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