Posted by: godshealingplants | March 10, 2018



1 cup of full fat organic coconut milk

1 tsp of turmeric

½ tsp of ginger 

½ tsp of vanilla

Pinch of black pepper

Organic Raw Honey to taste

Cinnamon (optional)


  • Step 1:  In a saucepan add all ingredients and whisk to combine. 
  • Step 2:  Heat over medium heat until it starts to bubble, then turn heat down to low and simmer  for about 5 Minutes so the flavors get well mixed. 
  • Step 3:  Add 1 tsp of coconut oil and a pinch of Himalayan salt and stir. 
  • Step 4: Optional, sprinkle with cinnamon and enjoy! 


COCONUT MILK is full of healthy fats and contains lauric acid, antimicrobial lipids and capric acid, which have antibacterial, anti-fungal and antiviral properties. Coconut milk and all coconut products are one of the most powerful foods for hormonal balance. These fats will also fuel your brain, give you energy, and take away sugar cravings. 

Read more about the benefits of coconut milk here.

TURMERIC is a true super herb. It is incredibly detoxifying and anti-inflammatory. It supports your liver and kills cells that may be harming your body. This in turn can improve skin and digestion as well as prevent disease and sickness in the future. Turmeric has been shown to kill cancer cells, boost blood circulation and reduce the pain and fever associated with illness. 

Read more about the benefits of turmeric here.


NOTE: Turmeric milk is a traditional Indian beverage that is commonly referred to as “Golden Milk” because of its healing properties. It is very soothing, and will help your body detox throughout the night. 

The absorption of turmeric is actually enhanced when combined with black pepper. This drink will take good care of your body.


Preparation time 5 minutes

Cooking time 10 minutes

Servings about 1 cup



ACKNOLEDGEMENT: Thank you for the photos Dr. Jockers and Wellness Mama

Posted by: godshealingplants | March 3, 2018



Marjoram is indigenous to Cyprus and southern Turkey, and was known to the Greeks and Romans as a symbol of happiness. Throughout the middle ages it was worn by bridal couples to signify love, honor, and happiness.

Today, it is commonly found in the Mediterranean region or grown in gardens around the world. In its varied forms of: marjoram essential oil, fresh or dried marjoram leaves, or marjoram powder it has many uses. As a culinary additive, it is commonly used to flavor soups, sauces, salads, and meat dishes. Cosmetically, marjoram is used in skin cream, body lotion, shaving gel, and bath soaps. Whether used as an essential oil, powder, fresh leaves, or dried leaves, marjoram has many uses with numerous health benefits.


The marjoram plant is an herbaceous perennial that is a member of the Lamiaceae family.

This plant can grow to be one to two feet in height and can spread an equal distance. It has fragrant, ovate leaves that are gray-green in color, and produces small tubular flowers that are white or pink and bloom in clusters.


When used regularly, marjoram is a great addition to a healthy diet. Marjoram is packed with antioxidants, vitamins and minerals such as A, C, Calcium, iron and other nutrients.


ANTI-INFLAMMATORY EFFECT – Taken internally, it is great at relieving a variety of problems caused by inflammation, including:

  • Asthma
  • Muscle spasms
  • Sinus headaches
  • Migraines
  • Fever
  • Body aches

DIGESTION – To enhance the digestive system’s performance, 2-4 cups of marjoram tea may be ingested in 2 hours. Drinking the tea will help digestion by:

  • Increasing the efficiency of digestion by increasing digestive enzymes and saliva
  • Calming the stomach and digestive system.
  • Improving appetite
  • Relieving nausea
  • Eliminating flatulence
  • Curing or preventing basic intestinal infections
  • Soothing painful stomach cramps or spasms
  • Relieving diarrhea
  • Relieving constipation

EMOTIONAL AND NEUROLOGICAL BENEFITS – When taken in larger doses, it even exhibits mild antidepressant qualities such as:

  • Relieving insomnia
  • Reducing stress
  • Calming anxiety

IMPROVES CARDIOVASCULAR HEALTH – Another benefit of marjoram is the enhancement of the cardiovascular and circulatory system. It helps by eliminating common risks associated with cardiovascular disease. Some ways it helps include:

  • Lowering the blood pressure, greatly reducing the risk of hypertension and resultant heart problems.
  • Greatly preventing the buildup of cholesterol, reducing risk of hardened arteries
  • Aiding in improved blood circulation by dilating the arteries as necessary.

