Anti-Inflammatory Recipes
Chronic inflammation in the body leads to chronic diseases, such as diabetes, cancer, stroke and coronary artery disease. Diet is a large contributor to inflammation in the body.
Smoothie
Mixed Berry Ginger Smoothie
1 cup Frozen Mixed Berries
1/2 inch Fresh Ginger
1/2 Lemon, juice of
1 tbsp Flaxseed or Flaxmeal + 3 tbsp water
1 cup Water (to cover)
1 Banana
1 tsp Cinnamon
Put all the ingredients in your blender and blend until smooth. With my blender it takes about 2 min. I blend first at lower speed and increase at the end.
Note:
I like to soak and pre-blend the flaxseeds with 3 tbsp water (I use a nut grinder for this), I found it makes them softer and the smoothie, well, smoother.
Snack
Turmeric Roasted Chickpeas
1 Can Organic Chickpeas
1 tbs Olive Oil
1/2 tsp Garlic
1/2 tsp Turmeric
1/2 tsp Smoked Paprika
1/4 Cayenne Pepper
1/4 Black Pepper
1/4 Cumin
1/4 Cinnamon
salt to taste
Preheat oven to 390°F.
Drain chickpeas, wash and thoroughly dry. Use paper towels to completely dry your chickpeas.
In a bowl, pour olive oil, then add all your spices and combine well.
Add dried chickpeas to the olive oil coating and toss to combine.
Place coated chickpeas on a baking tray, lined with baking paper and bake for about 30 minutes, or until the chickpeas turn golden-brown. Remove from oven and set aside to cool. During cooling, the chickpeas will turn crispy. Serve as snack, or as topping in soups or salads.
Dinner
Bowl of Life with Tahini Sauce
1 pound Sweet Potato, chopped (about 2 cups)
1 head of cauliflower, broken into florets
1/2 red onion, chopped
1/2 pound Brussels Sprouts, halved
3 Garlic Cloves, minced
4 tbs cooking oil, I like Avocado Oil or Olive Oil
1 tsp Cinnamon ground
1/2 tsp Cumin ground
1 tsp Turmeric
1/2 tsp Coriander ground
1/2 tsp Smoked Paprika
1 tsp Sea Salt
1/2 tsp Black Pepper ground
FOR THE SAUCE:
1/2 cup Tahini
2 Lemons, juiced
1 tbs Maple Syrup
1 tsp Sea Salt
2 tbs Water
FOR THE BOWLS:
2 cups Brown Rice, cooked
1 15-ounce can Chickpeas, rinsed and drained
Preheat your oven to 375 degrees F.
Place the chopped sweet potato, cauliflower florets, onion, brussels sprouts, and garlic into a large mixing bowl.
Add the cooking oil, cinnamon, cumin, turmeric, coriander, paprika, salt, and pepper to the bowl. Toss to combine.
Line two baking sheets with parchment paper and pour the vegetables onto the baking sheets.
Place the baking sheets in the oven for 45 minutes. Toss the vegetables once during the cooking process to help them cook evenly.
While the vegetables are roasting, prepare your rice or quinoa. I really like using brown rice for this veggie bowl since it has great texture and flavor.
Make the tahini sauce by combining in a bowl the tahini, lemon juice, maple syrup, and sea salt. Add the water and stir with a small spoon or whisk until the sauce is smooth.
Then, after the vegetables have done cooking, you can remove them from the oven and transfer them to a storage container.
When you’re ready to make your veggie bowls, serve them with a scoop of brown rice or quinoa, a generous scoop of roasted vegetables, and a spoonful of chickpeas. Drizzle the tahini sauce on top and serve warm.