With the help of a high-quality diet, you supply your organism with essential micro- and macronutrients that have targeted immune-stimulating, anti-inflammatory, regenerative and antioxidant effects. To curb the body’s inflammatory responses or oxidative stress and lower the production of stress messengers, focus on recipes that contain a high density of anti-inflammatory, delicious foods.
For example, salmon fillet served with black rice, stuffed peppers and blueberry ketchup is a delicate recipe that provides your body with valuable biocatalysts, improves your holistic health and promotes a balanced psyche in the long term. While salmon fillet contains cell-protecting, anti-inflammatory omega fatty acids, black rice serves as a source of complex carbohydrates as well as plant protein for healthy intestinal flora, balanced insulin levels and antioxidant phytochemicals. Bell peppers have high levels of vitamin C and capsaicin. This combination activates your immune system, increases your blood circulation and unleashes an analgesic effect. Blueberry ketchup is rich in cell-protecting, stress-relieving polyphenols and carotenoids.
Ingredients for 2 people:
2 salmon fillets
150 g black rice
2 large red peppers
100 g mushrooms, 40 g young Gouda cheese, a small apple, oregano and wild garlic seasoning, black pepper, salt, 2 cm of a ginger bulb and 1 small clove of garlic for the filling
1 red onion, ½ clove of garlic, 1 cm of fresh ginger, 200 g of blueberries, 1 tbsp canola oil, 3 tbsp tomato paste, 1 tsp salt, 1 tsp black pepper, ½ tsp Ceylon cinnamon, ¼ tsp turmeric and 25 ml white wine vinegar for the blueberry ketchup.
Put black rice in a pot with double the amount of water and bring to a bubbling boil for 2 minutes. Then cook on medium heat for about 40 minutes, adding water constantly. Rinse salmon fillets under clear water. Sprinkle with fresh lemon juice, season and sear in a pan with frying olive oil. Wash, seed and halve the peppers. Place in a greased baking dish. Chop ingredients for the filling, finish with olive oil and place half in each bell pepper. Place in oven at 180 ° C for about 15 minutes with circulating air. Clean and chop the ingredients for the blueberry ketchup and place in a large saucepan to sauté. Deglaze with white wine vinegar and simmer for 10 minutes until bubbly. Blend with a hand blender until creamy.