Studies show that lower cholesterol and blood pressure levels are linked to a reduced rate of heart disease and heart attack.

PROTECTS AGAINST COMMON ILLNESSES – Marjoram is a great antiseptic, antibacterial, anti-fungal, and antiviral agent. As a result, it fights against a variety of common illnesses:

  • Food poisoning
  • Staph infection
  • Tetanus infection in wounds
  • Typhoid
  • Malaria
  • Influenza
  • Common cold
  • Mumps
  • Measles

TOPICAL APPLICATIONS – Applied topically in the form of essential oil, it also has been known to relieve:

  • Painful joints
  • Sore muscles
  • Sprains
  • Back ache
  • Toothaches 

OTHER HEALTH BENEFITS – There are a variety of other health benefits as well, such as:

  • Reduction of phlegm
  • Warding off fungal infections
  • Regulating the menstrual cycle in women
  • Relieving premenstrual syndrome (PMS)
  • Lessening bruising.


Marjoram can be bought from your local supermarket either fresh or dried. Unlike many herbs, marjoram and oregano dry really well, better than practically every other herb. Therefore, if buying dried marjoram, much of the original flavor is retained.


In saying this, however, it is always better to use fresh herbs if possible in cooking. When choosing fresh marjoram, try to look for a fresh and healthy-looking herb, without any discoloration or blemishes.

Store fresh marjoram in the refrigerator: First wrap it in a damp paper towel and then loosely wrap that bundle in plastic wrap or tuck it inside of an airtight container. If possible, store your fresh marjoram in the lower part of the fridge, where it will keep for many days.

If you follow the proper care, fresh herbs can last for up to three weeks. When the herbs start to turn dark, brittle or the stems show signs of mold; it’s time to toss them.


When you’re ready to cook with your fresh marjoram you will need to first wash the leaves thoroughly if you have not already done so before storing them.

Then, separate the leaves from the stems and you are ready to chop the leaves and proceed with preparing your dish.


Use marjoram leaves to make a hot tea for digestive benefits.

Sprinkle chopped marjoram over your favorite pizza.


Add marjoram to your favorite Pesto Sauce

Sprinkle it over glazed carrots


Veggie pasta needs marjoram as a finishing touch to add a special flavor


Roast egg plant and finish it by sprinkling marjoram over it

 It is important to note, that marjoram does not withstand the cooking process well and its flavor and aroma are destroyed by high temperatures and long cooking times. Therefore, it is almost always added at the end of the cooking process or just before serving.



Posted by: godshealingplants | February 24, 2018



The tamarillo is native to the Andes of Ecuador, Colombia, Peru, Chile, and Bolivia. Today it is still cultivated in gardens and small orchards for local production.


Tamarillo it is a sweet fruit that grows in tropical climate countries. The fruit has two colors; red and yellow. The egg-shaped tamarillo has and orange colored interior and the fruit’s flesh is juicy, deep in color and filled with small, flat and circular edible seeds that are slightly larger than tomato seeds.

The plant contains distinctive colored flowers with pleasant fragrance. You can find plenty of fresh tamarillo during May to October widely in Chile, Peru, India, and South America.


Tamarillo grows from a shrub or a small-sized tree with hairy stems and branches that reaches 5 to 15 feet tall. The tamarillo tree has broader evergreen leaves compared to that of a tomato plant. 


Tamarillo is a storehouse of various minerals, vitamins, antioxidants and other nutrients (like dietary fiber) that can deliver outstanding health benefits. It is rich in Vitamin A, Vitamin C, Vitamin B6, Vitamin E, Iron, Potassium, Phosphorus, Magnesium and phytonutrients.


The phytonutrients in tamarillo are mainly Phenolics, Anthocyanins, Carotenoids and Flavonoids. Together they make tamarillo high in antioxidant activity. The color of the fruit differs according to phytochemicals present. Red variety offer more anthocyanins while yellow variety is rich in carotenoid. Apart from these, tamarillo contains citric acid and malic acid which enhance its acidic tangy flavor. 


