
-Massage your thighs in long strokes up the leg, directing the lymph to the nodes in your groin area.
-Move on to your ankles and feet, massaging them in circles.
-Massage up your calf in long strokes.
-Exclude face, chest and heart area.
-Take your shower. At the end, alternate the water between very hot and very cold several times to enhance circulation.
Thanks to my daughter Reba for this post. (The sketch is mine.)