Do you use aromatic herbs to add flavour to your meals?  If not, you might want to start growing your own or buying the freshest, organic versions of these amazing plants!

According to Anthony Williams, author of Medical Medium, “Oregano, thyme, rosemary, and sage are powerful disease-fighting foods that each have a different healing focus. When you eat all of them regularly, their individual properties complement each other, enhancing their ability to defend against pathogens in the body, like Epstein-Barr virus, shingles, streptococcus, E. Coli, H. pylori, C. difficile, MRSA, and fungus…

Oregano, thyme, rosemary, and sage together have antiviral, antibacterial, and anti-fungal properties that can help with hundreds of health conditions and symptoms, including small intestinal bacterial overgrowth (SIBO), peptic ulcers, strep throat, food allergies, Lyme disease, ear infections, sinusitis, diverticulitis, vertigo, ringworm, eye infections, respiratory infections, rashes, abdominal pain, dizziness, fatigue, blisters, excess mucus, neuralgia, flatulence, itching, nausea, edema, herpes, and gum infections.”

They also bring calm and peace when you are chronically overstimulated, stressed out, and feeling emotionally overreactive.

Amazed yet?

To find out more, make sure you purchase a copy of Anthony’s exciting new book “Life-Changing Foods” which launches on 8th Novemer 2016. It gives incredible insights into how more than 50 foods can help you and your loved ones heal from over 700 ailments, symptoms, and diseases, along with critical information we all need to know – not only to survive but to actually thrive!

Sage, oregano, rosemary, and thyme are also especially beneficial when used raw in salads, dressings, dips, water, juices, smoothies, and other drinks.

My wife and I love drinking “medicinal” teas by steeping freshly picked herbs from our garden in water. If you can’t get hold of fresh herbs that easily, buy some from your farmer’s market or local organic shop and dry a bunch of different herbs out by hanging them up, or laying them out. Store them in an air-tight jar when fully dry.  Don’t bother with the low grade tea bags that abound on the market, they really aren’t up to the job!

Try this delicious recipe from the Medical Medium site:

Herb Battered Root Vegetable Fries Recipe

Possibly the best veggie fries you’ll ever eat, the trick is to boil the root vegetables and then shake them vigorously before baking. The herbs and garlic generously coat the outside and the smudged edges will turn crispy in the oven. If you’re pressed for time, you can omit the extra steps and send them straight to the oven, though those few extra minutes will yield truly amazing results!

Ingredients: 3 pounds assorted root vegetables (such as potatoes, sweet potatoes, parsnips, carrots, and celery root)

2 tablespoons coconut oil

1 teaspoon sea salt

2 tablespoons finely minced garlic

1 tablespoon each finely minced sage, oregano, rosemary, and thyme

Directions:Preheat the oven to 400°F. Peel and slice the root vegetables into “fries.” Transfer the vegetable fries to a large pot, cover with water, and bring to a boil. Boil the fries for 5 to 7 minutes, until just cooked through but not soft. (Watch carefully so as not to overcook.) Drain the water.

Add the coconut oil, sea salt, garlic, and herbs to the fries and stir briefly. Cover the pot and shake vigorously until the fries are well mixed with their edges slightly mashed.

Line a baking tray with parchment paper. Arrange the fries on the tray so none are overlapping. Place in the oven and bake for 20 to 25 minutes, flipping once halfway through. Remove when the edges turn golden and crispy.

https://www.youtube.com/watch?v=_g1Xgoq-Eno