Food is Medicine

“Our food should be our medicine and our medicine should be our food.”

“All disease starts in the gut.”

“Just as food causes chronic diseases, it can be the most powerful cure.”

Interesting thoughts, right? Pretty true today, right? Well, those words were spoken by Hippocrates, 460-370 BC!

On. Jan. 27, taking a cue from the Greek physician himself, our Food is Medicine monthly classes begin. Eating to Reduce Inflammation kicks off the series with a powerhouse lineup: Chef Kyle Nottingham and registered and licensed dietician nutritionist Lisa Powell teaching and cooking seared grass-fed striploin steak, caramelized onion and mushroom ragu and oven roasted sweet potatoes and a walnut gremolata. Yes, eating to reduce inflammation can be yummy.

According to the Centers for Disease Control and Prevention 2015 statistics, 22.7% of Pima County’s population has arthritis. Other diseases where an anti-inflammatory diet can be beneficial include: asthma, atherosclerosis, Crohn’s disease, colitis, dermatitis, diverticulitis, fibromyalgia, hepatitis, irritable bowel syndrome, systemic lupus erythematous, nephritis, Parkinson’s disease and ulcerative colitis.

One of the best ways to prevent or reduce inflammation is through foods that help turn it down. Choosing a balanced diet, cutting out processed products and boosting your intake of whole, anti-inflammatory, antioxidant-rich foods can help you feel healthier and reduce the risk of many diseases, and it’s all based on scientific knowledge. Please know this shouldn’t be construed as medical advice and isn’t intended to serve as a substitute for the consultation, diagnosis and/or medical treatment of a qualified physician or healthcare provider.

Bowls and platefuls of deliciousness are on the 2021 menus thoughtfully created by the most amazingly talented chefs anywhere on the planet! We look forward to cooking with you soon.

Wishing you joy in the kitchen,
Michele

No-Bake Energy Bites with Golden Turmeric
Recipe by Megan Olson

Yield: About 18 bites

These anti-inflammatory Coconut Turmeric Energy Bites pack a delicious boost of protein and superfood nutrition.

1 cup almond butter
¾ cup unsweetened coconut flakes
4-6 tablespoons plant-based protein powder
1 teaspoon coconut oil
½ teaspoon maple syrup
2 teaspoons turmeric

1. In the bowl of a food processor fitted with blade attachment, add almond butter, ½ cup coconut flakes, coconut oil, maple syrup, protein powder and turmeric.
2. Pulse until ingredients are evenly distributed.
3. Wrap dough in plastic and refrigerate 30-60 minutes to harden.
4. Remove dough and roll into bite-sized balls about ½-inch in diameter.
5. Place balls on a parchment paper-lined plate or baking sheet, then return to refrigerator for 3-4 hours. Tumeric stains so be sure to use the parchment paper!
6. Remove from refrigerator and roll the balls in remaining coconut flakes.