Food can harm or heal us, depending on our choices. At Wise Food we educate you how to use food as your medicine to improve you and your family's health.
Be invigorated by food, as confusion is replaced with wisdom. Food has been used as medicine for thousands of years. Learn what works, why and how to apply it to you and your family.
Each type of seaweed or sea vegetable (as some like to refer to them) has its own particular medicinal benefit for the body.
However, unlike land vegetables where the effects for each differ dramatically, all seaweeds have a similar energetic and nutritional profile. Here we look specifically to nori as it is the variety that has both the highest familiarity and availability.
Medicinally this recipe is beneficial for blood deficiency anemia, dizziness, lung congestion, thrush/candida, liver or digestive ailments, skin problems and to assist in detoxification.
Kale and collard are the oldest known members of the cabbage family.
The high chlorophyll content of kale is purifying and reduces the spread of bacteria, fungi and other microorganisms.
Kale is native to either the eastern Mediterranean region or to Asia Minor.
Humans have been consuming kale for over 4,000 years (1). According to ayurveda, dark green leafy vegetables such as kale assist to keep the body properly hydrated. Their nutritious juices help to replenish liquid, purify and refresh the physiology and purify the subtle channels of the body known as srotas. Always ensure that the stems of kale are properly cooked as if raw they may cause abdominal discomfort. Cut the long hard stem of the kale into bite size pieces prior to cooking, the leaves are best cooked whole. Leafy green vegetables are recommended to be consumed by everyone, every day (10).
