Eggplant has a Cooling Thermal Nature

It is hot here in Arizona today but we didn’t let the heat stop us from heading to the Farmers Market.  It’s amazing to see all the beautiful fresh fruits and vegetables and how different they look compared to your usual grocery produce.  The smells, beauty and most of all the taste is so much fresher!  Today I picked up fresh eggs, 100% grass feed beef, heirloom tomatoes, okra (which I just love!), jalapeno peppers, sugar snap peas, lots of greens, fresh rosemary and other herbs.

I see these beautiful eggplants and wanted to share some health benefits.

Beautiful Eggplants
Beautiful Eggplants

Eggplants have a cooling thermal nature – sweet flavor – most think it is a vegetable but it is actually a fruit.  This fruit combines well with other foods like a non-starch vegetable.  Eggplants are in the Nightshade Family.

Benefits:

  • reduces swelling
  • clears sstagnant blood by dissolving congealed blood and accumulations such as tumors resulting from stagnant blood
  • specifically treats congealed blood affecting the uterus
  • has hemostatic action (reduces bleeding)
  • used for bleeding hemorrhoids, blood in urine, and bleeding in general
  • rich source of bioflavnoids which renew arteries and prevent strokes and other hemorrhages
  • treats dysentery, diarrhea accompanied by heat signs such as yellow tongue coating, canker sores – use  charred eggplant powder – roast until charred or use eggplant tooth powder
  • snake and scorpion bites apply a pack of raw eggplant
  • frostbite us a compress of room-temperature eggplant tea
  • Eggplant influences the liver and uterus and is particularly helpful for resolving repressed emotions and their harmful effects on these organs.

Caution:  Eggplant should be eaten sparingly by pregnant women.  In Japan, women are advised not to eag eggplant during pregnancy because it can cause miscarriage.

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Garlic, Eggplant, Peppers, Squash, Eggs, Herbs and much more!

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Buddy was guarding his Master’s Post for a few minutes.  Cedar Mulligan with Alaskan Pride Seafood’s offers premium wild caught Alaskan seafood that is awesome.

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I was able to coax my husband to carrying my bags today.

rick green juice

I thanked him with a fresh green juice!

 

Disclaimer: All information or any other health topics covered by RawFoodsGirl.com has not been approved by the Food and Drug Administration. Information given and/or products not intended to diagnose, treat, cure, or prevent any disease, or replace personal judgement or medical treatment. Always do your own reading and research, as well as discuss the use of complementary methods with your physician, health professional, or naturopathic doctor. If you are pregnant, nursing, have a medical condition or are taking any medication, please consult your physician.

Comments

  1. Daisy says

    Great article Sunshine and your photo’s are so mouthwatering.
    I would love to go to a great Farmer’s Market everyday for fresh foods.

    Do you have a recipe for eggplant? I have never cooked this beautiful plant but always want to buy some.

    How cool to get hubby involved.

    • Sunshine says

      Daisy,

      Thank you! I think you will enjoy this recipe – using coconut flour instead of bread crumbs makes it somewhat healthier.

      Primal Eggplant Parmesan

      2 to 3 medium eggplants
      1/2 cups of coconut oil (may use more or less)
      1 12 oz bag of shredded mozzarella
      marinara sauce
      Parmesan cheese
      Garlic powder
      Oregano
      Basil
      Celtic Salt
      Pepper
      4 or 5 eggs beaten
      1-2 cups of coconut flour

      1. Peel and thinly slice your eggplant. Preheat the oven to 350F.
      2. Beat your eggs and set aside
      3. Place your coconut flour on a plate.
      4. Dip your eggplant into the egg, then coconut flour, then fry in coconut. Do not add all the oil at one time. Add a small amount then add more as needed.
      5. Layer the eggplant in a 9×13, once you have your first layer sprinkle the whole layer with some basil, oregano, garlic powder, salt and pepper and then Parmesan cheese, then add a thin layer of sauce and mozzarella, repeat for every layer. Top layer add mozzarella and bake covered for 25 minutes. Take cover off and bake an additional 5 minutes.

      Enjoy!

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