Fat-burning dressing? Yes, you read it right. You can help your body burn fat by eating. Sounds amazing, right?
The basal metabolic rate of your body determines the amount of calories your body uses to perform its necessary functions. Functions like breathing, repairing cells, digestion, etc. If you have a high basal metabolic rate, you will be able to burn more calories ‘at rest’ (meaning not exercising) than someone who has a low basal metabolic rate.
The foods you eat can increase or decrease the basal metabolic rate. There are factors like age, body composition, and gender that also come into play, but the food choices are something you can control!
Cumin is known for having a warming effect on the body, which means it gets the blood flowing. You know those times when you have really spicy foods and you start sweating? Well this is similar, but on a smaller scale. Because of its warming effect, cumin can help boost your metabolic rate and help your body burn more calories on its own.
When you increase your metabolic rate, you will have lower blood lipid levels, and keep your cholesterol in check also.
Cumin gets overlooked as a super spice and I am finding ways to incorporate it more into my daily meals.
You can incorporate cumin in so many different ways:
- Sprinkle it over roasted vegetables
- Mix it in salsa
- Stir into soups or chili
- Sprinkle it over roasted nuts
- Season chicken or beef
I decided to add it to a salad dressing when I was making lunch the other day and my salad tasted so delicious that I had to share it with you.
- 1 daikon radish
- 3 carrots
- 2 beets (I used golden beets in this recipe)
- 3 scallions, sliced
- 2 Tablespoons pumpkin seeds (pepitas)
- Dressing:
- ⅓ cup extra virgin olive oil
- 2 Tablespoons apple cider vinegar
- Juice of ½ lemon
- 2 teaspoons dijon mustard
- ½ teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon cumin
- Using a vegetable peeler, peel the outer skin of the daikon radish, carrots, and beets. Using the shredding blade on a food processor, shred the daikon radish, carrots, and beets. If you do not have a food processor, you can use a regular grater and grate the vegetables by hand.
- Add the shredded veggies, sliced scallions, and pumpkin seeds to a large bowl.
- In a smaller bowl, whisk together the dressing ingredients vigorously until it has emulsified and thickened.
- Pour the desired amount of dressing over the salad and mix well. (I like a lot of dressing so I add most of it, but if you aren't a dressing person, just add half)
- You can eat this salad immediately, or store in the refridgerator to marinate for 30 minutes. This will last for 1 day in the fridge.
With joy and health,
