detoxification | food as delicious nutritional medicine

Greetings and welcome to this edition of delicious medicinal food!

Carrying on with the understanding that what we do with our bodies and what we put into them is directly related to our level of health and fitness, here are some summer treats.

Here’s the link to the audio podcast of creating a Cherry Cobbler, Guacamole and Spirulina fruit shake of making a Cherry Cobbler, Guacamole and a Spirulina fruit shake.

I made the shake as an appetizer. I typically like to use honeydew melon. Ripe bananas are essential. Then you can add whatever additional fruit you may have. Rather than adding ice, I like to make a concoction of milk, some cranberry juice and some scoops of greek plain yogurt.

Spirulina yogurt fruit shake

Spirulina yogurt fruit shake in blender

The essential ingredient I like to add to my shakes, which makes them super healthy and green, is a spoonful of Spirulina powder.
Spirulina is a microalgae that has been consumed for centuries due to its high nutritional value and supposed health benefits. Today, popular lifestyle personalities endorse Spirulina as a secret, potent ‘superfood’ and ‘antioxidant’, with innumerable claims towards treating disease and leading to health

Spirulina yogurt fruit shake

Here’s a link to the 9 benefits of Spirulina

I typically make guacamole ‘from my head’. I’ve made it plenty of times, and make it a little differently each time, depending on what ingredients I have available and my whim at the moment. However, the recipes will consistently always involve fresh lime juice squeezed from a real lime, cumin, salt and pepper and sliced green jalapeño pepper.

Guacamole made from a fresh avocado.

Naturally, I prefer to use fresh cilantro, however this time I don’t have any on hand, so I substituted grinding some coriander in a mortar and pestle. And just to verify what I had already understood, cilantro and coriander are the same thing!
This Coriander, Cilantro and Chinese Parsley are the same thing. explains that “Cilantro, coriander, and Chinese parsley are the same thing! The Greeks were familiar with coriander, cultivating it and using it in a wide variety of dishes. It also is used in India; coriander is used a an ayurvedic herb to aid digestion in addition to being used as a seasoning. In the Middle East, especially in Iran, coriander is believed to be helpful for people who are nervous or insomniac.”

I investigated a cobbler recipe, having not been familiar with making it before. I found this one, and for the most part followed it, with the exception of reducing the sugar amount somewhat. I have to say, I got rave reviews! Everyone loved it. I just poured a little whole milk over the cobbler dish, though it could be eaten with vanilla ice-cream as well, as more of a dessert.

Cherry Cobbler Before Baking

Here’s the cherry cobbler recipe that I used.

Cherry Cobbler Baked Insides

Remember, less meat is better! If you want to grill during the summer months, there are plenty of vegetables that are delicious on the grill! Enjoy!

Original recipe makes 1 – 9 inch square cobbler

• 3 tablespoons butter, melted
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup milk
1 cup white sugar
1 tablespoon cornstarch
1 cup boiling water
3 1/2 cups fresh cherries, pitted
3/4 cup white sugar

Directions
Mix 3/4 cup sugar, butter or margarine, flour, salt, baking powder, and milk together. Place cherries in the bottom of a 9 inch square pan. Spread dough over cherries.
In a small bowl, combine 1 cup sugar and cornstarch. Stir in boiling water. Pour mixture over the dough.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Serve warm.

Thanks a lot. Reminder, though I’m all about sharing, I also have essentially no income through my two blogs and food podcasts, so if you’re inclined, I’ll happily accept donations!