Hey, im excited to share my anti inflammation recipes. I experiment with unique dishes like Golden Ginger Turmeric Latte, Blueberry Beet Citrus Salad, Avocado Hemp Detox Smoothie, Spiced Lentil Pumpkin Soup, and Mushroom Medley Anti-Inflammatory Risotto.

I hope you really enjoy these tasty and easy dishes for your healthy life.

The 16 Best anti inflammation recipes

Golden Ginger Turmeric Latte

I like making Golden Ginger Turmeric Latte using almond, coconut or cow milk blended with turmeric powder, ginger powder, black pepper, cinnamon and honey. Its warm and soothing brew always ease my day.

Ingredients

• 2 cups of your favorite milk (almond, coconut or cow milk)
• 1 teaspoon turmeric powder
• 1/2 teaspoon ginger powder (or a teaspoon of freshly grated ginger)
• A pinch of black pepper
• 1 teaspoon honey (or to taste)
• 1/4 teaspoon cinnamon

Instructions

1. Heat the milk on medium heat in a small pot and then add the turmeric, ginger, black pepper, and cinnamon.

2. Keep stirring it gently so the spices dont settle at the bottom and the flavour mixes well.

3. Once it starts to steam, remove the pot from the heat then stir in the honey.

4. Pour the latte into your mug, let it cool a bit and then enjoy your warm, soothing drink.

Blueberry Beet Citrus Salad

I created Blueberry Beet Citrus Salad with roasted beets, blueberries, segmented oranges, grapefruit and mint leaves. Drizzled olive oil and honey to mix all the flavors together.

Ingredients

• 2 medium beets, roasted and cubed
• 1 cup fresh blueberries
• 2 oranges, segmented
• 1 grapefruit, segmented
• 1/4 cup fresh mint leaves
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon honey

Instructions

1. If your beets arent already cooked, toss them with a little olive oil and roast them at 400°F until they are tender then let them cool and cube them.

2. While youre roasting the beets, peel your oranges and grapefruit over a bowl so you dont lose any of the juice and segment them carefully.

3. In a large bowl, gently mix together the roasted beets, blueberries, citrus segments and mint leaves.

4. Drizzle the olive oil and honey over the salad and toss lightly to make sure all the flavors combine well. Enjoy your salad!

Avocado Hemp Detox Smoothie

I made this Avocado Hemp Detox Smoothie with ripe avocado, banana, fresh spinach, hemp seeds, chopped cucumber, lemon juice and coconut water. Its a healthy and refreshing drink its perfect for when you need detox.

Ingredients

• 1/2 ripe avocado
• 1 banana
• 1 cup fresh spinach
• 1 tablespoon hemp seeds
• 1/2 cucumber, chopped
• Juice of 1 lemon
• 1 cup coconut water

Instructions

1. Place the coconut water and lemon juice in the blender first then add the avocado, banana, spinach, cucumber and hemp seeds.

2. Blend on high until its reaching a smooth texture but dont overblend to avoid extra froth.

3. Taste your smoothie and add a little more lemon juice or coconut water if needed, then blend again.

4. Pour it into a glass and enjoy immediately because fresher is better.

Spiced Lentil Pumpkin Soup

I recently made spiced lentil pumpkin soup with red lentils, pumpkin puree, onion, garlic, ginger, turmeric powder and vegetable broth. Its a hearty dish thats simple to make and warms you up on chilly days.

Ingredients

• 1 cup red lentils, rinsed
• 2 cups pumpkin puree or chopped pumpkin
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 inch piece of fresh ginger, grated
• 1 tsp turmeric powder
• 4 cups vegetable broth

Instructions

1. Heat a bit of oil in a big pot and sautee the onion, garlic and ginger until they are soft and smell good.

2. Add the pumpkin puree, red lentils, turmeric powder and vegetable broth to the pot then stir everything together.

3. Bring it all to a boil then lower the heat and let it simmer quietly for about 20 to 25 minutes until the lentils are nice and soft.

4. If you want, blend the soup till smooth and add salt to taste before serving it warm. Enjoy your soup its a great anti inflammation dish!

Ancient Grain Wellness Bowl

I put together an Ancient Grain Wellness Bowl with cooked quinoa, farro, roasted sweet potatoes, baby kale, sliced avocado and pomegranate seeds drizzled with tahini dressing. Its a simple, nutritious meal that seriously gets results.

Ingredients

• 1 cup cooked quinoa
• 1 cup cooked farro
• 1 cup diced roasted sweet potatoes
• 1 cup baby kale
• 1 ripe avocado, sliced
• 1/4 cup pomegranate seeds
• 2 tablespoons tahini dressing

Instructions

1. Preheat the oven to 400F and toss the diced sweet potatoes with a bit of olive oil and salt then roast them for about 25 minutes.

