We featured this salad in our Anti-Inflammation course, details below.
Research shows that 1 in 12 women and 1 in 24 men are dealing with full-blown autoimmune mediated inflammation. The number of undiagnosed people is going to be much higher.
It often seems extremely foreign to most people when they realise that the majority of inflammatory diseases start in the gut with an autoimmune reaction which progresses into systemic (chronic) inflammation. To be truly effective at managing – or hopefully overcome – a disease, it needs to be addressed on all levels. Taking a look at where this process starts is the key.
The truth of the situation is that food DOES matter, as the link between gut dysfunction and inflammatory diseases is well researched and at this stage undeniable.
We are delighted to be offering our first culinary medicine course specifically on inflammation and food this Tuesday, 18 April.
Our anti-inflammatory classes are some of our most popular at The FoodRemedy. This course, which is half-lecture, half-practical, will give you an opportunity to gain a deeper understanding into how inflammation works in the body, what is causing your inflammation and how you can take control of your health at home in your kitchen with delicious recipes to follow!
But without further ado … here is an amazingly healing, inflammation-busting and totally delicious salad that you can make today! (There are a few steps to it, but you will thank yourself with every bit you take!)
Traditional Nanimo bars with a health make-over. Raw. Gluten Free. Dairy Free. Refined Sugar free. Paleo. Vegan. Pure YUMM
- 1/2 cup raw almonds
- 1/2 cup raw walnuts
- 2/3 cup medjool dates
- 1/4 cup raw cacao powder
- 1 pinch sea salt
- 2 small ripe avocados
- 1/3 cup fresh mint leaves
- 1/3 cup maple syrup
- 1/2 tsp pure mint extract
- 1/4 cup coconut oil, melted
- 3 Tbsp cacao butter, melted
- 3 Tbsp cacao powder, sifted
- 2 Tbsp maple syrup
Line the bottom of a loaf pan with baking paper. Leave an overhang so it is easier to remove the bars when finished. Set this aside.
Add almonds and walnuts to a food processor and pulse to reach a coarse meal. Add the dates and continue to pulse until broken down and well blended.
Add the cacao powder and salt and pulse again to combine. The mixture should be sticky when pressed between your fingers.
Press the mixture into the prepared pan and set in the fridge while you make the filling.
Blend the avocados, mint leaves, maple syrup, and mint extract in a blender until smooth.
Add the coconut oil and mix well. You should have a thick and creamy consistancy.
Remove the base from the fridge and pour the mixture on top smoothing it out with the back of a spoon. Place it in the freezer to firm.
Whisk together all the ingredients until smooth. It may be necessary to keep the cacao butter over a Bain-marie while whisking in other ingredients.
Remove the pan from the freezer insuring it is solid enough for the topping.
Pour the chocolate topping over the filling and smooth it out quickly with the back of a spoon.
Chill until the topping is set. Slice into small pieces and enjoy!!!