  • Beneficial for the Skin 
  • Boosts Immunity
  • Good for diabetes
  • Good for Eyes
  • Helps in Weight Loss
  • Helps in Treating Colds, Sore Throat and Other Respiratory Disorders.
  • Increases the Metabolism
  • Lowers Blood Pressure
  • Maintains Healthy Skin
  • Prevents Alzheimer and Parkinson Disease
  • Prevents Anemia
  • Prevents Atherosclerosis
  • Prevents Cancer
  • Prevents Diabetes
  • Prevents Heart Disease, Reducing Cholesterol
  • Prevents Infections
  • Promotes digestion
  • Reduces Risk of Kidney Stones
  • Relieves Constipation
  • Treats Tonsillitis


Ripe tamarillos are soft and red-brown; while unripe ones are orange-yellow.


When buying tamarillos, look for well-developed, bright, uniform-colored, ripe fruits. Avoid purchasing with soft and watery texture. Check if the fruit is attached to a healthy stalk, and avoid fruits that are small, shriveled, damaged and bruised. At home, ripe tamarillos can stay fresh for roughly five to seven days, and can be stored inside the refrigerator for up to 10 days. 


Before eating or using tamarillos, wash the fruits in cold water, dry using a soft cloth and remove the stalk. A tamarillo is typically eaten by cutting it in half and using a teaspoon to scoop out the sweet and juicy flesh. The skin can be peeled like those of tomatoes. You can also boil the tamarillos first in hot water for two to three minutes, and cool them by immediately immersing the fruits in cold water. Using a knife, make a small nick on the tamarillo’s surface and peel the fruit using your fingers.


The tamarillo can be used like a tomato. You can it eat raw, put it in salad, make smoothies or juice, fruit jam, jellies, sauces, pizza topping and any dish that usually include tomatoes, it can also be cooked, grilled, baked, or boiled.

Here are some ideas for using lavender in cooking:

 You can eat them poached

They make a delicious salsa

Tamarillo juice is delicious and very sweet

It makes a delicious jam or jelly

And mixing tamarillo with apples makes a delicious crumb cake

NOTE: Tamarillo juice can stain clothes and care should be taken while peeling or eating.



Posted by: godshealingplants | January 27, 2018



Chives belong to the same family as garlic, shallot, scallion, and Chinese onion. They are perennial plants and are predominantly found across several parts of Europe, Asia, and North America. They have been around for more than 5,000 years. But they were not actively cultivated as food until the Middle Ages. The botanical name, Allium schoenoprasum, derives from the Greek meaning reed-like leek.

The Romans believed that this herb could relieve pain from sunburn and sore throat. They also believed that chives could act as a diuretic. 


Chives grow in clumps like grasses, sending up hollow thin leaves that grow to 12 inches. Unlike regular onions, no large bulb forms underground. And the plant offers a huge amount of nectar for pollinators.


The leaves provide the flavor, and savvy cooks treat them as herbs, adding them at the end of cooking to preserve their character and color. 


Chives have excellent antibacterial, antiviral, antifungal, and antibiotic properties. They contain a host of other nutrients important for a healthy diet. High in vitamins A, C, and K and known for having antioxidant power to take the bite out of free radicals; chives contain flavonoid antioxidants like carotenes, zeaxanthin, lutein, and many other healthful phytonutrients.


They’re an excellent source of calcium, iron, magnesium, potassium, copper, and manganese and also provide healthy amounts of thiamin, niacin, pyridoxine, pantothenic acid, phosphorus, riboflavin, and zinc. 


Chives are extremely rich in flavonoid antioxidants, which contribute to most of the benefits. These antioxidants help fight cancer, improve heart health, and can even fight inflammation. They also detoxify the body and boost skin health. And the fiber in them can help ease the digestive process.  

Here are some of their benefits: 

Boost Immunity – The numerous phytochemicals in chives can boost your immune system. Chives also contain selenium in trace amounts, which is another important mineral that strengthens immunity. Immune cells deficient in selenium can have difficulty in producing proteins and transporting calcium. 

Boost Vision – This benefit should be attributed to the lutein and zeaxanthin in chives, which reduce oxidative stress in the eyes and boost vision health. They also slow down the development of cataracts. Chives also contain quercetin, which, as per studies can help preserve vision in patients with macular degeneration. 

Detoxify The Body – Though there is limited research on this, certain sources say that the presence of chlorophyll and vitamin K in chives helps keep the blood clean. The minerals in chives might neutralize the toxins in the body. The antibacterial properties of chives might also aid the detoxification process. 

