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More Anti-inflammatory Recipes

Here are a few more anti-inflammatory recipes you might enjoy. We wrote earlier about how eating anti-inflammatory foods can possibly help reduce flare-ups and MS symptoms. We thought it would be fun to include a few more recipes for you to try.

Here are a few more easy-to-prepare plant-based recipes that include anti-inflammatory ingredients. These recipes are not only delicious but also packed with anti-inflammatory ingredients that can help manage MS symptoms.

If you noticed, several of the recipes include turmeric. I tend to use this spice a lot because of its anti-inflammatory properties. If I could get away with it, I would add it to just about every savory dish I make. Along with a pinch or a dash of black pepper (which helps to get the most of turmeric's effects), I add turmeric if I don't think it will take away from the original recipes.

I've made versions of each of these recipes at some time or another. You can always switch out or substitute your favorite veggies or whatever you have on hand. Just be sure to include one or several of the anti-inflammatory options.

Experiment with your favorite spices, sauces, or seasonings. If you like more spice, add a little more ginger. If you are cooking for others as well, let them add salt and pepper at the end. And, of course, leave a bottle of soy sauce or tamari on the table, just in case.

In the end, make these recipes your own by tweaking them to your liking. If you found this page first, check this page for a more in depth look at specific anti-inflammatory foods and a few more recipes. There's also a mini meal plan to get you thinking about how it might look to eat this way on a day-to-day basis.

More Anti-inflammatory Recipes

1. Quinoa and Vegetable Stir-Fry
Ingredients:
- 1 cup quinoa, cooked
- 1 tablespoon olive oil
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 1 carrot, sliced
- 1/2 cup snap peas
- 2 cloves garlic, minced
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 tablespoon fresh ginger, grated
- 1 teaspoon turmeric
- Salt and pepper to taste

Instructions:
1. In a large pan, heat the olive oil over medium heat.
2. Add the garlic and ginger, and cook for 1 minute until fragrant.
3. Add the broccoli, bell pepper, carrot, and snap peas. Cook for 5-7 minutes until the vegetables are tender.
4. Stir in the cooked quinoa, soy sauce, turmeric, salt, and pepper. Cook for an additional 2-3 minutes until heated through.
5. Serve immediately.

2. Lentil and Spinach Curry
Ingredients:
- 1 cup red lentils, rinsed
- 1 tablespoon coconut oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 can coconut milk
- 2 cups vegetable broth
- 2 cups baby spinach
- Salt and pepper to taste

Instructions:
1. In a large pot, heat the coconut oil over medium heat.
2. Add the onion, garlic, and ginger. Cook for 5 minutes until the onion is soft.
3. Stir in the turmeric, cumin, and coriander. Cook for 1 minute until fragrant.
4. Add the lentils, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until the lentils are tender.
5. Stir in the baby spinach and cook until wilted.
6. Season with salt and pepper, then serve.

3. Sweet Potato and Black Bean Tacos
Ingredients:
- 2 sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 can black beans, drained and rinsed
- 1 avocado, sliced
- 1 cup shredded lettuce
- Whole grain or corn tortillas
- Salsa and lime wedges for serving

Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss the diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper.
3. Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes until tender and slightly crispy.
4. Heat the tortillas in a dry pan or microwave until warm.
5. Fill each tortilla with roasted sweet potatoes, black beans, avocado slices, and shredded lettuce.
6. Serve with salsa and lime wedges.

4. Chickpea and Avocado Wraps
Ingredients:
- 1 can chickpeas, drained and rinsed
- 1 avocado, mashed
- 1 tablespoon lemon juice
- 1 teaspoon cumin
- Salt and pepper to taste
- Whole grain or spinach tortillas
- 1 cup mixed greens
- 1/2 cup shredded carrots

Instructions:
1. In a bowl, mash the chickpeas and avocado together. Leave a few whole if you like your wraps chunky.
2. Stir in the lemon juice, cumin, salt, and pepper.
3. Spread the chickpea mixture on each tortilla.
4. Top with mixed greens and shredded carrots.
5. Roll up the tortillas and serve.

We hope you've enjoyed these ideas for more anti-inflammatory recipes. If you'd like more pages like this, please let us know. In the meantime, here is a website with several more recipes you might like to try. (Opens in a new window).

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