Basil is the main ingredient in this versatile summer dish. A native of India, basil comes in more than 50 varieties. Its pungent, warming, and restorative qualities are especially helpful for alleviating stomach-related complaints. This recipe was provided by Eleonora Gafton, chef and clinical herbalist intern at MUIH.
Combining the early spring bitters of broccoli rabe (rapini) and the anti-inflammatory effects of turmeric, this warm and nourishing soup is ideal for those cool transition nights between winter and spring. The adzuki beans at the heart of this soup tonify the kidney, have diuretic properties, and assimilate easier than most other beans.
Tea is one of the world’s oldest and healthiest drinks, with so many potential health benefits, researchers have yet to study them all. Tea is second only to water as the most widely consumed beverage on the planet. On any given day in the United States, about half the population is drinking tea, with about 3 billion gallons sipped in 2010.
Oats are unique because they don’t lose their bran and germ during processing, thereby retaining important vitamins, minerals, and nutrients such as dietary fiber. Fiber works as a binding agent and sticks to cholesterol in the small intestine, preventing it from being absorbed into the body. In addition, oats also contain phenols that work synergistically with antioxidants and can protect LDL cholesterol from oxidation.