Inflammatory busters!

Ginger, lemon cayenne water

  • Fill a bottle with 16oz water
  • Mix in 1 tbsp fresh ginger or 1 tsp powdered ginger
  • Squeeze in ¼ lemon
  • Add in ¼ tsp cayenne pepper
  • Shake and Enjoy!

 

Pomegranate sparkler

Mix 2 oz pomegranate juice with 4 oz sparkling water

 

Fish topped with superfood pesto

Ingredients:

  • Fish of your choice
  • Lemon
  • Salt, pepper
  • 1 tsp sesame oil

Pesto ingredients:

  • Handful of cilantro (you can substitute basil or parsley)
  • Handful of watercress (you can substitute spinach)
  • 2 tbsp roasted almonds
  • 1/8 cup olive oil
  • Pinch of salt and pepper

Directions:

  • Preheat oven to 425 F
  • Line baking sheet with parchment paper
  • Place fish on tray
  • Squeeze juice of 1 lime over fish with a pinch of salt and pepper
  • Add 1 tsp sesame oil
  • Cover fish with foil
  • Bake for 10 minutes
  • While fish is in the oven, make pesto by blending ingredients together
  • Remove from oven and remove foil covering
  • Pour pesto over it
  • Broil for 3 minutes. Make sure fish is cooked through
  • Remove and enjoy

 

Spice rub for chicken

Ingredients:

  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 1 tsp black pepper
  • Pinch of salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ¼ tsp cayenne pepper
  • ½ tsp cumin

Coat on 1 lb of chicken and bake, grill or sauté

 

Quinoa Tabbouleh

Ingredients

  • 1 cup quinoa, rinsed well
  • 1/2 teaspoon kosher salt
  • 2 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • 1/2 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4" pieces
  • 1 pint cherry tomatoes, halved
  • 2/3 cup chopped flat-leaf parsley
  • 1/2 cup chopped fresh mint
  • 2 scallions, thinly sliced

Directions

  • Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  • Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
  • Spread out quinoa on a large rimmed baking sheet and let cool. Transfer to a large bowl and mix in 1/4 cup dressing.
  • Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa. Toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

Source: From epicurious.com

 

Eggplant marinara

For those with a sensitivity to nightshade vegetables, skip this one and try the cabbage salad below

Ingredients:

  • 1 eggplant
  • Pinch of salt, pepper, garlic powder, basil, oregano
  • ½ jar of tomato sauce

Directions

  • Preheat oven to 350 degrees F
  • Cut eggplant into 1/3” slices
  • Lightly salt on both sides and let sit for at least 5 minutes
  • Take a paper towel and blot out as much water as possible
  • Lightly spray baking sheet
  • Lay eggplant flat
  • Toss with basil, oregano, garlic powder and cover with tomato sauce
  • Use foil sheet to cover
  • Bake for 40 minutes
  • Remove foil cover and cover with tomato sauce
  • Bake for an additional 10 minutes
  • Enjoy!

 

Red cabbage, orange radish carrot salad with sesame ginger dressing

Ingredients:

  • 1 head of red cabbage, chopped or 1 package of shredded red cabbage, 18 oz
  • 4 carrots, peeled and shredded with a peeler
  • 1 bunch of radishes or 5 whole, washed and chopped (chop off bottom and top and discard or compost; chop remaining radish for salad)
  • 1 bunch of scallions or 4 whole (wash, chop off bottom “hairy” part and discard; chop white and green parts of scallion and separate)
  • 1 orange
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds (optional)
  • 1 inch piece of ginger, chopped

Directions:

  • Combine red cabbage, carrots, radishes and white part of scallions in a large bowl

In a separate bowl:

  • Zest and squeeze juice out of orange
  • Mix in sesame oil, and green part of scallions
  • Mix ingredients well and pour over cabbage mixture
  • Serve and enjoy!

 

Vegan Cherry Chocolate Chip Ice Cream

Ingredients:

  • 2 cups cherries, fresh
  • 1/2 banana
  • 1/2 cup unsweetened almond milk
  • 3 tablespoons dairy-free chocolate chips

Directions:

  • Wash and dry the cherries, and remove all the pits. Place in a freezer bag or glass container, and freeze for at least three hours. If you don't have the time, you can use frozen cherries.
  • Peel a banana, and place half in the freezer.
  • Pour 1/4 cup of the almond milk into ice cube trays (save the other 1/4 cup), and freeze those as well, for at least three hours.
  • Place the frozen cherries, half a frozen banana, the almond-milk ice cubes, and 1/4 cup almond milk in a food processor, and process until completely smooth, several minutes.
  • Stir in chocolate chips, and enjoy immediately!

Source: From popsugar.com