Anti-inflammatory Chai Spiced Almond Milk

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Guys, I am not a happy camper right now. I seem to be in the middle of a big fat flare up of my SI joint, and that always makes me grumpy, because I can’t be active when this thing flares up. Me and resting have a love/hate relationship. I love it when I’m able to be active and a good rest after a nice long hike or jog feels fantastic. I hate it when I’m forced to do it. Sooooo…at least one good thing is coming out of this, and that is that I realized I’ve never shared my anti-inflammatory chai-spiced almond milk recipe with you all!

This is my go to anytime I have a flare up, because it’s great for reducing inflammation, and it feels like your drinking a super yummy treat! The anti-inflammatory properties come from the spices in there: turmeric, ginger powder, cinnamon, and nutmeg. All of these have strong anti-inflammatory properties (especially turmeric), but on top of that, they all have a tremendous amount of other health benefits as well! Check out these pins for each of these four spices explaining these benefits!

TURMERIC

turmeric

GROUND GINGER

ginger

CINNAMON

cinnamon

NUTMEG

nutmeg

Guys, seriously, there’s too many health benefits to even count, and you get all of these in this anti-inflammatory milk! On top of all that, it also contains coconut oil, which is known to reduce inflammation and joint pain, among its gazillion other health benefits. So, yeah, this stuff is pretty awesome, and honestly, even if I’m not in a flare up, I like to make a batch of this stuff to have on hand, because it is sooooooo yummy!

You can enjoy it warm or cold, and if you make a big batch at once, you can store it in the fridge for up to a week. If you do it this way, you can also reheat it after its been stored in the fridge if you prefer it warm. I like it both ways, depending on the weather outside (cold weather = warm and cozy, hot weather = cold and soothing).

One last thing! I use almond milk in this recipe, but you can replace that with coconut milk, regular milk, or you can even make this using tea or just plain water. Since most of the anti-inflammatory benefits come from the spices and coconut oil, the liquid you use to make it (barring some sugary or chemically laden drink) doesn’t make a difference.

ANTI-INFLAMMATORY CHAI SPICED ALMOND MILK

Ingredients: makes 3-4 servings

  • 3 cups plain unsweetened almond milk
  • 1 1/2 tsp. turmeric
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 tsp. ground ginger
  • 1 Tbsp. coconut oil
  • dash of black pepper (this is completely optional, and I don’t usually add it, but it can help with absorption of the other spices – however, if you’re sensitive to pepper, like me, it’s perfectly fine to leave it out)
  • raw honey or stevia to taste (I usually use stevia to keep it completely sugar free, also, you can use no sweetener at all if you would like)

Directions:

1.) In a medium sized sauce pan, heat the almond milk and coconut oil over medium heat. Add the spices and sweetener, and use a spoon or whisk to stir and combine completely while continuing to heat the mixture over medium heat.

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2.) Once the mixture is combined completely, the coconut oil is completely melted (if it was in solid form when you added it), and it has reached your desired temperature, remove it from the heat, and transfer to a cup.

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YUMMERS, and YAY to a more natural remedy for pain relief! Enjoy! 🙂

AVOCADO OLIVE OMELET

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Those of you that have read some of my earlier posts know how big a fan I am of EGGS not only because they are so yummy, but also because of their many health benefits which you can read about in my post on Quiche Stuffed Peppers.  A while back, I was sitting in class daydreaming about my love affair with eggs and I was also thinking of another favorite of mine – Avocados (Yes, I know I should’ve been paying attention, but my appetite thought otherwise at the time).

Avocados are an extremely healthy food.  They are great sources of fiber, pantothenic acid, vitamin K, folate, potassium, and vitamins B6, C, and E.  They also contain phytosterols, carotenoid and other antioxidants, omega-3 fatty acids, and polyhydroxinated fatty alcohols along with many many other nutrients.  All off these “good for you” morsels of nutrition provide the following advantages to our health:

  • Lower cholesterol levels – Avocados are rich in a compound called beta-sitosterol which has been shown to be effective in lowering blood cholesterol levels.
  • Strongly Anti-inflammatory – If there is one thing the avocado is known for, it’s this!  The antioxidants, phytosterols, and omega-3 fatty acids are all responsible for these awesome anti-inflammatory properties.
  • Reduces stroke risk – this is due to the avocados high content of folate.
  • Protects against cancer – especially prostrate cancer and breast cancer due to it’s content of oleic acid.
  • Fights free radicals – this is due to the fact that avocados contain glutathione (a powerful antioxidant that fights against free radicals in the body)
  • Increased nutrition absorption – Avocados help optimize the absorption of carotenoids.  Optimal absorption of these fat-soluble phytonutrients requires just the right amount and combination of dietary fats—and that is exactly the combination that is provided by avocado!
  • Helps maintain a healthy heart – The vitamin B6, folic acid, vitamin E, glutathione, and monounsaturated fats in avocados all contribute to heart health.

I could name quite a few more, but I think this list in itself is enough to convince you of how wonderful avocados are!

So, as I was thinking of my two loves (eggs and avocados), I started watching the clock because I really wanted to get out of class to look up a good recipe with these two ingredients.  Thankfully, I only had about 15 minutes left, so I toughed it out. 🙂  After class, I pulled out my happy lappy top and went straight onto Pinterest and did a search on eggs and avocados.  A lot of different recipes for omelets came up – so I decided that I knew what I would be having for breakfast the next day!  The pin that I first saw was this one:

32dbcf18348ceafa0646591fc7c96eb2

When I looked at the recipe, I saw all the cheese and bacon and knew that I would have to make some adjustments as I don’t do bacon and the only cheese that I have is goat cheese or goat cheese mozzarella on occasion, so I was inspired by this pin, but decided to come up with something a bit simpler.  That evening, I looked to see what ingredients I had available and got a little creative.  The result is YUMMERS, and it’s all clean eating ingredients, so you can feel good about putting it in your body!

AVOCADO OLIVE OMELET

Ingredients: (makes one serving)

  • Eggs (1 whole egg and 2 egg whites)
  • pinch of garlic powder
  • about 1/4 cup red onion, chopped
  • 1 tsp. extra virgin organic unrefined coconut oil
  • 1/4 of an avocado cut in slices
  • 4-5 black olives (packed in water, not vinegar, and in a bpa free can), sliced in half

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Directions:

1.) In a bowl, whisk eggs, sea salt, and garlic powder together.

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2.) Heat coconut oil in a frying pan. Add onions and cook till transparent.

3.) Add egg mixture to frying pan and mix with onions. Cook for about 3 minutes on one side, flip and cook on the other side till done (about another 3-4 minutes).

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4.) Transfer omelet to a plate, add avocado and olives to one half of the omelet, fold over and serve.

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Easy Peasy and YUM-O!  Enjoy! 🙂

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