Similar to the Sida genus, the bidens genus also has about 200 different species of plants in it. It can be found throughout the United States and is often called beggarticks. Variations of biden plants are located in different climates and most of them are considered weedy and invasive. The …
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There are over 200 different varieties of plants in the Sida genus, all of which produce flowers. In the United States they are located in the Southwest, the lower half of the Great Plains, the Southeast, Mideast, and New England. A plant in the Sida genus is sometimes called a …
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Plants have been a form of medicine for thousands of years. Many different civilizations have sought specific plants for their healing properties. Using plants for their healing properties is the natural way to fight disease in humans and animals and doesn’t cause the same environmental issues that we face from …
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Bacteria are microorganisms that live everywhere, in your drinking water, in the dirt, and even within your body. Some bacteria in the body are helpful and assist with many different bodily processes. Without bacteria your body couldn’t produce vitamin K, convert foods to energy, or get rid of waste that …
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Most Powerful Natural Antibiotics That Kills All Infections Here’s one that you’re bound to already have in your kitchen. If not, you should find some and stock up! Local honey is created from nectar gathered from local flower and plants and can be used to heal scrapes and cuts. In …
Read More »AN ARTICHOKE PASTA is great, and pasta is something that is healthy so long as your sauce is healthy. This is anti-inflammatory, and it’ll be easy to make sure that you have a tasty meal without too much work. INGREDIENTS: 4 Artichokes, Boiled 2 Large Zucchinis, Chopped Fine 4-5 Cloves Garlic, Minced 1 Teaspoon Thyme, Chopped 1 ½ Teaspoons Basil, Chopped ½ Teaspoon Oregano, Chopped 1 ½ Cups Pasta 1 Teaspoon Parsley, Chopped 6 Cups Spinach ¼ Cup Olive Oil …
Read More »Topping off this delicious salad with anti-inflammatory salmon makes a great dinner with a fresh taste. Of course, the salad is made of anti-inflammatory ingredients as well, and it’s easy enough to use.INGREDIENTS: ½ cup Quinoa, Cooked ¼ Cup Pomegranate Arils 1 Small Avocado, Cubed 1 Cup Kale, Chopped ½ Cup Baby Spinach 3 Ounces Wild Salmon, Boneless & Skinless DIRECTIONS: Make sure to season the salmon with salt and pepper, and then sauté it in a pan. It should be over medium to high heat, and you will want to pan sear it until it is a golden color. If you like it medium rare, it should only be cooked for two to three minutes. Then, you’ll want to set it aside as you prepare the salad. Tenderize the kale, and then add in the spinach, stirring in the quinoa. Drizzle with dressing as desired, tossing until it’s combined. Top with the avocado and salmon. Sprinkle over the pomegranate arils.
Read More »Curry can be good for you as well, including your inflammation. From the pumpkin to the coconut, cauliflower, and turmeric, there are many anti-inflammatory spices and foods in this wonderful recipe. Grab a taste of India, and the coconut cream really helps to set it all off. INGREDIENTS: ¾ lb. Butternut Pumpkin, Mashed & Cooked 2 1/4lb Chicken Thighs, Diced 1 Tin Coconut Cream 3 Teaspoons Tamarind Paste ½ Cup Water 2 Cups Cauliflower, Chopped Small 3 Teaspoons Sweet Paprika ½ Teaspoon Chili Flakes, Dried 1 ½ Teaspoons Ginger, Grated 1 Large Onion, Diced 1 Tablespoon Olive Oil 1 Teaspoon Turmeric Powder 3 Teaspoons Cilantro, Dried DIRECTIONS: Make sure to heat all the oil in a pan, and then add in the ginger and onion. It should cook for five minutes and be slightly browned before you remove it from the pan. Add more oil to the pan, and fry up the chicken until you see that it’s browned slightly. Add in the spices. The tamarind paste as well as the chili and onion mix should be in the pan, and it should be stirred until it’s aromatic. Add in your cauliflower, cooking for five more minutes The coconut milk and water needs stirred in, and if it’s too thick add a little more water, as well as the mashed pumpkin. Bring everything to a boil, letting it simmer for three to four minutes. Turn the heat off, and let sit for ten minutes before eating.
Read More »Sometimes you just want some shrimp fried rice, and usually that’s a bad thing, but not with this one dish recipe. It’s easy to make, and it doesn’t even take that long. The shrimp and broccoli are good for your inflammation, and so is the coconut oil. It has an Asian inspired taste that leaves you wanting more. INGREDIENTS: 12 Ounces Shrimp, Peeled & Deveined (optional) 1 Cup Broccoli, Chopped 1 Small Red Bell Pepper, Chopped 1 Large Yellow Bell Pepper, Chopped 1 Cup Sugar Snap Peas, Trimmed & Halved 1 Cup Brown Rice, Cooked 7 Teaspoons Coconut Oil, Divided 1 Tablespoon Dark Sesame Oil 1 Tablespoon Ginger, Grated & Fresh ¼ Cup Soy Sauce, Low Sodium 1 Teaspoon Hot Chile Sauce ¼ Cup Green Onions, Sliced Thin 1 ½ Tablespoons Rice Vinegar 1 ½ Cups Edamame, Frozen DIRECTIONS: Steam the broccoli for about four minutes, and it should be tender before you set it aside. Take a large skillet, putting it over medium to high heat, and adding in your coconut oil, and then your bell peppers. Add in the snap peas and stir for about two minutes. The vegetable mixture will then need to be placed and set aside in a large bowl. The remaining coconut oil should be added to the pan, and then you can add in ginger, stir frying for only a few seconds before adding in the rice. It should stir fry for about five minutes. It should be browned before you finish. Remove the rice, and add the rice with the vegetable mixture. The pan needs to be wiped out before you return it to medium heat, and add the sesame oil. Add in your shrimp, frying for about a minute before adding the edamame and doing the same. Take the soy sauce, hot chili sauce, and vinegar, stirring it in. then, bring it to a boil. It should cook for three minutes, and you should see it start to thicken. Add in the vegetable mixture as well as your green onions, making sure they’re combined as you cook for a minute longer.
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