Reducing inflammation in our bodies is one of the best things *YUMMY AGERS can do to ensure YUMMY AGING.
*YUMMY AGER – [noun] – woman 50+ vibrant, beautiful and sensuous who wants to live passionate, inspired life
Inflammation creeps up silently and often we don’t know its brewing until symptoms demand our attention. If you have high blood pressure, painful joints, bacterial or viral infections, osteoporosis, arthritis or acid reflux then you could also have chronic low grade inflammation.
If it develops into chronic or high grade inflammation it is likely the root cause of serious illnesses like heart disease, many cancers and Alzheimer’s. Specific foods and juices can reduce inflammation n the body, lower disease risks and restore health.
There’s truth in the adage, “You are what you eat”, so let’s get eating.
TOP 10 FOODS TO REDUCE INFLAMMATION – use liberally
1. Oil – Olive, grape seed and avocado oils
2. Fish – salmon, halibut snapper, cod, tuna, and bass all high in Omega 3’s
3. Nuts – walnuts, almond, hazelnuts
4. Fruit – apples, blackberries, blueberries, strawberries, raspberries, pineapple, cherries
5. Garlic and onions
6. Herbs – basil, chili peppers, oregano, rosemary, thyme
7. Roots – turmeric (one the best inflammation reducers) and ginger (known to reduce pain associated with arthritis)
8. Chocolate – must contain 70% cocoa
9. Green Tea
10. Spinach – green juice is great way to get whopping big dose of spinach.
YUMMY AGING NOTE: as well as reducing inflammation and being beneficial to the cardiovascular system turmeric is also well known for its beautifying properties. It cleanses the blood and makes skin more glowing, supple and healthy looking.
RECIPES AND JUICES TO REDUCE INFLAMMATION
GLOWING SKIN JUICE
2 small sweet apples
2 handfuls of spinach
One sprig basil
Add to juicer. Pour into glass and enjoy!
BERR A-PEELING SMOOTHIE
2 large apples
½ lime (squeezed)
3 cups strawberries
1 cup water or coconut water
Add to blend. Process until smooth
TUMERIC SUNRISE JUICE
3 stalks celery
2 lemons (peeled)
2 medium pears
1 thumb ginger root
6 thumbs turmeric root
Add to juicer. Pour into glass. Cheers!
RAW COLLARD WRAPS
As a vegetarian for over 30 years collard wraps are right up my alley surprisingly it is my most requested recipe by meat eating friends!
4 large collard leaves
1 red pepper
2-3 ounces alfalfa or sunflower sprouts
1 cup raw walnuts
1 tbsp tamari
2 garlic cloves
1 inch piece ginger
1 tsp virgin olive oil
Wash collar leaves, cut off white stem at the bottom that has no leaves and place in a bath of warm water with the juice of half a lemon, Soak for 10 minutes. Dry leaves. Using a knife thinly slice down the central root creating 2 halves.
Slice avocado and pepper
In a food processor combine walnuts, tamari, cumin, ginger, garlic and olive oil. Pulse until combined and mixture clumps together.
Place collard leaf in front of you and layer nut mix, red pepper slices, avocado slices, a drizzle of lime juice and alfalfa sprouts. Fold over top and bottom and roll up sides. Slice in half secure with pick.
BLACKBERRY DESSERT SOUP
4 cups blackberries (or strawberries, raspberries, blueberries)
¾ c Greek yogurt
¾ cup goat or cows mile
1 tsp lemon zest
Juice of half a lemon
1 tsp minced fresh ginger
1 tsp vanilla extract
1/3 tsp cinnamon
Pinch of salt
½ cup sliced almonds
¼ cup fresh mint
Place blackberries, yogurt, milk, lemon zest and juice, ginger, vanilla, cinnamon and pinch of salt in blend and blend until smooth. Strain mixture through fine sieve to remove blackberry seeds. Be sure to scrape bottom of sieve to retain for soup. Place soup in refrigerator for at least 2 hours before serving. If mixture becomes too thick upon shilling, simply stir in additional milk. To serve place soup in serving bowls and garnish with dollop of yogurt and a generous sprinkle of almonds top with mint.
RAW CAULIFLOWER SOUP
This is a potent anti-inflammatory and anti-cancer. It’s an acquired taste as it is raw. Recipe is from The Beauty Detox Foods by Kimberly Snyder.
I medium head cauliflower chopped into pieces
3 tbsp light miso paste
½ ripe avocado
2 cups filtered water
Juice of one lemon
2 ½ tbsp of Bragg liquid amino or tamari
½ tsp powdered turmeric OR thumb size fresh peeled piece
½ c chopped parsley
1 tsp sea salt
Add ingredients to blender and process until smooth. If thinner texture desired add more water.
FENNEL and PEPPER CRUSTED SALMON OR TUNA
This is our favourite way to prepare salmon
Fresh wild salmon fillets
2 tbsp black peppercorns
3 tbsp fennel seeds
1-2 tbsp canola oil
Place peppercorns and fennel seeds in coffee bean grinder and process until coarse blend.
Spread on plate
Press salmon flesh side down into spice mix and completely cover.
Heat oil. When hot put salmon skin side down in skillet. Sear for approx 1 min and flip.
Sear for approx 2 minutes until brown. The top will be crispy and the flesh soft, moist and YUMMY!
I have an on-going love affair with food! When visiting a new place the first thing I do is research food and create the list of must-go–to’s, with that complete I move onto history, museums, natural wonders etc… You can see where my priorities are! I believe food can be one of the best medicines with which we feed our bodies.
“We are what we eat!”
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