anti inflammatory

How to make ginger tea with fresh ginger and leftover ginger juice pulp - an excellent immune-boosting tea with less than five ingredients and around 10 minutes to make!

How To Make Ginger Tea (Two Methods + Flavor Options)

filtered water

3.5 oz ginger (fresh)

lemon (sliced)

honey (or another natural sweetener (optional))

In a small saucepan, bring the water to a boil over medium-high heat.

Meanwhile, clean and chop your fresh ginger into 1-2&quot; pieces. I use roughly 1-2 slices of ginger per cup of tea.If you use non-organic ginger, you will want to first peel it.

Add the ginger to the saucepan* and stir, then reduce the heat to a low simmer and leave this to simmer for five minutes. You can leave it for slightly longer if you want even stronger tea.

Strain the tea into mugs/teacups and then add a thin slice ( or two) of fresh lemon to each cup ( or even some lemon juice) and a drizzle of honey. Stir well and enjoy it!

Using Fresh Ginger:

Whenever I make ginger juice, I save the pulp into teaspoon-sized servings in an ice-cube tray. Once frozen, I pop them into a silicone bag and remove them as needed.

When making this tea, remove 1-2 tsp sized pieces of pulp from the freezer and place it in a tea strainer.

Pour the boiling water over the pulp and then leave to steep for 5-10 minutes. The flavor of ginger pulp tea will differ from that using fresh ginger. Not only because of the change in the steeping method, but also the texture of the ginger.

Once steeped, add lemon slices and honey and enjoy your honey ginger tea!

Using Ginger Juice Pulp:

https://content.jwplatform.com/videos/6tucrSdD.mp4

This is a quick and easy recipe for ginger tea. It uses fresh ginger or leftover ginger juice pulp to make an excellent immune-boosting tea in less than 10 minutes.

How To Make Ginger Tea

A tropical pineapple smoothie like a beach party treat with anti-inflammatory properties from 5 ingredients, including celery seeds. Dairy-free, gluten-free, vegan.

Pink Pineapple Smoothie

pineapple, frozen

soft

lemon juice

tsp celery seeds ((found

pineapple smoothie (this recipe)

raspberries, frozen

turmeric powder

Blend

Blend all pineapple smoothie ingredients until frosty smooth.

To make pineapple smoothie

Freeze

Freeze in paper cups or a mold with popsicle sticks for a frozen treat.

To make popsicles

Blend and divide

Blend ingredients, and then remove all but one cup of the mixture from the blender and add in the strawberries. Blend until combined and pink. For yellow, remove a half cup of original smoothie, and stir in a pinch of turmeric powder.

Layer in cups

Serve the smoothie colors by layering one on the other. I layered mine with some fresh coconut yogurt for a tropical feel.

To make parfait

This creamy ginger &amp; turmeric carrot soup is anti-inflammatory and perfect for a chilly night. It's packed with nutrients, has a velvety smooth texture and tastes delicious!

Ginger &amp; Turmeric Carrot Soup

olive oil

leek (, cleaned and sliced)

fennel ((1 small head))

carrots

butternut squash ((or more carrots))

garlic (, minced)

ginger ((about 2" piece))

Salt & pepper

vegetable broth

(14.5 oz) can lite coconut milk

Heat the olive oil in a large dutch oven or saucepan. Add the fennel, leeks, carrots, and squash. Saute for 3 - 5 minutes until the veggies start to soften. Add the garlic, ginger, turmeric, salt, and pepper, and saute for a few more minutes.

Add the broth and coconut milk. Bring the mixture to a boil, cover and simmer for 20 minutes.

Once the soup is cooked, add it to a blender and blend until creamy. You could also use an immersion blender. Taste and adjust seasonings to your taste.

Serve immediately with a dollop of coconut yogurt and enjoy!

https://content.jwplatform.com/videos/FanS2of2.mp4

This amazing Ginger & Turmeric Carrot Soup is anti-inflammatory and great for digestion! It's packed with nutrients, easy on the gut and packed with flavor.

Anti-Inflammatory Ginger & Turmeric Carrot Soup

A delicious stew packed with anti-inflammatory vegetables and spices to help lower the inflammatory response in the body and initiate the healing response.

