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When I’m feeling the aches of the flu or a bad cold, I crave a meal that can fight the inflammation in my body. This Anti-Inflammatory Curry is quick and easy enough to make when you’re sick (yes, I know from experience) but is light and easy on the stomach, since it’s not spicy. So often curries are heavy and fatty, but this curry is more like a broth. Pairs perfectly with a side of brown rice!

Serves: 4

Prep time: 10 minutes

Cooking time: 30 minutes

What (your ingredients):

1 teaspoon coconut oil

2 bell peppers, medium diced

1 block extra-firm tofu, cubed

1 head broccoli, cut into florets

2 large carrots, diced

1 teaspoon fresh ginger, minced

2 tablespoons red curry paste

1 15-oz. can coconut milk

Brown rice to serve

How (your directions):

In a large skillet, heat coconut oil over medium heat. Add bell peppers and tofu, then sauté for 5 minutes.

Add broccoli florets, diced carrots, and minced ginger. Sauté for 5 minutes.

Add red curry paste and coconut milk and stir to combine. Bring to a simmer, then cover and cook on low heat for 20 minutes.

Serve over brown rice, and salt to taste.

Enjoy!

Why (the science): Curries make powerful anti-inflammatory meals because they so often include foods to reduce oxidative stress in the body. Coconut oil, broccoli, turmeric, and ginger are all found in this recipe, which means this curry battles oxidation and inflammation in a variety of ways.

Chelsea Gloeckner

Blog

I’ve cracked the code on the world’s easiest and most delicious vegan chicken salad with my tofu version! Too simple not to try 😉 Perfect on toasted seeded bread or spooned into lettuce cups!

Serves: 3-4

Prep time: 10 minutes

Cooking time: 20 minutes

What (your ingredients):

1 14.oz package extra firm tofu

1 tablespoon soy sauce (or coconut aminos to make vegan)

½ vegetable bouillon cube

Dash of dried thyme

Dash of dried marjoram

¼ cup water

3 tablespoons vegan mayonnaise

3-4 small celery sticks with leaves, finely diced

¼ teaspoon cracked black pepper

How (your directions):

Preheat oven to 400 °F. Line a baking sheet with a silicone mat or parchment paper. Hint: the silicone mat or parchment paper is crucial for preventing the tofu from sticking to the baking sheet, as this recipe is oil-free.

Remove tofu from packaging and drain water.

Place tofu on plate lined with paper towels, then cover with paper towels and place a large pan on top of the tofu to squeeze out the water. Allow tofu to be pressed for 5 minutes.

Meanwhile, assemble the sauce by combining the soy sauce or aminos, bouillon, thyme, marjoram, and water in a small bowl. Hint: heat in microwave of over stove as necessary to allow for bouillon dissolve into the mixture.

Remove pan and paper towels from tofu and slice tofu into 8 slices. Press with additional paper towels briefly by blotting off excess water.

Dunk each tofu slice into the sauce, turning so that the sauce coats each side, then place on baking sheet. Repeat with all tofu slices.

Pour remaining sauce evenly over each tofu slice and bake for 20 minutes.

Remove tofu from oven and allow to cool.

In a medium-size bowl, combine mayonnaise and celery.

When the tofu has cooled, chop into small pieces and mix evenly with the celery and mayo, then season with pepper.

Cover bowl with plastic wrap and refrigerate for at least 2 hours.

Enjoy on whole grain bread or spoon into lettuce wraps!

Why (the science): Tofu is a lean vegetarian source of protein with no saturated fat, yet one serving provides 20% of our calcium for the day!

Jan 11 Anti-inflammatory Curry

Jun 3 Easy Tofu Chicken Salad (Vegan)