🔥 “Calm the Fire, Feed the Future”
The role of anti-inflammatory care in generational healing
The role of anti-inflammatory care in generational healing
We don’t just eat to fuel—we eat to remember. To rebuild. To restore. At Ken Family MN, we believe food can be an invitation back to ourselves. And when the body is inflamed, the soul is weary. Chronic stress, processed meals, and unspoken trauma can ignite the gut—and when the gut is hurting, everything else follows: our mood, our energy, even our patience with those we love.
That’s why learning to care for inflammation isn’t just about managing symptoms—it’s about reclaiming the rhythm of well-being. Reducing inflammation means improving focus, restoring sleep, strengthening our immune systems, and clearing the space to show up with intention—for our families, and for our future.
This page offers:
Healing meals crafted with purpose and love
Stories that connect inflammation to emotional and ancestral wellness
Tools and practices to support your body and your mission
Because anti-inflammatory living isn’t just about what’s on the plate. It’s about living in a way that doesn’t burn us out. It’s about softness, balance, and choosing again—kindness over urgency, connection over control
🥗 Warm Ginger-Turmeric Veggie Bowl
A plant-powered, belly-soothing meal
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A bowl layered with roasted chickpeas, steamed broccoli, sweet carrots, sliced zucchini, brown rice, creamy avocado slices, and a golden tahini drizzle
Earthy, comforting tones with a clean white bowl and wood background—calm and healing
Instructions:
Roast chickpeas at 400°F tossed in olive oil, turmeric, garlic powder & salt for 20–25 min.
Steam veggies (broccoli, carrots, zucchini) until fork-tender but still vibrant.
Prepare quinoa or brown rice as base (1 cup cooked).
Slice avocado fresh and set aside.
Make the dressing: Blend 2 tbsp tahini, juice of 1 lemon, ½-inch ginger (grated), 1 tsp maple syrup, and a splash of warm water until creamy.
Assemble bowl: Grain base → veggies → avocado → chickpeas → drizzle dressing on top.
Optional: Sprinkle hemp seeds or parsley for extra goodness.
🧄 Lemon-Herb Baked Salmon with Roasted Roots
Grounded, elegant, and gut-healing
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A plate with a flaky salmon filet topped with lemon slices and herbs
Roasted sweet potatoes, carrots, and parsnips around it
Fresh greens and a small drizzle of vinaigrette—presented family-style
Instructions:
Preheat oven to 375°F.
Place salmon on parchment. Add 2 cloves minced garlic, juice of ½ lemon, drizzle of olive oil, and fresh rosemary or thyme. Top with lemon slices.
Roast for 15–18 minutes, or until salmon flakes easily with fork.
Chop root vegetables (sweet potatoes, carrots, parsnips). Toss with olive oil, salt, and cumin. Roast separately at 400°F for 25–30 min, flipping halfway.
Toss greens (like arugula or spinach) with a splash of olive oil and apple cider vinegar for a fresh side.
Plate all together and serve warm.