As I have mentioned in the website before, my resources are limited. Below is some information, recipes and sites that should be a help for those who have or know someone who has Rheumatoid Arthritis Problems.
When I get the materials that I need, I will update this page again.
Turmeric: It’s main active ingredient curcumin is good for inflammation but research shows it’s also good in fighting many diseases. In India this colorful spice is known as 'Holy Powder' and has been used for centuries in treating infections, wounds, and other health problems. Recent research has shown it’s a wonderful antioxidant, antiviral, anti-cancer, antibiotic, and is being used by health care practitioners for relief of congestion, Alzheimer's disease, type 2 diabetes, Parkinson's disease, and other conditions.
Black Pepper: Black pepper is one of the most commonly used spices and I use pepper with every meal and lots of it. I prefer peppercorns and like it coursely ground. Black pepper is known to improve digestion by stimulating the taste buds and thereby alerting the stomach to increase hydrochloric secretion. It’s also an antioxidant, and has antibacterial effects. The outer layer of the peppercorn helps stimulate the breakdown of fat cells,....good news for us who struggle with our weight!
Cinnamon: Cinnamon with it's healthy dose of manganese also helps eliminate and prevent the clumping of blood platelets. Did you know the scent of cinnamon can boost brain function, yes, smelling cinnamon can improve your memory. These days who doesn’t need that? It also helps stop the growth of bacteria and for people with type 2 diabetes researchers claim cinnamon can help them respond to insulin and thereby normalize their blood sugar levels. I love cinnamon toast and it's sometimes my bedtime treat with a tiny bit of honey and butter. Yum! It puts me right to sleep.
Cayenne: Benefits of cayenne pepper are endless it seems. It fights inflammation, prevents stomach ulcers, boosts immunity, offers pain relief, has cardiovascular benefits, and helps clear congestion. No matter what ails you a dose of cayenne will help you out and it’s full of vitamin A. I use Cayenne pepper every day, from eggs at breakfast to my bean salad at lunch or stir-fry for dinner. I love the flakes too, especially in soups or on pizza.
Ginger: I drink fresh ginger tea often especially in a flare and researchers support the fact it gives relief to those who suffer chronic inflammation like Rheumatoid Arthritis. In one study +75 percent of those participating reported relief from both pain and swelling. Dosage will depend on your condition and advice from your health care practitioner. I use fresh slices of ginger to hot water and let seep for about 5 minutes in my coffee pot, pour and add organic honey to taste. It's good for an upset stomach or digestive disorders too.
Licorice: This can works in the body like cortisone without harmful side-effects.
Parsley: I use parsley in my morning juice. It’s added in with carrots, celery, garlic clove and beet slices. Parsley is effective in flushing uric acid from the tissues to ease pain in our joints. I use one handful per juicing. I never cook parsley, it's a garnish for my meals added as a topper.
I have been told by many that Evening Primrose has helped. This is good to know considering that most doctors push the poison the corrupt pharmeceutical companies offer. You all know my stance with the corrupt FDA. Murder is allowed in the United States, thanks to our useless and corrupt governement.
Made with canola oil instead of butter for a slightly heart-healthier treat, these biscotti have 1/8 the saturated fat and make a great afternoon snack.
Makes: 32 biscotti
2 cups all-purpose flour, plus more for forming biscotti
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup canola oil
2 large eggs
1/4 cup whole milk
1/4 teaspoon almond extract
1 cup roasted (unsalted) whole almonds
Preheat the oven to 350°F. Line a baking sheet with parchment paper (or silicon baking mat), and set aside.
Whisk the flour, sugar, baking powder, salt and cinnamon together in a large mixing bowl. In another bowl, whisk the oil, eggs, milk and almond extract together until blended. Roughly chop about half the almonds. Add the wet ingredients to the dry ingredients, mix until just combined and stir in all the almonds.
Flour a large work area, dump the dough onto the flour and dust the top with a bit more flour. Using floured hands, divide the dough into two pieces. Working with one piece at a time, form into two flat logs about 2 inches wide and 12 inches long, adding flour as needed to prevent your hands from sticking to the dough and the dough from sticking to the counter. Transfer both logs carefully to the parchment-covered baking sheet, place logs about 3 inches apart, and bake on the center rack for 30 minutes, or until firm to the touch and just beginning to brown.
Remove the biscotti from the oven and decrease the oven temperature to 300 degrees. When the biscotti are cool enough to handle, carefully and gently transfer them to a cutting board, and use a serrated bread knife to cut them into 3/4" wide slices. (Don’t wait too long, though, or the biscotti will crumble.)
Transfer the biscotti back to the baking sheet, one cut side up, and bake for 40 to 50 minutes, turning the biscotti over halfway through baking, or until browned on both sides and quite firm. Cool completely on wire racks. Store in an airtight container up to 2 weeks.
Maple-baked Black Beans
In a small baking dish, stir beans (with liquid) together with 1 tablespoon unsalted butter (cut into 4 pieces) and 2 tablespoons real maple syrup. Bake for 1 hour at 350°F, stirring once halfway, then serve as a side dish, or on toast for breakfast. Serves 2.
