D64;B6E - Rheumatoid Arthritis Diet and Natural Treatment · BMQQWb^] Ba^UaM\ S^a DVRd\Mc^WQ...

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RECIPESBy Melissa Paddison

Paddison Program for Rheumatoid Arthritis Recipes

IntroductionThe Paddison Program for Rheumatoid Arthritis Recipe book has been a deeply personal journey for us. We have trialled and personally gone through each recipe to ensure that they are simple, nutritional, and are enjoyed whilst providing wonderful cleansing and alkaline affects on the body. Our base for the recipes was to create meals that are enjoyable, easy to prepare, and are filled with plant-based nutrient dense foods that are easy to digest.

Please remember that each person will be able to introduce foods at their own Please remember that each person will be able to introduce foods at their own pace, depending on their healing. I encourage you to aim for simple and humble meals for as long as possible, as outlined in The Paddison Program for Rheumatoid Arthritis. Perhaps start with just one of the recipes in this book and then build from there. Feel free to make large salads and double portions of some of the meals to have them on hand for quick access.

I hope that you enjoy these recipes and that they become staples in your daily life. Filling our body with the best foods staples in your daily life. Filling our body with the best foods possible and preparing them with love and the intention of healing, is one of the best things that we all can do daily!

Remember to 'Go Green!' and wishing you all the very best,

Melissa & Clint Paddison

SoupsSweet Potato SoupPumpkin SoupSpiced Pumpkin SoupMoong Dahl SoupVegetable & Quinoa SoupLLentil, Potato & Cauliflower SoupPotato & Leek SoupMega Miso Soup

MainsRed DhalYellow Dhal Baked Potato & Garlic SpinachBlack Beans & Brown Rice Black Beans & Brown Rice Cauliflower Mashed PotatoesAdzuki Pumpkin Casserole & Brown RiceKitchariPotatoes & SpinachPotato & Cauliflower CurryBrown Rice & SeaweedPPotato CurryGinger Pumpkin Curry

Paddison Program for Rheumatoid Arthritis Recipes Page 02

Table of Contents Breakfast Green Goodness JuiceGreen Jump Start JuiceGreen Goodness SmoothieOatmeal & HoneyOatmeal DelightQuinoa & Buckwheat Quinoa & Buckwheat PorridgeVeggie Brekky

SaladsGreen Goodness SaladGreen Simplicity SaladRomaine & Potato Dill SaladCucumber Mint SaladBlack Bean Quinoa SaladBlack Bean Quinoa SaladEdamame Lemon Quinoa SaladFresh Lentil & Cucumber SaladSpinach & Sweet Orange Salad

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BREAKFAST

Ingredients

2 cucumbers, peeled1/2 bunch celery2cm gingerOptional: 1 green apple


1) Use organic veggies if possible. Wash all veggies and peel cucumber if not organic.

2) Place veggies through a juicer, followed by the ginger

3) Enjoy and repeat if you wish!

Instructions

Green Goodness JuiceNourish the body with this incredible green juice! Simple, alkalizing, and filled with anti inflammatory properties to help restore the body.


Green Jump Start Juice

Ingredients

Preparation

• 5 stalks celery • 2 large zucchinis• 4 sprigs parsley

Use organic veggies if possible. Wash all veggies. If zucchini is not organic, shave the outer skin.

Add celery, zucchini, and parsley to the juicer.

Enjoy a big glass of green juice to ‘jump’ start your day!

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Green Goodness SmoothieIngredients

Preparation

• 1 bunch spinach• 1 cucumber• 2 celery stalks• 1 banana• 1 cup water

Use organic veggies if possible. Wash all veggies

Add banana, spinach, chopped cucumber, chopped celery to the blender. Add water & blend!

Enjoy your fresh and filling green delight.

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Oatmeal & HoneyIngredients

Preparation

• 1/2 cup organic rolled oats• 1 cup water• 2 tsp raw honey

Add oats and water to a pan. Bring to a gentle boil (use more or less water depending on the consistency you would like for your oats).

Stir well for approx 5 minutes or until oats are cooked.

Remove from heat and serve. Top with raw Remove from heat and serve. Top with raw honey. Enjoy this simple, humble, breakfast to jumpstart and fuel your day!

