MINT // relieves indigestion
Mint (Pudina) is packed with antioxidants and phytonutrients that can work wonders for your stomach.
The menthol present is pudina helps the enzymes necessary for digestion. They relax the smooth muscles of the stomach, reducing the chances of indigestion and spasms. They can also act on these muscles to activate them and help work more efficiently to carry out digestion.
Pudina is also known to calm stomach cramps and help beat acidity. According to Ayurveda practitioners, it is also very beneficial for patients suffering from IBS. In fact, mint extracts have been used to coat tablets meant to relieve symptoms of IBS. It helps the muscles in the stomach relax and promotes overall digestion.
Drink a cup of mint tea after every meal by either boiling leaves along with a few green tea leaves or on their own for maximum benefit.
Since having to change up my “diet” I have been giving new ingredients a chance. We all know mint leaves smell great and we like its flavor in our gum but how many of you all have reached towards this herb when cooking?
I have many friends that discuss their GI struggles with me so I really hope you are reading this today. I do wish you will find ways to incorporate mint into your meals and teas so that you can get some form of relief!
Today’s dish can be used 1 of 2 ways. The quinoa can be cooked as a side dish and placed with other dishes or it can be cooked how we cooked it the other night…chicken included. Round 1 included chicken and round 2 (the next day) included just the quinoa. This meal was super easy and I hope you guys love it!
Coconut Curry Chicken Skewers with Ginger Quinoa
2 tablespoons coconut curry paste (international aisle)
1/4 cup coconut milk
4 chicken breast fillets, sliced (or buy already on skewers in meat dept)
1.5 cups uncooked quinoa
1 tablespoon finely grated ginger
1/2 cup chopped cilantro
1 green onion finely chopped
1 teaspoon sesame oil
5 mint leaves chopped
1/2 lime, cilantro and mint to garnish
- Place the curry paste and coconut milk in a bowl and mix to combine
- If not bought pre-made, thread the chicken onto skewers and place on a baking tray
- Spread the curry mixture over the chicken to coat
- Place quinoa in a large sauce pan, add 2 cups+ of water or chicken broth, place on medium-high heat until boiling, lower heat to low and keep lid on and cook until fluffy (1o minutes or so) Make sure to check from time to time to ensure not all liquid has been cooked out
- Cook the skewers under a pre-heated oven on Broil for 5-7 minutes or until cooked through
- Place the quinoa, ginger, cilantro, onion, mint and sesame oil in a bowl, toss to combine
- Divide the quinoa between serving plates, top with the chicken and serve with lime, mint and cilantro.
Side note, I have decided to track down here how many days I have been free from a cold or sinus infection aka IMMUNE SYSTEM HEALTHY!