Foods to treat aching joints

I know there are lots of people who suffer from arthritis and really love the Carnival fetes.

I decided to find foods that may be suitable for my body to deal with arthritis.

This arthritis is really chronic inflammation of the joints.

Looking for colourful vegetables that are rich in capsaicin, a chemical that reduce pain and inflammation.

Leafy vegetables have high quantities of antioxidant vitamins and lower levels of starch and are suited to treat inflammation.

Bell peppers and tomatoes are also recommended.

Tomatoes are plentiful and are now sold at $12 per pound.

It is rich in lycopene which has been shown to reduce inflammation in the lungs and throughout the body.

Cooked tomatoes contain even more lycopene than raw ones, so tomato sauce works.

Beets (and beetroot juice) have been shown to reduce inflammation, as well as protect against cancer and heart disease due to the vitamin C and plant pigments called betalains.

Inflammation-fighting healthy fats are also present in almond nuts and walnuts. They are rich in fibre, calcium and vitamin E.

For a quick boost one may try the spicy frozen bloody mary or peach tomato salsa.

Tomato soup which entails blending together tomato-sauce with celery, onions and green peppers. One can heat this up and enjoy with a slice of toast.

A beetroot smoothie might just be the answer to aching joints.

For this I blend one beetroot with a small piece of ginger and a sliced carrot. Add salt and ice and blend together.

Spicy Frozen Bloody Mary
2 medium tomatoes
1 medium cucumber
Juice of a lemon
dash of vodka
1 cup green olives
1 celery stick
Salt to taste
Blend all ingredients with ice.

Peach-Tomato Salsa
2 peaches (sliced)
1 medium tomato
(cut in small pieces)
Mint leaves
Cilantro leaves
1 sweet onion (sliced)
juice of one lime
4 jalape?o (sliced)
salt

Mix all the ingredients and enjoy with whole wheat bread or rice dish.
Zucchini and Tomato
Bled
2 tbsp dry vermouth or white wine
1 cup diced zucchini
11/2 tbsp minced shallots
1 tsp chopped fresh oregano
1 tsp grated lemon rind
1 cup halved cherry tomatoes
1 tbsp chopped fresh basil
2 tsp fresh lemon juice
Heat a large nonstick skillet over medium-high heat.
Add 1 teaspoon oil to pan; swirl to coat.
Add zucchini, shallots, oregano, lemon rind, 1 teaspoon oil, and 1/8 teaspoon salt; saut? 3 minutes or until zucchini is tender.
Combine zucchini mixture, tomato, remaining
1/8 teaspoon salt, remaining 2 teaspoons oil, basil, and juice; toss gently.

Beetroot and Walnut Salad
2 bunches baby beetroot, trimmed
Olive oil, to grease
1/2cup caster sugar
1/2 cup walnut halves
1/2 tsp sea salt flakes
4 ounces goat cheese, crumbled
2 tsp extra virgin olive oil
1 tbsp red wine vinegar

Preheat oven to 200°C. Use a fork to prick beetroot. Place on a baking tray and bake for 45 minutes or until tender. Set aside to cool. Peel and halve.
Meanwhile, line a baking tray with baking paper. Brush a wire rack with oil.
Place over tray. Place the sugar in a nonstick frying pan over medium heat.
Cook, without stirring, tilting pan occasionally, for 4 minutes or until sugar melts.
Stir in walnuts to coat.
Pour onto rack and separate walnuts.
Sprinkle with salt. Set aside for 30 minutes to set.
Top with goat’s cheese and walnuts.
Combine oil and vinegar in a jug and drizzle over the salad.