Over the summer, I learned about 30 herbs and/or spices that are commonly used in western herbal medicine in my second herbal medicine class, and I really relished the opportunity to both broaden and deepen my understanding of natural plant medicines. In addition to learning that skullcap, the plant I had chosen to focus on learning about for an entire term in my first class, is the most popular herb sold through my university’s herbal dispensary, I spent the summer delving into a lot of research about specific herbs for treating inflammation and allergies due to my project for a client with seasonal allergies. I was limited to working with only the herbs in our class list, however, and because of that I chose a fairly non-traditional approach to working with allergies. Turmeric was among the herbs we studied, and though I did not end up recommending turmeric for allergies, I realized I easily could have and was probably expected to.
Though I know a lot more about the benefits of turmeric than I did before, there is much research to suggest that the curcumin compound it contains has extremely strong anti-inflammatory and anti-oxidant abilities and it is beneficial in all manner of disorders and imbalances. Among others, it has antibacterial, anticancer, anti-rheumatic, anti-tumor, antiviral, anti-phlegmatic, and anti-parasitic properties. I’ve recommended it to my mom who has arthritis, runner friends for pain, and have taken it myself for (nearly instantaneous) relief after slamming my knee into a door. Though my knee incident was an exception, I take a different approach to using herbs than we would for pharmaceutical drugs; I don’t take them for their quick effect. Instead, herbs work to slowly and gently bring the body back into balance, and they work better in conjunction with other lifestyle supports, like getting enough rest, a balanced diet, exercise, etc.
Turmeric is extremely trendy right now, and while there is good reason for it to be, I also like this article about practicing caution with it, as with all herbal medicines. Too much of anything, even a supposed health food, can push us into imbalance. While I came to this conclusion on my own and no longer pop a curcumin supplement for running recovery “insurance” on a regular basis, I do tend to use it in small amounts frequently–and mostly because I really enjoy its flavor.
What I really enjoyed about the class is that we delved into the research on a number of common herbs and spices–ones we are already using and that aren’t the new trendy superfoods–like the ginger and cinnamon these bars contain. After 14 weeks of reading a ton of research articles, I finished the class even more in support of the importance of eating healthfully as the norm and using herbs and spices in small amounts throughout the day in whatever foods we’re eating so perhaps there’s a little less need to use any medicines–herbal or otherwise–to “fix” imbalances.
Tahini, Date + Turmeric Bars, makes 8
I regularly rely on bars for after workouts and for busy afternoon snacks on the go. While I have a few versions of granola or energy bars on this blog that I do go back to, for the last few months I’ve been opting away from oats and grains as a main ingredient. Instead, I’ve been adapting a new favorite packaged bar. It has taken many renditions but now that I’ve finally gotten the base consistency to my liking (actually better than the packaged bar which I find a little too sweet,) I’m excited to begin delving into a few different flavor combinations, especially as William doesn’t favor my heavy affinity for the ginger/cinnamon/cardamom/turmeric spice combination and prefers the berry/fruity realm instead. For these bars, don’t forego the black pepper, as it helps the turmeric to be become more bioavailable. Additionally, for the options I’ve listed, the first is my favored ingredient but I also enjoyed the other options listed. Enjoy!
1/4 cup tahini
1/4 cup cashew or almond butter
3 medjool dates, pitted
6 Tbs. hemp protein powder or hemp seeds
1/4 tsp. sea salt
1 tsp. pure vanilla extract
1/2 tsp. turmeric
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. cardamom, optional
dash of black pepper
1 Tbs. brown rice syrup, apricot jam, maple syrup or honey
1-2 Tbs. water, as needed
1/4 cup raisins
1/4 cup dried figs or apricots, diced
2 cups crispy rice cereal or 2/3 cup oats, finely ground
- Puree the tahini, nut butter, dates, hemp, salt, vanilla, spices, and syrup in a food processor until completely combined. Add 1-2 Tbs. water as needed to bring it together, if it’s a little dry. You can also a little more syrup or another date but I found that option a little too sweet.
- Then add the raisins, diced figs or apricots and crispy rice or finely ground oats. Puree a couple more times until these last ingredients are just incorporated but not completely broken down.
- Turn out and press into a 8×8-inch baking pan, or something of similar size. Chill in the fridge for at least 30 minutes, and then cut into individual bars, store, or eat as needed. They will last in the fridge for at least two weeks with no change in texture/consistency.