Do you have chronic inflammation? Go Gluten Free my friends!

Along with chronic Lyme disease comes chronic inflammation. Chronic inflammation can be responsible for migraines, joint pain and swelling, brain fog and so much more. Overcoming a complex disease such as Lyme disease requires a multi-faceted approach, one in which the disease is targeted from all angles. Often over looked and under rated is the role nutrition plays in disease and healing.

Whatever you do though, do not make the mistake of over-looking the importance of a gluten free life stylewhen healing from Lyme. Why? Well to put it simply, when the body is exposed to infection or pain it responds with inflammation. Normally, like when stung by a bee or mosquito, the body’s inflammation defense is a positive thing that initiates healing. When Lyme is chronic though, so is the inflammation. This results in negative symptoms, as explained above. When food containing gluten, a pro-inflammatory component, is consumed then the inflammation in the system is duplicated and symptoms are exacerbated.(http://www.examiner.com/article/why-go-gluten-free)

I personally have been kicking Lyme butt this year since I started taking Juice Plus+, became a vegetarian and went gluten free. I highly recommend all three! You WILL feel better - so why not start today. There are a ton of resources online to make the transition easier. Here are a few of my favorites: 

1. Gluten-Free Resource Directory: https://www.facebook.com/GlutenFreeResourceDirectory/app_106171216118819
2. Gluten-Free Recipes 24/7: https://www.facebook.com/GlutenFreeRecipes247
3. Celiac.com: http://www.celiac.com/
4. Gluten Free Goddess: http://glutenfreegoddess.blogspot.com/
5. My pinterest file "Celiac": http://www.pinterest.com/audgenius/celiac/

So in the spirit of going gluten free I am including two of my favorite gluten free recipes. I have made them both too! I will try to give you gluten free recipes monthly here on my blog okie dokie? 

 Here we go:

• Banana Beignets courtesy of One Green Planet

INGREDIENTS:

3 very ripe bananas

¼ tsp. vanilla extract

1/16 tsp. almond extract

1/3 cup raw brown sugar

1 cup brown rice flour

½ cup chickpea flour

¾ tsp. baking powder

1 pinch nutmeg

1 pinch cinnamon

¼ – ½ cup soy creamer (or non-dairy milk)

Vegetable oil for frying

Organic Vegan powdered sugar, for garnish

PREPARATION:

Mash the bananas in a large bowl. Add the almond and vanilla extracts. Add the sugar and mix well.

In another bowl, mix the flour, baking powder, nutmeg and cinnamon. Combine the banana mixture with the flour mixture. Mix well.

Add the soy creamer, mixing, until the batter is smooth and thick. Use as much creamer as you need to get the consistency of waffle batter. Let the batter rest while you heat the oil.

Heat 2 – 3 inches of oil in a large saucepan. If you are measuring the temperature, it should be 350 degrees (I just stick a wooden spoon into the pot and see if bubbles form around it).

Using a spoon, drop heaping amounts of batter into the oil. Let cook until golden brown, turning to cook on all sides. When done, remove beignet from the oil and drain on paper towels or a cooling rack. Fry them in small batches so the oil stays hot. If the oil gets too hot, reduce the heat.

Sprinkle with powdered sugar and serve.

• Fried Rice (http://Kale www.redonline.co.uk/food/recipes/gwyneth-paltrow-s-healthy-fried-rice-with-kale-spring-onions)

photograph Ellen Silverman

Serves: 4
Preparation time:  10 minutes
Cooking time:  12 minutes

You will need 225g kale, stems discarded
1 ½ tbsp vegetable oil
2 cloves garlic, peeled and very finely chopped
3 large spring onions, cut into 3mm diagonal slices
175g brown rice, cooked
1 ½ tbsp soy sauce

Method

1. Cut the kale leaves in half lengthwise, and then cut crosswise into very thin ribbons (chiffonade). Steam the kale for seven minutes.
2. Meanwhile, heat the vegetable oil in a large saucepan over medium-low heat. Add the garlic and cook, stirring, for two minutes, being careful not to brown the garlic. Raise the heat to medium and add the steamed kale and spring onions. Cook for two minutes and then add the rice and cook for another two minutes, stirring.
3. Add the soy sauce and cook for 30 seconds more.

I do hope you try and enjoy both of these and if you have any truly fan-tabulous recipes to share send them to me and maybe they will featured next time! Wishing you a happy and healthy day my friends. Y'all come back now you hear? 

: )

Peace, Audrey

akortesharesjuiceplus.com akorteshares.towergarden.com, akorteshares@gmail.com, http://www.pinterest.com/audgenius/boards/