Ease The Digestive Process – Chives help get rid of the harmful bacteria, yeast, and fungi in your intestinal tract that might otherwise hamper your digestion. The antibacterial properties of chives can help eliminate at least 30 strains of salmonella.  

Chives are also a great combination of fiber and other essential nutrients like niacin, thiamin, pantothenic acid, phosphorus, zinc – all of which are known to ease the digestive process. This phytochemical combination can also soothe an upset stomach.


Enhance Sleep and Mood – Chives are good sources of choline, which is one important nutrient that aids proper sleep. And the folic acid in chives is also known for boosting the production of dopamine and serotonin, which are feel-good hormones that boost your mood. 

Fight Cancer – The flavonoid antioxidants lutein and zeaxanthin, are known to protect one from lung and mouth cancers. Since chives are also rich in fiber, they help prevent colon cancer. And like other members of the family, chives also contain allicin, an important antioxidant known to prevent breast cancer. Various studies have shown that allium vegetables (those containing allicin) possess inhibiting effects on the cancers of the stomach and esophagus.  

Improve Bone Health – The vitamin K contained in chives, is a nutrient quite important for the bones. This vitamin helps maintain bone integrity and density. Vitamin K also assists the regulation of cells that aid the prevention of bone demineralization. Though more research is required, the anti-inflammatory properties of chives might also help treat arthritis. 

Protect The Heart – The allicin in chives are known to lower the levels of bad cholesterol and blood pressure and increase good cholesterol levels. Allicin releases nitric oxide in the bloodstream, which reduces the stiffness of the blood vessels as well as blood pressure. And the quercetin in chives reduces the build-up of plaque in the arteries. Chives enhance circulation as well. The vitamin C they contain improves the elasticity of the blood capillaries and iron absorption. And the folic acid in chives prevents the constriction of blood vessels. 


Chives are available in most grocery stores. Pick chives that are uniformly green and crisp with no shriveling or browning at the tips.


Wrap unwashed chives loosely in a plastic bag and store in the refrigerator in the vegetable drawer.  

When they are ready to be used, you can wash them slice them thinly and add them to your dish once it is finished cooking to maintain their flavor, vitamins and minerals. 


There are numerous ways chives can be used:


Chives are an attractive garnish and taste great when sprinkled on fresh salads


They are a great addition when sprinkled on top of a baked potato


They taste great as a final touch on a creamy cucumber salad

You can also use them to flavor sauces and dips

Combined with eggs they are delicious and give it a special zing


 You can also use the chopped leaves to make herbal vinegar.



 Excess intake of chives can lead to an upset stomach. Also if you are nursing eating too many chives can affect the taste of the milk for your baby.



Posted by: godshealingplants | January 11, 2018



  • 1 cup cashews, soaked overnight, drain water after soaking
  • 1 large red bell pepper
  • 3 Tbsp. lemon juice
  • 5 Tbsp. Water (add more if you want a softer consistency)
  • ¼ tsp. Himalayan pink salt
  • ¼ tsp. celery powder (you can use Holly basil, oregano or another spice that you like)
  • ¼ tsp. granulated garlic powder



Process all ingredients in a food processor with an S blade

Pour contents into a jar

Refrigerate for an hour

Garnish and serve with your favorite crackers


Posted by: godshealingplants | December 24, 2017



The Moringa plant is native to Northern India, where it was first described around 2000 BC as a medicinal herb. It is also known as “The Miracle Tree.” 

It grows mainly in semiarid, tropical, and subtropical areas. While it grows best in dry, sandy soil, it tolerates poor soil. It is a fast-growing, drought-resistant tree.

 Ancient Egyptian treasured Moringa oil, using it as protection for their skin from the negative effects of desert weather. Later, the Greeks found many healthful uses for Moringa and introduced it to the Romans. 



The Moringa tree (Moringa oleifera) is a slender tree with drooping branches that can grow to 10 m (30 ft) or taller in the wild.

It grows pods that are long and slender, three-sided and ribbed. It produces seeds that have a dark kernel with 3 cream-colored wings and its flowers are beautiful cream-colored and sweet-scented.


Moringa seeds can be eaten, either alone or along with the entire pod. The seeds can be roasted and eaten like nuts. They can also be used in cooking the same way one would use beans. 

The seeds contain high-quality oil which can be used for cooking and for lubrication. 



