It’s so unbelievable we are already nearing the end of April and spring is in full bloom in Indiana. This time of year always moves us to want to refresh and spring clean our homes as well as our bodies.

 

collection of different spices and herbs isolated on white background

I  hope you are adding spices and herbs into your daily nutrition as they are in the superfood category with many health benefits.

I have some tips for you to get the most out of them. While we are in that spring cleaning mode, it might be a good idea to empty out your spice cabinet and think about replacing some of those that have been in there for years and have lost all their great flavor as well as their benefits. I have been slowly replacing mine with organic spices from the bulk bins in my health food store as I find it more affordable that way and also can by smaller amounts of those that I don’t use as much of.

 

Black pepper – Always fresh grind your pepper fresh when seasoning your food and in cooking. Old ground black pepper in a can has no medicinal value. Click here to learn more about all the ways fresh ground black pepper can support your health.

 

Salt – If you have not made the switch from Morton’s Iodized salt its time to do so. Sea salt (click here for benefits) and Himalayan salt (click here for benefits) are 2 much better choices as they give you so many more trace minerals which we are in need of.

 

Garlic – Fresh garlic is best and is recommended to let sit for a few minutes after pressing or mincing to increase the allinase enzyme in it. It’s antiviral, antifungal,  known as Russian penicillin, a Roman cure all, thins mucous, lowers cholesterol and blood pressure and on and on. It is best rawer and less cooked. For more benefits on garlic click here.

 

Cumin – Cumin is very high in iron, helps with digestion, and good for our bones. Wellness Mama wrote a great article on cumin and its benefits as well as several recipes for taco seasoning, curry powder, chili and fajita seasoning. Check it out here

 

These are just a few of the spices we can use to improve our wellness. I have shared a recipe below which uses all of these. I hope you will give it a try…it’s popular whenever I make it and has been passed around our neighborhood for years. It is great served with blue organic corn tortilla chips (I always choose blue because there are very few foods in that color and we can benefit from as much blue food as we can find). It is great stuffed in romaine leaves with sliced avocado and also good on scrambled eggs for that southwestern flair. And it’s detox friendly.

 

12 Day Refresh 511-22Speaking of detox,our next 12 Day Refresh begins on May 11-May 22.

Click on the picture for details. I hope you will join us in getting our bodies ready for Memorial weekend activities!

Please feel free to share this with friends and also to get on my newsletter list enter your name and address HERE!

 

 

 

 

Southwestern Black Bean Salsa
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
This recipe can be used as a dip, a side dish, a salad topping, egg topping, or stuffed in romaine or collard leaves with avocado for a amazing meal. It is so versatile and everyone asks for the recipe.
Servings Prep Time
12 1/2 cup servings 30 minutes
Cook Time
2 minutes
Servings Prep Time
12 1/2 cup servings 30 minutes
Cook Time
2 minutes
Southwestern Black Bean Salsa
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
This recipe can be used as a dip, a side dish, a salad topping, egg topping, or stuffed in romaine or collard leaves with avocado for a amazing meal. It is so versatile and everyone asks for the recipe.
Servings Prep Time
12 1/2 cup servings 30 minutes
Cook Time
2 minutes
Servings Prep Time
12 1/2 cup servings 30 minutes
Cook Time
2 minutes
Ingredients
Servings: 1/2 cup servings
Units:
Instructions
  1. Toast cumin seed in a skillet over medium heat 1-2 minutes until brown and fragrant, stirring often.
  2. Combine cumin seeds, black beans and remaining ingredients and toss well.
  3. Cover and store in refrigerator up to 1 week.
Recipe Notes
Share this Recipe
Powered byWP Ultimate Recipe