I have started to play around with ingredients that are well known for their anti inflammatory properties. I was diagnosed with an inflammatory arthritis in 2012 but have never really considered the impact of diet on the condition until recently. So I thought I would start looking at how I can include more foods that may have a positive affect on my condition. Chilli, turmeric and onions in these healthy baked onion bhajis are all meant to be great for reducing inflammation. Combining black pepper with turmeric greatly increases the absorption of the curcumin (the anti inflammatory compound in the turmeric), into the body.
Whilst eating a few healthy baked onion bhajis will not cure arthritis, making small changes to my diet to increase the “anti inflammatory” foods and reducing the “inflammatory” foods can only help. Every little helps.
Stay tuned for some delicious healthy anti inflammatory based recipes as I research the topic a little more.
3 small red onions
1 ½ tablespoons of wholegrain flour
1 heaped teaspoon garam masala
1/4 teaspoon chilli powder
1/2 teaspoon of turmeric
Good grind of fresh black pepper
Pinch of salt
One egg beaten
Oil spray
Preheat oven to 220c/200c Fan.
Slice the onions very thinly into rounds and place into a large bowl.
Beat the egg and add to the onions and mix them around to coat in the egg.
In a separate bowl, mix together the flour, garam masala, chilli powder, turmeric and a pinch of salt.
Sprinkle the dry mix over the onions and stir until they are all coated, being careful not to let them clump together.
In a deep muffin tin spray 6 holes with a little oil.
Gently place spoonfuls of the onion mixture into the muffin tin, dividing all the mixture between the 6 holes.
Do not press down, you want an open onion mixture to crisp up nicely.
Bake in the oven for 22-25 mins until the tops have gone dark and crispy.
Eat whilst hot.
- 3 small red onions
- 1 ½ tablespoons of wholegrain flour
- 1 heaped teaspoon garam masala
- ¼ teaspoon chilli powder
- ½ teaspoon of turmeric
- Good grind of fresh black pepper
- Pinch of salt
- One egg beaten
- Oil spray
- Preheat oven to 220c/200c Fan.
- Slice the onions very thinly into rounds and place into a large bowl.
- Beat the egg and add to the onions and mix them around to coat in the egg.
- In a separate bowl, mix together the flour, garam masala, chilli powder, turmeric and a pinch of salt.
- Sprinkle the dry mix over the onions and stir until they are all coated, being careful not to let them clump together.
- In a deep muffin tin spray 6 holes with a little oil.
- Gently place spoonfuls of the onion mixture into the muffin tin, dividing all the mixture between the 6 holes.
- Do not press down, you want an open onion mixture to crisp up nicely.
- Bake in the oven for 22-25 mins until the tops have gone dark and crispy.
- Eat whilst hot.