Anti-Inflammatory Stew

coconut oil

cumin seed

onion,

tomatoes, finely diced

cauliflower,

kale, finely chopped

ginger,

cumin powder

coriander powder

250 mL full fat coconut milk

sea salt

tbsp. cilantro, chopped

Wash, chop, and prepare all ingredients.

In a large saucepan, heat the coconut oil for 30 seconds on medium heat.

Add the cumin seeds and stir until they start jumping.

Next, add the onions and cook until they become translucent.

Add tomatoes and cook until they soften.

Add in all the other ingredients, and cover the pan. Simmer for 15 minutes, stirring every 5 minutes to prevent burning.

Taste and serve!

Pesto salmon and carrots made quickly and easily on a sheet pan makes for a nutritious, anti-inflammatory immunity boosting meal

Sheet Pan Pesto Salmon and Carrots

salmon,

carrots,

avocado oil

tsp sea salt

tsp ground paprika

carrot tops, stems discarded

walnuts

basil,

Tbsp cider vinegar

tsp sea salt,

Preheat the oven to 400 degrees F and...

Preheat the oven to 400 degrees F and lightly oil or spray a large baking sheet.

Place salmon fillets and carrots on the baking...

Place salmon fillets and carrots on the baking sheet. Sprinkle the salmon with sea salt and paprika. Drizzle the carrots liberally with avocado oil (or olive oil) and use your hands to coat carrots in oil. Sprinkle carrots with sea salt.

Place sheet in the preheated oven and bake...

Place sheet in the preheated oven and bake for 25 minutes, or until salmon is cooked through and has reached desired done-ness.

While the salmon and carrots are baking, prepare...

While the salmon and carrots are baking, prepare the carrot top pesto.

Spread the walnuts on a baking sheet and...

Spread the walnuts on a baking sheet and bake 3 to 4 minutes, until golden brown. Remove from oven and allow walnuts to cool.

Add all ingredients for the pesto except oil...

Add all ingredients for the pesto except oil to a food processor and pulse to chop. Note: remember you can add garlic and parmesan to the pesto if you are tolerant of either or both.

Leaving the food processor on, stream the oil...

Leaving the food processor on, stream the oil through the hole in the top until desired consistency is reached. Add more oil for a thinner sauce.

Taste sauce for flavor and add sea salt...

Taste sauce for flavor and add sea salt to taste

Serve salmon and carrots with carrot top pesto...

Serve salmon and carrots with carrot top pesto drizzled on top.

A nutritious anti-inflammatory healthy gut smoothie packed with superfood ingredients

Healthy Gut Smoothie

milk

¼ cup non-dairy milk of choice, I use coconut milk

banana

ice cubes

leaves

honey

mint

green tea matcha powder

Add all of the ingredients to a blender...

Add all of the ingredients to a blender and blend until completely smooth. Taste for flavor, and add a small amount of honey if desired.

This pineapple skin tea combines the power of pineapple peel, turmeric, ginger, honey, and more for a sweet, flavorful anti-inflammatory tea! 

Pineapple Peel Tea

water

pineapple (large, the peel and core)

oranges (any variety)

lemon

Tbsp turmeric (grated)

Tbsp ginger (grated)

tsp Cayenne pepper (or fresh black pepper (for absorbing turmeric nutrients))

rosemary (or thyme, basil, lemon thyme, etc.)

cinnamon

Tbsp honey (optional, can be added

It&#039;s essential to clean the pineapple skin thoroughly. You can do this by scrubbing the pineapple thoroughly with a vegetable brush. I like to do a vinegar soak - which helps to remove bacteria and pesticides from the skin.Fill a large pot with enough water to submerge the pineapple body and add 1-2 tbsp of vinegar - this shouldn&#039;t affect the pineapple&#039;s flavor.Allow it to soak for between 20-30 minutes, then rinse well with clean water.

Step 1: Clean the pineapple

Pat the rinsed pineapple dry and then remove the peel with a sharp paring knife. You can also use the pineapple core.The pineapple flesh can be eaten as a snack or stored in the fridge/freezer to make smoothies.

