Anti-Inflammatory Mango Stew – Food Pharmacy

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Anti-Inflammatory Mango Stew

Yesterday we did something really exciting. We brought the gut flora case to Swedish television.


Here we have Lina to the left (black Harry Potter robe), and Mia to the right (banana sweatshirt), while we were having our faces powdered and our hair straightened before the show.


There was a TV in the dressing room, on which we could see Malou’s interview with Fredrik Bäckhed, a Swedish scientist specialized in the impacts of gut bacteria on human health. Later on, during a commercial break, we got hold of him and asked to do an interview for our blog. He said yes, so there you have something to look forward to this spring.


After we had our makeup done, we headed for the kitchen, where we got to fill the cart with heroic ingredients and lots of great foods, our super granola and pea green smoothie. The rules are pretty strict on what you can and cannot show on TV, so we kept it very simple. So simple, there was no room for our incredible anti-inflammatory mango stew. But that’s all right, here’s how you make it:

Anti-Inflammatory Mango Stew
(serves 4)

1 yellow onion
3 garlic cloves
1 tbsp dried turmeric
1 tsp sambal oelek
2 tbsp cold-pressed olive oil
1.5 cups crushed tomatoes
1 inch fresh ginger, peeled and shredded
3 tbsp tomato paste
1 cup natural cashew nuts (soaked for at least an hour at room temperature)
1.5 cups coconut milk
Salt and freshly ground pepper
10 cherry tomatoes, cut into wedges
70 g baby spinach
270 g organic natural firm tofu
1 mango, cut into cubes

Preferably served with:
1.5 cups quinoa (or other rice substitute of your choice)
Fresh cilantro

Place the chopped onion, the turmeric and the coconut oil in a pot on the stove, and cook at low temperature. Add onion mix, crushed tomatoes, ginger, tomato paste, nuts and coconut milk to a high speed blender, and mix until just combined (it should not be a smooth sauce).

Put the sauce back into the pot, and heat until lukewarm. Add cherry tomatoes, baby spinach, tofu, and mango. Serve with cooked quinoa or buckwheat and, if you’re in the mood, some chopped cilantro.


And then it was finally time for the interview. If you look closely, you can see the mango stew here, to the left on the table.

After the interview, one of our best friends texted us, and she was pretty grumpy about the fact that we hadn’t told her about the TV show. “But, how was it?”, Linda asked when she finally calmed down.

“Don’t know. Don’t remember a thing.”, Mia answered. “Other than telling the world about how my belly almost ‘exploded’ the first time I had raw Jerusalem artichoke”.

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