Got inflammation, aches, and pains? A few weeks with this drink and you may understand why I fondly call this drink the Ginger Turmeric Healer. G & T for short. Not that kind.
I’m not being coy calling this ginger turmeric drink a healer. In fact, after serving this up daily during a two-week stay with relatives, they both noticed relief from their daily arthritis-related aches and pains. To quote them “It doesn’t hurt anymore to walk the dogs” and “When I get up in the morning, the pain of putting my socks and shoes on is gone.” This drink also helped me dramatically following a recent traumatic injury, a story for another day. So, for anyone trying to avoid inflammation-related aches and pains, this drink is for you. Continue reading →
The stringy flesh of spaghetti squash resembles traditional pasta in appearance. But, does it taste like spaghetti? Does it have that unique ‘toothiness’ of an al dente pasta? Of course not. But, with about one-fourth the calories and carbohydrates of traditional wheat pasta, it can be a very satisfying, grain-free alternative —and a novel, creative way to enjoy a carotenoid and antioxidant-rich meal. And, like regular ‘noodles’ the spaghetti squash pulp is like a naked canvas for flavorings. Almost anything goes. Check out these 4 tips for making delicious spaghetti squash dishes and 5 ideas to get you started!
Just like preparing traditional pasta, the process can be as free-form and improvisational as you want. No recipes needed. In fact, think ‘Operation Fridge Clear Out’. Cooking spaghetti squash is as easy as making regular spaghetti noodles. But, you just need to allow for longer cooking time, about 40 minutes at 375° F, either whole or cut in two. (For step-by-step instructions, see above link.)
4 TIPS TO DELICIOUS SPAGHETTI SQUASH DISHES
Preparation: drain off excess water. For the best and most pasta-like results, place the strands in a strainer and press out as much excess water as you can. This step is optional. But, it’s worth the effort, especially if you are cooking the squash ahead of time and/or are not using a fat-based sauce, such as a marinara.
Dressing: go fat! Due to the high water content of spaghetti squash, I prefer fat-based sauces. Healthy fats in moderation will help modulate the blood sugar response and increase satiety as will adding in some protein. Or, indulge with a little browned butter. Try these!
Seasoning: go bold! Like regular pasta noodles, spaghetti squash provides is a neutral vehicle for any variety of flavors. But, unlike regular pasta noodles, the spaghetti squash pulp won’t absorb the sauce and its flavors very well. And, these noodles don’t have much flavor of their own other than a slightly sweet earthiness. So, go a bit more bold with your seasoning than you might with regular pasta.
Try these seasonings!
Basil, cilantro, parsley, rosemary, sage, thyme
Black pepper, Cinnamon, chili flakes, nutmeg
Garlic, onions, scallions
Soy sauce or shoyu
Tomatoes (sun-dried or paste)
Add contrasting textures. Fold different textures into the strands and on top of the dish. These variations in texture gives makes the dish chewy similar to al dente pasta. Try these additions and toppings!
Toasted, chopped nuts, such as hazelnuts, pecans, pistachios, walnuts
Bread crumbs or panko (regular or gluten-free).
Beans, such as adzuki, black, garbanzo or kidney
Cheese, such as mozzarella, parmesan or Gruyère
Cacio y Pepe-Inspired Spaghetti Squash
Base: Olive oil and garlic
Seasonings: A generous amount of fresh ground black pepper and sea salt
Additions: sautéed onions and shiitake mushrooms, roasted and shopped walnuts
Garnish: Italian parsley and basil
Spaghetti Squash with Cinnamon-Nutmeg Vegan Cream Sauce and Nuts
Base: Cashew cream sauce
Seasonings: Cinnamon, nutmeg, black pepper and sea salt
Additions: sautéed onions and shiitake mushrooms, toasted and chopped walnuts.
Garnish: Italian parsley
Indian-Inspired Spaghetti Squash
Base: Store-bought Indian simmer sauce (Maya Kaimal brand)
Additions: Garbanzo beans
Garnish: Cilantro or Thai Basil
Southern Italy-Inspired Spaghetti Squash
Base: Olive oil, garlic and tomato paste
Seasonings: Red chili pepper flakes, black pepper and sea salt
Additions: sautéed onions, chopped or pureed sun-dried tomatoes
Garnish: Italian parsley or Basil
Spaghetti Squash Tossed with Avocado Pesto and Kale
Base: Vegan avocado pesto
Seasonings: Lemon, garlic, black pepper and sea salt
Additions: Wilted kale
Garnish: Basil and roasted, chopped pecans
USDA National Nutrient Database
Page, Karen. The Vegetarian Flavor Bible. New York: Little Brown and Company, 2014.
How do you like to prepare spaghetti squash? Share a tip! Leave a comment below.
This versatile dressing makes it easy to bring turmeric into your daily cooking. Pour it over cooked fish, grain bowls, soba noodles and vegetables. And with anti-inflammatory ginger, probiotic-containing miso and alkalizing sesame in tahini, this dressing will boost the health quotient of almost any meal!
Why do I make turmeric cubes —and will probably never again put turmeric root through a juicer again? Well, let’s go back to Juicing Vs Blending. The Plot Thickens.In this post I remarked that plant fiber is a much more interesting character than we realized. More than simply roughage or a bulking agent, fiber is a carrier for the free radical-quenching polyphenols found in many fruits, vegetables and other plants.
However, most plant polyphenols are fused to the plant fiber and can not be extracted [1,2]. So, if consumed as a whole plant or blended, the polyphenols travel through the digestive tract, then into the colon, where they are digested by friendly flora, producing short chain fatty acids (acetate, propionate, and butyrate) [3,4]. These short chain fatty acids deliver many health benefits, from anticarcinogenic and anti-inflammatory properties to inhibiting the growth of bad bacteria and increasing mineral absorption. Some also serve as a major fuel for the cells that line the colon [5,6,7]. But, juice those same fruits or vegetables and most of these valuable polyphenol compounds are removed with the fiber. Lose the fiber. Lose the polyphenols.Continue reading →
Used for centuries in traditional Ayurvedic and Chinese medicine, the healing powers of turmeric have now gained mainstream awareness. Turmeric and curcumin, the most active constituent of the spice, have been the subject of thousands of studies, revealing the following: Continue reading →