Its the first day of my anti-inflammatory eating month!
Although I am normally strict with my diet, I sometimes lack in cutting out foods and spices which cause some of my flare ups. Foods in the 'nightshade family' like peppers, tomatoes, paprika, potatoes, chilli and aubergine. These foods are known to cause pain and inflammation in people with arthritis, due to them containing some drug-like substances. One of them being, Solanine - this can cause paralytic like muscle spasm, aches, pains, tenderness and stiff body movements in some people, creating more problems for arthritis patients. Many have been been cured purely through a anti-nightshade diet with the help of going gluten-free too!
I will be finding foods that help naturally with inflammation - these can be good with helping anyone, not just people with arthritis or joint problems. Recently my favourite spice at the moment is turmeric - especially good in eggs and omelettes for breakfast. I find that the mornings is when my pain is at its worse, so this is a great way to start my day. All you do is just add a couple of teaspoons of turmeric into your eggs with some black pepper, whisk up and cook in coconut oil. I promise you, its delicious!
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| Own Photo - Turmeric Spiced Omelette |
So for the next month while I am home from easter, I will not only be gluten and dairy-free but also completely nightshade free! It is going to be tough as I do love my peppers!
Hopefully I will come up with lots of anti-nightshade and anti-inflammatory recipes which are still just as exciting and tasty!
Kale Chips!
Being dairy-free means I have to find my calcium in other foods, kale being one of these. Although its not a direct comparison to milk, it is worth noting that kale has 150 mg of calcium per 100 grams, while milk has 125 mg.
Lots of people either stir fry kale, steam it or whizz it up in a
smoothie - I personally prefer and think it is easier to digest as kale chips!
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| Own Photo - instagram.com/mollybuszard |
Bag of Organic Kale (make sure that you wash it)
Three Tablespoons of Coconut Oil (Melted)
One teaspoon of Paprika (Optional - not so good for an anti-inflammatory diet)
Salt + Pepper
Preheated Oven at 180 degrees (Fan)
In a mixing bowl add the washed kale and the melted coconut oil.
(I like to melt my coconut straight onto the baking tray in the oven or in a bowl over boiling water - this keeps all the nutrients in the oil rather than microwaving them out!)
(I like to melt my coconut straight onto the baking tray in the oven or in a bowl over boiling water - this keeps all the nutrients in the oil rather than microwaving them out!)
Add the salt, pepper and paprika and mix with your hands - making sure all of them are coated with the oil mixture!
On two baking trays, evenly spread out the kale chips so that they all cook at the same speed. Put into a preheated oven at 180 degrees for around 10-15 minutes, or until they start the chips start to get crispy and brown!
Serve straight away hot as a side dish, or put into sealed bags and have as a snack later or the next day!
I have also done this same recipe with butternut squash, carrots, parsnips and apples - using my spiraliser on its ribbon tool!
These make great fruit and veg crisps - you just add different spices to mix up the flavours, like rosemary or cinnamon!
These are a great healthy snack that is super easy to make!
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| Own Photo - Butternutsquash Chips - instagram.com/mollybuszard |
Enjoy!
MB
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