So, I pulled my groin running last week. If it’s not one injury it’s another, I tell ya.
The pain comes and goes, but the inflammation is ridiculous. On top of using arnica gel and epsom salt baths, I’ve been adding flax oil [omega-3] in absolutely everything to help with my overall inflammation.
Any additional anti-inflammatory nutrients that I can get in my body, the better off I’ll be.
If you’re not in pain from running, but you did your fair share of boozin’ while celebrating the long weekend, it may be time for all of us to load up on some greens and healthy fats.
You can make up the ingredients for the salad by using whatever you have on hand. Just don’t change the dressing. It’s truly the star of the show.
Something I get asked a lot is whether omega-3 is better than omega-6, and vice versa.
For this answer, no one says it better than University of Maryland Medical Center:
Omega-3 fatty acids help reduce inflammation, while most omega-6 fatty acids tend to contribute to inflammation. A healthy diet should consist of roughly 2 – 4 times fewer omega-6 fatty acids than omega-3 fatty acids. The typical American diet, however, tends to contain 14 – 25 times more omega-6 fatty acids than omega-3 fatty acids. Many researchers believe this is a significant factor in the rising rate of inflammatory disorders in the United States.
I couldn’t agree more! Scary though, right?
Maple Balsamic Dijon Salad with Strawberries & Pecans
Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free
A light vegan salad, surrounded by a creamy maple balsamic dressing.
Yield: 4 entree sized salads
- 8 cups organic field greens, or other lettuce
- 3 carrots, shredded [yield: 1/2 cup]
- 12 whole kalamata olives
- 2 cups, canned or fresh chickpeas
- 10 strawberries, sliced [yield: 3/4 cup]
- 1/4 cup raw pumpkin seeds
- 1/4 cup raw sunflower seeds
- 1/4 cup raw pecans, chopped
Maple Balsamic Dijon Dressing
- 1/4 cup extra-virgin olive oil
- 1/4 cup flax oil
- 1/4 cup balsamic vinegar
- 2 tbsp maple syrup
- 2 medjool dates, pitted
- 2 tsp Dijon mustard
- 2 green onions
- 1/2 tsp Himalayan rock salt
- 1/4 tsp freshly ground pepper
- Place all salad ingredients in a large bowl. Set aside.
- Combine all dressing ingredients in a blender and blend until smooth.
- Pour dressing over top salad and gently mix to coat. Serve immediately.
- If reserving dressing, be sure to place in a tightly sealed container. Will keep in the fridge for up to 10 days.
What tricks do you have when you’ve injured something?