Step 2: Remove the peel

Prepare the ginger and turmeric roots by washing and peeling them and then grating them using a garlic grating dish or a fine grater. Do this step with gloves on as the turmeric WILL stain your skin.You can alternatively slice them and slightly &#039;bruise&#039; the pieces by bashing with the knife handle&#039;s hilt, but I find that the flavors infuse much better when grated.

Juice the lemon and oranges.

Step 3: Prepare the remaining ingredients

Add all of the ingredients (except the honey) into a large pot with water and heat over medium heat. Bring to a boil and then allow to simmer for an hour - the longer it simmers, the more flavorful it will become.

Step 4: Brew the pineapple tea

Allow the tea to cool down slightly before you sieve it and transfer it to bottles.Optionally, forego the sieve and remove the large pieces of pineapple skin and the rosemary. However, you will then have some remaining pulp in the drink.

You can add a little sweetener now (I used honey), or just before serving it, or omit this entirely.The pineapple tea is then ready to drink immediately or store for later.

Step 5: Sieve and decant the pineapple skin tea

You can enjoy the pineapple tea warm or cold. It can be enjoyed alone or added to other drinks, including lemonade and cocktails in place of pineapple juice.

How To Serve

Fridge: Store the leftover pineapple skin tea in airtight glass containers (so they don&#039;t stain) in the refrigerator for up to 10 days.Freeze: The pineapple tea can also be frozen into ice-cubes to add to drinks or thaw and consume for between 1-2 months.

How To Store

Looking for a quick and easy way to reduce inflammation? This post explains what inflammation is, how to reduce it, and provides a delicious and satisfying 5 day anti-inflammation meal plan that has been optimized to help reduce inflammation and to keep you feeling healthy and well-balanced.

5-Day Anti-Inflammatory Meal Plan

almond milk ((or milk of choice))

bananas

dates

matcha powder

tbsp chia seeds

spinach

wild rice (rinsed well (to yield 1 cup cooked per bowl))

chickpeas

tsp cumin

garlic powder

turmeric

tsp black pepper

kale

garlic, (minced)

red grapes, (sliced

wedges lemon, (for serving)

avocados (diced (when ready to serve), if desired)

rolled oats

almonds

tbsp lemon juice

tsp turmeric

tsp ground ginger

sweet potatoes, (rinsed, poked, and patted dry)

raw quinoa

grape tomatoes

cucumber, (quartered)

kalamata olives, (sliced)

red onion

tbsp red wine vinegar

Add all ingredients to a blender and blend until smooth.

These smoothies are made all together (as written) and then divided evenly and then stored in the freezer in mason jars with re-usable lids.

While you could make this fresh each day, I make all 5 smoothies ahead of time and store them in the freezer.  Then, I remove one each day the night before and allow it to thaw in the fridge overnight so I have my smoothie ready to enjoy each morning.

Matcha Chia Make-Ahead Smoothie (5 servings)

To make the wild rice, place wild rice, water, and salt in a deep pot with a lid over medium-high heat.  Cover, and bring it to a boil. Then, turn heat down to low and let simmer 40-45 minutes. The rice is cooked when it is tender and creamy, and all the liquid has been absorbed.

To make the chickpeas, combine the chickpeas with the seasoning, and toss to coat.  Heat olive oil in a skillet over medium-high heat.  Once hot, add the seasoned chickpeas.  Sauté the chickpeas for 6-8 minutes, until golden brown and fragrant.  To avoid smashing the chickpeas with a spoon, you can shake the pan to toss the chickpeas around to evenly brown.  Add additional oil, as needed, to prevent from sticking. Then, remove from heat and set aside.

To make the kale, heat the olive oil over medium heat in a skillet.  Add the kale and sauté until softened. Add the garlic and sea salt, and stir for another minute.

Assemble the bowls into meal prep containers, starting with the wild rice as the base (1 cup per meal).  Then, top with the seasoned chickpeas (1/3-1/2 cups per meal), sautéed kale, grapes (1/4 cup per meal), and wedge of lemon. When ready to serve, top with avocado, if desired, and squeeze lemon juice.

