Immune & Energy Booster Turmeric Shots

This post was originally published in December 2017.


Several years ago, I participated in an intensive yoga course, which required attending classes at a local studio almost daily and first thing in the morning. This was before my diagnosis, but just after I experienced my first flare-up, so fatigue was an issue for me at the time.

I was complaining to another student while we were waiting to step into the studio about how tired I was. We were doing a strict detox diet, and coffee was not on the approved list. She pulled this small bottle* out of her bag and handed it to me.

Her: “It’s a turmeric shot. These things are great natural energy boosts.”
Me: “Turmeric? As in the spice?”
Her: “Yeah, have you heard about it? It’s got all these great ayurvedic properties, but it’s been found to boost your energy naturally. It’s more potent than caffeine.”
Me: “And it’s safe?”
Her: “Absolutely. It’s all-natural. Just try half of it and let me know what you think after class.”

I tried it, and she was correct. I felt extremely energized. I was almost shaking to get the class started, that’s how powerful it was for me. I will add this note: it was the first of any sort of energy drink I had in weeks. We couldn’t even drink green tea, so the results might have been slightly skewed due to my body just going into overload.

I didn’t get a chance to follow up with the turmeric as an energy booster after that experience. But it stayed in the back of my mind. When I read about the benefits of turmeric in the diet for brain health and as an anti-inflammatory, I decided to look back into it. It might be worth trying to help manage my MS.

The Health Benefits of Turmeric

What makes turmeric the wonder spice is the curcumin. Curcumin is believed to be a beneficial supplement to fight Alzheimer’s due to its anti-inflammatory and brain-boosting properties. It also is found to have cognitive-boosting abilities, though this needs to be researched further. It can also help prevent certain forms of cancer.

These two things alone: inflammation and cognition are issues a person with MS deals with daily. I am not advocating forsaking all other forms of MS therapy. I am adding it to my daily diet to supplement traditional forms of MS therapy. And as a runner, the anti-inflammatory benefits are beneficial to recovery.

But the energy/metabolism and the immune benefits? This becomes a universal appeal for daily consumption of turmeric. Even if you don’t have MS, having a natural way to get more energy and boost the immune system will be beneficial to your health. It may not cure a cold or prevent getting one, but it will give you that extra boost your body might need.

Making My Own Turmeric Drink

Before removing sugar from my diet, I found it harder to stomach turmeric even in a drink form. The taste was too weird, and I needed something sweet to help cover it up. It’s how I handled flavors I didn’t care for in the past: add sugar to make it more palatable.

A few weeks after quitting sugar, I bought several shots of turmeric for an early morning road trip I was making to Tennessee. I took some sips and found that I actually enjoyed the flavor and felt quite the energy boost. Sugar struck again as a ruiner of flavors. Now that it was out of my system, I was able to enjoy something I previously disliked.

But what took my breath away was the price per bottle. I could drink one bottle per day for the health benefits, but my wallet wasn’t going to be fond of the ~$6.00 per 3 fl oz. I knew I could make it even cheaper.

I found a couple of recipes online. However, they didn’t adhere to the vegan diet. They used honey or some other animal-based additive. I decided to create my own recipe. Below the break, you will find my recipe and some ideas for modifications.

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Happy Thanksgiving

From our family to yours, I hope all my American readers have a safe and stress-free Thanksgiving. May it be filled with light, love, wonderful reflection and an opportunity to express gratitude for those you spend the day with.

Happy Thanksgiving!


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Featured photo credit: Photo by Patrick Fore on Unsplash


Healthy Vegan Pumpkin Bread

It’s starting to get chilly in the South so grabbing a slice of pumpkin bread becomes more appealing in the mornings. I’ve gotten Jai on board with enjoying pumpkin bread, so much so that the other day he made a very specific request for pumpkin bread.

When my baby asks for pumpkin bread, I make him pumpkin bread.

Jai is a grazer so it’s important to pack whatever he eats full of nutrients and protein. I had some hemp hearts and flax seeds in the house and decided to add those in my recipe to up the protein potential. The first batch, Jai was less enthused about, but when I added in some applesauce in a second batch, it helped sweeten the bread a little more to satisfy his cravings.

Before you take that first bite…

Something to keep in mind with the following recipe is that one slice will go a long way. This recipe is healthy, in that, it is packed with protein, omega 3 & 6, and other nutrients, but it’s extremely calorie dense. Because the bread is high in calories this isn’t a snack food, but one slice is a meal. If you are watching calories I caution limiting your intake to one slice per meal.

See my notes at the end of the recipe for a way to reduce the calories. Read More


Recipe Friday: Celebration Cake

MS//Mommy is reaching a milestone this weekend: on Sunday we will be celebrating our one-year anniversary. In honor of this milestone, we asked Michelle Melton to share with us a sugar-free cake recipe – perfect for all sorts of celebrations.


frostedcake

One of my favorite lines from Ray Romano’s early stand-up routine was about his, then 3-year-old daughter, Alexandra. As they were driving along, he noticed that she stared out the window smiling at nothing in particular.  When he asked her what she was thinking about, she replied “candy!”

Even at 60, I remember clearly the joy as a child that was candy, ice cream, and other sugary treats.  My friends and I would walk to the drug store clutching our quarters and stand in front of the rows of candy trying to decide which choices would yield the most pleasure for our money.  Our neighborhood was visited by three different ice cream trucks each day during the summer and though my mother would limit the purchases to occasionally, the sound of bells or a music box-like jingle would send me running home with the hope that, perhaps today, might be the day. A few years later, when a candy company introduced a large-sized lollipop with a sweet side and a tart side, bringing it to school, became the cool thing to do in sixth grade.

