Spicy Antioxidants

I wrote a post yesterday about berries, and today I am going to stay with the same antioxidant theme but focus something you probably don't think about when you think antioxidants: Herbs and Spices.

Adding herbs and spices to your food can boost the antioxidant content more than you may think.

Did you know:

• 1 teaspoon of ground cinnamon has as many antioxidants as 1/2 cup blueberries
• 1/2 teaspoon of dried oregano leaves has as many antioxidants as 3 cups fresh spinach
• 1 teaspoon curry powder has as many antioxidants as 1/2 cup red grapes

McCormick brand spices has put together a "Supercharged with the Super 7" list of tips on how to get more of these herbs and spices:

Cinnamon: Sprinkle 1/2 teaspoon Cinnamon over ground coffee before brewing.
Ginger: Add 1/2 teaspoon ground Ginger to 1 quart lemonade.
Oregano: Spice up your grilled cheese by using sliced mozzarella, sliced tomato, and 1/4 teaspoon Oregano leaves.
Red Peppers: Add a kick to hummus or guacamole by stirring in 1/4 teaspoon ground red pepper or crushed Red Pepper. Or, sprinkle in a little Paprika.
Rosemary: Just before baking frozen dinner rolls or ready to bake rolls, brush the top with olive oil and sprinkle with crushed Rosemary leaves and a bit of sea salt.
Thyme: Wake up your eggs in the morning by adding 1/8 teaspoon Thyme leaves into 2 eggs before scrambling.
Yellow Curry: Create a spices curried pilaf by adding 1/2 teaspoon Yellow Curry to 2 cups hot cooked rice. Add more flavor and nutrients with a handful of shredded carrots, peas, raisins, or toasted sliced almonds.

For more information on how to incorporate herbs and spices into your foods or for some great recipes, check out www.spicesforhealth.com

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