Anti-inflammatory food incorporated within one’s diet can help reduce inflammation. An anti-inflammatory diet is typically high in plant foods, fermented products, and also fatty fish. Here is one recipe that has some anti-inflammatory properties, but you can visit the link below to view other recipes as well!
Yield: 4-6 servings
Active Time: 25 minutes
Total Time: 35 minutes
Ingredients:
○ 1 cooked chicken carcass (from 1 store-bought rotisserie chicken or homemade roast chicken)
○ 1 lb. sweet potatoes (about 2 medium), peeled, cut into 1" pieces
○ 3/4 cup French lentils (about 5 oz.), rinsed
○ 1 tsp. kosher salt, plus more
○ 2 Tbsp. extra-virgin olive oil
○ 10 celery stalks, sliced on the bias into 1/4" slices
○ 6 garlic cloves, thinly sliced
○ 1 1/2 cups shredded cooked chicken (from 1/2 of a store-bought rotisserie chicken or homemade roast chicken)
○ 1/2 head escarole, cut into bite-size pieces
○ 1/2 cup finely chopped dill
○ 2 Tbsp. fresh lemon juice
- Place chicken carcass, potatoes, lentils, and 1 tsp. salt in a large pot. Cover with 8 cups water. Bring to a boil over high heat, skimming off any foam, then reduce heat to medium-low and simmer until potatoes are fork tender and lentils are cooked through, 10–12 minutes. Discard chicken carcass.
- Meanwhile, heat oil in a large heavy skillet over medium-high. Add celery and garlic and cook, stirring often, until celery and garlic are lightly golden brown and tender, about 12 minutes.
- Stir celery, garlic, shredded chicken, and escarole into soup and cook, stirring occasionally, until escarole is wilted, about 5 minutes. Remove from heat. Stir in dill and lemon juice; season soup with salt.
Recipe retrieved from: https://www.medicalnewstoday.com/articles/322897.php.
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