I had talked a little about inflammation on my Wahl Hot/Cold Massager post and I mostly suffer with inflammation in my knees. When I have a flare up I sometimes reach for the Motrin bottle but lately I have been looking into healthier alternatives. Motrin can cause stomach ulcers and I really don’t want to have an ulcer. But when you are really hurting you don’t think about that, you just want relief.

In an effort to find natural alternatives I started researching anti-inflammatory super foods. I was amazed that a lot of my favorites were on the list! I decided to try them for 2 months and I can honestly say that they have helped tremendously with my knees. Partnered with the amazing Wahl Hot/Cold Massager, I haven’t had to take a Motrin in about 6 weeks. I still take the occasional Tylenol for a head ache ( I have teenagers).

I understand not everyone will have the same success I have. My inflammation in my knees is minor to moderate but extreme sufferers may still need medication. However, I think it is worth a try and if it provides even the smallest amount of relief it is worth it!

Anti-Inflammatory Super Foods:

Vegetables:

• Tomatoes
• Avocados
• Bell Peppers
• Bok Choy
• Broccoli
• Brussel Sprouts
• Cabbage
• Cauliflower
• Chard
• Fennel
• Bulb Garlic
• Green Beans
• Spring Onions
• Kale
• Leeks
• Olives
• Spinach
• Turnip Greens

Fruits:

• Apples
• Blueberries
• Fresh Pineapple
• Guavas
• Kiwi
• Lemons/Lime
• Oranges
• Papaya
• Raspberries
• Strawberries
• Pineapple (canned)

Nuts and Seeds:

• Almond
• Flaxseed
• Hazelnuts
• Sunflower Seeds
• Walnuts

Herbs and Spices:

• Basil
• Cayenne/Chili Peppers
• Cinnamon/Cloves
• Cocoa
• Licorice
• Mint
• Oregano
• Parsley
• Rosemary
• Thyme
• Turmeric

Other Sources:

• Cod
• Halibut
• Salmon
• Shrimp
• Tuna
• Lamb

Bok Choy Salad With Cashew Dressing:

6 cups of raw Bok Choy, chopped

2 fresh carrots, peeled and roughly cut

2 stalks of celery, roughly cut

3 Green onions, cut in half

1/2 cup unsalted toasted cashews, divided

1 tbsp. fresh lemon juice

1 tsp. soy sauce

3 tbsp. flaxseed oil

1/2 tsp. salt

1/2 tsp. fresh cracked black pepper

Using a food processor or high speed blender ( I have a complete Ninja) pulse carrots, celery, and green onions until finely chopped.

Place bok choy in a serving bowl and add the finely chopped mixture to it.

Place 1/4 cup cashews, lemon juice, soy sauce, flaxseed oil, salt, and pepper into the blender and pulse until blended. Pour the mixture over the salad. Garnish the plates with the rest of the cashews when serving.

(Serves 4)

Recipe courtesy of Ninja and used with permission.