Powerful Anti-Inflammatory Recipes

• 2 boneless, skinless Chicken Breasts
• 1 cup unsweetened Coconut Milk
• 1 two-inch knob of fresh Turmeric (or 2 tablespoons of ground turmeric)
• 1 two-inch knob of fresh Ginger (or 2 tablespoons of ground ginger)
• 1 clove of Garlic, finely chopped (or 1 tablespoon of minced garlic)
• 1 box of Rice Noodles
• 1 tablespoon of Olive Oil 1-2 cups of Snap Peas
• 1 Red Pepper, chopped
• 1/8 C. brown sugar (optional)
• 1 tablespoon of Sesame Seeds (optional)
• Sprinkle of salt and ground turmeric for topping (optional)

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Directions:

1. Place coconut milk in your slow cooker and then mix in the turmeric, ginger and garlic (I have used both fresh and ground; both are equally delicious, but you are likely to get better results opting for fresh).
2. Place chicken breasts in the mixture, stir to coat & cook in slow cooker on low 7-8 hours.
3. Once cooked, shred the chicken using two forks sprinkle with brown sugar to taste and let cook another 30 minutes, stirring occasionally.
4. While the shredded chicken is simmering, cook rice noodles according to package directions.
5. Place olive oil in a pan over medium heat then add the snap peas, red pepper and sesame seeds. Sauté over medium-low heat until the veggies are tender.
6. To serve, scoop chicken onto rice noodles, top with the sautéed veggies, then finish with a little salt and ground turmeric. Enjoy!

Ingredients:

• 1 cup of white rice
• 1/3 cup tomato sauce
• 1 tablespoon cumin
• ½ cup of black beans
• 1 tablespoons fresh lime juice
• Toppings of your choice (Tomatoes, avocado, red pepper, chopped cilantro, red onions,salsa and Greek yogurt are all great options. You can also serve this dish with tortilla chips.)
• 1 cup cooked steak or chicken (optional/Leftovers are great)

Directions:

1. Place 1 cup of rice in a pot with 1 ¾ cup of water, tomato sauce, and cumin.
2. Bring to a gentle boil, then reduce heat and simmer until liquid is absorbed.
3. Stir in black beans then add lime juice.
4. Add in toppings of your choice (and meat if used.)  Enjoy!
   (Serves 3-4)

Ingredients:

• 1 cup of white or brown rice (leftover is great)
• 1.5-2 cups of chopped vegetables (broccoli, zucchini, mushrooms, snow peas, carrots, onions, and peppers all work well)
• Cooked steak or chicken (optional/leftovers are perfect)
• ¼ cup low sodium soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons of honey
• 1 one-inch knob of fresh ginger, grated (or 1 tablespoon ground ginger)

Directions:

1. Cook rice according to package directions.
2. Heat a teaspoon of olive oil in a large pan or wok and add chopped veggies.
3. Sauté over medium-low heat until veggies are tender (add a
   sprinkle of water once or twice during the cooking process to create a little steam – be careful not to add too much or your veggies will be soggy).
4. Mix rice (and meat if using) in with the veggies and add desired amount of sauce. Stir together and serve when warm.

Ingredients:

• 1 cup fresh orange juice
• 1 medium banana
• 1 cup fresh pineapple
• ½ inch knob of fresh turmeric, peeled
• ½ knob of fresh ginger, peeled
• ½ cup fresh carrot juice
• 3-4 ice cubes, or more to your liking

* If possible use fresh or flash frozen ingredients to increase effectiveness. Not only do fresh ingredients have more bio-available nutrients, but they will also increase the delicious flavors of your smoothie.

Directions:

1. Add all ingredients to a blender, blend thoroughly, and enjoy!