Turmeric Chickpea and Kale Buddha Bowl (5 servings)

Add all ingredients to a food processor, and process until the mixture becomes a ball and is fully blended.

Divide the mixture evenly into 15 portions - using a meatball scoop is handy for this.  Roll into balls using your hands.

Place into the fridge to become more firm and solidify.  Then, store in the fridge in an air-tight container all together or individually portioned for each day.

For The Lemon Turmeric Energy Balls (5 servings, 3 balls per serving)

Pre-heat oven to 425 degrees F and line a rimmed baking sheet with parchment paper.

Wash sweet potatoes and remove any debris or dirt, and then pat dry.  Place the sweet potatoes on the baking sheet and poke several holes around each of them using a fork or small knife.

Bake for 55-65 minutes or until a fork can easily be inserted into the flesh of the potatoes.

When the sweet potatoes have about 20 minutes left, cook quinoa.  Just combine the uncooked quinoa and water in a small sauce pan, and heat over medium-high heat.  Once the water reaches a boil, reduce the heat to a simmer, and cook 15-20 minutes, or until all the liquid has been absorbed and the quinoa has opened and is tender. Fluff the cooked quinoa with a fork, and then set aside to cool.

Once the sweet potatoes are done baking, let cool slightly. Once cool, cut the sweet potatoes open and shred the flesh from the skin so that the inside is mashed and easy to scoop out.

For Greek Quinoa Stuffing, in a large mixing bowl, combine cooked quinoa and the rest of the ingredients for quinoa salad. Set aside.

In a separate small mixing bowl, make the quinoa salad dressing by adding the ingredients for the dressing and whisking them together.

Greek Quinoa Salad Stuffed Baked Sweet Potato (5 servings)

Top 27 anti inflammatory recipes from across the web

The most viewed anti inflammatory recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

How To Make Ginger Tea (Two Methods...

Pink Pineapple Smoothie

Ginger & Turmeric Carrot Soup

Anti-Inflammatory Stew

Anti-Inflammatory Stew

Sheet Pan Pesto Salmon and Carrots

Healthy Gut Smoothie

Pineapple Peel Tea

5-Day Anti-Inflammatory Meal Plan

Anti-Inflammatory Recipes: Turmeric...

Roasted Parsnip Cream Sauce

Anti-Inflammatory Blueberry Smoothi...

Cabbage Taco Wraps

How to Make Beet Juice (2 Methods)

Anti Inflammatory Vegetable Soup wi...

Turmeric Cookies

Moroccan Quinoa Stuffed Red Peppers

Turkey Bone Broth Recipe

Italian Salsa Verde Recipe

Strawberry Banana Popsicles

Lion's Mane Mushroom Recipe

Healing Chicken Soup With Turmeric ...

Salad with Berries and Pecans

Spring Quinoa + Egg Bowl

Nicoise Salad

Anti-Inflammatory Coconut and Sweet...

Healing Turmeric Noodle Soup

Top 27 anti inflammatory recipes from across the web

The most viewed anti inflammatory recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Make Ginger Tea (Two Methods...

Pink Pineapple Smoothie

Ginger &amp; Turmeric Carrot Soup

Anti-Inflammatory Stew

Anti-Inflammatory Stew

Sheet Pan Pesto Salmon and Carrots

Healthy Gut Smoothie

Pineapple Peel Tea

5-Day Anti-Inflammatory Meal Plan

Anti-Inflammatory Recipes: Turmeric...

Roasted Parsnip Cream Sauce

Anti-Inflammatory Blueberry Smoothi...

Cabbage Taco Wraps

How to Make Beet Juice (2 Methods)

Anti Inflammatory Vegetable Soup wi...

Turmeric Cookies

Moroccan Quinoa Stuffed Red Peppers

Turkey Bone Broth Recipe

Italian Salsa Verde Recipe

Strawberry Banana Popsicles

Lion's Mane Mushroom Recipe

Healing Chicken Soup With Turmeric ...

Salad with Berries and Pecans

Spring Quinoa + Egg Bowl

Nicoise Salad

Anti-Inflammatory Coconut and Sweet...

Healing Turmeric Noodle Soup

The most viewed anti inflammatory recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Ginger & Turmeric Carrot Soup