This was the first real rainy fall day I’ve experienced here in Seattle. We are pulling the green tomatoes from the garden and clearing it for another season of planting. The soil will appear to be asleep through the winter, but we know that there is an entire world of incests, fungus and microorganisms that will be busy under the surface.
In honor of breast cancer awareness month, the Well Being Center has been running a campaign designed to build awareness around cancer reduction, which is now being considered a metabolic disease, versus a genetic disease. This invites us to consider things we can do to reduce our risk factors.
All imbalances in the body, that can lead to disease if not corrected, start with inflammation. So the menu was a collection of some of the most potent anti-inflammatory foods we can consume.
Salmon – Fatty fish are an excellent source of omega-3 fatty acids, which are known to lower chronic inflammation.
Green vegetables/herbs – frisee, collard greens, cilantro and parsley contain antioxidants and polyphenols that help to significantly reduce inflammation.
Avocado – a rich source of vitamin E, a micronutrient with anti-inflammatory properties
Olive oil – contains nutrients called polyphenols, which prevent the release of inflammatory compounds
Quinoa – technically a seed vs a grain and is packed with fiber that helps produce butyrate, a fatty acid that turns off genes related to inflammation and insulin resistance.
Harvard Women’s Health Watch. (2015). Foods that fight inflammation. Harvard Medical School. Retrieved from: http://www.health.harvard.edu/staying-healthy/foods-that-fight-inflammation