Autumn: when the leaves fall from the trees; the nights get darker; the temperature colder and the winter blues start to kick in. It can be a really tough season for some, including myself. With all the positivity in the world, I do find it a challenge, mentally, emotionally and physically.
During the Summer months, we are constantly bombarded with ‘bikini bodies’ and ‘having to get in shape’ but I’m a firm believer that if you nourish your body and mind all year round, it is the key to success. It’s a lifestyle choice and NOT a diet or fad and tonight, I just wanted to share a few tips on nutrition that really help me and will hopefully help anyone living in chronic pain (I’m no nutritionist, these are just some tried and tested tips).
Degenerative disk disease is caused by huge inflammation in the body and literally wears away the ‘spongy bits’ that stop the disks from rubbing together. It’s incredibly painful and it’s not something that can be cured. However, there are ways of medicating the body through diet, and turmeric is one of them. I won’t bore you with the facts, as there is plenty of research online. However, I have found that adding this anti-inflammatory and anti-oxidant compound to my diet, has powerful and countless, positive effects. I have included a little recipe to get started and as always, will continue to update.
Thai coconut, broccoli and coriander soup
- 1 can coconut milk
- 1/2 jar green curry paste (you can make your own if you have time)
- 3 cups water
- Sea salt and cracked black pepper
- 1 pound broccoli florets, chopped
- 2 handfuls of baby spinach leaves, plus more to serve
- 2 handfuls of chopped coriander leaves (I love coriander)
- 2 spring onions, shredded
- 1/2 tsp turmeric
- crispy bacon bits to serve (if you want a little protein and extra taste)
- Place the curry paste in a medium saucepan over medium heat and cook, stirring, for 1 minute or until fragrant. Add the coconut milk, water,turmeric, salt and pepper and bring to a boil. Add the broccoli, cover and cook for 10 minutes or until the broccoli is tender. Remove from the heat and add the spinach leaves and half the coriander.
- Using a blender (I just use a hand blender), blend the soup until smooth. Divide among serving bowls and top with the extra spinach, remaining coriander and spring onions.
Happy cooking and please find me on Twitter and Instagram if you have any questions.