We present two options to prepare carrot cream, which in this case, the usual carrot cream becomes an anti-inflammatory cream and to relieve joint pain.
The carrot cream has among other nutritious and healing ingredients, ginger and turmeric, which are excellent as support in the treatment to reduce inflammation.
A remedy in the form of a broth is also used in our second option, which is specially designed for the treatment of joint pain.
In addition to these ingredients that are powerful elements of this carrot cream, pay attention to the other ingredients that compose them: they will make an excellent and delicious cream that has no waste.
These creams are relatively quick and easy to make if you prepare your ingredients in advance, and the added bonus is that you can feel the healing benefits right after just a few bites.
The most important secret to making these soups is to cook them very quickly to maximize flavor, while maintaining the nutritional benefits.
Here are the ingredients and steps to prepare each carrot cream, anti-inflammatory and to relieve joint pain.
Anti-inflammatory carrot cream
Carrots contain vitamin A precursors called carotenoids (beta-carotene) that help promote vision and maintain a healthy immune system.
The touch of ginger and a little turmeric enhance the anti-inflammatory properties and immune stimulation. Coconut milk is high in saturated fat, it is much healthier than other saturated fat products, and the fat is easily metabolized by the body.
Coconut milk also offers some unique health benefits.
Carrot cream is anti-cancer, anti-microbial, anti-bacterial and anti-viral. The main saturated fat it contains, lauric acid, is also found in breast milk and has been shown to promote brain development and bone health.
The black pepper contains an ingredient called piperline active is known to improve digestion and works as an anti-inflammatory. As you can see, this anti-inflammatory carrot cream manages to gather ingredients of the highest nutritional quality for an important health objective.
What are you waiting for! prepare your carrot cream right now.
· 1 leek, washed and thinly sliced
· 1 stalk of celery finely chopped
· 1 tablespoon grated fresh ginger
· 1 teaspoon grated fresh turmeric or 1/2 teaspoon powder
· 600 g carrot cut into thin slices
· 300 ml (10 1/2 ounces) of coconut milk or almond milk or just more vegetable broth (organic) additional
· 1 liter of organic vegetable broth (hot)
· 1 onion or 2 shallots, finely chopped
· A pinch of sea salt
· Black pepper to taste
Combine the stock, the leek, celery, carrot, coconut milk, ginger, turmeric and onion in a saucepan.
Bring to a boil and simmer for 10 minutes.
Remove the soup from the heat and cool slightly.
Blend it in a high-performance blender for 15-20 seconds.
Pour the soup into the saucepan to heat and season with salt and pepper.
Serve with fresh garden herbs or a little coriander pesto.
Enjoy. Serves 2 generous plates
Carrot cream to relieve joint pain
This carrot cream is designed to support treatments against joint pain.
Its ingredients are exceptional, among them is a broth specially prepared for this purpose, which contains ingredients that support bone health, such as celery, beets, seaweed, miso and spinach (click on the link where it says broth to strengthen joints to enter to see the steps for this recipe).
Do not stop preparing this carrot cream, it is delicious, healthy and with high nutritional value and properties that support the purposes described.
Optional for this carrot cream: If you want to add protein in this recipe, mix it with white cannelini beans or pea protein. You can also add lightly sautéed shiitake mushrooms to boost immune properties.
· tablespoons coconut oil
· cups carrots, peeled and sliced
· 1 small zucchini (about 1-2 cups), chopped (on some sides of this squash, they say: anko, winter squash, butternut squach, or butternut squach)
· tablespoons ginger, peeled and minced
· cups of broth to strengthen joints
· 1 tablespoon apple cider vinegar
· The zest and juice of ½ lemon
· 1 ½ teaspoons of sea salt
· ½ teaspoon black pepper
· 5-7 fresh sage leaves
Heat a large pot over medium heat. Add the coconut oil and sauté the carrot and pumpkin with the ginger for 5 minutes.
Add the broth and bring to a boil.
Let the broth reduce slightly by uncovered to boil for about 30 minutes until the carrots and squash are soft.
Remove from the heat, add the apple cider vinegar, lemon zest and juice, sea salt, black pepper and sage leaves.
Using an immersion blender, mix the ingredients until smooth and creamy. If you don't have an immersion blender in a regular blender you can grind it too.
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