There comes a time when understanding a health issue necessitates reverting to the Internet to enable some understanding. Our health system unlike what I understand is the French system throws pills and potions at us to relieve the problem whereas the French system tries to find what is causing it. We all know that there is now a move to not prescribe antibiotics as we are all becoming immune to them and bugs are getting more complex. Natures Foods can help – it just needs some research. Here are some snippets
is high in omega-3 fatty acids and vitamin D, both of which may be beneficial for reducing inflammation and the severity of arthritis symptoms.
Human and test-tube studies have found garlic may possess anti-inflammatory properties, and that eating it may be associated with a decreased risk of osteoarthritis.
Ginger has been shown to reduce symptoms of arthritis. Test-tube and animal studies have also found it may decrease inflammation, but more research in humans is needed.
has been associated with reduced inflammation. It also contains sulforaphane, which may have anti-inflammatory properties, according to test-tube studies. More research is needed to look at the effects of broccoli in humans.
are high in omega-3 fatty acids, which could alleviate arthritis symptoms as well as inflammation.
have a wealth of important minerals including zinc, calcium, magnesium, manganese, and phosphorous, all of which play key roles in the creation and maintenance of bone tissue. Beneficial in lowering blood pressure. They are high in potassium and low in sodium, which lowers blood pressure. Boosts immune system
contains bromelain, which is a powerful enzyme that has many surprising and helpful properties. Bromelain speeds healing by reducing inflammation. It minimizes the occurrence of bruising, which is particularly beneficial for recovery from cosmetic surgery.
And so, to this month’s recipe
Gnocchi & Chorizo
2 lbs gnocchi
13oz Chorizo Sausage, sliced into 1/2-inch slices or other sausage of your choice
2 ears of corn, kernels removed
2Tbs. extra-virgin olive oil, divided
2 Tbs. butter
2ozs freshly grated parmesan cheese
1 jalapeño seeded and finely sliced
8ozs panko breadcrumbs
1 Tbs. parmesan cheese
1 Tbs. butter
1 tsp dried Italian seasoning
Salt and pepper
- Place the corn on a rimmed baking sheet, and drizzle with a Tbs. of extra-virgin olive oil. Season with salt and pepper, and Grill for 8 minutes, or until the corn is charred and almost popping around on the sheet. Set aside.
- In a large skillet, heat a Tbs. of olive oil. Add the sliced sausage to the pan, and sear on both sides, until charred. About 6 minutes total. Add the corn to the pan.
- In the meantime, bring a large pot of salted water to a boil. Cook the gnocchi until al dente, about 2 minutes. It’s fast! Using a large sieve, transfer the gnocchi to the skillet with the sausage and corn. Stir in about a cup of the gnocchi water and give it all a light toss. With the heat off, stir in the butter, 1/4 cup parmesan, and the juice from one lemon.
- At this point if you want to add the jalapeño for non-sissy mouths, go ahead! Otherwise save for garnish.
- In a small bowl, combine the panko, parmesan cheese, Italian seasoning, and a pinch of salt. Lightly toast in a small skillet until golden brown.
- Sprinkle the panko mix over the finished gnocchi dish. Serve with extra lemon wedges.
- Serves 4-6!