Dolkar Wellness & Longevity: TROPICAL TREAT FOR JOINT PAIN

Thursday, October 2, 2008

TROPICAL TREAT FOR JOINT PAIN

Got an achy back? A bum knee? Consider soothing yourself with this poolside treat: a mai tai. Okay, you can probably skip the rum. The real joint-soothing power in this pick-me-up comes from the pineapple.

Any Way You Slice It That’s right.

Pineapple --be it part of an icy drink, a fruit salad, or a barbecue kabob -- contains an anti-inflammatory enzyme called bromelain. New research shows that bromelain soothes your cells by reducing the migration of white blood cells to sites of inflammation -- like sunburned skin, injured muscles, and arthritic joints.
Getting It Straight

If you’re not a pineapple fan, you can get bromelain straight from a supplement. It might even be the preferred method, since you don’t get tons of bromelain from fresh pineapple. We recommend about 100 milligrams of bromelain a day for sore joints. Ask your doctor if this dose is safe for you. Here are six other nutrients that joints dig: berries, avocado, omega-3 rich fish, ginger, flaxseeds, and soy.

More Info? Dolkar Wellness

RealAge 09/15/2008

ROASTED PEAR-BUTTERNUT SOUP WITH CRUMBLED STILTON

Ingredients:
2 each ripe pears , peeled, quartered and cored
2 pounds butternut squash , peeled, seeded and cut into 2-inch chunks
2 each medium tomatoes , cored and quartered
1 large leek , pale green and white parts only, halved lengthwise, sliced and washed thoroughly
2 cloves garlic , crushed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt , divided
Freshly ground pepper to taste
4 cups vegetable broth or shitaki mushroom
seasoning, divided
2/3 cup crumbled Stilton or other blue-veined cheese
1 tablespoon thinly sliced fresh chives or scallion
greens

Instructions:

Preheat oven to 400°F.

Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast,
stirring occasionally, until vegetables are tender, 40 to 55 minutes. Let cool slightly.

Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining 1/4 teaspoon salt. Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with cheese and chives (or scallion greens).