Pain Relief Recipes for Headaches, Backache and Fibromyalgia

Written by Irina Wardas on June 6th, 2009

June 7-13, 2009 is National Headache Awareness Week

Try these super healthy pain cure recipes if you suffer from chronic pain caused by arthritis, headaches, backache or fibromyalgia.

To heal from chronic pain we need to boost our immune system and reduce inflammation. We can feel much better if we change our eating habits by incorporating more fresh vegetable juices, steamed vegetables, fruits, grains, nuts and seeds into our diet.

Pain Relief Smoothie

This smoothie supports immune system by providing numerous antioxidants, omega-3 fatty acids and trace elements.

Ingredients:

1 medium apple

1 plum

¼ cup blueberries or cherries

1 tsp flax seed oil or half avocado

Juice of 1 lemon

1/2 tsp Spirulina or Blue Green Algae powder

1/2 tsp Bee Pollen

1 cup soy milk

Directions:

Place all ingredients into the blender, blend well and drink.

Pain Cure Vegetarian Sushi

(adopted from Food as Medicine by Dharma Singh Khalsa, MD)

Millet and quinoa have a good protein content, are very easily digestible and have a very calming effect on inflammation. All the vegetables in this recipe are rich in powerful antioxidants which help detoxify the body, and provide good omega-3 fats thus further reducing inflammation. Ginger stimulates circulation.

Ingredients:

12 cup millet

2/3 cup quinoa

2 cups water

1 tbsp fresh lemon juice

1 tbsp brown rice syrop

1 organic carrot

½ cucumber

1 celery stalk

1 green onion

½ avocado

1-ich piece of fresh ginger, peeled and grated

4 sheets of nori (toasted)

Dipping Sauce:

1 tbsp. Braggs Liquid Aminos

1 tbsp fresh grated ginger

1 tbsp water

½ tsp honey or brown rice syrup

1 ½ sprigs scallions, minced

Directions:

Cook grains, cool and add lemon juice and brown rice. Cut the carrot, cucumber, celery, onion and avocado into julienne strips lengthwise. Steam the carrot and ginger pieces for 5 min. and allow to cool.

Place several tablespoons of grains on the nori sheet. Smooth the grain evenly over the sheet to a thickness of ¼ to 18 inch, so that it covers all except the last inch or two farthest away from you. Arrange vegetables in two or three horizontal rows on top of the grain. Tuck over the edge closest to you and keep rolling. When you come to the end of the grain, lightly moisten the last inch or so of bare nori, and let the pressure of the roll and your hands seal it. With a sharp knife cut the roll into 5-6 pieces. Repeat for the remaining nori sheets. Make 15 pieces.

Note: If nori is not toasted, hold it over a gas flame or roast in a saucepan until it turns green. When it is not toasted, it is much tougher and may crumble when you try to eat it.

Bon Appetit! And let us be do our best to be pain free, shall we?

Breathe, smile and be happy.

Women’s Holistic Health, Nutrition and Relationship Expert

NaturalCounselor.com

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