- One bunch of kale
- 2 Tbs. Cold pressed olive oil
- ½ tsp. Natural sea salt
- ½ tsp. Turmeric
- ¼ tsp. Cayenne
Wash kale and carefully remove the thick stems with a knife. Cut into about two inch pieces.
In a small bowl, mix olive oil, salt, turmeric and cayenne. With a pastry brush, brush the oil mixture onto both sides of kale leaves. Place in a dehydrator at 110 degrees until crispy. Check after two hours. Continue drying until crispy like a chip.
After coating the kale in the oil mixture, place on baking sheet and bake at 275 degrees until crispy (about 20 minutes), turning halfway through.
The information in this account comes from personal experience and study. It is not intended to be a substitute for advice from a medical professional.
When I was little, I used to constantly get nosebleeds during the summer. It was very rare that a day went without one.
I tried many different remedies to alleviate the problem. I heard a suggestion to try cayenne pepper capsules for a month to stop the nosebleeds. I was skeptical but desperate enough that I give it a try.
Since that time, summer nosebleeds have become a rarity for me.
While studying to become a raw food chef, I was introduced to the fact that many fruits and vegetables have a long tradition of being used as medicine. There is a scientific reason why cayenne capsules helped alleviate my nosebleeds.
Cayenne is native to tropical regions, and its active ingredient is capsaicin. Clinical research has shown that capsaicin is an effective pain reliever, digestive aid and has cardiovascular benefits. Natives in tropical regions have used it to help regulate and lower their body temperatures to deal with the tropical heat.
Cayenne comes in varying heat values. The lower heat values are commonly used in food preparation. It’s a smart herb, which means it thins or thickens blood as needed and helps to stop bleeding.
I have always enjoyed cayenne as a spice in my food. After learning about and experiencing the benefits of cayenne, I became an even bigger fan of the herb.
A few of my other favorite spices and foods include turmeric, kelp, kale and grapes.
Turmeric is another commonly used spice. It has a long history as an anti-inflammatory in Chinese and Indian medicine.
Curry gets its color comes from curcumin, the yellow pigment, of turmeric. Curcumin has been the subject of numerous clinical studies and has shown significant anti-inflammatory properties.
Besides being known for its anti-inflammatory properties, traditional folk medicine advocates the use of turmeric for its anticancer properties. Studies have shown it to reduce the size of tumors.
Turmeric has also traditionally been used to help with arthritis, asthma, bruising and as a post trauma remedy.
Kelp is the most well-known sea vegetable or seaweed and contains protein, vitamin B2, vitamin C and is a natural source of iodine. Traditionally, seaweed has been used to treat an assortment of problems from lymph node enlargement to breast cancer.
Studies have shown that iodine is necessary for thyroid regulation. Kelp is high in iodine and studies have shown that it helps stabilize thyroid hormone production.
Kale belongs to the cabbage family. Traditionally, people have used kale to assist with dental problems, constipation and gout. It has also been used to relieve lung congestion. This green is very high in calcium.
Grapes are not only sweet but also alkaline and loaded with antioxidants. Research has shown that grapes assist in regulating blood sugar and digestive disorders.
The antioxidant resveratrol is a key component in grapes. Studies have shown resveratrol to reduce plaque build up in arteries. Some people have used grapes therapeutically to strengthen immunity, bones and sinews and to treat cancer.
There are so many different fruits and vegetables available that the information I’ve presented here is barely the tip of the iceberg. Most nutritionists agree that one of the best things you can do is eat a wide variety of fruits and vegetables to get the many vitamins, minerals and nutrients that they offer.
Many of the common foods that people eat have a long folklore of healing.
“Let food be thy medicine and thy medicine be food,” was said by Hippocrates, the father of modern medicine.
After my experience and research, I strongly agree.