3. Promotes healthy hair & growth.

Anti-inflammatory foods also support healthy hair growth by providing essential nutrients like biotin, zinc, and iron. These nutrients play crucial roles in maintaining strong, thick hair. Omega-3 fatty acids found in certain anti-inflammatory foods help nourish the scalp and hair follicles, promoting healthy hair growth and reducing the risk of hair loss.

3. Prevents premature aging.

Incorporating anti-inflammatory foods into your diet can help prevent premature aging by reducing inflammation and oxidative stress throughout the body. By protecting against chronic diseases and supporting overall health, these foods can help you look and feel younger for longer.

MY 7 CURATED ANTI-INFLAMMATORY RECIPES BELOW:

1. Versatile Anti-inflammatory Sauce. Click here.

2. Green Fruity Smoothie Bowl. Click here.

3. Turmeric & Ginger Glazed Salmon. Click here.

4. Spicy Tomato & Red Pepper Soup. Click here.

5. Energy Cocoa Balls. Click here.

6. Quinoa Salad With Turmeric Dressing. Click here.

7. Chia Pudding With Chaga & Berries. Click here.

INSTRUCTIONS:

1. Combine all ingredients in a blender until smooth and creamy.

2. Add a little water if the mixture seems too thick.

3. Serve immediately or store in the refrigerator for up to a couple of days.

Enjoy this nutritious and flavorful sauce with your favorite dishes!

INSTRUCTIONS:

1. Blend all ingredients in a blender until smooth.

2. Pour into bowls and top with your choice of toppings: chia seeds, coconut flakes, and fresh fruit.

3. Enjoy!

This nutritious and delicious smoothie bowl is perfect for a healthy start to your day or as a refreshing snack.

INSTRUCTIONS:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

2. In a small bowl, whisk together olive oil, turmeric, ginger, garlic, honey, and soy sauce.

3. Place the salmon fillets skin-side down on the prepared baking sheet. Season each fillet with salt and black pepper.

4. Brush the turmeric and ginger glaze generously over the top of each salmon fillet.

5. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

6. Remove the salmon from the oven and let it rest for a few minutes.

Serve the turmeric and ginger glazed salmon hot, garnished with lemon wedges and chopped fresh cilantro if desired.

INSTRUCTIONS:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.

2. Add the minced garlic and chopped red bell peppers to the pot. Cook for another 5 minutes, or until the peppers are slightly softened.

3. Pour in the diced tomatoes and vegetable broth. Stir in the ground cumin, smoked paprika, and cayenne pepper. Season with salt and black pepper to taste.

4. Bring the soup to a simmer, then reduce the heat to low. Cover and let the soup simmer for 20-25 minutes, stirring occasionally.

5. Once the vegetables are tender, remove the soup from heat. Use an immersion blender or transfer the soup to a blender to puree until smooth.

6. Taste the soup and adjust the seasoning if needed.

Ladle the soup into bowls. Garnish with fresh basil leaves & red pepper flakes if desired.

INSTRUCTIONS:

1. In a food processor, combine the pitted dates, rolled oats, shredded coconut, cocoa powder, coconut oil, brewed coffee, chia seeds, water, and grated ginger. Process until the mixture comes together into a sticky dough.

2. Scoop out tablespoon-sized portions of the dough and roll them into balls between your palms.

3. If desired, roll the energy bites in shredded coconut, and chopped walnuts for coating.

4. Place the coated energy bites on a plate or baking sheet lined with parchment paper.

5. Refrigerate the energy bites for at least 30 minutes to firm up.

6. Once chilled, the energy bites are ready to enjoy! Store any leftovers in an airtight container in the refrigerator for up to a week.

INSTRUCTIONS:

1. In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it cool.

2. In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, bell pepper, red onion, parsley, cilantro, and almonds. Mix well.

3. In a small bowl, whisk together the olive oil, lemon juice, ground turmeric, honey or maple syrup, minced garlic, salt, and black pepper to make the turmeric dressing.

4. Pour the turmeric dressing over the quinoa salad and toss until everything is evenly coated.

5. Taste and adjust the seasoning if needed.

6. Serve the quinoa salad with turmeric dressing chilled or at room temperature.

INSTRUCTIONS:

1. In a mixing bowl, combine the chia seeds, almond milk, Chaga tincture, maple syrup (if using), ground cinnamon, and vanilla extract. Stir well to combine.

2. Let the mixture sit for 5-10 minutes, then stir again to prevent clumping.

3. Cover the bowl and refrigerate the chia seed pudding mixture for at least 2 hours, or preferably overnight, to allow the chia seeds to absorb the liquid and thicken.

4. Once the chia seed pudding has set, give it a final stir. If it's too thick, you can add a little more almond milk to reach your desired consistency.

5. Divide the chia seed pudding into serving bowls or jars.

6. Top each serving with assorted berries.

WHY NOT TRY IT TODAY?

Follow in the footsteps of Sheila Kiss and many others by incorporating Chaga into your daily routine. Our Chaga is hand-harvested in organic-certified forests, where it thrives in the nutrient-rich environment shaped by ever-changing weather conditions. Give it a try and experience the difference – you deserve it!