Moringa leaves contain high amounts of several essential disease-preventing nutrients, including:


Vitamin A, C, Calcium, Potassium, Iron, Thiamin (B1), Riboflavin (B2), Niacin (B3), Copper, Magnesium and Zinc. It is also a rich source of Omega 3 fatty acids.



The flowers and leaves contain pterygospermin, a natural antibiotic, antiseptic and fungicide which has been successful in the treatment of cholera as well as helping with:

  • Bronchitis
  • Chest congestion and Asthma
  • Clear vision and eye health
  • Conjunctivitis (eye infection)
  • Ear infection
  • Fever
  • Headaches
  • Healthier skin, hair, scalp, and nails.
  • Helps to maintain a healthy immune system
  • Helps with Diabetes by lowering blood sugar levels
  • Helps with sore throat and swollen glands
  • Increased energy
  • Protects the liver
  • Reduces Hypertension
  • Reduces Inflammation 


Moringa is available in powder form from most Asian or Health Food Stores.

Moringa powder has a distinctive “green” flavor, so you may want to start out slowly when adding it to your meals. 

If you have access to a Moringa tree, you can use the fresh leaves in your meals; they have a flavor similar to a radish.


Toss Moringa leaves into a salad

Blend into smoothies with chia seeds

Moringa mixed into your favorite vegetable soup

Mix into your egg role batter


Delicious and healthy Moringa-Hummus cracker

 The seeds  are great when eaten raw, or they can be toasted and eaten for a healthy snack.

*Be careful not to overdo (even healthy fats should be consumed in moderation), because even though they are yummy and satisfying, they do have a natural laxative/mild diuretic effect.

 NOTE: Moringa is a highly nutritious plant and is generally safe for consumption. However, its usage for therapeutic relief should only be considered after consultation with a medical professional.



Abdull Razis AF, Ibrahim MD, Kntayya SB. Health benefits of Moringa oleifera. Asian Pac J Cancer Prev. 2014;15(20):8571-6.

Agrawal B, Mehta A. Antiasthmatic activity of Moringa oleifera Lam: A clinical study. Indian J Pharmacol. 2008 Jan;40(1):28-31.

Anwar F, Latif S, Ashraf M, Gilani AH. Moringa oleifera: a food plant with multiple medicinal uses. Phytother Res. 2007 Jan;21(1):17-25.

Gupta R, Mathur M, Bajaj VK, Katariya P, Yadav S, Kamal R, Gupta RS. Evaluation of antidiabetic and antioxidant activity of Moringa oleifera in experimental diabetes. J Diabetes. 2012 Jun;4(2):164-71.

Mbikay M. Therapeutic Potential of Moringa oleifera Leaves in Chronic Hyperglycemia and Dyslipidemia: A Review. Front Pharmacol. 2012 Mar 1;3:24.

Stohs SJ, Hartman MJ1. Review of the Safety and Efficacy of Moringa oleifera. Phytother Res. 2015 Jun;29(6):796-804.

DISCLAIMER: The information contained on this site is intended for educational purposes only and is not a substitute for advice, diagnosis or treatment by a licensed physician. It is not meant to cover all possible precautions, drug interactions, circumstances or adverse effects. You should seek prompt medical care for any health issues and consult your doctor before using alternative medicine or making a change to your regimen.

Posted by: godshealingplants | November 16, 2017



Lavender is a perennial flowering shrub native to northern Africa and the Mediterranean region, with a history dating back to more than 2,500 years ago. It has been used by ancient civilizations such as the Phoenicians, Arabians and Egyptians for perfumes and mummification. The Greeks, Romans and Persians on the other hand, added it to their bathwater to wash and help purify their skin. They also discovered its medicinal properties.

The ancient Greeks called Lavender nardus, after the Syrian city of Naarda and was commonly called Nard. Lavender was one of the holy herbs used to prepare the essence and Nard, or ‘spikenard’ and is mentioned in the Bible in the ‘Song of Solomon’ and in the gospels’ accounts of women anointing Jesus with Nard (Mark 14:3; John 12:3).

Today Lavender widespread presence is due to its beautiful flowers, its alluring scent and its extensive uses.  


Lavender is a perennial flowering plant of the mint family known for its beauty, its sweet floral fragrance and its multiple uses.


