As usual, when November, December and all the holiday treats arrive, I have trouble resisting. Since I control my RA with nutrition, it makes for a painful season if I am not careful. I haven't done extremely bad, but have definitely indulged in enough sugary and fatty foods recently to have some stiff and swollen joints that called for drastic action with a Prednisone Taper. So that I stay pain free when the taper wears off, I am also attacking the pain and swelling in my body with the foods that I know calm inflammation.
A smoothie in the morning with berries, yogurt, and flax starts my day out right.
I am adding avocado as a side to one meal per day for the good calming effect.
When snack cravings come calling, I am eating almonds with dried cranberries.
All of these foods have inflammation fighting properties and help calm dangerous inflammation.
Tonight I wanted to cook with curry and turmeric as they are powerhouses when it comes to fighting inflammation, not to mention...... I love curry! I came up with this simple and wonderful curry rice dish that has a comfort food feeling perfect for a cold winter day.
Curry Rice
2 cups cooked white rice
1/2 cup red onion
1/4 cup diced carrots
1 tablespoon minced garlic
2 teaspoons curry powder
1/2 teaspoon turmeric powder
1 teaspoon sea salt
1 cup chicken broth
Saute the onion and carrots in olive oil until the onions begin to caramelize or brown just a bit. Stir in the garlic and saute for a minute more. Add the curry, turmeric and salt. Stir. Add the chicken broth and let simmer until the mixture reduces by half, about 5 minutes. Add the rice and stir together until mixed well and rice is hot. Serve.
