Anti-inflammatory Super Spices + Curried Chicken Stew Recipe

Whether it’s bloating, heartburn or you feel it in your joints, inflammation causes wear and tear and interferes with you being the best version of yourself. We often get used to the discomfort and consider it normal to feel and react this way.

Over the past 5 weeks, my left knee has been bothering me a lot. I went to the doctor about it a few weeks ago, where they tested my knee strength and joint function. Everything seems OK, so they suggested it is just irritated by inflammation.

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It’s amazing how quickly something painful and restricting can become our ‘normal’… something we get used to living with. My knee is a lot better lately, but I still experience discomfort when running and cycling.

After doing some reading, I have learned that inflammation can be worsened or made better depending on what we eat. Avoiding food that is fried or high in sugar is a good start. More importantly, adding anti-inflammatory foods to your diet can reduce discomfort caused by inflammation.

Anti-inflammatory SUPER SPICEs

Add Turmeric, Ginger, Hot Chilli and Cinnamon to your diet and take advantage of the compounds they contain, which inhibit inflammatory pathways.

Turmeric especially, has long been used as a powerful anti-inflammatory in both Chinese and Indian medicine.

 

These four wonderful spices enhance health and well-being in many ways as well as prevent diseases such as Alzheimer’s and Heart Disease risk factors. Forget about restricting your diet for a minute, and first focus first on incorporating these spices into your daily diet.

Not to mention, cooking with these Super Spices can make any boring ol’ vegetable dish, full of flavour and warmth. It is a great way to enjoy eating healthy without sacrificing flavour.

Here’s a recipe to try that is full of anti-inflammatory goodness…

Curried Chicken Stew
  1. Add the following to a hot pan and cook on medium heat for 3 minutes.
  • 1 tbsp coconut oil
  • 1 diced leek
  • 3 minced cloves of garlic
  • 1 tbsp fresh grated ginger
  • ½ tbsp cumin
  • ¼ tsp cayenne pepper or hot chilli
  • 1 tsp turmeric

2. Dice 2 cups of chicken breast and add to the pan until cooked through.

3. Add 1 cup chicken broth and 1 cup of whole grain couscous. Let simmer for 5-10 minutes.

4. Sprinkle ½ cup chopped cashews into the mix.

5. Serve on steamed cauliflower.

Helpful tip: If you’re not good with spice, cut back on the cayenne pepper/ hot chilli. I smoked out the house once using too much cayenne pepper so be mindful of how powerful it is.

I’m making this for dinner tonight and will be sure to post pictures!

 

 

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