I often write about “inflammation”, but what exactly does that word exactly mean for our health? In actuality, inflammation is a process your body undergoes in order to heal itself as part of your immune system. It is through this process that your body is able to defend itself against bacteria and viruses and why your wounds and infections don’t fester and become fatal.
With that being said you might be wondering why I might recommend eating foods and exercises that reduce inflammation if it’s so natural for our bodies to do. Unfortunately, there can be occasions when your body inflames at an unnatural time and with lack of a good reason.
It is at these times that inflammation can be quite bad for your health, especially when they increase in frequency becoming a chronic condition brought about by lack of exercise, poor diet, stress, smoking, and a variety of other causes. Furthermore chronic inflammation can lead to a variety of other chronic conditions including osteoarthritis.
Which brings me to today’s menu, an anti-inflammatory packed bowl of deliciousness! A turmeric, tomato, and black pepper soup!
Turmeric packs an anti-inflammatory punch!
I often find myself writing about Turmeric, and that would be due to its containing a very wonderful compound called curcumin, which in addition to being looked into for the treatment of a variety of chronic conditions, including the reduction of risk of cancer, curcumin has wonderful anti-inflammatory benefits!
Tomato isn’t just an ordinary red fruit, its ready to regulate!
Ever wonder what makes tomato’s so red? Lycopene! It promotes healthy cholesterol and reduces blood pressure!
Black pepper not only will add spice but a dose of health benefits!
Piperine, a compound found in black pepper actually increases absorption of turmeric by…oh ya know…2000%! On its own, black pepper promotes healthy digestion and fights oxidation in your body!
Tomato, Black Pepper, and Turmeric Soup
Recipe adapted from healthy-holistic-living.com
Ingredients:
¾ cup cherry times rinsed and cut in half
1 can diced tomatoes (juice contents of can also needed, don’t drain)
½ cup low-sodium veggie stock
1 minced onion
2 minced garlic cloves
2 tsp turmeric powder
1 tsp coconut oil
½ tsp sea salt
1 tsp dried basil
1 tbsp apple cider vinegar
Freshly ground black pepper to your taste!
Instructions:
Step 1) Fry the onion and garlic in coconut oil (heart healthy by the by!) over medium heat for 1 minute!
Step 2) Add turmeric, and then the cherry tomatoes. Cook until the tomatoes are soft.
Step 3) Add canned tomatoes, stock, ACV, and basil. Bring to a boil on medium-high heat, then cover and let simmer on low heat for 5 minutes.
Step 4) Blend using a blender or hand mixer until creamy!
Step 5) Season with a little salt and that great for ya black pepper! Enjoy!
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