I got it.
Actually, it has come to my painful attention that many people walk around with it.
Don’t get me wrong, inflammation is actually a favorable process and much needed in our bodies. Chronic inflammation and inflammatory disease however, is not so awesome.
For our purposes, we’ll be focusing on the latter.
Over the summer, I was experiencing a hodgepodge of different symptoms. Nothing was really WRONG, but everything felt a bit OFF.
I was instructed to take some time off from lifting since it could be overtraining (I was unconvinced as to that, but what the heck). So, I did bodyweight exercise and PIYO for a month….and it just got worse.
SO…I found a chiropractor and started getting adjustments. My upper body was rocking, but my lower body (lower right quadrant specifically) was getting far worse.
Ultimately, I found myself crying in my docs office begging for some kind of diagnosis. To date, we’re still working on an actual diagnosis, but we are closer and finding that my issues are inflammation related.
Before I move on, I must digress for a moment. It is not my lifestyle or contest prep that caused the inflammation (several doctors have assured me of that), rather it is the past sins I forced on my body that more than most likely contributed (starvation, chronic dieting, over training and WAY too much cardio). So….now that I have cleared that up…
Chronic inflammation and pain is no fun, BUT there is something you can do to help lessen the severity. BTW, I wrote an article on this in GORGO mag, go check it out.
In the interest of taking control of inflammation and the fact that it is finally Fall, here is my BEST Anti-Inflammatory Soup Recipe and it will lead the way for an entire series on inflammation.
Weekly Anti-Inflammatory Soup
Seriously, I make this once a week and we eat off of it all week long. Pair it with chicken for more protein OR fish for more inflammation fighting power.
FIRST, please do not boil all your veggies in water or stock for soup…..that’s just nasty. Also, realize you need to wash stuff and I shouldn’t have to tell you that.
1 onion, diced
1 whole head of garlic, diced
4-5 celery stalks
1 container pre-sliced mushrooms (unless you fancy slicing them)
2 diced bell peppers
Small red potatoes to your heart’s content
2-3 tablespoons coconut oil
Hot water, cause it’s soup DUH
I NEVER Measure seasonings and we have different tastes anyways. Pick and choose what works.
garlic (yeah, we love garlic in this house)
NOTE: turmeric can be used in small doses and is great for reducing inflammation
Pay attention now……
In a soup pot, place coconut oil, onion, garlic and salt. Listen for it to talk to you.
Then, add your mushrooms and cook a few minutes until they become quite soft and start to cook down a bit.
Next…add everything else EXCEPT water.
Cook down, stirring occasionally, for about 10 minutes.
Finally, cover with hot water (seasonings should already be in), bring to a boil, cover with a lid and let it sit for about 30 minutes.
What you have left is a fantastic and extremely tasty vegetable soup, ready to go to work in your body and warm up those Fall woes.
And your family will thank you for not boiling everything in water…..cause that’s nasty
To your health,