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Oatmeal DelightIngredients

Preparation

• 1/2 cup organic rolled oats• 1 cup water• 1 tsp ground cinnamon• 1 banana• 1/2 cup blueberries• handful of raw macadamia nuts, chopped (soa (soaked overnight)• 1 tsp raw honey

Add oats and water to a saucepan and stir well, bring to a boil gently

Add 1/2 mashed banana and cinnamon, stir

Remove from heat, add raw honey and stir

Serve in bowl with remaining banana (sliced) and top with blueberries and chopped macadamias

Optional: Depending on your healing, feel free to simply make the oatmeal with just steps 1-2 and skip the nuts and fruit. Enjoy with a green juice!

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Quinoa & BuckwheatPorridgeIngredients

Preparation

• 1 cup water • ½ cup raw quinoa• ½ cup raw buckwheat• 1 banana• 1 tsp cinnamon • 1 tsp raw honey

Rinse raw quinoa & buckwheat well and add to saucepan, heat for approx 2 minutes

Add water and ½ mashed banana and simmer for about 15 minutes, or until grains are cooked

Add cinnamon and raw honey to mixture and stir, add additional water if needed

TTop with sliced banana and enjoy this simple and nutritious brekky!

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Veggie BrekkyIngredients

Preparation

• 3 tomatoes, diced• 1 cup mushrooms, diced• 2 cups fresh spinach• 1 tsp Italian herbs• Celtic Sea Salt to taste

Add washed & diced tomatoes & mushrooms to warm sauté pan. Allow them to sauté in their natural juices

Add herbs and pinch of sea salt

Add fresh spinach and stir until slightly wilted and enjoy!

Optional *** Enjoy with a slice of organic spelt bread and ½ sliced avocado.

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SALADS


GreenGoodnessSaladIngredients Preparation• Dark leafy greens (*optional Romaine lettuce, Cos lettuce, Baby spinach leaves, Kale)

• Celery• Cucumber• Carrot• Sprouts• Sprouts• Okra *optional fresh lemon juice, sea salt, herbs

Wash all lettuce leaves. Chop and place in large bowl

Wash all veggies and sprouts. Chop and toss in large bowl.

Optional to squeeze ¼ fresh lemon juice and pinch of sea salt on top of salad

Enjoy Green Goodness and make a BIG bowl to have available for snacking at all times!

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Green Simplicity Salad

Ingredients

Preparation

• ½ head Red Leaf Lettuce • ½ head Romaine Lettuce • ¼ cup chopped fresh parsley• 1 cucumber• ¼ chopped onion• 1 fresh squeezed lemon • Pinch of dried herbs• Pinch of dried herbs• Pinch of Celtic Sea Salt

Wash lettuce thoroughly and place in large bowl

Add chopped fresh parsley, cucumber, onion

Add fresh squeezed lemon juice, dried herbs, & sea salt to a small bowl and whisk. Drizzle mixture over the salad and enjoy! This recipe makes more than one serving, just keep in the fridge and eat your greens throughout the day.

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This simple salad has a splash of parsley that although mild in taste is filled with an amazing amount of vitamins, nutrients, and antioxidants. Keep this little gem of an herb in your refrigerator and remember it is much more than a garnish!


Romaine & Potato Dill Salad

Ingredients Preparation• 1 large potato• 1 head romaine lettuce• ½ onion

• 2 tbsp freshly chopped dill• ½ freshly squeezed lemon• Celtic Sea Salt

Wash, scrub, and cut potato in half. Place potato on casserole dish and bake potato for approximately 1 hour or until cooked

Slice onion and add around potato in casserole dish for the last 15 min

Wash lettuce and place on large plate

RRemove bake potato from oven and cut into chunks. Add potato and onion on top of bed of greens

Whisk chopped dill, lemon juice, and sea salt to taste. Drizzle mixture on top of salad

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A filling and simple salad that ticks all the boxes! Lots of green goodness and fresh dill to aid in digestion and give a calcium kick.


Cucumber &Mint SaladIngredients

Preparation

• 3 cucumbers, peeled & diced • ¾ cup chopped red onion• ¼ cup sliced mint• Zest of 1 lime• 2 Tablespoons lime juice• Pinch of sea salt

Place cucumbers and onions in a bowl.

Gently toss in mint, lime zest, lime juice, and sea salt

Chill for 15 minutes & enjoy served alone or over a bed of greens!

