Kelly Bird - Gout Relief Recipes – 100 Amazingly Delicious & Healthy Recipes For Gout & Overall Anti Inflammation

Serves: 5

Preparation Time: 30 Minutes

Ingredients

• 2 Teaspoons of Canola Oil
• 1 Tablespoon of Sugar
• Cup of Shallots
• 3 Cups of Sweet Potato (peeled)
• 1 Tablespoon of Ginger
• 2 Teaspoons of Curry Powder
• 3 Cups of Chicken Broth
• Salt and Pepper

Directions

1. Begin by heating the oil in a pan over a medium flame
2. Place shallots into the pan and saut for three minutes
3. Add carrots, ginger, potato, and curry and mix together; cook this mixture for 2 minutes
4. Pour in broth and bring it to a bowl
5. Place a lid over the bowl, lower the heat, and allow the mixture to simmer for twenty minutes
6. Add salt and pepper to taste
7. Pour the resulting soup into a bowl and allow it to cool before serving

Nutritional Information

• Calories: 144
• Fat: 2.3g
• Carbs: 27.3g

Serves: 4

Preparation Time: 10 Minutes

Ingredients

• 2 Tablespoons of Mayonnaise
• 1 Tablespoon of Lemon Juice
• 8 Leaves of Lettuce
• Cup of Celery
• Cup of Walnuts
• 1 Cup of Grapes
• 2 Apples
• 1/3 Cup of Cranberries (dried)

Directions

Mix the lemon juice, mayonnaise, grapes, apples, and cranberries together in a bowl

Add celery and walnuts and mix thoroughly again

Pour mixture over lettuce leaves

Either serve immediately or refrigerate for up to two hours

Nutritional Information

• Calories: 153
• Fat: 6g
• Carbs: 26g
• Sodium: 72mg
• Calcium: 28mg

Serves: 2

Preparation Time: 40 Minutes

Ingredients

• 2/3 cups of Amaranth Grain
• 2 Cups of Water
• 1 Tablespoon of Honey
• Hemp of Pumpkin Seeds
• Cup of Blueberries
• 1 Pear (chopped)

Directions

1. Mix the amaranth and water together in a skillet
2. Place the skillet over a medium to high flame and allow it to boil before bringing it back to a low flame
3. Allow the mixture to simmer for twenty five minutes and stir periodically
4. Remove the mixture from the flame and add the rest of the ingredients except for the pear and blueberries
5. Pour the resulting porridge into bowls and add the blueberries and pear
6. Serve

Nutritional Information

• Calories: 460
• Carbs: 63g
• Sugar: 22g
• Fat: 12 g

Serves: 8

Preparation Time: 2 Hours and 30 Minutes

Ingredients

• 2 Bunches of Washed Kale
• 1 Cup of Sweet Potato (grated)
• 1 Tablespoon of Honey
• 2 Tablespoon of Yeast
• 1 Lemon
• 1 Cup of Cashews
• 2 Tablespoon of Water
• Salt and Pepper

Directions

1. Set your oven to one hundred and fifty degrees Fahrenheit
2. Set the kale into a bowl
3. Mix the rest of the ingredients together in a blender and process it until it has become smooth
4. Pour the processed ingredients over the kale and mix together
5. Place what you have prepared so far on parchment paper and set it in the oven
6. Keep the mixture in the oven for two hours
7. Remove from oven and store in a container until serving

Nutritional Information

• Calories: 190
• Carbs: 26g
• Fiber: 5g
• Sugar: 4g
• Fat: 8g

Serves: 4

Preparation Time: 15 Minutes

Ingredients

• 1 Beet (grated)
• 1 Carrot (grated)
• 1 Apple
• 2 Tablespoons of Lemon Juice
• 2 Tablespoons of Pumpkin Seed Oil
• 1 Tablespoon of Almonds
• 4 Cups of Lettuce

Directions

1. Mix all of the ingredients, except for the lettuce, in a bowl
2. Place one cup of lettuce over every plate, for four plates total
3. Pour the mixed ingredients over the lettuce plates and serve

Nutritional Value

• Calories: 130
• Carbs: 12g
• Fat: 9g

Serves: 1

Preparation Time: 10-15 Minutes

Ingredients

• 2 Kiwifruits
• 2 Cups of Kale
• 5 Ounces of Water
• 1 Mango
• 1 Orange

Directions

1. Put all of the ingredients together in a blender and process until it has mix together into a smoothie
2. Pour into a glass and serve

Nutritional Value

• Calories: 354
• Protein: 8g
• Carbs: 86g

Serves: 4

Preparation Time: 20 Minutes

Ingredients

• 1 Zucchini
• 1 Green Onion
• 1 Carrot
• Cup of Bean Sprouts
• Cup of Cauliflower Florets
• Cup of Cabbage
• 2 Tablespoons of Tahini (for sauce)
• 2 Tablespoons of Almond Butter (for sauce)
• 1 Tablespoon of Honey (for sauce)
• 1 Tablespoon of Tamari (for sauce)
• 1 Tablespoon of Lemon Juice (for sauce)