Turmeric Quinoa Salad
Food Prep, Recipes

Recipe: Turmeric Quinoa Salad

Buy LocalThis quick recipe was adapted from a simple quinoa recipe from the Institute for Integrative Nutrition. I had made it before, but I wanted to make something that incorporated more turmeric which I could include as a nice pairing to the Red Lentil Dal I made earlier.

This “salad” incorporates green onion, fresh basil and parsley, as well as some healthy extra-virgin olive oil and apple cider vinegar.

I typically use grains sparingly as an accompaniment to a salad. The intent today was to pair it with lentils and fresh arugula to get some added greens in my life. The spices blend perfectly with the peppery arugula. This will be a great meal prep meal for me.  This can be made vegan, but I used chicken bone broth instead of water for some extra protein and hopefully healing properties for my nagging knee osteoarthritis.

While it takes a lot of turmeric in your diet to have maximum anti-inflammatory effects, supplementation can also help.  Check out this article about the benefits of turmeric and turmeric supplementation.

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Fresh Chopped Parsley
Food Prep, Recipes

Food is Medicine: Exploring the Anti-Inflammatory Diet

I’ve been exploring the concept of food as medicine as a way to help deal with the pain and inflammation of my knee. So many years of bearing excess weight, and running half marathons at 200+ pounds have caught up with me. I’ve got bone on bone in my left knee, along with damage to all of my ligaments. Since my gastric bypass, I am no longer able to take NSAIDs for inflammation and pain, so I have turned to more homeopathic approaches like arnica, CDB topical products, heat and ice, and food. Yes, food.

Since starting my health coaching program, I have learned quite a bit about the healing properties of a lot of different foods and spices and the benefits of a primarily plant-based diet to help heal a variety of ailments. I recently picked up the book “Healing Arthritis” by Susan Blum. The book connects arthritis to other immune and inflammatory disorders and focuses on restoring gut health, elimination of inflammatory foods, and reducing inflammation without adding medication. I heard Dr. Blum discuss the connection between gut health and arthritis in an interview with Dr. Mark Hyman on Twitter. I’m a skeptic at times, but the science makes sense to me.

Last week I received a few recipes from my own health coach and fellow student at Institute for Integrative Nutrition to address my goals of adding more plant-based foods and more anti-inflammatory, healing foods into my diet. One was this recipe for Easy Vegan Red Lentil Dal, which I ended up pairing with a modified version of a quinoa salad that features turmeric.  Seemed like a good pairing.

Both recipes together took me about an hour to prepare and clean up (for me, I need to know how much clean up there will be, and I am definitely getting more efficient about cleaning as I go). I’m definitely going to incorporate these recipes into my food prep tool box.  Considering the volume of food I can eat, I may consider cutting the recipe in half next time, or sharing with my food prep clients too. If you try them, let me know what you think!

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