Continuing with my quest to control my migraines with an anti-inflammatory diet, I recently came up with another recipe I would like to share. It is full of all kinds of great anti-inflammatory foods like barley, carrots, mushrooms, spinach, and sunflower seeds.
I also chose to use turmeric and ginger as the seasonings for their powerful anti-inflammatory properties. I have been reading about their health benefits for years, but didn’t really know how to best incorporate them into my recipes. This time, I decided to go for it. I mean, how can I build a recipe box full of anti-inflammatory creations without turmeric and ginger, the two best spices for the job? The result was a very flavorful, filling recipe.
Anti-Inflammatory Barley Pilaf
- 1 c. uncooked barley
- 1 c. mushrooms, chopped finely
- 2 carrots, chopped finely
- 1 c. spinach, chopped finely
- 1/2 c. raw unsalted sunflower seeds
- 1 tsp. coconut oil
- 1/2 tsp. turmeric
- 1/2 tsp. ginger
- 1/2 tsp. pepper
- 1/2 tsp. Celtic sea salt
Cook barley according to directions on package. Saute carrots and sunflower seeds in coconut oil for about 8 minutes over medium-low heat. Add mushrooms and cook for an additional 2 minutes. Add cooked barley, spinach, turmeric, ginger, pepper, and salt. Stir until seasonings are well blended and serve immediately.
You could add a little extra flavor and moistness by cooking the barley in vegetable or chicken broth and adding a little broth to the pan. I chose not to use broth because my anti-inflammatory migraine relief diet is vegan (I do eat honey). Tomato is a headache trigger, so I must also avoid vegetable broth, too.
- When Do We Deny Jesus?
- Intro to Inflammation in the Body