We had a great turnout last night at our Keep it Healthy for Life series. Inflammation was the topic of discussion. We discussed diet and supplements used to decrease inflammation, as well as ones that can cause inflammation. Arachidonic acid was the buzzword of the night. Arachidonic acid an omega 6 fatty acid is essential to your body’s function, but too much of this fatty acid can leave your joints and body aching.
This fatty acid is found in sunflower, safflower and corn oils as well as fried foods and high fat foods like bacon, lard and chicken fat. Consumption of these foods should be avoided to help ease joint pain.
Turmeric and Ginger not only appeared in the curried dish but also on the screen being discussed as key fighters of inflammation. Turmeric has anti-inflammatory properties and has been used in medicinal medicine as an anti-inflammatory for arthritis and IBS. Both herbs can be used in everyday cooking to flavor a dish for added health benefits. If you are not one to cook with these there are teas and supplements also available to help alleviate your inflammation.
Curry Red Lentils and Vegetables
1 head Broccoli , cut into pieces
Half head cauliflower, cut into pieces
1 Pepper sliced
1 onion, diced
3 cloves garlic, minced
1cup Red lentils
Enough chicken stock to cover lentils ~1-2 cups
1 tsp minced ginger
1 tsp Turmeric
1 tsp corriander
1 tsp chili powder (you can use less if you dont want it spicy)
1 ½ tsp cumin
1 cup fresh cilantro roughly chopped
Salt and pepper to taste
In a sauce pan heat 1/2 Tbsp coconut oil. Add Peppers, Cauliflower, Broccoli cook until a little brown on both sides. Once browned on both sides remove from pan and set aside. Next place another ½ tbsp coconut oil and and add onion, cook for one minute. Next add garlic and mix in. Add lentils and all spices and saute for 1-2 minutes. Lastly Add Chicken stock (enough to cover lentils). Cook for about 15 minutes on medium heat. When Lentils are cooked add back in Vegetables. Sprinkle with Cilantro.