As some of you may know, about twice a month I have the opportunity to write a post over at the blog Homemade For Elle. Recently, I shared this recipe for a fun twist on an ordinary stir fry. I hope you all enjoy!
Back in my hometown there is a little Thai restaurant that used to be the go-to girl’s night spot for my best friends and me. It was small and quiet, decorated in a chic modern style and served delicious Thai food. We would go there to catch up, chat, complete a day of hanging out, or prepare for a night out on the town. My favorite dish there was called the tropical rice wok, it was a delicious dish that combined the savory tastes of chicken, onions and curry with the sweet surprise of raisins and pineapple. I could eat the whole thing without batting an eyelash and I was proud of it: it was delicious. However, my days of eating large quantities of rice and curry are behind me now, as I later realized that both foods were contributing to my autoimmune condition. Recently though, I was thinking about that restaurant and I decided to try and make a grain and nightshade free version that would satisfy my craving. This dish hit the spot!
Turmeric is the base spice in curry and it is highly anti-inflammatory in nature. It is turmeric that gives curry its yellow color and it has been used in India for thousands of years to not only season food, but also provide healing. Turmeric contains substances called curcuminoids, the most important of which is curcumin. Studies on curcumin have shown that is an effective and strong anti-inflammatory and anti-oxidant and it even rivals some anti-inflammatory drugs. Curcumin blocks NF-kB, a molecule that travels into the nuclei of cells and turns on genes related to inflammation. (2)