Veggie Vesta

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Turmeric Milk: An Anti-Inflammatory Treat!

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I love running. I love BodyPump. I love working out. Sadly, over the last few months, these wonderful passions of mine have been extremely painful. I have been struggling with a tremendous amount of pain and discomfort in my feet. The frustrating part for me is not just the pain, but the time and money I have spent through the recovery process. I have sought many different treatments, but no one has quite known what is wrong with me. I don’t fit the typical mold. My pain has been shifting and confusing doctors and specialists. It has been extremely frustrating and has taken me away from many of my favorite activities. It has not only been a struggle physically, but mentally as well. 

I have had to step back and analyze my priorities and my motives behind exercise. What is my motivation? Am I afraid I might gain weight? Am I afraid I’ll go crazy? Why do I make it of such high importance and why have I become so discouraged from this setback? I love the post by blogger, Amy Livesay on what you can learn from being injured. I can really relate to this quote “I really don’t like to admit this, but running or working out is so important to me, that I will neglect a lot of other things in order to fit it in.   That isn’t necessarily a bad thing. To make room for the good stuff in our lives, other things will get neglected. We all have to choose what we are going to neglect.   But, sometimes we all need to step back and make sure we aren’t neglecting the really important stuff like time with God or time with our family.”

Check out her blog post here: http://ultramaxsports.com/amyblog/make-the-most-of-being-injured/.

Exercise is a wonderful outlet for stress relief and enjoyment but I have learned that I can not  let it become an ultimate thing in my life. I want my motive for exercise to be because it makes me feel good and it keeps me strong and healthy, not because it provides value, contentment, or purpose. I have learned that I need to trust God and his timing. His perfect plan is making me into the person He wants me to be. He is using this situation to bring me closer to Him and I need to continue to have faith. 

My tendency is to try to fix things myself. Luckily, God humbles us and allows us to see that this never works.

By the grace of God, I was provided with some answers and a solution. God has put people in my life who are willing to help me get better and who care about my recovery. I finally feel like I have hope and that I will get better. And for the first time yesterday, as ugly and as uncomfortable as it was, I was able to run. 

Talk about a blessing. 

Do I feel 100%? No way…BUT I know I am finally on my way and I have finally put this into God’s hands. 

Praise God. 

Now, back to the reason you are reading this post!! During my recovery process, I have been doing a lot of research on natural pain relievers. One common theme through my research has been inflammation. 

My stomach has never done well with with your typical non-steroidal anti-inflammatory medicine. However, most of the medical professionals that I have seen believe I have some form of inflammation in my feet, therefore, they recommend it.  I just hate taking medicine! I have even heard that it can cause bleeding in the digestive tract after long-term usage. I decided to do some research on some food based sources and turmeric and ginger kept popping up! They have natural anti-inflammatory properties! Check out this article by The Huffington Post on the benefits of turmeric. http://www.huffingtonpost.com/2014/10/18/turmeric-health-benefits-curcumin_n_5978482.html

One recipe that intrigued me was a recipe for turmeric milk. I love a hot drink before bed so I thought it was worth a try. I tried it and loved it! My recipe is a take on the recipe from Choosing Raw. It has yummy cinnamon, turmeric, and ginger. You can’t forget to add a little sweetness with some local honey. Hope you like it! 

Turmeric Milk

Turmeric Milk
Serves 1
An Anti-Inflammatory Treat!
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Prep Time
3 min
Cook Time
2 min
Total Time
5 min
Prep Time
3 min
Cook Time
2 min
Total Time
5 min
Ingredients
  1. 1 cup of Vanilla Unsweetened Almond Milk
  2. 1/2 teaspoon cinnamon
  3. 1/2 teaspoon turmeric
  4. 1/2 teaspoon ginger
  5. 1 teaspoon of local honey
Instructions
  1. Heat almond milk in microwave for 2 minutes in a mug.
  2. Stir in spices and honey with a spoon or small whisk.
Notes
  1. Optional: mix spices and milk in a small blender or NutriBullet before microwaving for 2 minutes. Add honey after microwaving.
Adapted from Choosing Raw
Adapted from Choosing Raw
Veggie Vesta http://veryveggievesta.com/

