Inflammation is a slow moving but disease harboring process that over time can cause numerous health problems. Getting it under control now has never been more important. Learn about the specific foods to fight inflammation in the body and how to prepare them to use food as medicine.
One of my favorite ways to eat vegetables is mixed all together, and essentially that’s how this salad was born. I adore this salad because it has a mix of all of my favorite vegetables that are also super packed with anti-inflammatory and detoxing properties making it incredibly nourishing to the body.
When I started working to create my ebook Mind & Body Balancing I knew I wanted to focus not only on the foods that help to cool down inflammation but foods that may not be used regularly, and adding them into dishes to make them more accessible for you to eat and cook with. Along with that I also made each recipe in my book as simple as possible, and in this case, there is no cooking involved at all! It makes this salad perfect for summer gatherings, to bring to a potluck or to have on hand for leftovers.
Mind & Body Balancing is truly a resource full of information and recipes for anyone who suffers from chronic inflammation, autoimmune disease, or wants to gain access to a healthier low-inflammatory lifestyle.
One of my favorite parts of the ebook (aside from the recipes) are the anti-inflammatory facts located on each recipe page. Not only will you get information on which foods to include, and how to include them through recipes, but you also get loads of information on what makes a certain ingredient or dish optimal for decreasing inflammation.
Cauliflower contains loads of anti-inflammatory compounds that protect against inflammation and cancer causing cells. Beets aid in blood purification making it the liver’s best friend. Carrots, naturally vibrant with beta-carotene which help to fight inflammatory messengers in the body. Pumpkin seeds are a rich source of omega-3 fatty acids, I always purchase ones that have been previously sprouted, meaning soaked and dehydrated at low temperatures to retain their nutrient profile, because this method allows for easier
digestion. Cilantro is the detoxifying queen of herbs, it helps stimulate lymph and liver movement in the body to cleanse out the unnecessary toxins.
This guide will show you what foods remove and add to your diet, lifestyle modifications to reduce stress and as well as a list of in depth information regarding therapies that can help in the reduction of the chronic inflammatory response. Mind & Body Balancing: A Guide to Counteract Inflammation Through Food and Lifestyle is essential to those looking to deal with chronic inflammation through holistic remedies.
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DETOX RAINBOW VEGGIE SALAD
Ingredients
2 cups riced/shredded cauliflower
1 ½ cups riced/shredded zucchini
1 ½cups riced/shredded carrots
1 ½ cups riced/shredded beets
1 cup sprouted pumpkin seeds (optional)
½ cup fresh currants
½ cup fresh chopped cilantro (or basil)
Olive oil
Salt to taste
Process
1. Rice the vegetables by either placing in a food processor or blender and pulsing until resembling tiny rice-like crumbs. Or you could use a mandolin to finely shred.
2. Then measure out the quantities needed.
3. Mix all the veggies together then add in the pumpkin seeds, currants and cilantro.
4. Dress with plenty of olive oil and salt and/ or pepper to taste.
Tip: This makes quite a bit of salad, and I love it for leftovers! If you plan to store this salad it’s best not to dress the whole thing with olive oil but instead do it right before you’re going to serve or eat.
ENJOY!
xo,
Kari
p.s. don’t forget about the Reset & Thrive Library, it ENDS TONIGHT! So grab yours here!!
