Let's Talk About Inflammation + a RECIPE

by Chef Zarla Jane

 

Inflammation and why we need to talk about it. More and more people are turning to plant-based diets to help reduce the inflammation in their bodies. But what is inflammation, what causes it, and how can a plant-based diet help? We’ll answer all of these questions and more in this blog, plus we've included a delicious anti-inflammatory plant-based recipe!

Inflammation is a natural immune response to protect the body from damage, infection, or injury. It is characterized by redness, swelling, heat, and pain. When inflammation occurs in the body, it can be a sign of an underlying health issue or condition.

While inflammation is necessary for the body to heal, chronic inflammation can have negative effects on our health. Research has shown that chronic inflammation can be linked to many diseases, including heart disease, type 2 diabetes, and even some types of cancer.

Here are some foods that cause inflammation

  • fried foods
  • refined carbohydrates
  • saturated and trans fats
  • processed foods
  • foods high in sugar 
On the other hand, for those looking to reduce inflammation in the body, a plant-based diet may be a great option. Plant-based foods are packed with antioxidants and essential fatty acids like omega-3s, which help reduce inflammation and provide essential nutrients that the body needs.
 
Sample anti-inflammatory foods 
  • fruits
  • green leafy vegetables
  • herbs and spices 
  • nuts and seeds
  • whole grains  
How Does Delectable by Zarla Jane meals help with inflammation? 

We've made it our goal to make whole-food plant-based meals that are not only tailored to promote good gut health but also an awesome aid to rid your body of inflammation naturally.

Some of the steps we take to make our plant-based meals

  • we use variety of fresh fruits and vegetables that are in season

  • herbs, and spices are handpicked and put together in our kitchen

  • we use olive oil for most of our cooking

  • we do not fry any part of our meals

  • we use a lot of high fibre and high protein content grains that are also gluten-free

  • we use whole food ingredients

Have you tried and enjoyed our plant-based meals like our Spinach & Mushroom Lasagne w/ Roasted Squash, Glazed Tofu Mushroom Bulgogi, Saag Soy Paneer w/ Carrot Junka? Good news, those and many more of our plant-based dishes are highly anti-inflammatory meals! 

But wait, there's more :) 

Did you know we are able to customize most of our meals? Yes, you read that right. We take great steps to make your food delicious and with care and we will also remove certain ingredients like vegetables in the nightshades family or tofu if the ingredients we are using have them. (Please discuss with your health care practitioner before making any dietary or health related changes.)

This is an excellent option/service you can enjoy for FREE when you buy our meals. 

    Last but definitely not the least, here is a simple and easy recipe that's a great anti-inflammatory meal, it's plant-based and delicious! We hope you enjoy preparing it as much as we did and if you simply do not have the time to cook we are happy to do the cooking for you.  See our latest menu here. 

    Spiced Roasted Butternut Squash Salad

    Ingredients: Serves 2

    • 2 cups butternut squash, cubed

    • ½ teaspoon ground turmeric

    • ½ teaspoon ground cumin

    • ½ teaspoon paprika

    • 1 clove garlic, minced

    • 1 shallot, minced

    • 2 tablespoon lemon juice

    • ¼ teaspoon oregano

    • ¼ cup walnuts, chopped and toasted

    • 2 tablespoon olive oil, divided

    • 2 cups baby arugula

    • 2 cups baby spinach

    • Salt to taste

      Instructions:

      1. Preheat oven to 400 degrees F.

      2. Combine 1/2 tablespoon oil, turmeric, cumin, paprika, and ¼ teaspoon salt in a medium bowl. Add squash; toss to coat. Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 25 minutes.

      3. Meanwhile, whisk garlic, lemon juice, oregano, and the remaining 1 ½ tablespoons oil, in a small bowl. Season with salt to taste

      4. When the squash has finished roasting, toss the arugula and baby spinach with half of the dressing. Transfer to a serving platter. Scatter the squash over the arugula and top with toasted walnuts. Drizzle with the remaining dressing. Enjoy 😊

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