Inflammation has been a buzzword in health for a while. Under ordinary circumstances, the body responds to an outside threat by activating certain proteins to protect the cells and tissues from damage. This inflammatory response is normal.
However, overzealous immune cells can cause chronic inflammation, which means healthy tissues and cells become targets
Chronic inflammation has numerous causes, including bacteria or a virus, autoimmune conditions, an unhealthy diet, and stress. No matter the cause, the result is the same. Chronic inflammation can damage healthy tissues, causing joint stiffness, pain, and reduced mobility and flexibility.
This spice is related to the ginger family and contains the active ingredient curcumin, which may reduce inflammation associated with arthritis. The spice may also be used to treat bursitis, which is the inflammation of the fluid-filled sacs that act as cushions in the joints. For optimal absorption and effectiveness, turmeric must be consumed with black pepper and fat, which most Indian curries include.
Cruciferous vegetables like cauliflower, broccoli, Brussels sprouts, or kale are packed with antioxidants, vitamins, and fiber. Specifically, the antioxidant compound sulforaphane helps block the activity of an enzyme that triggers inflammation and joint pain.
Years of research have shown ginger’s powerful anti-inflammatory and antioxidant properties that may treat a variety of ailments, including arthritis and rheumatism. In addition, ginger blocks the formation of two inflammatory compounds, prostaglandins and leukotrienes, which makes ginger a more powerful weapon against inflammation than over-the-counter NSAIDs that block just one inflammatory compound.
Here's a recipe chock full of these anti-inflammatory ingredients to boost your joint health and help reduce your pain.
Time: 15 minutes
2 tablespoons coconut oil
1 teaspoon cumin seeds
1 medium onion, finely chopped
3 ripe tomatoes, finely chopped
1 medium head cauliflower, stemmed and cut into bite-size florets
1 jalapeno, stemmed, seeded, chopped
1 cup chopped kale
2 teaspoons ginger paste
1 tablespoon cumin powder
1 tablespoon coriander powder
1 teaspoon turmeric powder
1 can full-fat, unsweetened coconut milk
1 teaspoon sea salt
2 tablespoons chopped cilantro
1. In a medium stock pot, heat the coconut oil for 30 seconds on medium heat.
2. Add the cumin seeds and stir until they start to sputter. Then add the onions and cook for another minute, and then add the tomatoes, stir and cook for a few more minutes until the tomatoes soften.
3. Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15 minutes, stirring every 5 minutes to keep from burning.
4. Ladle the soup into 4 serving bowls and enjoy! Leftover stew can be stored in an air-tight container and saved for lunch the next day.
As both an anti-inflammatory and an antioxidant, the ingredients of this delicious cauliflower and turmeric soup are sure to leave you satisfied with your meal and happy with your healthy lifestyle choices. Be sure to check out the many other 1MD Nutrition™ recipes for more ways to healthily broaden your culinary horizons.