The following recipes were modified to utilize for patients who suffer from Rheumatoid Arthritis (RA). The recipes were modified to utilize ingredients/herbs that would decrease inflammation. By using food as a disease-modifying agent it can reduce the chronic pain associated with this disease state.
The chicken salad recipe was modified to include fresh pineapple for the beneficial anti-inflammatory properties of bromelain. Red grapes were also utilized in the recipe for the Resveratrol content which inhibits MAPK signaling pathways, reduces ROS accumulation which suppresses the inflammatory response and cell proliferation, and provokes cell apoptosis in the synovial tissue, along with mitigation of HIF-1α-mediated angiogenesis (Yang et, al 2018). The addition of Ground black pepper has piperine an active ingredient which enhances the absorption of curcumin. Findings reveal curcumin alleviates CIA-induced inflammation, and synovial hyperplasia, which is a hallmark of RA (Dai et al, 2018) This recipe includes fresh ingredients which excludes preservatives that promote inflammation.
The Chermoula is a type of pesto sauce that accompanies fish and other lean proteins and packs an abundance of anti-inflammatory ingredients, All the ingredients are fresh and work synergistically to reduce inflammation.
Original Recipe
Curried Chicken Salad with Pineapple and Grapes
TOTAL TIME: Prep: 15 min. + chilling YIELD: 6 servings.
Ingredients
4 cups cubed cooked chicken
1 can (20 ounces) pineapple tidbits, drained
1 cup halved seedless grapes
1/2 cup mayonnaise
1/2 teaspoon curry powder
Fresh cilantro leaves, optional
Bibb lettuce leaves, optional
Directions
Mix the chicken, pineapple, and grapes in a large bowl. In a small bowl, combine mayonnaise and curry; pour over chicken mixture; toss to coat. Cover and refrigerate until serving. If desired, top with cilantro and serve in lettuce leaves.
Nutrition Facts
1 cup: 364 calories, 22g fat (4g saturated fat), 90mg cholesterol, 185mg sodium, 14g carbohydrate (13g sugars, 1g fiber), 27g protein.
© 2020 RDA Enthusiast Brands, LLC
Modified Chicken Salad Recipe
TOTAL TIME: Prep: 15 min. + chilling YIELD: 6 servings.
Ingredients
4 cups cooked & diced white chicken meat
2 cups Diced Fresh Pineapple (Bromelain)
1 Cup Red Seedless grapes (Resveratrol)
1/2 cup mayonnaise
½ teaspoon Curcumin powder
Fresh cilantro leaves
½ teaspoon, Ground Black Pepper (increases bioavailability of curcumin)
Romaine lettuce
Directions
In a large bowl, combine the chicken, pineapple, and grapes. In a small bowl, combine mayonnaise, ground black pepper, and curcumin; pour over chicken mixture; toss to coat. Cover and refrigerate until serving. If desired, top with cilantro and serve in lettuce leaves.
Original Recipe
Chermoula
INGREDIENTS
2 cups cilantro leaves (2 large bunches)
1 ½ cups parsley leaves (1 large bunch)
3 to 4 garlic cloves (to taste), halved, green shoots removed
½ to ¾ teaspoon salt (to taste)
2 teaspoons cumin seeds, lightly toasted and ground
1 teaspoon sweet paprika
½ teaspoon coriander seeds, lightly toasted and ground
⅛ teaspoon cayenne (more to taste)
⅓ to ½ cup extra virgin olive oil, to taste
¼ cup freshly squeezed lemon juice
PREPARATION
Coarsely chop the cilantro and parsley. A pair of scissors is a good tool for this; point its tip down in the measuring cup and cut the leaves. Then place them in a food processor and chop very fine, or chop on a cutting board. You should have 1 cup of finely chopped herbs.
Place the garlic and salt in a mortar and puree. Add a small handful of the chopped herbs, and gently but firmly grind until the herbs begin to dissolve. Add another handful. When all the herbs have been mashed, work in the spices, 1/3 cup olive oil, and lemon juice. Taste and adjust seasoning. Add more olive oil or salt if desired. Serve with grilled fish and/or vegetables, or with chicken.
Modified Recipe
Chermoula
INGREDIENTS
2 cups cilantro leaves (2 large bunches)
1 ½ cups parsley leaves (1 large bunch)
3 to 4 garlic cloves (to taste), halved, green shoots removed
½ to ¾ teaspoon Black Pepper
2 teaspoons cumin seeds, lightly toasted and ground
1 teaspoon sweet paprika
2 each Bay leaves
1 tsp. thyme
½ teaspoon coriander seeds, lightly toasted and ground
⅛ teaspoon cayenne (more to taste)
⅓ to ½ cup extra virgin olive oil, to taste
¼ cup freshly squeezed lemon juice
PREPARATION
Coarsely chop the cilantro and parsley. A pair of scissors is a good tool for this; point its tip down in the measuring cup and cut the leaves. Then place them in a food processor and chop very fine, or chop on a cutting board. You should have 1 cup of finely chopped herbs.
Place the garlic and herbs in a mortar and puree. Add a small handful of the chopped herbs, and gently but firmly grind until the herbs begin to dissolve. Add another handful. When all the herbs have been mashed, work in the spices, 1/3 cup olive oil, and lemon juice. Taste and adjust
References:
Yang, G., Chang, C.-C., Yang, Y., Yuan, L., Xu, L., Ho, C.-T., & Li, S. (2018). Resveratrol Alleviates Rheumatoid Arthritis via Reducing ROS and Inflammation, Inhibiting MAPK Signaling Pathways, and Suppressing Angiogenesis. Journal of Agricultural and Food Chemistry, 66(49), 12953–12960. https://doi.org/10.1021/acs.jafc.8b05047
Dai, Q., Zhou, D., Xu, L., & Song, X. (2018). Curcumin alleviates rheumatoid arthritis-induced inflammation and synovial hyperplasia by targeting mTOR pathway in rats. Drug design, development and therapy, 12, 4095–4105. https://doi.org/10.2147/DDDT.S175763
Pavan, R., Jain, S., Shraddha, & Kumar, A. (2012). Properties and therapeutic application of bromelain: a review. Biotechnology research international, 2012, 976203. https://doi.org/10.1155/2012/976203
retrieved 2-21-2020
retrieved 2-21-2020