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Black Bean & Quinoa SaladIngredients

Preparation

• 2 cups cooked quinoa, cooked in water or vegetable broth at room temperature or chilled • 1 cup black beans, rinsed, soaked, and cooked • 1 red onion OR green onion thinly sliced and diced• 2 tomatoes chopped • 1/2 cup chopped fresh cilantro •2 freshly squeezed limes • 1/2 teaspoon sea salt• 1/2 teaspoon sea salt*optional – 1 mango peeled and diced

Rinse raw quinoa and cook. Place the cooked quinoa in a large bowl. Add red onion, cooked black beans, and cilantro.

Squeeze limes and pour juice over mixture. Toss to combine and add salt and pepper (add more to taste if desired). and pepper (add more to taste if desired). Chill the salad for at least one hour before serving.


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Edamame LemonQuinoa SaladIngredients

Preparation

• 1 cups cooked quinoa, cooked in water or vegetable broth at room temperature or chilled• 1 red onion• 1 cups edamame beans, shelled• 2 stalks celery, chopped• ¼ cup fresh parsley, chopped• ¼ cup fresh cilantr• ¼ cup fresh cilantro, chopped• ½ fresh lemon, squeezed• Sea salt, pinch

Place chilled quinoa in large bowl. Add chopped onion, edamame, celery, and herbs

Toss with fresh lemon juice and sea salt to taste

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Fresh Lentil &Cucumber Salad

Ingredients

Preparation

• 1 thinly sliced red onion• ¼ cup finely chopped mint• ¼ cup lime juice• ¾ tsp sea salt• 2 cups cucumber, peeled & diced• 1 cup rinsed, soaked, and cooked lentils•• Fresh ground black pepper to taste

In a medium bowl combine red onion, mint, lime juice, sea salt and pepper

Add cucumber and cooled-cooked lentils and gently toss

Garnish with a lime wedge and enjoy this refreshing salad!

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Ingredients1 cup spinach1 large orange, peeled and diced1/4 cup shredded red cabbage1/2 cucumber, sliced1/4 cup chopped almonds

Ingredients1 large orange, freshly squeezed

2 tsp brown rice vinegar

1 clove chopped garlic

Instructions1. Whisk all items in a small bowl.

2. Drizzle over salad and enjoy!

1cm fresh ginger, minced

1 tsp raw honey

1 pinch sea salt

Instructions1. Add all washed and chopped items to a large salad bowl.

2. Enjoy chilled and with optional no oil asian orange dressing

Optional: No Oil Asian Orange Vinaigrette


Spinach & Sweet Orange Salad

SOUPS


Sweet Potato SoupIngredients

Directions

• 4 medium sized sweet potatoes• 2 large onion, diced• 3 garlic cloves, minced• 2 celery stalks, chopped• 2 carrots, chopped• Fresh herbs of choice• Sea salt to taste• Sea salt to taste

Steam sweet potatoes, 1 large onion, and two cloves of garlic.

While they are steaming, place some garlic, celery, onion, carrot, and fresh herbs to a pot of 3 cups of boiling water.

Boil these vegetables and then drain them from the water so that you are left with a veggie broth. the water so that you are left with a veggie broth. 4. Pour 2 cups of veggie broth into a blender. Add the steamed sweet potatoes, onion, and garlic. Blend till smooth and delicious!

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Pumpkin SoupAn Australian classic and delicious!

Ingredients

Directions

• 5 cups fresh pumpkin, chopped into small pieces• Fresh pumpkin, chopped in small pieces • 1 large onion, diced• 3 garlic cloves, minced• 4 cups water or vegetable stock• 1 tsp nutmeg• Sea salt to taste• Sea salt to taste

In large pot heat ¼ cup water, add sliced onion and sliced garlic. Simmer 2 min

Cut pumpkin down into small chunks. Add to pot with nutmeg and sea salt. Add vegetable stock or water - enough to cover all of the pumpkin. Bring to boil and cook until pumpkin is tender

Transfer all ingredients into a blender or food processor. (If using a blender you will most likely have to blend twice as all will not fit at once) Blend until smoothtwice as all will not fit at once) Blend until smooth

Transfer back into pot, put back on low heat and season to taste

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Eat with a salad *optional with a side of brown rice or quinoa

Spiced Pumpkin SoupKick up the normal Pumpkin soup with a twist of savory spicesand make this a SUPER meal!

Heat water in saucepan over low heat and cook leek, garlic, & sea salt. Stir occasionally until soft. Add chili, cinnamon, ginger, and cumin. Stir for 1 minute or until the fragrance hits you! Add carrots, pumpkin, and split peas. Stir well.