2. In a large bowl, combine the cooked quinoa, cooked farro and baby kale, mixing them together.

3. Add the roasted sweet potatoes into the bowl and gently stir in the sliced avocado and pomegranate seeds.

4. Drizzle the tahini dressing over the bowl and toss everything lightly so all the flavors mix well.

Zesty Zucchini Walnut Pesto Salad

I tried a Zesty Zucchini Walnut Pesto Salad that combine spiralized zucchini, toasted walnuts, fresh basil, garlic, extra virgin olive oil and lemon juice. Its a crisp, zippy dish ideal for summer.

Ingredients

• 2 medium zucchini, spiralized or thinly sliced
• 1 cup toasted walnuts
• 1 cup fresh basil leaves
• 2 garlic cloves
• 3 tablespoons extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

1. Start by prepping your zucchini; wash them, spiralize or thinly slice them, then set em aside in a big bowl.

2. In a blender, toss the toasted walnuts, basil leaves, garlic cloves, lemon juice, olive oil, salt, and pepper until its a smooth, thick pesto.

3. Pour the pesto over the zucchini and gently toss until every piece is nicely coated, don’t over mix though.

4. Adjust seasonings if needed and let the salad sit for about 10 minutes before serving to bring out the full flavors.

Miso Seaweed Immune Broth

I made this Miso Seaweed Immune Broth using vegetable broth, white miso paste, dried wakame seaweed, ginger, garlic and onion which help boost my immune system and warm me up on cold days.

Ingredients

• 4 cups vegetable broth
• 2 tablespoons white miso paste
• 1/2 cup dried wakame seaweed
• 1 inch piece fresh ginger, sliced
• 2 cloves garlic, minced
• 1 small onion, chopped

Instructions

1. In a pot, bring the vegetable broth to a slow simmer then add the rehydrated seaweed.

2. Toss in the ginger, garlic and onion and let it cook for about 10 minutes so the flavors kinda meld together.

3. Lower the heat before stirring in the miso paste so that you dont boil it, which helps preserve its health benefits.

4. Give it a good stir, taste and adjust your seasoning if needed then serve warm and enjoy your immune boosting broth.

Coconut Curry Cauliflower Stew

I made this coconut curry cauliflower stew with cauliflower florets, onions, garlic, ginger, coconut milk, diced tomatoes, and curry powder. Its a hearty, warming dish thats great for chilly evenings coz its super comforting.

Ingredients

• 1 head cauliflower, cut into florets
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 2 tbsp curry powder
• 1 can (14 oz) diced tomatoes
• 1 tbsp grated ginger

Instructions

1. Heat a bit of oil in a large pan and saute the onions till they get soft, then add the garlic and ginger and stir for about one minute.

2. Sprinkle in the curry powder and mix well so that all the veggies are covered.

3. Add the cauliflower florets, coconut milk, and diced tomatoes into the pan. Bring the mix to a simmer.

4. Let it cook for around 20 minutes or until the cauliflower is tender then add salt to taste and serve warm.

Berry Basil Chia Pudding

I made this Berry Basil Chia Pudding using unsweetened almond milk, chia seeds, mixed berries, basil, honey and vanilla extract. Its an anti inflammation treat thats simple to prepare.

Ingredients

• 1 cup unsweetened almond milk
• 3 tbsp chia seeds
• 1/2 cup mixed fresh berries (blueberries, strawberries, raspberries)
• 1 tbsp chopped fresh basil leaves
• 1 tsp honey (optional, if you like it sweeter)
• 1/2 tsp vanilla extract

Instructions

1. In a bowl, mix the almond milk, honey, and vanilla extract until well combined.

2. Stir in the chia seeds, berries, and basil, making sure everything is evenly distributed.

3. Cover the bowl and let it rest in the fridge for at least 4 hours or overnight so it thickens up.

4. Give it a quick stir before serving and enjoy your yummy anti inflammation pudding.

Moroccan-Spiced Tomato Avocado Salad

Ingredients

• Fresh ripe tomatoes, diced
• Ripe avocado, cubed
• Thinly sliced red onion
• Fresh cilantro, roughly chopped
• Lemon juice
• Extra virgin olive oil
• Moroccan spice blend (cumin, paprika, coriander) with salt and pepper

Instructions

:

1. Combine the tomatoes, avocado, red onion, and cilantro in a big bowl.

2. In a small bowl, mix lemon juice, olive oil, and the Moroccan spices together; dont forget to add salt and pepper.

3. Pour the dressing over the salad and toss gently so every part gets some of the flavour.

4. Let it sit for 5 mins before serving so the flavours can mix a bit.

Sweet Potato Black Bean Chili

I made Sweet Potato Black Bean Chili using diced sweet potatoes, black beans, diced tomatoes, chopped onion and minced garlic. Added chili powder and vegetable broth to create a hearty anti inflammation meal.

Ingredients

• 1 large sweet potato, peeled and diced
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cups vegetable broth
• 1 tbsp chili powder

Instructions

:

1. Heat a pot and sauté the chopped onion and garlic in a bit of oil until they are soft, then stir in the chili powder for about a minute.

2. Add the diced sweet potato and mix it in with the spices, cooking for a couple minutes.

3. Pour in the black beans, tomatoes, and veggie broth then let it all simmer on low for 20-25 minutes until the sweet potatoes gets tender.

