INSPIRE
Empowering Natural Living
Horseradish Sandwich lovers can appreciate the way horseradish sauce adds a little “kick” to their favorite sandwich, but many are unaware of the benefits it provides. The most compelling being the anti-cancer properties that horseradish offers. When you take a nibble of a sandwich spread with horseradish sauce, you do more than just titillate your taste buds - you take a bite out of cancer too.
Health Benefits of Horseradish: It’s a Cancer Fighter
The horseradish plant is a member of the Brassicaceae family, a group of plants which includes nutritionally notable vegetables like cabbage, radishes, kale, broccoli and cauliflower. These vegetables are not only healthy and low in calories; they’re rich in compounds called glucosinolates, which help rid the body of cancer-causing chemicals. It does this by activating liver enzymes that break carcinogens down to a form that’s inactive. Glucosinolates are one of the ingredients that give broccoli its anti-cancer benefits.
7
Signs
AN UNLIKELY SUPER FOOD
The glucosinolates in horseradish may also be more bioavailable than the glucosinolates in other cruciferous vegetables. The horseradish root contains a natural enzyme that helps break down these cancer fighting chemicals into a form the body can use. This enzyme is released when horseradish root is processed to make horseradish sauce – one of the few cases where processing enhances the health benefits of a food.
Other Health Benefits of Horseradish
Horseradish is very low in calories, yet its spicy taste makes food more filling – so horseradish lovers end up eating less. Horseradish is also great for a stuffy nose or sinus infection, because it helps to unblock the sinuses in much the same way hot and spicy foods that contain peppers do.
YOU HAVE A HEALTHY DOG
1.
Attitude Although some dogs will always be more or less active than others, healthy dogs are active and playful. They wag their tails a lot and enjoy their food. But if they are adult dogs, they neither lose nor gain weight. They take interest in their people and their surroundings and get enough sleep, but not too much.
2.
Coat and Skin Dogs let their people know they have skin and coat problems by biting and licking. Many dogs try to lick their skin problems away. The most common canine skin problem is flea bite allergy, which can continue for weeks after fleas have been eradicated.
3.
Dental Health Many dogs have dental issues. Without having their teeth brushed several times a week and dental checkups at the vet at least once a year, many dogs, especially smaller ones, develop red gums and loose teeth. The only way to prevent the gingivitis that leads to canine periodontal disease is brushing your dog's teeth on a regular basis.
4.
Movement Dogs need daily play time. They should have pain-free, fluid movements, although many dogs will not be able to go up and down stairs.
5.
Poop Your dog's poop should be firm and brown. Anytime either constipation or diarrhea continues for longer than 2 days, you should consult a veterinarian. Poop should also be parasite-free.
6.
Smell Healthy dogs are odor-free. They do not have the malty or yeasty smell associated with skin and ear infections. They do not have the fecal odor caused by impacted anal glands (which should only be treated by your vet).
7.
Temperature Normal body temperature for a dog is 101° to 102.5° F (38.3° to 39.2° C). When your no-touch, infrared thermometer shows any higher or lower temperature, it is time to consult your vet..
More Glucosinolates Than Broccoli?
If broccoli is good cancer prevention, then horseradish may be better. Studies show that the health benefits of horseradish are greater because it contains more glucosinolates than broccoli - or any of the other cruciferous vegetables. In fact, it contains up to ten times the amount found in a serving of broccoli. This means you don’t need to eat as much horseradish to get the anti-cancer benefits.
Crispy Roasted Duck WITH ORANGE GLAZE
INGREDIENTS FOR GLAZE: •1/3 cup brown sugar • 1/2 cup fresh orange juice • 2 tbs apple cider vinegar • 2 sprigs thyme • 1 sprig rosemary Cook sugar in heavy saucepan until it begins to melt. Keep stirring until it becomes a smooth caramel. Add orange juice and vinegar slowly with caution, as mixture may bubble and sugar may harden. Cook on medium heat, stirring for several minutes until caramel is dissolved in mixture. Add herbs for final minutes of cooking then set aside. Before serving, warm sauce if necessary and remove herbs. FOR DUCK: • 1 whole duck (5-6 lbs) • Coarse salt and fresh cracked pepper • 2 oranges, sliced and seeded • 8 cloves peeled garlic • 1 onion, sliced • 1 carrot, peeled and sliced • 2 sprigs fresh rosemary • 2 sprigs fresh thyme • 1/2 cup orange liqueur • 1/2 cup water or stock
DIRECTIONS •P reheat oven to 475. Rinse duck in cold water and pat dry. Using kitchen shears, trim excess fat off bird near base of neck and rear cavity. Clip wing tips off and set aside with neck bone. Prick duck skin with sharp fork all over, being careful not to make an incision into the meat. Paint duck with orange liqueur. Rest for 10 minutes. Season inside and outside of duck with salt and pepper. •P lace rack in roasting pan. Place half of vegetables and herbs, neck bone, wing tips and one sliced orange at base of pan. Pour ½ c water or stock into pan. Place whole duck breast side up on roasting rack. Fill cavity with remaining vegetables, herbs and orange slices. Score breast fat in crosshatch pattern without cutting into flesh. Place on middle oven rack and cook 30 minutes. •R emove entire pan from oven. Place in safe spot. Tilt duck to drain juice from cavity into pan. Remove rack with duck and place over sink or towel to catch drippings. Skim fat
off roasting pan liquid with spoon or baster (save fat in container for later use if desired). Place rack with duck back on pan. Lower temperature to 350 and place duck back in oven. • Cook duck until thermometer placed in thick part of thigh reaches 165. Remove duck and repeat skimming process. Set oven to high broil and place duck under broiler for 3-5 minutes while checking frequently. Remove duck and let rest for at least 10 minutes. Skin should be golden and crispy. • Carve duck and serve with orange glaze and chopped fresh rosemary. • Optional: Reduce 1/2 cup red wine in separate saucepan then strain pan drippings into saucepan. Reduce until thick for a quick sauce au jus. *Chicken can be substituted in recipe by skipping fat scoring step.
AD/SPONSORSHIP 10.25” x 5”
Get Inspired!
inspirehealthmag.com Facebook.com/inspirehealthmag #inspirehealthmag to show us what inspires you!