2 articles Tag garlic

Alternative Medicines for the Naturally Sceptical

Alternative Medicines As someone who has a strong belief in science, there are a lot of things which make me massively sceptical. On an almost daily basis, I see people on social media discussing things like ear candling, amber teething bracelets, “detoxes” and other such stuff which I believe to be absolute hokum; pseudoscience which people parade as fact, which actually does absolutely nothing except separating you from your hard earned cash. It’s a massive bugbear of mine and I range from pure rage to absolute defeated apathy on the subject!

There are, however, lots of alternative medicines in which I do totally believe, things which should probably be prescribed by doctors as they’re so beneficial, and these are a few of them:

Medical Cannabis

I think we’re SO far behind the rest of the world in our attitudes towards medical cannabis and strongly believe in the many, many beneficial uses that it can have, from pain relief to reducing inflammation, stimulating appetite in chemo patients, treating autoimmune diseases – the list goes on and on. Sadly, it’s illegal for use here in the UK but I really hope we’ll start to follow the lead of the rest of the world soon.

Garlic

According to WebMD “Garlic is used for many conditions related to the heart and blood system. These conditions include high blood pressure, low blood pressure, high cholesterol, inherited high cholesterol, coronary heart disease, heart attack, reduced blood flow due to narrowed arteries, and “hardening of the arteries” (atherosclerosis). Some people use garlic to prevent colon cancer, rectal cancer, stomach cancer, breast cancer, prostate cancer, multiple myeloma, and lung cancer. It is also used to treat prostate cancer and bladder cancer.”

Beetroot

Beetroot has such a profound blood-pressure lowering effect that there were significant debates about banning it from the Olympic village before the games as it can give athletes such an advantage! Beetroot juice can lower blood pressure – in fact, when you consume the juice, you will find your blood pressure drop instantly and stay lowered for up to twenty-four hours. Researchers believe that this impact on blood pressure is due to naturally occurring nitrates found in beets.

Are there any alternative medicines that you swear by?

All Information Displayed In This Post Is For Educational Purposes Only, And Is Not To Be Construed As Medical Advice Or Treatment For Any Specific Person Or Condition. Cannabis Has Not Been Analyzed Or Approved By The FDA. Individual Results May Vary.

Slow Cooker Mongolian Beef

The beauty of slow cooking is that it’s often cheaper cuts of meat which respond really well to “low and slow”, which means that we can enjoy healthy, protein-rich meals without having to spend a fortune. I’m still using the slow cooker, on average, about 2-3 times a week so as well as saving on the actual meals, the cost of cooking is lower too as it’s much cheaper to run a slow cooker, even for 8 hours, than a conventional cooker.

Today’s experiment is Mongolian Beef; I’ve seen a few different recipes for this around the internet and they all call for brown sugar (a whole cup of it, no less…), which is something that Husband and I are trying to avoid at the moment, so as with the Pulled Pork, I replaced the sugar with erythritol to get the sweetness without adding sugar, although you can also use a little agave nectar. Find the best ones at Monica’s Health Mag.

Slow Cooker Mongolian Beef

Here’s how I made it:

Slow Cooker Mongolian Beef
 
Prep time
Cook time
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A slow cooked beef dish with ginger, garlic and carrots.
Author:
Recipe type: Slow Cooker
Cuisine: Asian
Serves: 6
Ingredients
  • 800g diced beef
  • 2 tablespoons of Olive Oil
  • ¾ cup soy sauce
  • ½ teaspoon chilli flakes
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • ¾ cup water
  • 1 cup erythritol
  • ¼ cup corn flour
  • 2 grated carrots
  • 3 spring onions, chopped
Instructions
  1. Place the beef into a ziplock bag with the corn flour and shake to completely coat the meat
  2. Place the meat in the slow cooker with the oil, soy sauce, garlic, ginger, chilli flakes, water and sweetener
  3. Cook on low for 6 hours
  4. Add the grated carrots half an hour before serving
  5. Serve with egg noodles or a side of your choice and garnish with the chopped spring onions

This is exactly my kind of slow cooker recipe – aside from a minimal amount of prep, it really is a kind of “chuck it all in and wait” dish, which makes it perfect for busy days. It’s really cold here today so getting through the door after a chilly school run and smelling our beef cooking away was truly dreamy!

I’ve never tried it with the brown sugar instead of the sweetener, so I can’t compare, but I have to say it was absolutely delicious, even without the sugar and I certainly wouldn’t ever bother making it the original way. The meat was incredibly tender after being cooked for so long and the depth of flavour was really impressive for such a simple recipe. The girls and Husband really loved it and overall, it was pretty cheap to make, if you’ve got a few basics in the store cupboard. This will definitely be one that we add to our regular dinners.

Have you tried Mongolian Beef? Let me know what you think!