Add 5 cups water to saucepan and bring to a boil. Simmer approx 50 min or until split peas are soft.

Remove cinnamon stick from soup. Add lemon juice to soup and then transfer to blend Remove cinnamon stick from soup. Add lemon juice to soup and then transfer to blend mixture in small batches as needed. Return soup to pan and reheat. Serve with chopped cilantro.

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Ingredients Instructions• ¼ cup water• 1 leek, white part only, sliced• 4 cloves garlic, finely chopped• ½ small red chili, thinly sliced (optional)• 1 cinnamon stick• 4 cm piece ginger, peeled, thinly sliced• • 2 tsp cumin seeds• 2 tsp sea salt• 2 carrots, peeled, chopped• 5 cups butternut or blue pumpkin, peeled, seeded, diced into small pieces

• 1 cup yellow split peas• Juice of ½ lemon• • Cilantro, chopped



Moong Dahl SoupMoong Dahl Soup is an Ayurvedic recipe that covers all of the bases! It enhances the immune system, builds strength, increases energy, is filled with anti inflammatory goodness, and aids in cleansing and good digestion. Our mouths water at this soup and we can and do eat it many times a week. Enjoy this humble, healing, and nutrient dense soup!

**Hint! Feel free to make a double batch to have on hand for a quick and delicious meal

Ingredients Directions

• 1/4 cup water for saute of spices• 2 tsp brown mustard seeds• 6 curry leaves• 2 tsp cumin seeds• 1 bunch fresh cilantro stalks, chopped• 2 tbsp fresh ginger, chopped•• 1 tsp turmeric• pinch of asafoetida powder (hing)• 1 cup split moong dahl• 4 cups water• 1 medium zucchini, diced• 1 bunch of spinach or kale, chopped• 1 head of cilantro leaves, chopped•• Celtic sea salt • 1/2 fresh squeezed lemon juice

Heat water in large soup pot and add black mustard seeds until they start to pop

Remove from heat and add curry leaves, cumin seeds, chopped cilantro stalks, chopped ginger, tumeric, & asafoetida powder and mix

Return to heat and add rinsed split moong dahl and stir. Add water, cover, and bring to a simmer for about 15 min

Add chopped zucchini and continue to simmer for 10 min

Add washed and chopped spinach or kale and stiAdd washed and chopped spinach or kale and stir. Follow with the rest of the cilantro and add Celtic sea salt to taste.

Remove from heat, stir, and serve with fresh squeezed lemon on top!

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The Peruvian Incas wisely used this nutritious super food as a staple in their diet. Enjoy the powerful protein and fresh vegetable goodness that is packed in this super soup! Our first taste of this soup was in Peru and we have in-corporated this healing and nutritious meal regularly.

Ingredients• 2 onions, diced• 3 garlic cloves, minced• 2 celery stalks, diced• 6 cups water or vegetable broth• 1 zucchini, diced•• 2 potatoes, diced

• 2 carrots, diced• 1/2 cup of raw quinoa (rinse and drain)• 1 bay leaf• 1 tsp mixed herbs• Fresh parsley• Sea salt to taste

InstructionsIn a large pot, sauté the chopped vegetables (except the zucchini) in a small amount of water. Add the bay leaf, mixed herbs and garlic. Cook until the onions are translucent

Add the rinsed quinoa and water or vegetable broth, bring to a boil

Reduce heat to simmer and cook until the quinoa is soft. Place on a low simmer to allow flavors to combine. Add sea salt to taste and garnish with parsley if you wish!

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Vegetable & Quinoa Soup


Ingredients• 1 large onion, diced• 6 garlic cloves, diced• 2 stalks of celery, chopped• 1 cup brown, green, or red lentils• 6 cups water• 2 large potatoes, cleaned and diced• 2 large potatoes, cleaned and diced• 2 large diced tomatoes

• 3 tsp curry powder• 1 tsp turmeric • Sprinkle of nutmeg• 2 ½ cups chopped cauliflower • 2 cups chopped spinach • 2 tbsp diced fresh cilantro• Juice of ½ lemon• Juice of ½ lemon• Sea salt to taste

InstructionsHeat ¼ cup water in a soup pot. Add the onion, garlic, & celery. Saute over low heat for 2 min

Stir in curry powder, turmeric, nutmeg and continue to sauté for 1 minute. Add lentils and cover with 6 cups water

Bring to a rapid boil, then lower the heat and simmer for 10 minutes10 minutes

Add the potatoes and tomatoes, and simmer until the potatoes are about half done, approx 15 min

Add the cauliflower and simmer until the lentils and vegetables are tender, about 15 min

Stir in the spinach, cilantro, and lemon juice. Add water if needed and add sea salt.

