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Recipes to help your Psoriasis

You know what they say... food is medicine. Or an apple a day keeps the Psoriasis away. Well in this case, it's more like a cup of celery juice a day keeps Psoriasis away. But what are some other dishes we can cook up to help our battle with Psoriasis. Here are some recipes worth trying. View these and more recipes on CureRate here
 

Carrot and Pumpkin Soup

Ingredients:

100 g carrots, boiled and chopped

1 cup of water

100g pumpkin, boiled and chopped

1 tsp olive oil

2 tbsp onion, chopped

2 pcs garlic cloves, chopped

1 tsp ginger, chopped

100 ml fresh orange juice (optional)*

salt and pepper to taste

Directions:

1. Heat olive oil in a saucepan, then add the onion and garlic. Cook until the onion is translucent or light brown in color.

2. Add a cup of water, chopped carrots and pumpkin, and the ginger.

3. Bring mixture to a boil for approximately 20 minutes, or wait until the carrots are fork tender.

4. Let the boiled carrots and pumpkin cool for about 10-15 minutes.

5. Pour the mixture in a blender, but make sure it’s not too hot.

6. Puree the mixture, and add a little water as needed.

7. Add the fresh orange juice into the mixture, plus some salt and pepper to taste.

8. Reheat the puree, and serve hot.

To reduce the frequency of the onset of psoriasis and to help your body recover from outbreaks, it’s essential to eat anti-inflammatory fruits, vegetables, herbs and spices. Well-pigmented fruits and vegetables like the carrots and pumpkin used in this recipe offer anti-inflammatory benefits because both are rich in antioxidants and polyphenols. The olive oil, ginger, onion and garlic add an extra dose of antioxidants, too.

*Some psoriasis sufferers may have an intolerance for citrus fruits, so the fresh orange juice in this recipe may be eliminated if necessary.

 

Tomato-Less Marinara Sauce


Ingredients:

1 tbsp coconut oil

2 yellow onions, chopped

4 garlic cloves, minced

6-7 medium carrots, chopped

1 medium beet, chopped

1 cup water

1 tsp sea salt

2 tbsp fresh lemon juice

Directions:

1. Over medium heat, melt the coconut oil in a large pot.

2. Saute the yellow onions until tender and light brown in color (about 10 minutes).

3. Add the minced garlic and saute for about 1 minute.

4. Put the carrots, beet and water, and allow the mixture to boil.

5. Cover and simmer for 30-40 minutes. Turn off the heat once the carrots and beet are already fork tender. This yields about 5 cups or 1.2 liters of sauce.

Some people with psoriasis are sensitive to nightshade family members such as potatoes, eggplants and tomatoes. For tomato sauce-based recipes, you can use this as a healthy substitute. With the beetroot, carrots, coconut oil, garlic and onions in this recipe, you can find relief for your psoriasis flare-ups.

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Celery, Cucumber, and Ginger Juice

Ingredients:

800 g celery stalks

1 cucumber

1 bulb of fennel

1 large bulb of ginger

1/3 tsp ascorbic acid

Directions:

1. Wash all fresh ingredients thoroughly.

2. Put the celery stalks, cucumber, fennel and ginger in a juicer and start juicing.

3. While juicing, quickly add the ascorbic acid to mix well the juice.

4. Fill clean bottles with the fresh juice. This recipe yields about 2 liters of juice.

Rich in antioxidants, vitamins and minerals, as well as trace elements, this beverage is a great way to start your day. It is best consumed in the morning on an empty stomach, about 30 minutes before breakfast. Keep this refrigerated in an airtight container, and consume within 3 days.

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Sesame Chicken With Baby Spinach Salad

Ingredients:

½ of a lime, juice only

1 clove garlic, crushed

1 tbsp organic raw coconut aminos

250g chicken breast, skinned, sliced thinly lengthwise

1 tbsp olive oil

2 tbsp runny honey

2 tbsp sesame seeds

For the dressing:

½ clove garlic, crushed

1 tbsp sesame oil

1 tbsp. organic raw coconut aminos

170g spinach

Pomegranate seeds (optional)

Instructions:

1. In a bowl, put the lime juice, garlic and organic coconut aminos. Mix and toss in the sliced chicken breast.

2. Heat oil in a frying pan over medium low heat, and add the sliced chicken. Fry the chicken breast for 3 minutes.

3. Add the runny honey and sesame seeds. Keep frying for about 5 more minutes or until the chicken is completely cooked.

4. Prepare the dressing. Use the garlic, oil and organic coconut aminos marinade and bring to a boil over low heat. Add the spinach leaves and toss together thoroughly. Turn off the stove.

5. On a plate, place the chicken and spread the dressed spinach over it. Sprinkle with pomegranate seeds, if desired. Serve and enjoy.

