With the arrival of warmer weather we all tend to become more active with outdoor activities and quite often tend to overdue it.  With this sudden increase of activity our bodies tend to rebel and inflammation strikes hard.  Did you know there are some common food you can eat to sooth your suffering?  Foods such as pineapple, sweet potatoes, tomatoes, onions, almonds, cherries, apples, blueberries, avocados, bell peppers, green, leafy vegetables, cruciferous vegetables such as broccoli and cauliflower, salmon and extra virgin olive oil and spices like ginger, garlic, curry, turmeric and cayenne pepper.  Here are a few recipes using many of these ingredients to help cool your suffering:

[From Extraordinary Health]

Avocado & Quinoa Salad; serves 2

Ingredients:

• 2 Organic avocados, cut into pieces
• 1 cup red quinoa
• 1 medium tomato, cut into pieces
• 1/2 cup diced red onion
• 2 fresh basil leaves, crushed

Dressing Ingredients:

• 1/3 cup organic extra-virgin olive oil
• 1/4 teaspoon cayenne pepper
• 1 garlic clove, minced
• juice of two limes
• sea salt and pepper to taste

Directions:

In a small saucepan, bring two cups of water to boil and add rinsed quinoa.  Cover and simmer for 15-20 minutes or until water is absorbed.  Cool and set aside.  Mix the dressing ingredients together in a small mixing bowl.  Mix all the other ingredients together in a large mixing bowl and then add cooled quinoa.  Toss with dressing.  Chill and serve.

Baby Arugula Salad with Pan-Seared Salmon; serves 2

Ingredients for the Salmon:

• 2 6-ounce wild salmon fillets
• 2 Tablespoons fresh lemon juice
• 2 Tablespoons organic extra-virgin oil
• sea salt and ground pepper to taste

Ingredients for the salad:

• 3 cups of organic bagged baby arugula salad
• 2/3 cup cherry tomatoes, halved
• 1/4 cup red onion; thinly sliced
• 1 Tablespoon olive oil
• 1 Tablespoon red wine vinegar
• sea salt and pepper to taste
• 1/8 cup of slivered almonds (topping)

Directions:

In a shallow bowl, mix lemon juice, olive oil, salt and pepper and place the salmon fillets into this mixture.  Let stand for 15 minutes, then cook the salmon fillets in a pan over medium-high heat for 2-3 minutes.  Reduce the heat and cook the fillets through for about 3-4 minutes more or until done.  Meanwhile, combine the salad ingredients in a large salad bowl.  Top with cooked salmon and slivered almonds.

Yummy Chicken Stir Fry, serves 6

Ingredients:

• 2 Tablespoons extra-virgin coconut oil
• 2 Chicken breasts, cut into squares
• 1 bunch of broccoli, cut into bite-size pieces
• 2 baby bok choy, cut into small pieces
• 3 whole carrots, cut into thin strips
• 3 stalks celery, cut into thin strips
• 2 medium onions, sliced into thin strips
• 2 red peppers, cut into strips
• 2 yellow peppers, cut into strips
• 1 cup snow peas
• 2 cloves garlic, minced
• 1/2 cup organic extra-virgin olive oil
• 1 cup water
• Tamari sauce to taste

Directions:

In a pan, use a little bit of coconut oil and tamari sauce and cook the chicken strips until cooked thoroughly.  Set aside.  In a wok, add water and bring to a boil.  Add all of the vegetables, except for the bok choy, and cook for about 7 minutes.  Drain and place back in the wok.  Add the bok choy and the cooked chicken strips.  Mix the garlic, tamari and olive oil and add to the vegetables.  Cook and stir for about 5 more minutes.  Serve with brown rice or by itself.

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