Life Food
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • +
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email
SHARE THIS
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email

Inflammation is a natural part of your immune system’s response to injuries or sickness, but it’s important to keep in check.

Chronic inflammation can lead to certain illnesses — so, to help us keep the swelling down is holistic nutritionist Kim D’Eon with anti-inflammatory foods!

Strawberry Beet Smoothie

Recipe2.jpg

Everyone loves strawberries. You can easily add spinach or kale into a berry smoothie, but why not try beets instead? Beets are high in a potent antioxidant called betalain and are great for the liver too and you need your liver to be working optimally to fight inflammation.

WHAT YOU NEED:

  • 1 cup strawberries (fresh or frozen)
  • 1 banana
  • 1/2 cup coconut milk (unsweetened)
  • Juice of 1 lime
  • 1/4 cup roasted beet
  • 1/4 tsp vanilla extract
  • 1 tbsp nut or seed butter (if desired)

WHAT YOU DO:

  1. Add all ingredients to high speed blender and blend until smooth. Add more liquid for desired consistency. You can use shredded raw beets instead of cooked ones if desired. Peeling beets is optional if you’ve given them a good scrub first.

Creamy Honey Mustard Hemp Dressing

Recipe4.jpg

Great for implementing anti-inflammatory nuts and seeds into your diet, try making your salad dressings with hemp seeds! You can use this immediately as a wonderful salad dressing, or store in an airtight container in the fridge for up to a week. This sauce will thicken in the fridge, which makes it a great alternative to mayo on a sandwich or as a veggie dip. The uses are limitless, and it’s great for you!

WHAT YOU NEED:

  • 1 cup hemp seeds (hulled)
  • 1/2 cup water
  • Juice of 1 lemon
  • 1/4 cup Dijon mustard
  • 2 tbsp raw honey
  • 1/2 tsp sea salt

WHAT DO YOU:

  1. Place all ingredients into a high speed blender and blend until creamy and smooth.

Lemon Dill Hummus

Recipe3.jpg

Fresh herbs are great anti-inflammatory foods, as they cleanse our blood and protect us from irritants. Toss a handful of herbs into your hummus and bam; you have a great anti-inflammatory dip!

WHAT YOU NEED:

  • 1 cup chickpeas
  • 3 tbps tahini
  • Juice of 2 lemons (about 1-2 ounces)
  • 1 tbps olive oil
  • 1 clove garlic (minced or crushed)
  • 2 tbps water (or to desired consistency)
  • ½ tsp sea salt
  • 1 cup of loosely packed chopped fresh dill

WHAT YOU DO:

  1. Place all ingredients into food processor and blend until mostly smooth. Bits of dry chickpeas will stick to the side. Open your food processor and scrape down the sides with a silicone spatula (add more liquid if necessary). Then, replace the lid and puree again until smooth like butter.  Finally spoon the mixture into a bowl and drizzle with olive oil and garnishes like paprika, hot sauce or parsley.

Chunky Tomato Mushroom Sauce

Recipe1.jpg

With a base of mushrooms and garlic, this pasta sauce is an anti-inflammatory way to enjoy this staple Italian food. Tomatoes are also really high in Lycopene, which is another anti-inflammatory flavonoid, which makes this pasta sauce an even better choice for keeping your inflammation down.

WHAT YOU NEED:

  • 1 tbsp coconut oil
  • 1 sweet red onion, diced
  • 4-6 cloves garlic crushed
  • 1 package cremini mushrooms (8 oz), sliced
  • 1 c fresh basil sliced into thin ribbons (divide in half)
  • 1 28 oz. BPA free can or glass jar of diced tomatoes (with liquid)
  • 6 tbsp tomato paste
  • 1 tsp red pepper flakes.
  • 3 tbsp apple cider vinegar
  • 1 cup cooked lentils
  • 1 bag baby spinach (about 8 oz. or 3 large handfuls)
  • 1 tbsp ground chia seeds
  • ½ tsp sea salt + ground black pepper

WHAT YOU DO:

  1. In large saucepan, heat your coconut oil over a medium heat. Add diced red onion and sauté for 5 minutes. Stir in sliced mushrooms + red pepper flakes + garlic + ½ cup of slivered fresh basil and cook until reduced and juices released (about 5-10 minutes). Add a can of tomatoes (with liquid), tomato paste, cooked lentils, and apple cider vinegar. Stir well to combine. Reduce heat to a medium simmer and cook for another 10-15 minutes stirring frequently. Finally, add chia, spinach and salt and pepper, and stir through until spinach wilts.