It is a short shrub that grows to be roughly 2 feet tall. The distinct, fresh scent of lavender comes from the plant’s flowers, which is where the essential oil is extracted from. After extraction, lavender essential oil is produced through the process of steam distillation. During steam distillation, steam and pressure are used to cause chemical elements to be released from the plant—separating water and the essential oil.


It takes 35 pounds of lavender flowers to produce just one 15mL bottle of Lavender essential oil. 

It is comprised of over 150 active constituents that are rich in esters, which are aromatic molecules that contain antispasmodic, calming and stimulating properties. 

Today, lavender is sold in different forms, and is a common fixture among households and professionals. It can be used in different ways, such as for cooking, home decorations and aromatherapy. Lavender has a sweet, floral, herbaceous and slightly woody scent. 


Due to the rich, long history of lavender, it is no surprise that many cultures have used it in various ways to help treat different conditions. Below you will find some of them: 

BLOOD CIRCULATION: Lavender may help with lowering elevated blood pressure levels and can be used against hypertension. 

DIGESTION: Lavender may help improve the digestive tract by stimulating the production of bile and gastric juices. As a result, it may help alleviate conditions like stomach pain, indigestion, flatulence and diarrhea. 

HAIR: Lavender essential oil has been helpful to aid people dealing with baldness, especially for those who are suffering from alopecia. Consequently, oil of lavender has also been advocated as a preventative step for baldness. It has also been highly successful in killing lice eggs, and lice. 

INSOMNIA: If you regularly struggle with insomnia or restless sleep patterns, it can negatively impact your life. By brewing a few lavender flowers in hot water, you can steep a wonderful tea that has been used to induce sleep and relaxation for thousands of years. 

PAIN RELIEF: Applying lavender essential oil to your muscles may help relieve soreness, joint pain and rheumatism. 

RESPIRATORY DISORDERS: Diffused via an inhaler or a vaporizer, lavender essential oil can help treat respiratory infections like the common cold, flu, cough and asthma. You may apply it directly to your chest, neck or back as well. 

SKIN DISORDER: Lavender essential oil is known to have strong antifungal properties, which may help with common fungal infections like ringworm. 



There are many ways to apply lavender essential oil. Some of the most commonly used methods include: 

  • BATH: Adding a few drops of lavender oil to your bathwater can help you to experience the therapeutic benefits throughout your body almost instantly. 
  • DIFFUSER: You can use a diffuser to help treat any respiratory conditions you might have. This method can help you feel relaxed and may help you breathe easier. 
  • MASSAGE: You can apply diluted lavender essential oil directly to your skin and massage it to help feel relaxed. You can use it on fungal infections as well to help speed up the healing process. Diluting it with a carrier oil is important because it has a very strong aroma, and an undiluted application can possibly sting your skin. 
  • SOAK: You can soak your hands and feet in a warm bowl of water mixed with lavender oil after a tiring day at work.

The oil is also used as a disinfectant, an antiseptic, an anti-inflammatory and for aromatherapy. An infusion of lavender is claimed to soothe and heal insect bites, sunburn and small cuts, burns and inflammatory conditions and even acne.

Lavender oil is said to soothe headaches, migraines and motion sickness when applied to the temples. It is frequently used as an aid to sleep and relaxation. 

NOTE: Important Things to Remember Before Using Lavender Essential Oil.Before using lavender essential oil, or any essential oil for that matter, it’s always important to do a skin test first to check for any allergic reaction. To perform the test, apply one drop of pure lavender essential oil to your arm and see if the skin becomes irritated. If the nothing happens, then you’re free to proceed with using the oil – but make sure it’s diluted when you do so. Should any irritation occur, stop using the oil immediately and contact your doctor if the irritation doesn’t subside. 


Aside from the therapeutic and topical benefits of lavender, it has other useful applications as well, such as:


Air FreshenerThe fragrant, pale purple flowers and flower buds are used in potpourris, as fragrant herbal filler inside sachets, to give linens, closets and drawers a fresh scent. They are also a safe, natural alternative to mothballs. You can place sachets in your car as an alternative to commercial air fresheners. And as an air spray, it is used to give a fresh scent to practically any room. 

Home Decorating – Lavender flowers are very pleasing to the eye, making them popular choices for home decorations. You can plant them in patterns to create natural borders in your garden, or you can just grab a bunch and place them in a vase or jar to add life to any room.


As a member of the mint family, Lavender has been used for centuries in the preparation of food.