Black Bean Salad With Quinoa, Squash and Lime
Simmer 1/4 cup dried quinoa, 1 cup chopped butternut squash, and 1/2 cup plus 2 tablespoons water together for 15 minutes, partially covered, until the squash is cooked through and water is absorbed. Stir in beans, 1/4 cup crumbled feta cheese and 2 tablespoons chopped fresh cilantro. Season with salt and pepper, then drizzle with lime juice and olive oil. Serves 2 for lunch.
Quick Thai Barramundi Curry
Made with barramundi, the firm white-fleshed fish common in Southeast Asia and becoming increasingly available in the U.S., this simple green fish and vegetable curry is packed with nutrients. Serve it over brown rice or whole grain rice noodles.
Note: Look for Thai curry paste, such as the Thai brand, in the ethnic food aisle of large chain grocery stores.
Makes: 4 servings
2 to 6 teaspoons green Thai curry paste (or to taste)
1 (14-ounce) can coconut milk
2 cups chicken broth
2 cups broccoli florets, cut into 1-inch pieces
1 small green bell pepper, cut into 1 1/2-inch strips
2 cups snow peas, cut in half
2 filets (about 12 ounces) barramundi, cut into 1-inch chunks
2 scallions, thinly sliced (white and green parts)
1/3 cup chopped fresh cilantro (optional)
Place the curry paste (2 teaspoons for a very mildly spicy dish, more if you like a bit of heat) in the bottom of a medium saucepan. Add a bit of the coconut milk, and whisk to mix. Add the remaining coconut milk and chicken broth, stir and bring to a simmer. Add the broccoli and bell pepper, stir, and simmer 1 minute. Add the peas and fish, stir, cover, and simmer 2 minutes, until the fish just begins to fall apart. Stir in the scallions and cilantro and serve hot over rice or pasta.
Heat 1 (15-ounce) can black beans (with their juices), 1/2 teaspoon ground cumin, and 1/4 cup salsa in a small pan or in the microwave. Cook 2 eggs your favorite way, and lightly toast 2 corn tortillas. Place the tortillas on plates, and top each with half the beans, an egg, 2 tablespoons shredded cheese (each), and a bit more salsa. Serves 2.
Ham, Swiss And Avocado Scramble
Beat 4 eggs with 2 tablespoons milk, plus a pinch each of salt and pepper. Chop 1 slice lean Canadian bacon or ham, 1 thick slice Swiss cheese, and 1/2 avocado into 1/2” pieces. Heat a nonstick skillet over medium-low heat. When hot, spray with nonstick oil, then add the egg mixture and cook, stirring frequently, until eggs are almost done but still just a bit runny. Add the ham, cheese, and avocado, and cook until cheese melts and eggs are cooked through. Serves 2.
Preheat the oven to 400°F. Spread the contents of 1 (15-ounce) can crushed tomatoes in a shallow baking dish. Sprinkle with 1 teaspoon chopped fresh thyme, and bake for 10 minutes. Carefully remove the pan from the oven, and crack 4 eggs directly into the tomato sauce. Sprinkle the eggs with salt and pepper, drizzle the whole dish with 1 tablespoon olive oil, and bake another 10 minutes or so, until the yolks are done to your liking—the yolks will still look glossy on top when they’re cooked through. When the eggs are done, scoop them onto plates with the sauce, and top with chopped basil or parsley. (Note: Garlic-lovers could stir a teaspoon of finely chopped garlic into the tomato sauce before beginning!) Serves 2.
Hubbard Squash and Apple Soup
Look for pre-cut Hubbard squash – it has pale, grayish-greenish skin and vibrant orange flesh – in your grocery store’s produce section. Be sure to take the time to puree the soup completely until it achieves a smooth, silky texture.
Makes: 6 servings
4 pounds’ worth Hubbard squash pieces (may be one to three pieces)
Olive oil spray
1 tablespoon olive oil
1 medium onion, finely chopped
Salt and freshly ground pepper
4 cups chicken or vegetable broth
2 large tart apples, such as Honeycrisp, peeled, cored and chopped
Preheat the oven to 400°F. Line a large baking sheet with foil, add the squash (skin side-down), spray the squash lightly with the oil, and bake for 1 to 1 1/2 hours (depending on the size of the squash pieces), or until the squash’s meat and skin easily pierce with a fork.
Heat a large soup pot over medium heat. When hot, add the olive oil, then the onions, and season with salt and pepper. Cook for five minutes, stirring frequently, or until the onions begin to soften.
Meanwhile, use a large spoon to scoop the flesh out of the squash pieces. Chop them into 1-inch chunks, then add them to the onions, along with the broth and apples, and a little more salt and pepper. Bring the liquid to a simmer and cook for 10 minutes, stirring occasionally.
Take the soup off the heat, and let cool for about 15 minutes. Carefully puree the soup until very smooth in multiple batches in a food processor or blender. Return the soup to the heat, season to taste, and serve hot.
