MyMT™ Blog

The literature on the role of inflammation in health has grown exponentially over the past several decades and paralleling this growth has been an equally intense focus on the role of diet in reducing inflammation, especially for cardiovascular health benefits. (Hebert, et al., 2019).

The Dietary Inflammatory Index (DII) was developed in 2004, to provide a scientific means for assessing the role of the diet in relation to how certain foods may promote inflammatory changes in tissues, thereby contributing to chronic diseases. 

This index now guides many scientific decisions and policies around which foods or types of eating patterns lead to a reduction in chronic diseases. 

Increasing our consumption of cruciferous vegetables, including cabbage, broccoli, bok choi, brussel sprouts, kale, and cauliflower, has been recommended as a key component of a healthy diet to reduce the risk of chronic diseases such as various cancers and cardiovascular disease.

Cruciferous vegetables are also known to be important in keeping the gut microbiome healthy, which in turn keeps us heart-healthy. 

Cabbage, due to its specific properties, has been used in natural medicine mainly for rheumatic pain, vein and lymphatic vessel inflammation, bruises, sprains, mastitis or gastrointestinal problems. 

Celery also has beneficial anti-inflammatory nutrients that are known to reduce the risk of cardiovascular disease in post-menopausal women. 

Salmon can also be added on the side of this spectacular salad for it’s anti-inflammatory and cardiovascular health benefits. The role of omega-3 fats for additional heart-health benefits for women has been well evidenced. Omega-3 fatty acids are a type of polyunsaturated fat. EPA and DHA are the two main omega-3 long chain fatty acids found in oily fish. The Omega-3 fats found in oily fish are the best way to increase tissue omega-3 levels rather than plant sources or fish oil supplements. [Cochrane Review, 2018].

So, with the anti-inflammatory benefits of both of these crunchy foods, don’t you think it’s time that you mixed them together and added them to your very own MyMT™ Kitchen? 

The MyMT™ KITCHEN: Crunchy Cabbage, Celery Salad – two ways

Makes enough for four people 

Ingredients

• 2 celery stalks
• ½ cabbage
• 2 spring onion stalks
• ½ cup parsley
• 1 avocado
• ½ cup coriander
• ¼ cup pumpkin seeds
• ¼ cup sunflower seeds
• 2 tbsp sesame seeds
• Salmon (enough to feed your group)
• Dressing Option One: 2 tbsp soy sauce + 1 tbsp sesame oil + 1/2 lemon, juiced

• Dressing Option Two: 3 tbsp olive oil + 1 tbsp mustard + 1 lemon juiced + 1 tsp honey

Method

• Cut the cabbage, celery, avocado and spring onion into very thin slices. Transfer to a large bowl and add the parsley, coriander, pumpkin seeds, sunflower seeds and sesame seeds.
• Heat a frying pan onto medium-high with a small dash of olive oil. Once the pan is hot, sear the salmon for approximately 4 minutes on each side.
• While the salmon is cooking, make the dressing that you prefer and then add it to the salad. 

Bon Appetit!