Spicy Anti-Inflammatory Smoothie Bowl

food Feb 08, 2016

I don't know about you, but at this time of year (British cold damp weather) my joints definitely make themselves known to me. I'm actually doing really well with my knees, given that I had surgery on my right knee when I was 19 (a whopping 39 years ago) and refused a second surgery a couple of years later. I'm rarely in pain. But recently both knees have been complaining and so has my hip. So it's time to upgrade my food intake to even more anti-inflammatory value.

 

Of course a raw, plant-based lifestyle is already rich in foods that are anti-inflammatory, alkalising, anti-viral and immune boosting, but at times of pain, we can do a little more. So if you find your joints are hurting, try read on and try my recipe below.



 

Papayas contain the enzyme papain which aids the digestion of proteins. They also contain another enzyme called chymopapain. Both these enzymes have anti-inflammatory properties.

 

Papayas are a real powerhouses when it comes to antioxidants, containing carotenes, vitamin C and flavonoids, B vitamins, folate and a number of minerals such as potassium, copper and magnesium. You can find out more about the benefits of papayas on the World's Healthiest Foods website .

 

Where ever possible, buy organic papayas, as it is one of the crops most often genetically modified. I don't know how high the risk of GMO contamination is in the UK. I checked the GM Contamination Register run by Greenpeace and GeneWatch UK and the last incident of GM papaya inported in the UK was in 2014. It's a good site to check. It shows that all papaya grown in Hawaii are now contaminated by cross pollination with genetically modified organisms.

 

Still, it's a fantastic fruit which can help to protect against heart disease, promotes the digestive and the immune system, can help to reduce inflammation such as asthma, osteoarthritis and rheumatoid arthritis and can even protect against macular degeneration.

  

 

All this inspired me to create an anti-inflammatory smoothie bowl recipe. I like smoothie bowls for breakfast. They're a fantastic way to get the good fats, superfoods and healing foods into your body, they are also delicious and easy to make. 

 

Spicy Anti-Inflammatory Smoothie Bowl

1/2 Papaya (approximately 200-250g)
1/4 cup of home made nut milk (almonds or hazelnuts for example)
2 tbsp coconut oil (antifungal, antibacterial and antiviral)
1 tbsp hemp powder (protein – contains all 21 amino acids)
1/2 tbsp Baobab powder (rich in vitamin C and calcium)
1 tsp ground turmeric (anti-inflammatory, rich in antioxidants)
1 tsp cinnamon (anti-inflammatory, antifungal, antibacterial and antiviral)
1/4tsp ground ginger (anti-inflammatory, aids digestion)
1/8 tsp ground cloves (anti-inflammatory)
A twist from the black pepper mill (aids bioavailability of turmeric)
Blend all ingredients into a thick smoothie. Pour the smoothie into a breakfast bowl and stir in 1-2 tbsp freshly ground linseed/flax seed (rich in omega 3, anti-inflammatory, aids digestion).

 

Top with any or all of the following:

Fresh or frozen berries (antioxidants)
Cashew Yoghurt (probiotics)
Hulled hemp seeds (more protein and omega 3&6)
Soaked and chopped nuts (fibre and good fats)
Making nut milk
Use 1 cup of nuts (almonds or hazelnuts are my favourite) and soak overnight. In the morning blend it for 1-2 minutes (depending on how strong your blender is) with 3 cups of water. Strain through a nut milk bag.

If you want to learn more about raw food join one of my raw food classes, or contact me for a free introductory raw nutrition coaching session to get your health back on track.

 

Making cashew yoghurt

Soak 2 cups of cashew nuts for 20 minutes in water. Rinse and drain them and then blend the nuts with 1.5 cups of filtered water and 1/4 tsp of a good quality, lactose free probiotic powder. Pour into a glass jar that holds approximately 500ml. Cover it with a piece of kitchen towel and a rubber band. Leave the jar to ferment at room temperature for 12-16 hours (check after 12 hours and if it doesn't taste yoghurty yet, leave it for longer).

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