Tag Archives: anti-inflammatory

tumeric chickpea burgers

4 Jun

photo-38Turmeric is pretty in these days, and for good reason!

Known as an anti-inflammatory, natural antiseptic, liver detoxifier, wound healer, free radical safeguard, and digestion helper, turmeric is special indeed.

Add in some turmeric to spice up regular ole chickpeas, and mix it all together for a delicious bean burger!

Here’s how:

Serves 2 – Prep time 5 minutes – Total time 20 minutes


  • 1 cup cooked chickpeas, soaked and cooked, or from a can (make sure to rinse)
  • 1/2 tsp turmeric, look for non-irradiated spices
  • 1/2 tsp cumin
  • 2 dashes of paprika (or add more, depending on your desired spice level)
  • 2 dashes of cayenne (or add more, depending on your desired spice level)
  • 1/2 lemon juice, and zest
  • 1/2 tbsp olive oil
  • 2 pinches of sea salt
  • 1 egg
  • 1 slice toasted bread, processed into breadcrumbs
  • a handful of cilantro leaves
  • 1/2 small onion, chopped
  • 1/2 tbsp canola oil
  • Optional aioli: 1/2 tbsp vegannaise mixed with 1 medium sized minced garlic clove


1. Prep your ingredients: Toast bread, chop onion, mince garlic, rinse and pluck cilantro leaves. Make aioli (optional) by mixing vegannaise and garlic together. Blend toasted bread in food processor to create homemade breadcrumbs. Leave in for the next step.

2. Blend and make patties: Add chickpeas, spices, lemon juice, zest, olive oil, salt, egg, cilantro and onion into the food processor. Blend until mixed well. Create small patties, stacking them on a plate.

3. Cook. Take out a medium sized sautee pan. Over medium/high heat, add canola oil. Place patties into the pan, cooking on each side for 5 minutes. Repeat until all patties have been cooked, adding in more canola oil as you go to prevent them from sticking.

4. Eat. Place on a plate then garnish with cilantro using your aioli as a tasty dip, or try it out with some slices of avocado, or even sprouts!

For an everyday way to incorporate turmeric into your diet, try this delicious smoothie recipe!

bright chicken salad

12 Mar

photo-14Have some chicken in your fridge waiting to get cooked up, but not in the mood to roast, stir-fry, grill or stuff?

Why not simply sauté your chicken in a pan and create a colorful, flavorful and fun chicken salad!

Having this chicken salad on hand for dinner with a beautiful green salad, on fresh bread as a sandwich, or on it’s own is a delicious way to oppose the status quo.

Plus, leftovers make for a phenomenal lunch, and turmeric is said to be a great anti-inflammatory!

Here’s how:

Serves 2


  • 1 medium sized piece, chicken breast, diced
  • 1 tbsp, olive oil
  • Pinch of sea salt
  • Grind black pepper
  • 1 tbsp, vegenaise
  • 1 tsp, paprika
  • 1 tsp, turmeric
  • 1 small apple, diced
  • 1 celery stick, diced
  • 6-7 walnuts, smashed
  • 2 wedges of lemon


1. Prep the chicken: Dice chicken breast into cubes. Add olive oil to a medium pan. Once olive oil heats up, add chicken breast and cook, mixing from time to time. Add salt and pepper and cook until center is no longer pink, 10-12 minutes.

2. Prep raw ingredients: Rinse and dice your apple, celery and cut two wedges from your lemon. Smash walnuts.

3. Marry the two: Once chicken is fully cooked, place into a mixing bowl. Add in the vegenaise, paprika, turmeric and mix thoroughly. Sprinkle in your apple, celery and walnuts, mix thoroughly. Finish with a bright splash of lemon, season to taste with additional spices, or sea salt + pepper.

Tastes great right away, but even better the next day!