Inflammation can accumulate, unseen, during winter months
Our system has heated up in the summer months, creating mini-pockets of internal heat accumulation in our bodies’ “hot spots”. Unseen to the naked eye yet, they become festering mini “fires” that, left untended, begin to quietly erode our tissues.
Autumn brings dryness and … SPACE … for those fires (a.k.a. inflammation process) to spread into! That’s why we experience achy joints, hives, skin rashes, allergies come Fall and into Winter. Therefore, for the inflammation-prone individual, it is important to control the internal heat at all times, even when the environmental heat is long gone, even in Winter.
Here is a recipe that answers our bodies’ demand for warm liquid foods necessary for nourishment of immunity during the cold winter months, but one that also includes anti-inflammatory ingredients that both kindle our digestion AND keep inflammation from firing up unnecessarily. This particular recipe features the widely accepted anti-inflammatory ingredient, but, unlike it’s uses in mainstream wellness in pill or powder form, it is utilized here in a traditional manner: FRESH and in INTEGRATION with it’s auxiliary ingredients that help our body absorb it and utilize it properly in the very tissues that need the help.
TURMERIC – the magic spice that works only in good company
Turmeric has become a mainstream supplement.
Doctors prescribe it these days, every health food store and pharmacy will carry it (drugstores will often have it as curcumin – the active ingredient, isolated from turmeric root and put into pill form). But turmeric, like most Ayurvedic herbs, exerts its medicinal influence only in good company of:
- all the constituents of ENTIRE turmeric root: naturally occurring phenolic compounds called curcuminoids, namely, curcumin, bisdemethoxycurcumin, and demethoxycurcumin
- high quality fat (like animal fat here) – as curcuminoids are fat soluble
- black pepper (which is a “carrier” spice) – to deliver the curcuminoids to the proper tissues of the body
Make a big batch, put into glass jars, store in freezer and use as needed in cooking, or garnish with parsley and sip when you have a fever or cold.
“Back from the Dead” bone broth recipe.
You read that right 
3-4lb beef bones (grass fed is best) – roasted at 375 for an hour fill enormous stock pot with filtered water put roasted bones in pot and set on boiladd into water:
2 tbsp apple cider vinegar 10-12 black peppercorns 4-5 bay leaves generous pinch of sea saltmeanwhile prepare:
kale (I save and freeze fresh kale stalks from cooking with it) 3-4 quatered red onions cut carrots 8-10 peeled garlic cloves sprig of rosemary 2 sprigs of thyme 1 bunch fresh parsley 6-7 cut up fresh turmeric roots – can substitute with turmeric powder, but not as beneficialWhen water boils – leave on rolling boils for 3 min, adding in all the veggies and herbs.
Turn the heat down to slowest setting possible.
Leave covered on sloooowww simmer (1 tiny bubble at a time 
for minimum of 48 hrs.
for minimum of 48 hrs.Check periodically, making sure you are not boiling it down too much – this is NOT a reduction, but rather EXTRACTION of nutrients, beneficial enzymes and active healing ingredients from all the goodies into water – and should be sipped like medicine!
Serve in a cup – can garnish with diced green onions, parsley, cilantro, etc.
Can freeze the rest and use in soups, sauces, etc. later.
Enjoy!
Food is only part of a solution to chronic inflammation
We are not just what we eat, but what we can digest – physically and mentally! Healthy digestion is result of conscious lifestyle habits. Learn how to “digest” the issues in your tissues in HEAL your FLAME Program
Natasha Schaffer
Founder and Head Coach of Calm Accelerator, LLC and all of its programs, Holistic Health Coach, Ayurveda Wellness Counselor, ERYT500, Meditation Coach and Yoga Mentor
Read more about Natasha here
