With so much information out there on what to eat and what not to eat it can be really confusing to make good choices! As a vegetarian, I struggle to maintain a balanced diet while managing my anti-inflammatory issues. Ongoing inflammation is problematic and can cause several chronic conditions. Food plays a pivotal role and filling your plate with more anti-inflammatory foods while dialing back on the ones that cause inflammation will improve your body’s ability to ward off future diseases and slow down the aging process. Check out Dr. Weil’s Anti-Inflammatory Diet and Food Pyramid, very informative.
For me, diet isn’t the only issue that effects my inflammation. The heat is a big factor! I use cold pressed juices for their cooling effect and as another weapon to reduce my inflammation. A bonus is each bottle of juice contains a large percentage of my daily requirement of fruits and vegetables! I have added this anti-inflammatory elixir to my juice rotation from Mountain Juicery and have had amazing results. Ashley Covington co-owner of Mountain Juicery was nice enough to share the below recipe give it a try.
Inflammation and Skin Elixir
1 oz liquid Turmeric
Drizzle of honey
1 /2 Lemon squeeze
Dash of Water
Sprinkle Black Pepper
Orange Wedge (Eat after you finish)
One of the things that drives me crazy as a Chef is when you ask an owner of a cafe or a restaurant for a recipe and you get a resounding no. My reply each and every time is if every famous chef in the world in addition to magazines, several networks and countless informational sources can publish their recipes, then what’s the harm in sharing? I always come away with what in the heck am I going to do, steal their recipe and take over their business? It hurts my head!
For myself it is the ultimate compliment when one of you wants to know how I made something. There isn’t an original recipe out there, the trick is what you do to it to make it your own….
Also, check out this link on You Think You Know Umami that has some great information on what umami is and how it’s used in modern cuisine.
Soy Sauce is not just for Asian recipes it is a great substitute for salt. I use it in my beef based soups, darker gravies and caramelizing mushrooms it deepens the overall flavor.
Anchovies, I know most people can’t stand them and I was one of those folks, but not anymore! Now to be fair, I just could not use the whole anchovies in the glass jars so I compromised and starting using the tube. The smooth texture and the flexibility to use a few squirts then put back in the fridge made me a believer. I use it in several of my dressings, puttanesca and other tomato sauces, tapenades and crispy breadcrumbs. Here is a link to some great recipes.