Inflammation is the background to every single major illness.

 

Favour fresh, real food. You can be assured that you are offering your body anti-inflammatory nutrition.

 

Drink

Anti-inflammatory Golden milk

  • 2 cups coconut milk

  • 3/4 tsp ground turmeric

  • 1/4 tsp ground ginger

  • 1/4 tsp cinnamon

  • pinch of black pepper

  • sweetener: raw honey, maple syrup, monk fruit or pure stevia

  • whisk to combine and warm over medium heat. Heat until hot to the touch but not boiling, whisking frequently for a few minutes

  • heat until hot and taste to adjust flavour

Enjoy!

 

Lunch

Spinach and persimmon salad

  • Spinach

  • crumbled goat cheese

  • walnuts

  • ground pepper

  • fuyu persimmons, cut into wedges

  • pomegranate

  • fresh basil (optional)

Dressing

  • 2 tbsp extra virgin olive oil

  • 1 tbsp orange juice

  • 1/2 tbsp lemon juice

  • 1/2 tsp dijon mustard

  • salt and freshly ground pepper to taste

 

Dinner

Salmon and sweet potato salad

INGREDIENTS

  • 750g (about 2) sweet potatoes

  • 400g (about 3) baby beetroots, small leaves reserved

  • 3 whole garlic cloves

  • Extra virgin olive oil spray to grease

  • ½ tsp fennel seeds, crushed

  • ½ tsp dried chilli flakes

  • Zest and juice of 1 lemon

  • ¼ cup (60ml) extra virgin olive oil

  • 750g salmon fillet (skin on), pin-boned

  • 1 broccoli

  • 2 tbs almond butter

  • 125g baby spinach leaves

  • 1 large avocado, halved

  • ½ cup (50g) mung bean sprouts or other sprouts

METHOD

  • 1.

    Preheat oven to 180°C (fan-forced) and line a large baking tray with baking paper.

  • 2.

    Cut into 2mm-thick slices using a sharp knife. Lay on prepared tray, slightly overlapping, keeping the beetroot at one end to avoid discolouring the sweet potato. Spray with olive oil, then season. Wrap the garlic in baking paper and place on the tray. Roast for 12-15 minutes or until sweet potato is slightly tender.

  • 3.

    Meanwhile, for the salmon, combine the fennel seeds, chilli, lemon zest, a pinch each of salt flakes and freshly ground black pepper, and 1 tbs olive oil. Spread chilli mixture over salmon.

  • 4.

    Split the broccoli through the centre of the stem and quarter, then place around the edge of sweet potato and beetroot. Season broccoli. Place salmon in centre of tray. Return tray to the oven and roast for a further 10 minutes or until salmon is just cooked through.

  • 5.

    To make the dressing, combine the almond butter, 2 tbs water, lemon juice and remaining 2 tbs oil. Season and stir until smooth and creamy. Squeeze roasted garlic flesh into dressing, stir to combine and transfer to a jug.

  • 6.

    Layer the roasted vegetables and salmon on a platter with reserved beetroot leaves, baby spinach and avocado, and top with mung bean sprouts. Serve with dressing.

 
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