A few people have been asking for ideas for anti-inflammatory lunches, so here we are – this is for you!
It’s still amazingly warm here so I’m still having a version of coleslaw for lunch. More on this in a minute, but a quick Chinese Medicine note of caution; this is all raw which has some issues in Chinese medicine. It’s shredded very finely which makes it easier to digest, and I’m adding ginger and fresh turmeric root to increase its ant-inflammatory effect but stop it being too cold (the issue here is its rawness in Chinese Medicine rather than its actual temperature.)
As the weather gets colder and perhaps the rain finally comes back, I’ll swap to stir-fries and soups. A good plan if time is really limited is to cook extra amounts for the evening meal that you can take a portion in for lunch the following day.
In the meantime here’s how I’m making anti-inflammatory coleslaw;
As always I’m using things from my garden – the advantage being that then things are in season, and I’m working my way through those huge harvest gluts! If you don’t grow your own veg. then try to chose things that are in season as much as possible.
Im using courgettes, not too old or huge! perhaps one medium sized one,
4 medium sized beetroots
one eighth to a quarter of a whole cabbage depending on the size, with the tough centre cut out
1 thumb sized piece of ginger
same amount of fresh turmeric root
I’m finely peeling the roots or giving them a good wash and scrub, cutting them into chunks and feeding them into a food processor with the grater attachment fitted. This is a real discovery for me! It’s huge fun to use and grates things in seconds. You could do it by hand if you’re more patient than me or don’t have a food processor. If you put your turmeric in to grate this way then everything you use will turn yellow and stay that way for a very long time. I don’t mind, but you might!
Once I’ve grated everything I tip it into my biggest bowl.
Then I make a dressing from
I use about the same amount of each and the mix fills a mug.
I tip it onto my grated veg and mix it really well.
I keep this in a tupperware (a big one) in the fridge and it makes about 5 lunches or more.
When I’m ready to use it I mix it up again, put a big portion in a bowl and put a small handful oftoasted mixed seeds and nuts and a handful of chopped mixed dried fruit on it.
For the mixed nuts and seeds i use about equal amounts of;
almonds, hazelnuts, walnuts, pumpkin seeds, sunflower seeds, sesame seeds
I put them in a big baking tray and bake them until they just start turning brown (watch this – it can be quite quick and you definitely don’t want to burn them!)
After they’re cooked I add a smaller amount of linseed and keep the cooled mix in a tupperware for adding to things.
For the mixed dried fruit I use;
figs, dates, prunes, unsulphured apricots, mango, peach, and raisins
I cut up the bigger pieces with kitchen scissors, mix everything together, and that gets stored too for adding to my coleslaw and also to porridge.
Mixing these ready prepared things together is really easy for making lunch. I like to have a fewoatcakes with nut butter or avocado or tinned fish with it.
ps. the picture is of my latest batch of coleslaw. I didn’t realise that the beetroot was stripy white and pink inside until I’d grated it! Actually I think the usual red beetroot is nicer.