Spice Up Your Life + Spiced Quinoa with Butternut Squash

One of the last areas that I have slowly been trying to switch to is organic spices.  I especially feel this is important in the spices that I use regularly such as cinnamon, tumeric, garlic, and  ginger.  It may seem crazy but here is why…

What is the Deal with Conventional Spices?

Conventional spices are mostly irradiated. Irradiation is the process of exposing food to radiation in order to destroy microorganisms, bacteria, viruses, or insects that might be present in the food.  This might sound like a great thing but while irradiation works to kill bacteria, it also can alter and destroy the nutrients in spices.  Irradiation breaks up a food’s DNA, vitamins, minerals, and proteins and creates free radical which can contribute to many degenerative diseases, including heart disease, dementia, cancer, and cataracts.

Conventional spices are also often exposed to ethylene oxide in small amounts.  This gas is used to help sterilize and prevent fungus.  However this gas is also used mainly as a chemical intermediate in the manufacturing of textiles, detergents, polyurethane foam, antifreeze, solvents, medicinals, adhesives, and other products.  Health hazard warnings are online for those that come into contact with high levels of this gas.

Buying organic does not mean that your spices have not been treated for possibe bacteria.  Organic spices usually use the process of steaming to remove any harmful organisms which helps retain their nutrients.  Organic spices also usually come in glass jars which also prevent any exposure to BPA found in plastics.

Health Benefits of Spices

Spices have been used for thousands of years for many purposes.  Studies have shown that certain spices can provide great health benefits.  Here are a few of my favories and all of them are used in the following recipe.

Cinnamon–  Studies suggest that cinnamon can decrease blood sugar, triglicerides, LDL (bad cholesterol), and total cholesterol.  Cinnamon is rich in polyphenols that may act like insulin in our bodies to help regulate blood sugar.

Garlic– Some research has shown that garlic can help destroy cancer cells and may disrupt the growth of tumor cells.  Garlic can also help lower cholesterol and reduce clotting of the blood.  It has also been benefitial in reducing high blood pressure.  Garlic is at its most benefitial when eaten raw so I either add the garlic last or cook it at a low temperature for a short time to keep the nutrients more intact.

Ginger– Ginger may have a role with the tissue used during digestion and help decrease motion sickness or nausea.  It has been known to relieve pain and swelling in the joints with its anti-inflammatory properties.  Ginger provides great antioxidant power providing as much antioxidants as 1 cup of spinach.  It can even help with cardivascular health and reducing platelet clumping much like asprin.

Tumeric (ingredient in Curry Powder)- Tumeric has a large anti-inflammatory affect and has two dozen known anti-inflammatory properties.  This makes it a great spice to use for people with arthritis.  The properties in tumeric have also been linked in preventing and alleviating symptoms of alzheimers disease by blocking the substance responsible for causing it.

Buying Organic Spices

I usually buy spices in smaller jars because the fresher they are the better.  If I want to save money on spices that I use a lot I will buy 1 pound pouches online at www.vitacost.com and store the bag in the freezer for freshness.  I have heard that www.mountainroseherbs.com is a great resourse for spices (especially the harder to find).

Spices can add great flavor to your food.  They can make something like quinoa (that is normally very bland) very flavorful and healthful.  Give it a try!

 If you have not worked with Butternut Squash before here is a short tutorial on how to clean them up to use in a recipe.

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Course Side Dish

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 8

Author Sara

Ingredients

• 1 Tbsp Coconut Oil
• 1 Onion diced (yellow, red or white)
• 1 Tbsp Fresh Ginger peeled and minced (micro planes are helpful for this)
• 1 Tbsp Curry Powder
• 1 tsp Cumin
• 1 Garlic Clove peeled and minced
• 1/4 tsp Cinnamon
• 3 Cups Butternut Squash peeled and cubed
• 2 Cups Quinoa uncooked (preferably soaked and drained)
• 1 Apple cored and diced
• 3 Cups Water
• 1 tsp Salt
• 1 Cup Dried Cranberries

Instructions

1. Melt the coconut oil in a large saute pan over low-medium heat.
2. Add the diced onion and saute 5 minutes.
3. Add all of the spices (ginger, curry, cumon, and garlic) and cook about 1 minute longer.
4. Next add the squash, quinoa, apple, water, and salt to the same pan.
5. Cover the pan with a lid and let cook on low for about 25 minutes stirring halfway through (might take 15-20 minutes longer if you did not soak your quinoa).
6. The dish is done when the quinoa is cooked and the butternut squash is soft.
7. Sprinkle in the dried cranberries last.