This meal contains herbs that help aid the digestive process. Carminatives like ginger and peppermint help to improve digestion, ease gas and bloating, and relieve cramping. While the lime (citrus peel) is a bitter herb that encourages the digestive process by activating saliva, stomach acid, bile, and enzyme production and excretion, and functions like peristalsis, a wavelike motion that moves food through the digestive tract (1).
Here are a few more benefits of these plants:
Ginger is a spice packed with nutrients and bioactive compounds shown to benefit the human body. For example, ginger (Zingiber officinale) contains phenolic substances known as gingerols, and 6-Gingerol is the major component of ginger that exhibits anticancer, anti-inflammatory, and antioxidant activities in the body (2).
Peppermint (Mentha x piperita) is an aromatic herb found to ease headache pain, suppress nausea, relieve coughs, and clear the sinuses (1). Peppermint has also been found to be a natural antioxidant and antibacterial able to kill several types of bacteria that lead to illness, including E. coli, Staphylococcus, and other bacteria linked to pneumonia (3).
Lime is a citrus fruit, high in antioxidants and other nutrients like vitamin C. Lime comes in many species, each with unique characteristics. Certain species like the key lime (Citrus aurantifolia) have been found to exert anticancer activity (4) (5).
The recipe:
Ingredients:
4 cod fillets
3 sprigs fresh mint
1 medium cabbage (or mix ½ red, ½ green)
1 carrot, shredded
1 handful of peanuts (optional)
Seasonings: turmeric, oregano, parsley, sea salt, black pepper to taste
Jalapeno Lime Sauce Ingredients:
1 lime
2 garlic cloves
2 small jalapenos
1 tsp. cilantro, dried
Sea salt, black pepper, to taste
Slaw Dressing Ingredients:
1 tsp. maple syrup
3 tbsp. balsamic vinegar
1-inch fresh ginger
1-2 cloves garlic, minced
Sea salt, black pepper, to taste
Instructions:
Preheat the oven to 375 degrees F. Cook the cod on a large baking sheet with parchment paper for about 15 minutes, or until done. Meanwhile, place the chopped cabbage and mint and shredded carrot into a large bowl. Place all slaw dressing ingredients into a small blender and combine them – set aside. Place the lime zest (green peel) and fruit (not the pith – white part) into the blender with the remaining jalapeno lime sauce ingredients, and blend well – set aside. When ready to serve, combine the slaw dressing and slaw (and peanuts) and serve the cod over the slaw with the jalapeno lime sauce. (Serves 4) - Enjoy!
Here’s another recipe with baked cod.
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