Simmer for another 5 minutes and then serve with a greenSimmer for another 5 minutes and then serve with a greensalad!

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Lentil, Potato, & Cauliflower Soup


Potato & Leek Soup

Heat 1 cup water in a soup pot. Add the onion, garlic, & leeks. Saute over low heat for 2 min

Add washed, peeled, and diced potatoes

Add vegetable broth, fresh herbs, and salt. Cook until potatoes are very soft (approx 25 min).

Add soup mixture to blender in batches. Blend till creamy and smooth! and smooth!

Reheat on stove top and add sea salt & fresh ground pepper to taste

Enjoy with a green salad!

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Ingredients

Instructions

• 7 white potatoes, peeled & diced• 2 large leeks• 1 large onion• 4 cloves garlic• 1 tsp thyme• 1 tsp rosemary • • 4 cups vegetable broth• 1 cup water• Celtic sea salt to taste• Black pepper to taste


Optional: Add 2 stalks scallion, chopped andhandful of oyster mushroomsa

This is a hearty, nutritious, alkalizing meal, filled with probiotics, vitamins, and minerals! Seaweed is a powerful way to include vital minerals such as calcium, potassium, iron, magnesium, and zinc. Need we say more? I hope you enjoy this humble and nourishing meal that is wonderful for digestion.

Ingredients1 cup basmati rice, rinsed & cooked2-4 tbs brown rice miso paste1 handful dulse seaweed

Instructions1) Add cooked rice to serving bowl

2) Add warm to hot water to cooked rice and moisten

3) Add brown rice miso paste to rice and stir. Add water to create a slightly soupy texture and continue until mixed

4) Add dulse seaweed and stir through the mixture. Add optional items

5) Enjoy and serve with a green salad! Feel free to vary the amount of water, brown rice miso, and seaweed to the soup to get your desired flavor and consistency

Mega Miso Soup


MAINS

Ingredients• 1 cup finely chopped white onion• 4 garlic cloves, finely chopped• 3 cm chopped fresh ginger• 4 cups water or vegetable broth• 1 cup dried red lentils, ***rinsed and picked over• 1 tsp cumin• 1 tsp cumin• 1 tsp ground coriander• 2 tsp turmeric• ¼ tsp cardamom• ¼ tsp cinnamon• ¼ tsp cayenne pepper• 1 tsp sea salt, or to taste

InstructionsIn saucepan, heat ¼ cup water and add the onion, garlic and ginger. Cook and stir often for 2 min

Stirring constantly, add the water or broth, lentils, spices and salt. Bring to a low boil, then turn down the heat to loboil, then turn down the heat to low, cover and let the soup simmer for about 30 minutes, or until lentils are tender. Add water as needed to the dahl. ***Remember to rinse lentils before use.

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Red Dahl


Ingredients• 1 cup yellow split peas, *** rinsed and picked through• 4 cups water or vegetable broth• 1 onion, diced• 2 garlic cloves, minced• 1 inch ginger, minced•• 2 tsp turmeric• 2 tsp cumin seeds• 4 dried curry leaves• 1 tsp sea salt• 1/4 tsp cayenne *optional

InstructionsIn a large pot, place the rinsed peas and water or vegetable broth, and bring to a slow simmer. Add the turmeric, cayenne, salt, and cover. Allow to cook for at least 20 minutes, stirring occasionally.

In a large skillet or frying pan, heat the onion, garlic, ginger, cumin, curry leaves and in ¼ cup water. Cook for 4 to 6 minutes, until onion is soft. Add the onion and spices to the split peasCook for 4 to 6 minutes, until onion is soft. Add the onion and spices to the split peas

Cook until split peas are very soft

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Yellow Dahl


Ingredients• 2 medium sized potatoes, scrubbed

• 1 bunch spinach

• 4 cloves garlic

• Celtic sea salt

• Fresh ground black pepper

• Fresh squeezed lemon• Fresh squeezed lemon

InstructionsThoroughly scrub and wash potatoes, keeping the skin on. Cut a few slices into the top of the potato to allow for heat to escape during baking in the oven (otherwise there might be a little explosion!)

