Onions are anti-inflammatory powerhouses, but not when they have been dipped in batter and deep-fried in toxic oil! I have come up with a light and crispy onion rings recipe that preserves all of the goodness of onions.
Try using purple onions – they contain resveratrol, a phytonutrient that works on a cellular level affecting macrophages, lymphocytes and dendritic cells (your soldiers of immunity) to lower inflammation and boost your immune system.
Amaranth is a tiny yellow grain that is rich in magnesium and reduces painful muscle cramps. Apple cider vinegar slows the release of sugar (from foods) into the bloodstream. When your blood sugar is balanced, inflammation is reduced.
- 1/4 cup unsweetened, non-dairy milk (almond, rice, or coconut)
- 2 Tbsp apple cider vinegar
- 1/2 cup brown rice flour
- 1 tsp dill weed, fresh or dried
- 1 Tbsp extra virgin olive oil
- 1 1/2 cups puffed amaranth
- 1 tsp nutritional yeast
- 1/2 tsp pink rock salt or gray sea salt
- 2 large purple onions, sliced into 1/4-inch rings
- 1/2 tsp curry powder, optional
Amount Per Serving Calories 118Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 1mgSodium 227mgCarbohydrates 20gFiber 2gSugar 2gProtein 3g