If you have a food processor, homemade nut butters are super easy to make. Here we’ve used almonds for their anti-inflammatory properties, but you can use any nuts you fancy.
By making it yourself you avoid salt and sugars which some shop bought versions will contain (but not all – so if you do buy, then read the label as the more expensive versions can be 100% nut!). With this version, you can happily make this without the sea salt, but add it if you wish.
Pearl barley can really make a soup into a meal, it’s filling, low fat and brilliantly good for you!
Add to that some fresh herbs along kale and you have a real powerhouse of nutrients.
Method
Turmeric lattes (also known as Golden Milk) are the drink of the moment and can easily be created at home. It is a great way to kick the day off, or as a snack when you get hungry mid afternoon, but don’t want anything too heavy.
The turmeric used in this recipe is a great anti-inflammatory and teaming it up with black pepper helps absorption.
Feel free to tweak the quantities of each ingredient to suit your taste.
Method:
*jaggery is unrefined sugar which normally comes as a block, often found in Asian cookery. It is available in larger supermarkets and health food shops.
A quick smoothie can be the perfect way to start off your day and a homemade version means you can tweak the recipe to suit you.
This recipe doesn’t include banana, these seem to be in almost every smoothie you buy, but not everyone likes the flavour. Instead this recipe uses oat bran to thicken the smoothie, plus it adds a good amount of fibre to the smoothie. We also use frozen raspberries which act to chill the smoothie, as well as making it a recipe which works all year around. Thanks to Emsworth Cookery School for creating this super easy and nutritious smoothie.
Method
You can’t beat homemade bread and this healthy rye bread teams fantastically with smoked mackerel pate for a great lunch. Obviously you could buy your bread, but the kneading is very therapeutic!
The first recipe in collaboration with Emsworth Cookery School to celebrate Nutrition and Hydration week (12-18th March 2018) is Rye bread with mackerel pate. Barbara has kindly worked with Philippa to create a selection of recipes that are great to help reduce inflammation and pain.
Method