Banana Chia Seed Pudding

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YummyBananaChiaSeedPudding

It was about a year and a half ago, after watching a handful of food documentaries on Netflix, that I decided to give up dairy milk and most dairy products as a part of my clean eating journey. I soon fell in love with almond milk and currently find myself using it in most of my recipes! The transition was not a difficult one for me but I was not able to give up dairy completely. Why? I’m obsessed with yogurt…specifically Greek yogurt! It has been a regular snack for me and is a way to get that extra bit of protein for the day. Don’t get me wrong, I am not trying to talk you into becoming dairy free. I am just trying to eliminate more dairy from my diet since dairy and my digestive system have never been great friends. To be honest with you, feeling gassy and bloated have been a normal part of my daily life. In addition to this, I also worry about the use of antibiotics and hormones along with the impact milk production has on our environment. I have been particularly intrigued by the research studies that have shown a correlation between dairy intake and hormone-related cancers. Now that’s something to chew on…

It was also around this same time that I discovered chia seeds and found myself using them in many healthy concoctions! Chia seeds are rich in omega-3 fatty acids, fiber, antioxidants, and protein. They are an excellent source of calcium, phosphorus, magnesium, potassium, iron, zinc, and copper. Since falling in love with this plant wonder, I also discovered their power to make liquids solidify. I have tried it with overnight oats and strawberry jam but had yet to try the chia seed puddings that I had seen all over my Pinterest feed. It wasn’t until my good friend, Brittney, sent me her favorite chia seed pudding recipe that I tried it and loved it! However, it still contained yogurt!

This week, I attempted a new recipe for banana chia seed pudding from healthylivinghowto.com. The recipe called for almond milk, banana, stevia, and chia seeds. I subbed vanilla almond milk and honey and….(drumroll)….it was a success!! So yummy! I am not a fan of stevia since there is still a lot of research to be done on it. Instead, about a teaspoon of honey tasted just right! I used my Nutibullet to blend the banana into the milk. I was able to use the same cup to mix in the chia seeds and store the pudding! It is a wonderful kitchen accessory for the smoothie or food processing enthusiast!

This would make a yummy breakfast or afternoon snack! I topped the pudding with a sliced banana and 1/4 cup of Ezekiel sprouted grain cereal with sliced almonds. The cereal gives it a crunchy topping while the six grains and legumes create a complete protein. Why not make it more nutritious and filling? If you have not tried Ezekiel products, they are worth the money! Here is a link to the cereal I used.
http://www.foodforlife.com/product/cereals/ezekiel-49-sprouted-whole-grain-cereal

I also tried making buckwheat grouts porridge using this recipe! Just soak the 1 cup of grouts in 2 cups of water overnight. Rinse the grouts in the morning. Take half the grouts and smooth them out in the food processor. Add the food processed grouts and the whole grouts into the pudding. This makes for a hearty breakfast with added protein and fiber! I even added a little bit of vanilla protein powder and coconut nectar. Very yummy topped with fresh fruit. 

 BananaChiaSeedPuddinggoodies

BananaChiaSeedPudding BananaChiaSeedPuddingwithcereal 

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Banana Chia Seed Pudding

Prep Time: 5 minutes

Yield: 4 servings

Serving Size: 1/2 cup

Calories per serving: 94

Fat per serving: 4 g

Banana Chia Seed Pudding

Adapted from http://healthylivinghowto.com/1/post/2013/06/banana-chia-pudding.html

Ingredients

  • 1 1/2 c. Unsweetened Vanilla Almond Milk
  • 1 Small Banana
  • Teaspoon of raw local honey
  • 1/4 c. Chia Seeds

Instructions

  1. Blend almond milk and peeled banana until no chunks of banana remain. (I like to use my Nutribullet)
  2. Add honey until desired sweetness.
  3. Pour liquid into container or jar with lid (or use Nuribullet cup)
  4. Add chia seeds, cover and shake well.
  5. Place in refrigerator for 10 minutes then remove, shake again, then back in the refrigerator.
  6. Chill for at least an hour or overnight.
  7. Serve as is, with a few slices of banana, or with 1/4 cup of favorite cereal topping!

Notes

Protein: 4 g Carbs: 10 g Calcium: 25% Iron 7%

Calories with 1/4 cup of Ezekiel cereal: 194

http://veryveggievesta.com/banana-chia-seed-pudding/