Over the past few years, I have grown to understand how food can heal and protect my body. What's so surprising, and then not that surprising, is how perfectly cultures before us, knew instinctively how to naturally nourish their bodies as well as use what was indigenous to them. Thai cuisine is of my favorites, for this reason - the flavors always make my taste buds drool, and as a health coach, I see so many benefits to the herbs and seasonings used.

So let's get started -

Ginger - been there and done that, but just in case, it's the bomb.com ... anti-inflammatory and a super herb when it comes to cancer and detoxification - It contains gingerol, which is a natural cancer cell killer that can starve off cancer cells.

Garlic, onions, lemongrass, and chilis - all these are potent fighters and preventers of infections that may be lingering in the body. Garlic and onions, specifically, always top the list of top anti-cancer foods because of their potent sulfur content.

Basil, mint, and cilantro - each of these herbs have potent abilities to help detoxify and pull metals out of the body (especially cilantro). Basil is thought to help regulate blood sugar levels and blood pressure, while mint is very protective against digestive issues.

As we approach the end of the summer, this is a great way to use up the last of the herbs in the garden. It comes together in about 25 mins and is a crowd-pleaser. My version is gluten, soy, and grain-free, so it's a perfect fit if you're doing Whole 30, Paleo, or even Keto.

These are great served traditionally in lettuce cups, but use the leftovers to top your salad the next day, or even top some plantain chips with the larb and have some Thai nachos!