Place potatoes in casserole dish in preheated Place potatoes in casserole dish in preheated oven and bake for approximately 1 hour at 350 F.

Garlic Spinach - When baked potatoes are almost complete, add chopped garlic to a warm skillet with a few drops of water. Add spinach leaves and sprinkle with a pinch of sea salt.

Serve steaming baked potatoes with pinch of sea salt and fresh ground peppefresh ground pepper, and garlic spinach. Squeeze fresh lemon juice on garlic spinach

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Baked Potato & Side of Garlic Spinach


Ingredients• 1 onion, chopped

• 3 cloves garlic, minced

• 1 cup uncooked brown rice

• 1 cup water or vegetable broth

• 1 teaspoon ground cumin

• 1/4 teaspoon cayenne pepper• 1/4 teaspoon cayenne pepper

• 3 cups cooked black beans (rinsed, soaked overnight)

• Cilantro, chopped

• Sea salt to taste

InstructionsIn a large pot over medium heat sauté the onion and garlic until they are translucent. Add the cooked black beans (please ensure to rinse, soak, and cook) and water. Add the spices.

In rice cooker cook 1 cup brown rice. Approx 45 minutes

Simmer black beans for apprSimmer black beans for approx 20 min. Serve on top of cooked brown rice and top with chopped cilantro

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Black Beans & Brown Rice

Enjoy with a BIG green salad!Paddison Program for Rheumatoid Arthritis Recipes Page 29

Ingredients Instructions• ½ cup split red lentils

• 3 cups cauliflower, chopped into small pieces

• 1 small onion, diced

• 3 garlic cloves, diced

• Sea salt

• Pinch of thyme

• • Pinch of dill

• 1 green onion, sliced

Add onion and lentils to a pot with about 1 cup water, bring to a boil and simmer, covered with a lid.

After the lentils have cooked about 5 minutes, add the cauliflower and cook until slightly tender

Transfer the pot contents to a food processor. Add garlic, sea salt, thyme, dill and any other seasonings or fresh herbs that you would lior fresh herbs that you would like.

Top with fresh sliced green onion

CauliflowerMashed Potatoes

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Ingredients

Instructions

• 1 cup dried adzuki beans, soaked in water overnight

• 2 large onion, chopped

• 4 cm fresh ginger, minced

• 2 ½ cups water

• 3 cups pumpkin, cut into small pieces

• 3 tbsp brown rice miso

•• 1 spring onion, sliced

Get pumped and balanced with this hearty meal. Enjoy the different flavors while they are filling you with goodness on the inside! Adzuki beans are protein rich and provide lasting energy.

Drain and rinse soaked adzuki beans

Heat ¼ cup of water and sauté onion. When softening add ginger and continue to sauté for 2 min

Add the adzuki beans and water. Add the diced pumpkin on top of the beans and add the brown rice miso

Bring to a boil then turn down to medium heat, cover with a lid

SStir and cook for approx 30 min or until beans and pumpkin are soft

Serve with brown rice and topped with sprinkling of spring onion

Adzuki Pumpkin Casserole

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Eat with a Green Salad!


Enjoy with a salad!

Ingredients

Instructions

• 2 tsp cumin seeds

• 2 tsp mustard seeds

• 4 garlic cloves

• 3 cm ginger, minced

• 1 cup brown rice

• 1 cup mung beans, rinsed or drained drained (*optional to use yellow split mung beans or red lentils)

• 7 cups water or vegetable stock

• 2 cups vegetables, diced small (*optional sweet potato, cauliflower, carrots, cabbage, spinach)

• 1 tsp curry powder

• 2 tsp turmeric powder

• ½ tsp cardamom

• • 2 tsp sea salt

• ¼ cup cilantro, chopped

Enjoy this Indian recipe that nourishes the body and is used to purify digestion and cleanse systemic toxins. Allow your body to heal by enjoying this kitchari to boost your vitality and strength with this beautiful blend of grains.

Place a bit of water in large pot (*optional to use a rice cooker) and sauté the garlic, ginger, & seeds. Add rice, beans, and water, cook for approx 35 minutes.

Stir occasionally. Add chopped vegetables, spices, and cilantro. Cook until veggies, beans, and rice are cooked through.

