Recipes for an Anit-Inflammatory Nervous System

A healthy gut shapes far more than digestion—it quietly steers mood, clarity, and the steadiness of the nervous system. While the old saying “healthy gut, healthy emotions” isn’t the whole story, there’s truth in the way food places us in direct relationship with our inner terrain. Most of us move through meals without noticing how our bodies shift afterward: the subtle tightening, the softening, the rise or fall in energy, the way the nervous system responds.

So, the next time you sit down at the table, pause long enough to feel what your body is telling you—and let one of these recipes be a gentle place to begin.

MORNING BEETS JUICE

3 small/1 lrg steamed beet(s)

1 carrot 

1/2 inch piece fresh ginger

1 cup cubed fresh pineapple 

juice from one lemon

Put all ingredients in a blender with water and blend until smooth. Add extra water for desired consistency. Enjoy every morning on an empty stomach within 30 minutes of waking up. 

DETOX STOCK

1 lg onion, sliced with skins left on

1 whole head chopped garlic, with skins left on

3 lg carrots

3 celery stalks with leaves

3 inch piece fresh ginger

3 inch piece fresh tumeric

3 bay leaves

2-5 whole dried Thai, or equivalent chilis

2 tsp whole peppercorns

1 whole carcass of chicken or 4 beef soup bones

Directions: Sauté onions in stock pan, while preparing garlic and vegetables, roughly for 10 minutes. Add all following ingredients and cover with water. Water should be at least 4 inches above all ingredients. Bring pot to boil. After a few minute boil, reduce fire to a low simmer, cover and walk away for 6-8 hours. Alternatively, you could put stock into a heated oven. Oven temp 250-325 degrees. Stir occasionally and add extra water as needed. After cook time is completed, carefully strain. Salt to taste. Freezes well.

GOLDEN PORRIDGE

1 cup soaked Red Lentils

1 small onion

2-3 cloves garlic

1 inch piece fresh ginger

1/2 inch piece fresh turmeric

1 lg carrot

1 med sweet potato

4 big leaves of kale or 1 cup frozen spinach

1 tsp toasted caraway seed left whole

Optional Additional Seasonings: fennel, brown mustard seed, curry, cumin, and coriander. Lightly toast all herbs and grind into powder.

1 can coconut milk

Directions: Sauté onion with toasted seasonings of choice until translucent and just turning brown on the edges. Add lentils with veggies except greens. Let cook, with constant stirring for 3 minutes. Cover with just enough water, or pre-made DETOX STOCK, and bring pot to a boil. Reduce heat to a low simmer, cover and let cook for 20-25 minutes. Add greens and coconut milk, cook for another 5 minutes. Salt to taste. Serve over favorite rice, topped with a chopped cilantro.