Restore Your Health with Anti-Inflammation Recipes

3 Anti-Inflammation Recipes To Help Restore Your Health

by Cherie Calbom

Nutrition Icon Offers Breakfast, Lunch & Dinner Anti-Inflammation Recipe Options

The link between chronic disease and inflammation based on a poor diet and sedentary lifestyle has been made clear by now, as outlined in an article from the Centers for Disease Control and Prevention.

The article explores how humankind uncovered the tools to overcome infectious disease with germ theory, posited in the 19th Century. More than a century later, as we’ve encountered the wrath of chronic disease – including heart disease, cancer, stroke, rheumatoid arthritis, and many others – research has identified a modern-day equivalent, this time caused by inflammation.

“The best medicine to ease the massive suffering endured by so many in our population today is an active lifestyle and using anti-inflammation recipes in one’s diet; food should be nourishing and pleasurable,” says nutritionist and juicing pioneer Cherie Calbom, MS. (“The Juice Lady”). Her latest book, “The Juice Lady’s Anti-Inflammation Diet,” outlines the causes of inflammation and offers solutions with anti-inflammation recipes for healthy meals for breakfast, lunch and dinner, as well as robust juicing recipes.

“Whether you’re on a vegetarian, vegan, low-carb, no-carb, Mediterranean, Neanderthal or any other kind of diet, there are delicious recipes available to anyone who wants to up their anti-inflammation efforts.”

Calbom lists just three of her many anti-inflammation recipes, with some ingredients that may already be found in your pantry, she says.

 
3 Anti-Inflammation Recipes
Breakfast Anti-Inflammation Recipe -Spanish frittata and simple salad with maple orange vinaigrette (serves 4-6)

Frittata: 12 large organic eggs; ½ cup coconut milk; ½ tsp. sea salt, or more to taste; 2 tbsp. coconut oil or extra-virgin olive oil; 1 small red onion, small chop; ½ cup sautéed mushrooms or your favorite vegetable; 1 cup spinach or arugula.

Preheat oven to 375 degrees. Whisk the eggs and coconut milk with 2 pinches of salt. Set aside. Prepare pan with coconut oil and medium-high heat and sauté onions until translucent, about 3 min. Add mushroom or favorite vegetable and sauté until soft. Toss in spinach and fold into veggie mixture just until wilted. Remove vegetables from pan; set aside. Turn down the heat to low, adding a little more coconut oil if needed. Using the same skillet, add the eggs, shaking to distribute the mixture evenly. Cook over medium-low heat for 5 min. using a spatula to spread the eggs from the edges to the center until the edges are no longer runny. Arrange the vegetable mixture over the top evenly.