anti-inflammatory

Cumin-Spiced Beet Chips!

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beet chips

This was my first endeavor in making beet chips and I ate the whole batch, so if you plan on sharing, maybe make a double batch! The sweetness of the beets is enhanced by the coconut oil and balanced out with the savoriness of the cumin.Beets are high in folate, manganese, and also the chemical betaine, which is important for cell reproduction and liver function. These would be a great, healthy snack, especially if you’re traveling. I would choose a cone of these chips over fries at a restaurant any day. These are even more nutritious because the skin is left intact, preserving more of the nutrients. Forget those veggie straws and make your own snacks 🙂

INGREDIENTS
3 medium beets
2 teaspoons coconut oil
1 teaspoon cumin
1/2 teaspoon sea salt

INSTRUCTIONS
1. Preheat oven to 350°F.
2. Wash and dry beets (no need to peel). Using a mandoline, thinly slice the beets, about 1/16”.
3. In a large bowl, toss beet slices, oil, cumin and sea salt.
4. Spread beet slices onto baking sheets in a single layer.
5. Bake beet chips for 35-45 minutes until crunchy, flipping slices once halfway through baking time.
6. Allow chips to cool thoroughly and blot any excess oil with paper towels. Store in an airtight container.

Asian Red Cabbage Slaw with Mint!

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asian red cabbage slaw

After making the red cabbage and carrot slaw earlier in the week, I still had half a head of red cabbage and leftover mint in the fridge. I didn’t have a lot to work with and was too tired to head out to the supermarket, so this was the perfect recipe! Not until culinary school was I introduced to gomasio, which is a dry condiment made from toasted sesame seeds, sea salt, and seaweed. In Japanese cuisine, it is often sprinkled over plain rice. As part of a macrobiotic diet, it is used as the healthier alternative to ordinary salt. The slaw would be refreshing on fish tacos! The vinaigrette is very versatile and I could see it being delicious for a summer cucumber salad 🙂

½ head red cabbage, thinly sliced
¼ bunch mint, chiffonade
1 teaspoon gomasio or toasted sesame seeds (garnish)

Sesame Vinaigrette:
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon honey

Instructions:
1. In a large bowl, whisk together vinaigrette ingredients.
2. Add cabbage and mint, making sure dressing is evenly distributed.
3. Sprinkle with gomasio or sesame seeds before serving. Enjoy!

Pickled Ginger!

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pickled ginger

This morning, my friend and I went out for a long run, as she’s training for a marathon next month. In using ginger as an anti-inflammatory, I made some ginger tea by simmering several slices with water. I decided to pickle the leftover ginger, as I hate to let ginger shrivel away in my refrigerator. Besides, I love the bite of pickled ginger! In Ayurveda, it is also believed to stimulate circulation, aid digestion, and also enhance the absorption of nutrients. There seem to be endless benefits in consuming ginger, including treating nausea and migraines, as well as strengthening the immune system. Hope you’ll enjoy this recipe!

4-inch piece of ginger
½ cup rice vinegar
2 tablespoons sugar
1 teaspoon sea salt
1/8 teaspoon anise seed
1/8 teaspoon fennel seed
2 dried chiles de arbol
1. Peel and thinly slice a 4-inch piece of ginger (easily done on a mandolin); put in a pint size mason jar.
2. Bring rice vinegar and ½ cup of water, sugar, salt, anise seed, fennel seed, and dried chiles to a simmer in a saucepan; cook 5 minutes.
3. Pour over the ginger and let cool slightly. Cover and refrigerate overnight or up to 2 weeks.