Lavender delivers a floral, slightly sweet and elegant flavor to salads, soups, meat and seafood dishes, desserts, cheeses, baked goods and confectionery. For most cooking applications it is the dried flowers that are used although the leaves may also be used. Only the buds or flowers contain the essential oil of Lavender which is where the scent and flavor are best derived.


Make sure to grind them finely first before cooking and use them sparingly, as they have a powerful flavor and aroma that can overpower the other ingredients in your dish. 

Here are some ideas for using lavender in cooking:

Lavender, ginger lemonade

Chia soaked in rice or almond milk with blueberry, lavender and seeds

Lavender lentil salad

 Lavender vinaigrette


 Lavender lemon cup cakes 

Lavender blueberry ice-cream

Chocolate pound cake with lavender glaze

Lavender tea






Posted by: godshealingplants | September 28, 2017



Watercress use dates back three millennia to the Persians, Greeks, and Romans. The Greeks were no strangers to the health benefits of watercress, either. When Hippocrates founded the first hospital on the Island of Kos around 400 BC, he grew wild watercress in the natural springs and used it to treat blood disorders. 


Watercress is a cruciferous plant grown for centuries as a mineral rich green leafy vegetable. It is a rapidly growing, aquatic or semi-aquatic, perennial plant native to Europe and Asia, and one of the oldest known leaf vegetables consumed by humans. It is a member of the Brassicaceae family, botanically related to mustard, radish and wasabi—all noteworthy for their sharp flavor.


Small, white and green flowers are produced in clusters and are frequently visited by insects and then grow into pods with seeds. The seeds, when mature, are also edible. 


Watercress contains a high amount of iron, calcium, iodine, manganese and folic acid as well as vitamins A, B6, C and K. It is also packed with omega-3 fatty acids.

Watercress is packed with phytochemicals called isothiocyanates, which demonstrate the ability to fight cancer and cardiovascular and neurological diseases. 


The health benefits of watercress include providing nutrition, boosting immunity, cancer prevention, and thyroid support.

Here are some of its additional benefits:

  • Alleviates depression – Perfect Source of Antidepressant
  • Boosts the Iron Absorption
  • Boosts Your Immune System
  • Builds Stronger Teeth
  • Contains Anti-Carcinogenic Compound
  • Excellent for Weight Loss
  • Good for Digestive System
  • Good for the Bronchitis
  • Good for the Gallbladder
  • Great for Healthy Hair
  • Has Purifying Effects
  • Has Reducing Oxidative Damage Properties
  • Healthier Pregnancy
  • Heart Benefits – Healthier Cardiovascular
  • Maintains Cognitive Functions
  • Prevents Alzheimer, healthier Brain
  • Prevents Anemia
  • Prevents Cancer
  • Prevents Cataracts
  • Prevents Strokes
  • Reduces Osteoporosis
  • Reduces the Symptoms of Asthma
  • Regulates Blood Sugar Levels
  • Regulates the Thyroid



Watercress can be found in stores all year round. Fresh watercress feature deep green color, succulent and thick leaves and a nice peppery aroma. You should buy watercress that has thick, broad, and deep green fresh color leaves; the darker the color of the leaves, the better.


After you purchased the watercress, you should eliminate old leaves yellow in color. Then  wash, rinse it under cold running water to remove dirt .

Then soak it in salt or baking soda water for 30 minutes to get rid of any worms and bacteria that might be found on watercress as they thrive near water.


You can store the watercress in a glass of water to increase the storage time up to 5 days after you purchased it. But, remember that you still need to change the water everyday or the leaves start to discolor and if they do, you should trim the leaves that turn yellow every day. 

If you store it in the refrigerator it will last up to 3 days from the day of purchase. 


Here are some consumption tips to enjoy watercress.

The simplest way to prep watercress, and also the way that allows its peppery green flavor to be enjoyed best—is to toss it into a salad. You can serve it on its own with a light dressing, or toss it with other greens and veggies. Either way, you’ll want to make sure you remove the thickest stems if you’re eating it raw.


Watercress makes for a perfect addition to a creamy soup. For a tangy, peppery watercress soup you can add potatoes and cream. You can also just add a garnish of fresh watercress atop any soup you make.


Add a few leaves of watercress to your next green smoothie or juice to up its nutritional profile. Be careful not to overdo it though.