Spinach, honey and pomegranate seeds are among the key ingredients here that are beneficial to psoriasis sufferers. If you have a psoriasis flare-up, take a digestive enzyme to counteract the effects of eating protein, although white meat (like chicken and turkey) is usually considered fine for psoriasis.

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Blueberries and Oats in Almond Milk

Ingredients:

50 g frozen blueberries

100 g gluten-free oat flakes

5 tbsp almond milk

Toppings:

3 tbsp homemade granola (recipe below)

1/2 star-shaped kiwi

7 raspberries

1 small piece of banana

1/4 pear

1 tsp coconut flakes

1 tsp chia seeds

1 tbsp linseed oil

Instructions:

1. Put the frozen blueberries and oat flakes in a saucepan.

2. Add the almond milk and warm these ingredients together.

3. Transfer the mixture into a big breakfast bowl.

4. Top with your favorite ingredients and enjoy while still warm.

Without the gluten, this recipe makes for an excellent anti-inflammatory breakfast that’s not only delicious but also nutritious. Full of antioxidants, omega-3 fatty acids, vitamins and fiber, you’ll be having an anti-psoriasis meal that’s also great for overall health and wellbeing.

Gluten-Free Crunchy Granola

Ingredients: 

250 g gluten-free oats 
5 tbsp almond halves 
2 tbsp coconut oil 
5 tbsp sunflower seeds 
5 tbsp soya flakes 
1 tbsp cinnamon 
2 tbsp honey 
2 tbsp agave nectar 
3 tbsp olive oil 

Instructions: 

1. Preheat oven to 180°C. 
2. In a baking sheet, mix all of the ingredients together. 
3. Put the baking sheet with all of the ingredients inside the oven and bake for 10 minutes. 
4. Remove from the oven and let cool. 
5. Put the granola mixture into airtight glass containers. 

 

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Almond and Fruit Cupcakes

Ingredients:

2 cups almond flour, finely ground

Up to 1 tbsp cinnamon

½ tsp baking soda

Pinch of salt

1 mashed banana, very ripe

2 tsp pure vanilla extract

3 large eggs

1 cup chopped fresh or frozen fruit

Chopped pecans (optional)

Instructions:

1. Preheat oven to 160°C. Get a muffin tin and line it with paper baking cups.

2. In a bowl, mix the almond flour, cinnamon, baking soda, and salt thoroughly.

3. Then stir in the mashed banana, vanilla, and eggs to the flour mixture. Whisk all ingredients together until well-combined and smooth.

4. Add the berries or chopped fruit (e.g. apples, blueberries, strawberries, bananas). Mix well until the fruit is evenly distributed in the batter.

5. Carefully ladle some of the batter into the prepared muffin tin. If desired, sprinkle some chopped pecans onto the mix placed inside the paper baking cups.

6. Bake for about 18 to 20 minutes, or until a knife comes out clean when inserted. Let cool and serve.

Rich in both flavor and nutrition, these yummy cupcakes are meant to satisfy your craving for sweets. The almond flour helps in lowering cholesterol, while cinnamon can help in stabilizing your blood sugar. These cupcakes are so good you’ll forget they’re low-carb and gluten free.

 

Spiced Baked Chicken

Ingredients:

1 tbsp turmeric

1 tbsp cumin

1 tbsp paprika

½ tsp ground black pepper

1 tsp salt

1 kg chicken legs

1 head cauliflower, chopped into florets

2 tbsp olive or coconut oil

Instructions:

1. Preheat the oven to 177°C.

2. In a bowl, put the turmeric, cumin, paprika, pepper and salt. Mix well until combined thoroughly.

3. Take a large casserole dish and put the chicken and cauliflower into it. Sprinkle evenly with the spice mix.

4. Gradually pour the olive or coconut oil over the spiced chicken and cauliflower.

5. Gently rub the spices and oil into the chicken and cauliflower to ensure everything is well-covered.

6. Place casserole dish in oven and bake for 45 to 60 minutes. Please ensure the chicken reaches an internal temperature of 82°C.

7. Take the casserole out of the oven and serve hot. You can store leftovers in the refrigerator for up to 4 days.

This tasty spiced baked chicken recipe features the anti-inflammatory spice turmeric. The cauliflower florets also add antioxidant power (good for psoriasis) in the form of glutathione. What makes this really special is how easy it is to prepare and the many uses of the spiced chicken – you can use it for making salads, sandwiches, and soups!


Hungry for more? View more recipes for Psoriasis or add your own recipes to CureRate and share what works with the community. The more we contribute, the closer we'll be to living a Psoriasis-pain-free life! 

 

 

Written by: CureRate

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