We make stir-fry at least once a week in our house. So we love to have a variety of flavors in the different recipes we use to mix things up while still eating healthy and alkaline.
This stir-fry will actually decrease inflammation, thanks to turmeric and ginger.
All too often, the pain we experience comes from hidden inflammation. And that’s why recipes like this one are fantastic. They reduce your inflammation, while also scratching the itch of take-out Asian flavors without eating food that increases inflammation.
Watch for my blog post on Thursday: What’s Really Causing Your Pain (Plus Easy Swaps).
You’ll love the carrots, celery, sweet potato, and cabbage cooked in a flavorful mix of spices. When we make this at home, we often serve it on a bed of quinoa to make it a more hearty meal.
Give it a try and let me know what you think over on Facebook.
GINGER TURMERIC ANTI-INFLAMMATORY STIR-FRY
Ingredients [serves 4]
- 3 tbsp. coconut oil
- 4 carrots, sliced
- 1 onion, thinly sliced
- 4 stalks celery, sliced
- 1 tsp. sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)
- 1/2 tsp. black pepper
- 1 tsp. cumin
- 1 tsp. turmeric
- 1/2 tsp. ground ginger
- 1 head cabbage, sliced
- 1 sweet potato, cut into bite-sized cubes
- 1 bunch kale, roughly chopped
Heat coconut oil in a large stockpot over medium high heat.Toss in the carrots, onion, and celery, and sauté them in the oil for about 5 minutes. Stir in the seasonings: sea salt, pepper, cumin, turmeric, and ginger. Sauté for another minute.
Add in the cabbage and sweet potato. Stir to combine. Cover the pan and reduce the heat to medium-low. Cook until the sweet potatoes are soft and tender, about 25 minutes. Actual cooking time will depend on how big you cut your sweet potato cubes – smaller pieces will cook faster.
Add chopped kale and mix thoroughly, cooking for an additional 5 minutes. Serve and enjoy!
Want more easy, healthy dinner ideas?
How does a Thai Spring Roll Veggie Bowl or Sweet Potato Fries with Chimichurri Sauce sound?
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