Savory Spaghetti Squash

from The Fat Flush Plan by Ann Louise Gittleman

1 spaghetti squash
2 large cloves garlic, minced
½ teaspoon cinnamon
1-2 tablespoons flaxseed oil

Cut squash in half, and scoop out seeds.
Place the squash halves face down on a baking sheet.
Bake at 375 degrees until flesh is tender.
With a fork, separate the spaghetti pulp from the skin, and place pulp in a serving dish. Sprinkle on garlic, cinnamon, and oil, and toss lightly.



Immune Boosting Herbs & Spices

Balanced nutrition is key to health and longevity. With the right quality and quantity of food the body has the natural ability to balance hormones, strengthen the immune system, promote healthy digestion and elimination and have greater mental clarity. Diet and nutrition can reduce the risk of heart disease, cancer, diabetes, arthritis, mental decline and stroke.

Herbs and spices can be used to enhance immunity, boost metabolism, and aid digestion.

Garlic is believed to have anticancer, anti-inflammatory and antioxidant properties.
contains vitamin C, chlorophyll, flavanoids, coumarins, monoterpenes and polyacetylenes which support metabolic function and prevent disease.
Cinnamon helps improve digestion and circulation, aids anti-microbial activity and specifically reduced overgrowth of candida albicans yeast; helps maintain steady blood sugar levels and boost brain function.
Cloves, cayenne, ginger and bay leaf lessen your risk of inflammation and excess insulin by raising metabolism or by lowering glucose levels.
Hot peppers contain capsaicin which is antifungal and antimicrobial and studies show it may kill cancer cells.
Tumeric is the highest known source of beta-carotene, one of the most powerful antioxidants that help protect the liver from damage by free radicals.

Sunday Morning Pancakes

Serves 4-5

1 C. almond flour
1 C. buckwheat flour
1 C. brown rice flour
1 C. flax meal
2-4 t. baking powder
2 t. cinnamon
1 t. cardamom
4 C. milk or unsweetened almond milk
4 eggs
4 T. melted coconut oil or butter
2 C. blueberries and/or raspberries

Melt oil or butter. Beat eggs in small bowl. Combine dry ingredients. Mix all ingredients together with a large whisk. Gently fold in berries. Pour ½ C. batter into heated medium skillet or griddle. Serve with fresh fruit, honey or syrup.