A key aspect in promoting healing and quick recovery after a food allergy or autoimmune disease diagnosis is reducing inflammation inside your body. One of the easiest ways to do this is through food, focusing on foods with anti-inflammatory properties like green leafy vegetables, cauliflower and other cruciferous vegetables, fermented cod liver oil or wild-caught salmon, sardines, cod, trout and striped bass, cold pressed olive oil, coconut oil, berries, rhubarb, garlic, and spices like ginger, cinnamon, clove.
The king of all anti-inflammatory spices, turmeric, is an aromatic rhizome with an earthy orange-ginger scent and slightly bitter taste. When paired with the pro-biotic properties of raw yogurt, local honey, orange and ginger, the lightly sweetened and delicately spiced, cool and creamy concoction will provide a much needed sigh of relief. If fermented dairy is a trigger food, substitute almond or coconut milk.
The fresher the root, the more powerful the anti-inflammatory properties, so check your local organic stores for the actual tuber and grate your own, just as you would ginger. If purchasing dried and ground, buy from a reputable source rather than relying on common varieties at the grocery store, which can sometimes sit on store shelves for over a year.
Lugging around and cleaning the blender is sometimes a chore during the morning rush, so we quickly fell in love with our Oster My Blend, saving us a few steps. I’m hoping they come out with a glass version, but for now, we’re making the most of our BPA-free plastic tumblers.
- 3/4 cup organic, raw full fat, plain yogurt
- 1/4 cup freshly squeezed orange juice, plus more to taste
- 1 teaspoon freshly grated turmeric or dried ground
- 1/2 teaspoon freshly grated gingerroot
- 1 tablespoon local honey, any variety
- Pinch of ground cardamom
- Pinch of freshly ground black peppercorn
- Scant pinch of sea salt
- Using a blender, combine all ingredients until smooth. Add additional orange juice to thin until desired consistency is reached. Serve cold.