Note on Storage: Soup can be cooled and frozen up to 3 months.
Variations: Try sweetening the soup with a drizzle of maple syrup, or spice it up with a tablespoon of freshly grated ginger.
Honey Whole-Wheat Pizza Dough
Makes 1 12- to 14-inch pizza that serves 4 people (2 slices each)
2 cups whole-wheat flour
2 cups all purpose flour, divided
1 package Rapid-Rise yeast
1 1/2 cup warm water (about 120°F)
1 tblsp. honey (can substitute agave syrup)
1 tblsp. extra-virgin olive oil
1 tsp. salt
In the bowl of a stand mixer fitted with the paddle attachment, combine the whole-wheat flour, 1 1/2 cups all-purpose flour and yeast. Mix for a moment at the lowest speed to combine ingredients. Meanwhile, in a measuring cup, combine the water, honey, olive oil and salt, stir until salt dissolves. With the motor running at the lowest speed, gradually pour the water mixture into the flour mixer and mix until the dough comes together.
Change to the dough hook attachment and knead dough at medium speed for 1 to 2 minutes, until dough is smooth and elastic. If dough is too sticky, gradually add more all-purpose flour until dough is smooth, but just slightly sticky. Pull ball of dough off dough hook, spray the bottom of the mixing bowl with cooking spray, form dough into a ball and return to the bowl. Spray a piece of plastic wrap with cooking spray and cover the surface of the dough. Set aside in a warm place for 20 to 30 minutes or up to 1 hour.
Roll dough into a circle or a rectangle, 12 to 14 inches wide and 1/2 to 3/4 inches thick. Top with pizza sauce, toppings and part-skim mozzarella cheese and cook on a pizza stone or a sheet pan in a 450-degree oven until the edges of the pizza dough start to brown and the cheese is melted.
Per serving (1/4 pizza): 478 calories, 48 calories from fat, 6g total fat (1g saturated fat), 0mg cholesterol, 587mg sodium, 95g carbohydrates, 9g fiber, 15g protein
Basic Pizza Sauce
Makes about 4 cups of pizza sauce
1 tsp. extra virgin olive oil
1 cup diced yellow onion, about 1 medium
2 cloves garlic, minced
1 28-oz. can diced or crushed tomatoes
1 6-oz. can tomato paste
2 tsp. dried Italian herbs
Salt and pepper to taste
In a Dutch oven or a large saucepan over medium heat, heat olive oil, tilting the pan to coat the bottom completely. Add the onions and sauté until softened and translucent, about 5 minutes. Add garlic and cook over medium heat, stirring constantly about 30 seconds. Add tomatoes, tomato paste and Italian herbs, stir to combine. Turn heat to medium-low and simmer, uncovered, 20 to 30 minutes. Season to taste with salt and pepper.
Per serving (about 2/3 cup sauce): 85 calories, 11 calories from fat, 1g total fat (0g saturated fat), 0mg cholesterol, 783mg sodium, 18g carbohydrates, 4g fiber, 4g protein
Fluffy Flax Pancakes
1 cup lowfat milk
4 eggs, separated
3/4 cups all-purpose flour
1/2 cup flax meal
1/4 teaspoon salt
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/4 cup whole flaxseeds
1 to 2 tablespoons butter or margarine
In a large bowl, beat together milk and egg yolks. In a separate bowl, combine flour, flax meal, salt, sugar and baking powder. With electric mixer, beat the egg whites until stiff and medium peaks form. Add dry ingredients to milk and egg yolk mixture and stir to blend completely. Gently fold beaten egg whites into flour-milk mixture until combined (a few streaks of egg white can remain). Heat griddle to medium-low and coat lightly with butter. Spoon batter by heaping spoonfuls onto griddle. Cook pancakes until browned on the underside, about 4 minutes. Flip pancakes and cook about 2 minutes more, until set. Pancakes can be kept on a sheet pan in a 200?F oven for 10 to 15 minutes before serving. Serve with maple syrup or fruit compote.
One serving (1/4 recipe) = 400 calories. Calories from fat, 174; total fat, 20g (sat 4g); cholesterol, 217mg; sodium, 431mg; carbohydrate, 40; fiber, 9; protein, 17g
1 cup whole grain rice
1/4 cup raw pumpkin seeds, sunflower seeds or a combination
2 1/4 cup water or low-sodium vegetable broth
1/2 teaspoon salt
Rinse rice and drain in colander or sieve. Place in large bowl and cover with water. Soak overnight. Throw off the soaking water. In a pot with tight-fitting lid, combine rice, seeds, water or broth and salt. Cook over high heat until boiling, then reduce to low and simmer 45 to 50 minutes. Remove pot from heat and let sit 5 to 10 minutes, then fluff with wooden spoon. Note: this recipe is excerpted from The Healthiest Meals on Earth by Jonny Bowden, PhD (Fair Winds Press, 2008).
Helpful Links for Rheumatoid Arthritis Problems.
Anti Infalmmation With Herbs
Remember to use all websites sposnored by the corrupt pharmeceutical companies as a reference only.