Anti-Inflammatory Avocado Scramble


  • 4 free range eggs
  • 1 tsp. turmeric
  • 1/2 tsp. black pepper
  • sprinkle garlic pepper
  • 1 tbsp. extra virgin olive oil or ghee
  • 1 Vidalia (sweet) onion, chopped
  • 1 bunch spinach, chopped
  • 1/2 bunch Swiss chard, chopped
  • 1 avocado
  • Himalayan salt to taste


Whisk eggs and add spices and chopped vegetables. Either saute in pan with oil or ghee or bake in oven (25 minutes at 350 degrees, check that it is cooked through, adjust time as needed). Top with sliced avocado, drizzle with extra virgin olive oil, and salt to taste.

Source: Rosen, Jessica, “Recipe” Raw Generation , April 14,2017

Vegan Turmeric Quinoa Power Bowls



  • 7 small yellow potatoes
  • 15 oz . can chickpeas
  • 2 tsp turmeric
  • 1 tsp paprika
  • 1 Tbsp coconut oil
  • 1/4 cup quinoa
  • salt/pepper
  • 2 kale leaves
  • 1/2 Tbsp olive oil
  • 1 avocado


  • Preheat oven to 350 degrees.
  • Slice the potatoes into strips and lay flat on 1/2 of a baking sheet. Spray/drizzle them with coconut oil and sprinkle 1 tsp of turmeric over them. Add salt/pepper to taste.
  • Roast for 5 minutes while you drain and rinse the chickpeas.
  • Place the chickpeas in a mixing bowl and add 1 tsp of paprika, coating them evenly. Lay the chickpeas on the other 1/2 of the baking sheet.
  • Roast the chickpeas and the potatoes for about 25 minutes (or until the potatoes are a little bit soft).
  • Cook the quinoa with 1/2 cup of water. Once the quinoa is cooked, add 1 tsp of turmeric (salt/pepper to taste), mix together, and let cool.
  • Wash the kale and massage the olive oil over the leaves. Separate the leaves into the 4 bowls.
  • Slice the avocado and split into the 4 bowls.
  • Add the quinoa and roasted chickpeas/potatoes to the bowls and serve!

Source: Christine, Vegan Turmeric Quinoa power bowls , Jar of Lemons , 05-18-2017


Grilled Sauerkraut Avocado Sandwich


  • 8 slices pumpernickel bread
  • vegan buttery spread (or regular butter)
  • 1 cup hummus (roasted garlic flavor, divided)
  • 1 cup sauerkraut (drained, lightly rinsed, and liquid squeezed out)
  • 1 avocado (peeled and sliced lengthwise into about 16 pieces (you can leave out this ingredient if you want to lower the fat content of the sandwich, and it will still be really delicious!))


  • Preheat oven to 450 degrees F (230 degrees C).
  • Spread butter on one side of each of the 8 slices of bread, and place 4 of them them butter side down on a baking sheet.
  • Take about half of the hummus and distribute over the 4 slices of bread.
  • Distribute the sauerkraut over the hummus on each slice.
  • Distribute the avocado slices over the sauerkraut.
  • For the remaining 4 slices of bread, spread hummus on the side without butter and place hummus side down on the avocado slices.
  • Bake in the oven for 6-8 minutes, then flip the sandwiches and bake about 6 minutes more, until the sandwiches are golden brown and crispy. (Alternatively, you can grill them on the stove top on a griddle or in a skillet).


Calories: 319kcal | Carbohydrates: 39g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Sodium: 781mg | Potassium: 552mg | Fiber: 11g | Sugar: 1g | Vitamin A: 1.8% | Vitamin C: 12.4% | Calcium: 7.5% | Iron: 21.1%
Kristin , Mom’s Grilled Sauerkraut Avocado Sandwich , Dizzy Busy and Hungry. 10-07-2014

Anti-inflammatory Coconut, Ginger, and Turmeric Soup


  • 1 quart homemade bone broth or store-bought chicken or vegetable broth
  • 1¾ cups full-fat coconut milk
  • A knob of fresh ginger, peeled and very finely sliced
  • ½ teaspoon ground turmeric or a knob of fresh turmeric, finely sliced
  • Juice of ½ to 1 lemon (add desired amount)
  • ¼ teaspoon red chili flakes or cayenne pepper
  • A small handful of cilantro, roughly chopped
  • 2 teaspoons raw virgin coconut oil
  • Sea salt and freshly ground black pepper


  1. Put all the ingredients, except for the cilantro and coconut oil, into a medium saucepan, and bring to a gentle simmer.
  2. Simmer for 5 to 10 minutes, remove from the heat, and allow to cool for a few minutes.
  3. Season with sea salt and plenty of black pepper, sprinkle over the cilantro, and spoon in the coconut oil. Taste and add more lemon juice if you like, and serve.

Tip: Do be generous with the black pepper as it’s been proved that the piperine contained in pepper helps the main potent active ingredient (curcumin) in turmeric to be fully absorbed by the body during digestion. Turmeric is a powerful antioxidant and anti-inflammatory and has been proved highly effective in reducing the risk of many chronic diseases.

Rose, Amber , Kate Hudsons Former Chef Swears by this super-simple anti-inflammatory soup. Mind Body Green. 2017




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