4. Taste it and fix the salt if needed, serve it up warm and enjoy your hearty anti inflammation meal.

Saffron Ginger Carrot Hummus Wrap

I made a saffron ginger carrot hummus wrap using roasted carrots, chickpeas, garlic, ginger, saffron soaked in warm water and tahini on a whole wheat wrap. Its healthy, quick and easy to prepare.

Ingredients

• 1 cup chopped carrots, roasted
• 1/2 cup canned chickpeas, drained
• 1 garlic clove, minced
• 1/2 tsp freshly grated ginger
• 1/2 tsp saffron threads soaked in 2 tsp warm water
• 2 tbsp tahini
• Whole wheat wraps

Instructions

1. Toss the roasted carrots, chickpeas, garlic, ginger, saffron mix, tahini, and juice of one lemon into a food processor and blend until a smooth hummus forms. Don’t worry if there are a few lumps.

2. Spread a thick layer of the hummus evenly on your whole wheat wrap.

3. If you like, add extra greens like spinach or lettuce to up the crunch and anti inflammation benefits.

4. Roll the wrap tightly and enjoy right away or let it chill in the fridge for a bit if you prefer a cooler bite.

Turmeric Quinoa Stuffed Peppers

I made Turmeric Quinoa Stuffed Peppers using red bell peppers filled with quinoa cooked in vegetable broth with turmeric, onion and garlic. Its a healthy meal that shows wholesome cooking can be easy.

Ingredients

• 4 medium red bell peppers (tops cut off and seeds removed)
• 1 cup quinoa (rinsed)
• 2 cups vegetable broth
• 1 teaspoon turmeric powder
• 1 medium onion (chopped)
• 2 garlic cloves (minced)

Instructions

1. Preheat the oven to 375°F. Cook the quinoa in the vegetable broth with the turmeric powder until its fluffy and tender.

2. While the quinoa is cooking, sauté the chopped onion and minced garlic in a little oil till they are soft and smell good.

3. Mix the cooked quinoa with the sautéed onions and garlic, then stuff this mix into your prepped bell peppers.

4. Place the stuffed peppers in a baking dish and bake for 20 to 25 minutes untill the peppers are tender and slightly charred around the edges. Enjoy your delicious meal!

Matcha Spinach Detox Shake

I made a Matcha Spinach Detox Shake with fresh baby spinach, 1/2 teaspoon matcha powder, a ripe banana, unsweetened almond milk and chia seeds. its a refreshing detox treat that keeps me going.

Ingredients

• 1 cup fresh baby spinach
• 1/2 teaspoon matcha powder
• 1 ripe banana
• 1 cup unsweetened almond milk
• 1 teaspoon chia seeds
• 1 teaspoon honey (optional)
• 4-5 ice cubes

Instructions

1. Add the spinach, banana, almond milk, matcha powder, chia seeds, honey and ice cubes to a blender.

2. Blend everything on a high speed until its smooth and creamy.

3. Taste the shake and if needed, add a little more honey or extra ice.

4. Pour the shake into a glass and enjoy it right away its your detox treat!

Mushroom Medley Anti-Inflammatory Risotto

I made Mushroom Medley Anti-Inflammatory Risotto with Arborio rice, low sodium vegetable broth, mixed mushrooms, onions, garlic, olive oil and turmeric powder. Its a simple, healthy dish thats designed to help ease inflammation.

Ingredients

• 1 cup Arborio rice
• 2 cups low-sodium vegetable broth, warmed
• 1 cup mixed mushrooms (like cremini, shiitake, and button), sliced
• 1/2 cup chopped onions
• 2 cloves garlic, minced
• 1 tsp turmeric powder
• 2 tbsp olive oil

Instructions

1. Heat the olive oil in a large pan over medium heat and add the chopped onions and garlic, cookin them until they start softenin.

2. Toss in the mixed mushrooms and let them cook down until they turn golden and release their juices.

3. Stir in the Arborio rice so the grains get a light toast then gradually add the warm broth stirrin continuously until the rice becomes creamy and al dente.

4. Mix in the turmeric powder, season with salt and pepper as needed then serve immediately while its warm and tasty.

Cacao Almond Energy Bars

I whipped up these Cacao Almond Energy Bars using raw almonds, rolled oats, Medjool dates, unsweetened cacao powder, almond butter, honey and a pinch of salt. They give a neat energy boost that holds together well.

Ingredients

• 1 cup raw almonds, roughly chopped
• 1 cup rolled oats
• 1/2 cup pitted Medjool dates
• 2 tablespoons unsweetened cacao powder
• 1/4 cup almond butter
• 2 tablespoons honey
• A pinch of salt

Instructions

1. In a food processor mix the dates, almond butter, honey and cacao powder until u get a sticky paste.

2. Stir in the oats, chopped almonds and salt in a bowl till everything is evenly combined.

3. Press the mixture firmly into a lined pan and refrigerate for about one hour so it sets firm.

4. Cut into bars and enjoy ur energy boost.