With such a long-standing and deep-rooted love of sweets, one would imagine that once I became a mother, I would be sympathetic to a child’s love of candy and desserts.  But nothing could be further from the truth.

As I watched those beautiful new teeth emerge in my infant daughter’s mouth I vowed (successfully) that she would live life cavity-free.  Since sugar-filled treats had been the source of my numerous dental fillings, I chose to limit the introduction of candy and other treats into her life.  If we did indulge, I chose high-quality or homemade confections and desserts.  We enjoyed candy on special occasions and holidays but rather than using candy as a gift or reward, I would instead choose small toys or other useful items like pens and pencils, especially on the annual homemade advent calendar.

It was by coincidence last year when my daughter decided to remove cane sugar from her diet that I had been investigating the idea at the same time.  As I mentioned in my previous post, I was already living gluten-free off and on so the concept of removing sugar seemed daunting. I decided to postpone going entirely gluten-free until after the first of this year and instead joined my daughter in her effort to use sugar alternatives (honey, maple syrup, coconut sugar, xylitol) in place of cane sugar.  With birthdays and the holidays approaching at this time last year, the effort to convert favorite recipes to these substitutes was going to be difficult enough without the added trouble of trying to use gluten-free flours.

My first sugar substitute of choice was coconut sugar.  It is readily available at most grocery stores and it is also the least expensive.

It could be substituted one-to-one for the sugar called for in recipes.  However, one of the drawbacks is the brown color which, when combined with foods like fruit give the mixture an unappealing look, though it works well in recipes as a replacement for brown sugar.

The last drawback is one I haven’t read about so I am guessing few people have noticed this but coconut sugar is oily.  It seems to retain some of the oil found in the coconut and therefore, can interfere in the finished product.  For example, when I tried to make homemade chocolate chips, the final product would not solidify properly because of the added oil.  Coconut sugar is a great substitute as long as these characteristics are taken into consideration.  If appearance, taste and setting up isn’t an issue (as when making chocolate syrup for milk) then I use coconut sugar.

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Recipe Friday: Pumpkin Spice Latte

Anyone who knows me knows that I love this time of year.

I am very basic when it comes to fall. Fall decorations, fall clothing (even when it’s still 90 degrees out because I live in the South), and fall festivals. 

I am especially in love with Pumpkin Spice Lattes from a certain coffee chain. They introduced the drink around the time I was an undergraduate in Boston. I had to pass this chain on my way to classes every day so when I discovered this delicious beverage, I made sure to grab one every day before heading to class.

I know that this is probably where a bulk of my college weight came from. That and the peppermint mocha drink that follows for the holidays. I really couldn’t resist the two.

I think because I had fond memories of undergraduate, Boston falls, and this drink – it’s a little cup of nostalgia every year. When I was pregnant, I started craving the drink in early August. Every couple of days I would comment how much I wished it was PSL time. I know I drove Ash and my mother nuts with how much I was talking about the drink.

When it finally debuted Labor Day Weekend I bought my first cup of the season and a cute reusable mug to show off my love. Because it was my major pregnancy craving, especially towards the end, I insisted on including it in my weekly bump photos. I joked that I was basting Jai in nutmeg.

If he craves pumpkin spice or hates it, it’s my fault.

pregnantPSL

No, seriously. This was my week 37 bump photo. Exactly 2 years ago today.

Pumpkin Spice Drought

But when I quit sugar around this time last year, I had to give up my beloved fall drink. Unfortunately, no matter how I tried to order it, coffee shops found ways to sneak in sugar. In the sauce and in the milk (sugar is the third ingredient in their coconut milk). I found that I reacted the same way to the sugar-free mixes as I do with the full-sugar, which is to say I get headaches, neck pain, and nausea. I also hate the aftertaste sweeteners give a drink or food item.

I went the entire year without my PSLI made it through, but it didn’t feel like fall for me because it was the first time in 10+ years where I didn’t have the drink at least once.

I didn’t want to go a second year without it. It wasn’t that I was craving it as much as it was wanting it for nostalgia reasons. Fall is my season and if I went another year without really embracing the season I was going to feel a little sad. I know it sounds melodramatic, but I found that the holidays didn’t feel the same because I didn’t experience fall like I normally do.

I tried a couple recipes for making the drink at home and while they were good, they didn’t quite have the flavor I was looking for. I tried coconut sugar, I tried straight maple syrup, but it wasn’t that perfect blend of sweet and spice. I didn’t want to make the drink too sweet, as that was a complaint I actually had of the original, and I had to find the right kind of sweetener that didn’t add flavor.

My mom suggested using xylitol. Xylitol is a wonderful sweetener because it melts like sugar and can function 1:1 with sugar. If you are watching your sugar intake for personal reasons or due to diabetes, it’s a suggested alternative to sugar cane.

I do find it can taste a little sweeter than sugar, but that may just be me. It’s a little pricey, so I don’t use it as much as I do maple syrup, coconut sugar, or applesauce in my baking. But for a drink such as this, it’s a great substitute because you can use as much or as little as you want.

I also threw in some maple syrup because I wanted to thin the sauce a bit, but also add a bit of that New England flavor I love. Below you will find my personal recipe for the Pumpkin Spice Sauce to add to your latte or morning coffee.

I used greater proportions so you can make it in bulk rather than one drink at a time.

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