I am on a huge anti-inflammatory kick to control my migraines. Last month, I shared a recipe that I developed for this purpose, A Salad to Fight Inflammation and Migraines. The salad I reveal for you today is along the same lines, except I can’t fully call it a migraine fighter because apple cider vinegar can be a headache trigger for some because of the tannins, although it doesn’t seem to be for me. On the other hand, drinking apple cider vinegar at the onset of a headache is a known natural remedy. How can you know what to do? It’s trial and error for what works for you.
This salad is, however, 100% anti-inflammatory. Every ingredient, except the Celtic sea salt, is anti-inflammatory. Celtic sea salt does, however, contain magnesium, iron, manganese, zinc, iodine and potassium. Salt in general gets a bad rap, but it’s table salt that’s bad for you. Celtic and Himalayan sea salts have many essential minerals.
Who needs an anti-inflammatory diet? Everyone! Chronic inflammation can lead to allergies, sinusitis, arthritis, fibromyalgia, heart disease, depression, diabetes, and cancer. Here’s another simple recipe to help you ward off these awful conditions!
Anti-Inflammatory Quinoa Salad
- 1/2 c. uncooked quinoa – I use tri-colored
- 1 carrot diced very small
- 2 brussels sprouts diced very small
- 1 tbsp. apple cider vinegar
- 1 tbsp. flax seed oil
- 1/4 tsp. Celtic sea salt
Cook quinoa per instructions on package. While quinoa is cooking, whisk apple cider vinegar, flax seed oil, and sea salt together in a bowl. Saute carrots and brussels sprouts in olive oil for just a few minutes so they soften a little. When quinoa is finished cooking, drain any excess water. Mix cooked quinoa with carrots and brussels sprouts. Then stir in the dressing and serve. Makes one lunch-sized meal portion with a little left over.
Note: Since I used flax seed oil, this recipe should not be reheated. Flax seed has a low smoke point and should only be used for dressings.
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