Feel free to double the recipe to have a large batch of this nourishing meal.

Kitchari

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Enjoy with a Green salad!

Ingredients

Instructions

• 2 tsp black mustard seeds

• 1 large onion, sliced

• 4 garlic cloves, minced

• 3 cm piece of fresh ginger, minced

• 2 tsp turmeric

• 4 large Potatoes, diced

• • 1 cup water (add more if needed)

• 2 cups spinach

• 1 tsp chili powder (*optional)


Heat a bit of water over medium heat and add black mustard seeds. Add onion, garlic, and ginger and sauté for 5 min

Add potatoes, water, chili powder, turmeric, and sea salt. Mix and reduce heat, cover and cook for 15 min or until potatoes are cooked. Add water as needed to create a sauce

When potatoes are cooWhen potatoes are cooked add the spinach and stir until spinach slightly cooked

Potatoes andSpinach

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Enjoy with a Green salad!

Ingredients

Instructions

• 1 tsp cumin seeds

• 1 tsp turmeric

• ½ tsp paprika

• 1 tsp ground cumin

• 1 tsp curry powder


• 4 garlic cloves, minced

• 3 cm fresh ginger, minced

• 2 medium potatoes, diced

• 2 cups cauliflower, diced

• 4 tsp chopped fresh cilantro

Heat ¼ cup water in saucepan and add cumin seeds, garlic, and ginger. Cook for 1 min

Add the potatoes then sprinkle turmeric, paprika, cumin, curry, and sea salt. Cook and cover for approx 5 min

Add the cauliflower and chopped coriander into the mix. Reduce heat and cover. Stir and cook until potato and cauliflower are softpotato and cauliflower are soft

Potato &Cauliflower Curry

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Ingredients

Instructions

• 1 cup brown rice

• 2 cups water

• 6 strips whole dulse leaf, broken up

• Celtic sea salt

Organic sea vegetables are a powerful super food that are jam packed with vitamins and minerals. Look no further for a healthy dose of iodine, iron, calcium, magnesium, potassium, chromium, and zinc!!!

Rinse rice thoroughly and add to rice cooker.

Add water to rice cooker and cook approx 45 minutes

Serve a heaping portion of brown rice and add the bits of dulse leaves. Add a little bit of water to moisten the seaweed little bit of water to moisten the seaweed and top with a sprinkle of sea salt to taste.

Serve with a BIG green salad!

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Brown Rice & Seaweed


Ingredients

Instructions

6 large brushed potatoes, peeled & diced

1 cup basmati rice

1 large brown onion, diced

1/2 bunch fresh coriander, chopped

4 tsp curry powder

2 tsp cumin seeds

Celtic Sea SaltCeltic Sea Salt

1) Rinse and cook basmati rice with water in rice cooker, approx 10 min

2) Wash, peel, and dice potatoes and onion

3) Once rice is cooked, set to the side. Add potatoes to a steamer and place in rice cooker. Add approx 1/2 cup water and steam for approx 20 min. During the last 5 minutes of steaming add diced onion

4) Place cooked rice, potatoes, and onion in a large pot. Add 1/2 cup water, curry, cumin seeds, sea salt, and coriander. Mix well and simmer on low for approx 5 min.

5) Serve and garnish with chopped coriander and sea salt to taste. Enjoy with a big green salad!

Potato Curry


Ingredients Instructions1kg pumpkin, diced into cubes

1/4 cup water

1 tsp fenugreek seeds

1/2 tsp hing powder

1 tsp cumin seeds

1 tsp ground coriander

2cm fresh ginger, chopped

1 1/2 cups water

1 tsp sea salt

1 red chili, minced

1/2 freshly squeezed lemon

1 bunch fresh cilantro, chopped

1. Heat small amount of water in large sauce pan.

Add chopped ginger, fenugreek seeds, cumin

seeds, and hing powder.

2. Add chopped pumpkin, spices, chili, water, &

sea salt. Stir ingredients and bring to a gentle

boil.

3.3. Simmer for about 20 minutes, until the pumpkin

starts to break up and is tender.

4. Add freshly squeezed lemon juice and

chopped cilantro. Serve over fresh basmati rice

and garnish with cilantro. YUM!


Ginger Pumpkin Curry

D64;B6E - Rheumatoid Arthritis Diet and Natural Treatment · BMQQWb^] Ba^UaM\ S^a DVRd\Mc^WQ...

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