Inflammation is one of the main causes of many types of pain and disease.
Proper diet is a great way to reduce inflammation. That doesn’t mean meals have to be bland and tasteless. Here are some excellent recipes that are also great for reducing inflammation. (Recipes are taken from: Martha Stewart - 22 Anti-Inflammatory Recipes You Can Feel Good About Eating (4/12/24).)
Recipe 1 - Seared Beets with Turmeric Tahini Broccoli & Salmon
This dish brings together three anti-inflammatory ingredients: broccoli, salmon, and beets, and in just the right amounts to ensure a balanced meal. Treating a vegetable like a steak, as we do here with the beets, is a genius idea. They are sliced thick and seared on both sides until crisp but tender.
In this super nutritious, anti-inflammatory meal, the vegetables enjoy just as much of the spotlight as the salmon. Whatever you do, don't skip the pepper: the piperine found in freshly ground pepper increases the bioabsorption of the turmeric by 2,000 percent!
Prep: 20 min. Total time 45 min. Serves 4
Ingredients
2 broccoli crowns (1 pound total), thick stems peeled if necessary, cut into long spears
4 tablespoons extra-virgin olive oil, divided, plus more for drizzling
Kosher salt and freshly ground pepper
4 pieces (each 4 ounces) skin-on salmon fillet, preferably wild Alaskan
4 large red beets (about 2 pounds total), peeled, trimmed, and cut crosswise into ½-inch-thick rounds
2 tablespoons tahini
2 tablespoons fresh lime juice
1 small clove garlic, grated (¼ teaspoon)
¾ teaspoon ground turmeric
2 scallions, thinly sliced (¼ cup), for serving
Directions
Preheat oven to 425°F. Toss broccoli with 2 tablespoons oil, season with salt and pepper and arrange on a rimmed baking sheet. Roast 15 minutes.
Season salmon with salt and pepper; drizzle skin sides with oil. Nestle onto baking sheet with broccoli, skin-sides down. Return to oven and roast until broccoli is golden in spots and crisp-tender and salmon is just cooked through, 8 to 10 minutes more.
Meanwhile, heat a large, heavy-bottomed skillet, preferably cast iron, over medium. Season beets with salt and pepper. Swirl remaining 2 tablespoons oil into skillet. Working in batches, add beets in a single layer and cook, flipping once, until browned on both sides and tender with a little crispness (an inserted knife should be met with a bit of resistance), about 5 minutes a side. Transfer to a plate.
In a bowl, whisk together tahini, lime juice, garlic, and turmeric until smooth, adding water, 1 teaspoon at a time, until it reaches a pourable consistency. Season with salt and pepper. Serve beet steaks with broccoli and salmon, drizzled with turmeric-tahini sauce and sprinkled with scallions.
Recipe 2 - Turmeric & Lemon Tea
This quick and easy brew of turmeric, honey, lemon, and cayenne will soothe the body. It's simple to make and the lemon and honey balance out the strong taste of turmeric, which has long been used in traditional Indian and other Asian medical practices to treat inflammation. Turmeric also contains curcumin, which aids digestion.
Makes 1 quart.
Ingredients
3 ½ cups water
½ teaspoon turmeric
3 tablespoons honey
Peel (without pith) of 1 lemon
2 tablespoons lemon juice
Pinch of cayenne
Directions
Bring the ingredients to a boil in a saucepan. Remove from heat; steep, covered, until the liquid cools to room temperature. Strain and reheat to serve. The brews can be stored in the refrigerator for up to a week.
That's it, enjoy!
For more recipes like these, here’s the link to the original article:
Comments