Non Inflammatory Foods Recipe
As you explore the benefits of a non-inflammatory diet, remember that making conscious food choices can greatly impact your overall health and well-being.
Start by focusing on whole foods, such as fruits, vegetables, and whole grains. These foods are rich in antioxidants, helping to reduce inflammation. Additionally, incorporating omega-3 fatty acids into your meals can significantly enhance your body's ability to combat inflammation.
Avoid processed items, added sugars, and red meat, as these can increase inflammation. Incorporate omega-3 fatty acids found in fatty fish, walnuts, and flax seeds.
Use healthy fats like olive oil and avocado in your cooking. Also, practice mindful eating by enjoying a variety of colorful meals and avoiding high-heat cooking methods.
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 orange segmented
- 1 grapefruit segmented
- 1 cup spinach or kale chopped
- 1/4 cup red onion finely chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low and cover. Cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
In a large bowl, combine the cooked quinoa, segmented orange and grapefruit, chopped spinach or kale, red onion, and parsley.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss gently to combine all the ingredients.
Allow the salad to sit for at least 10 minutes to let the flavors meld, or serve immediately if desired.
Serve chilled or at room temperature, garnished with extra citrus segments if desired.