This one has been a long time coming. Earlier last year, I received an unsettling call from the doctor’s office after a routine visit. Don’t worry, I am completely fine. I am, however, as neurotic as ever. I’m also a natural-born researcher, so I dove straight into the internet for more information. It’s better to do something than to do nothing, you know?
I opened at least fifty tabs to read the latest research about the cancer-fighting, insulin-stabilizing, life-giving powers of whole foods. Food really can be the best medicine—or at least, the best preventative medicine. I love that blogging allows me to promote whole foods via delicious recipes. I don’t talk much about nutrition since I’m not a dietitian, but here we go!
I zeroed in some fascinating phytochemicals called ellagic acid, which is found in strawberries, raspberries and other (mostly red-skinned) fruit, and curcumin, which is found in turmeric. The beneficial effects of curcumin are magnified significantly when consumed with black pepper. (Interestingly enough, both turmeric and black pepper are frequently used together in Indian cooking, and Indians have far lower rates of cancer than we do here in the United States. Coincidence?)
Both show a lot of promise in preventing and fighting cancer, among other rather miraculous attributes. I resolved to eat more raspberries and take curcumin supplements. I really don’t eat enough fruit as it is, and figured the supplements couldn’t hurt.
Raspberries posed some problems. For one, they’re not in season year-round and they are really expensive when they’re not. Have you ever spent five dollars on a tiny container of organic raspberries, only to find that they’re moldy when you get home? Majorly disappointing. Plus, I’m only one person, and sometimes fresh fruit gets lost in my refrigerator before I can get to it.
Continue to the recipe…
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