Garnish any pizza that pops out of the oven with fresh watercress leaves. They’ll give each slice a more definitive punch and will add to its nutritional value.


Adding watercress to pasta along with peas and some parmesan cheese and spices turns it into a delicious entrée.


Just a few seconds before finishing of your omelet over the stove, add a handful of fresh watercress to the top and then fold the omelet over. As you chew, enjoy the crunch – and the added nutrition!

Adding watercress to egg salad in a sandwich gives it a nice tangy taste.


Aisen, C.F., and L. Cavender. 2005. Compounds in broccoli, cauliflower, and watercress block lung cancer progression. Medical News Today September 16, 2005. Retrieved April 12, 2008.

Al-Shehbaz, I. and R. A. Price. 1998. Delimitation of the genus Nasturtium (Brassicaceae). Novon 8: 124-126.

Bender, D. A., and A. E. Bender. 2005. A Dictionary of Food and Nutrition. New York: Oxford University Press. ISBN 0198609612.

Hecht, S. S., F. L. Chung, J. P. Richie, S. A. Akerkar, A. Borukhova, L. Skowronski, and S. G. Carmella. 1995. Effects of watercress consumption on metabolism of a tobacco-specific lung carcinogen in smokers. Cancer Epidemiology Biomarkers & Prevention 4(8): 877-884.

Herbst, S. T. 2001. The New Food Lover’s Companion: Comprehensive Definitions of Nearly 6,000 Food, Drink, and Culinary Terms. Barron’s Cooking Guide. Hauppauge, NY: Barron’s Educational Series. ISBN 0764112589.

Rachel Sixsmith. Watercress industry defends its traditions. Horticulture Week. 2009:23.

Manchali and colleagues published their study in the Journal of Functional Foods (Crucial facts about health benefits of popular cruciferous vegetables. Journal of Functional Foods, 2012; 4(1):94-106).



Posted by: godshealingplants | August 17, 2017



¾ cup cashews

¾ cup raw pistachios

½ cup chopped dried organic apricots – without sulphur dioxide

1 tbsp. raw honey

1 tsp. organic coconut oil

1 tbsp. organic chia seeds

Finely grind the peel of a small orange (zest) and then add its juice to the mixture



Pulverize nuts in food processor until very small.

Then add the chopped apricots

The zest of a small orange.

Add all other ingredients and pulse until blended.

Press mixture into a wax paper lined baking dish sprinkled with dried shredded coconut.

 Sprinkle more shredded coconut on top and press in lightly.

Freeze until firm then turn over and cut into squares or bars.

Keep refrigerated.  



SOURCE: Slightly modified from –

PICTURES: Courtesy of Alayna Tucker

Thank you Alayna – Blessings!

Posted by: godshealingplants | June 10, 2017



  • 1 cup raw pecans, pre-soaked (Can substitute with raw almonds, cashews or walnuts.)
  • 1/3 cup raw chocolate or carob powder
  • 1 cup dates, pitted and soaked to soften
  • 2 cups shredded coconut
  • ½ cup extra virgin coconut oil, melted but cool (When melting your coconut oil, be careful not to heat it too much. It will melt at a very low heat, so do not overheat.)
  • ¼ tsp. sea salt (Pink Himalayan salt is great because it is full of minerals)

Top Layer Ingredients

  • 2/3 cup cashews
  • ¼ cup raw chocolate or carob powder
  • 2/3 cup dates, pitted and soaked to soften
  • 1/3 cup extra virgin coconut oil, melted but cool
  • 1/8 tsp. sea salt
  • Shredded coconut for garnish


  1. In a food processor with S-blade, blend pecans, carob, and salt to a coarse flour.
  2. While the machine is spinning, add dates a few at a time, until fully chopped and combined.
  3. Next add the coconut and blend until well incorporated.
  4. Finally pour in the coconut oil, and pulse a few more times until well mixed.
  5. Transfer mixture to a glass square or rectangle baking dish, and press evenly to line the bottom of the dish.
  6. Place in fridge or freezer to set.

Top Layer Instructions

  1. In food processor with S-blade, blend cashews down to a fine meal.
  2. Add in the rest of the ingredients, and blend until smooth.
  3. Spread evenly over the base, and sprinkle with extra shredded coconut.
  4. Let set in fridge for at least 3 hours.
  5. Cut into bars or squares and enjoy.

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