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Photo:Photographer: Rachel Marek, Prop stylist: Holly Dreesman, Food stylist: Gabriel Greco
Photographer: Rachel Marek, Prop stylist: Holly Dreesman, Food stylist: Gabriel Greco
Active Time:30 minsTotal Time:30 minsServings:4 servingsJump to Nutrition Facts
Active Time:30 minsTotal Time:30 minsServings:4 servings
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4 servings
Servings:
4 servings
Jump to Nutrition Facts
Jump to recipeIf you’re a fan ofTop CheforChopped, or visit or live in Miami, you are probably familiar with chefMichelle Bernstein. The James Beard Award-winning chef juggles several restaurants and a catering business, and loves traveling with her husband and 12-year-old son. She also prefers to do her own dirty work: “I’ve always been a woman who did my own heavy lifting, especially in the kitchen,” Bernstein says.But all of that became much more challenging several years ago when she started having severe joint pain. In particular, she had trouble going from a stationary position to moving, like waking up in the morning and walking, or standing up after sitting for long periods of time. “It was so upsetting, especially because the pain was so intense,” Bernstein shares. There were certain games she couldn’t play with her son, and she had to ask her husband for help lifting heavy pans and taking things out of the oven.Bernstein has psoriatic arthritis, a chronic inflammatory disease of the joints, which makes simple kitchen tasks like slicing veggies or lifting a pot extremely challenging. Psoriatic arthritis is a relatively rare disease and can be hard to diagnose, so when she finally sought out medical care, she didn’t get a clear answer as to what was causing her discomfort.During her quest to find answers about what was causing her joint pain, Bernstein’s sister reminded her that she had visited the dermatologist the year before to get treatment for plaque psoriasis. According to theNational Psoriasis Foundation, psoriatic arthritis affects approximately 30% of people with psoriasis. Could Bernstein have psoriatic arthritis, her sister wondered? “I didn’t even know how to spell it at the time, but [my sister] told me that I should call a rheumatologist,” Bernstein says.“When I got to [the rheumatologist’s] office, he took one look at me and told me that he thought I had psoriatic arthritis,” she recalls.Bernstein started taking a medicine called Cosentyx, and the treatment was so successful, she decided to partner with its maker, Novartis, to film aseries of videoscalled PsAvor Life in which she cooks some of her favorite recipes and talks about her journey with psoriatic arthritis. “I want people to know that if they have pain, they shouldn’t keep it inside for so long,” she says.Chef Michelle Bernstein’s Favorite Kitchen Tools to Make Cooking with Chronic Inflammation EasierSilicone- or rubber-bottom mixing bowls that grip to the counterWhisks with rubber handles are easier to hold ontoSpoons with wider handles are easier to grip and work withSilicone oven mitts can make it easier to put pans in and take them out of the ovenA fish spatula can make it easier to lift food instead of tongs, which can be harder to gripPhotographer: Rachel Marek, Prop stylist: Holly Dreesman, Food stylist: Gabriel Greco
Jump to recipe
If you’re a fan ofTop CheforChopped, or visit or live in Miami, you are probably familiar with chefMichelle Bernstein. The James Beard Award-winning chef juggles several restaurants and a catering business, and loves traveling with her husband and 12-year-old son. She also prefers to do her own dirty work: “I’ve always been a woman who did my own heavy lifting, especially in the kitchen,” Bernstein says.But all of that became much more challenging several years ago when she started having severe joint pain. In particular, she had trouble going from a stationary position to moving, like waking up in the morning and walking, or standing up after sitting for long periods of time. “It was so upsetting, especially because the pain was so intense,” Bernstein shares. There were certain games she couldn’t play with her son, and she had to ask her husband for help lifting heavy pans and taking things out of the oven.Bernstein has psoriatic arthritis, a chronic inflammatory disease of the joints, which makes simple kitchen tasks like slicing veggies or lifting a pot extremely challenging. Psoriatic arthritis is a relatively rare disease and can be hard to diagnose, so when she finally sought out medical care, she didn’t get a clear answer as to what was causing her discomfort.During her quest to find answers about what was causing her joint pain, Bernstein’s sister reminded her that she had visited the dermatologist the year before to get treatment for plaque psoriasis. According to theNational Psoriasis Foundation, psoriatic arthritis affects approximately 30% of people with psoriasis. Could Bernstein have psoriatic arthritis, her sister wondered? “I didn’t even know how to spell it at the time, but [my sister] told me that I should call a rheumatologist,” Bernstein says.“When I got to [the rheumatologist’s] office, he took one look at me and told me that he thought I had psoriatic arthritis,” she recalls.Bernstein started taking a medicine called Cosentyx, and the treatment was so successful, she decided to partner with its maker, Novartis, to film aseries of videoscalled PsAvor Life in which she cooks some of her favorite recipes and talks about her journey with psoriatic arthritis. “I want people to know that if they have pain, they shouldn’t keep it inside for so long,” she says.Chef Michelle Bernstein’s Favorite Kitchen Tools to Make Cooking with Chronic Inflammation EasierSilicone- or rubber-bottom mixing bowls that grip to the counterWhisks with rubber handles are easier to hold ontoSpoons with wider handles are easier to grip and work withSilicone oven mitts can make it easier to put pans in and take them out of the ovenA fish spatula can make it easier to lift food instead of tongs, which can be harder to gripPhotographer: Rachel Marek, Prop stylist: Holly Dreesman, Food stylist: Gabriel Greco
If you’re a fan ofTop CheforChopped, or visit or live in Miami, you are probably familiar with chefMichelle Bernstein. The James Beard Award-winning chef juggles several restaurants and a catering business, and loves traveling with her husband and 12-year-old son. She also prefers to do her own dirty work: “I’ve always been a woman who did my own heavy lifting, especially in the kitchen,” Bernstein says.
But all of that became much more challenging several years ago when she started having severe joint pain. In particular, she had trouble going from a stationary position to moving, like waking up in the morning and walking, or standing up after sitting for long periods of time. “It was so upsetting, especially because the pain was so intense,” Bernstein shares. There were certain games she couldn’t play with her son, and she had to ask her husband for help lifting heavy pans and taking things out of the oven.
Bernstein has psoriatic arthritis, a chronic inflammatory disease of the joints, which makes simple kitchen tasks like slicing veggies or lifting a pot extremely challenging. Psoriatic arthritis is a relatively rare disease and can be hard to diagnose, so when she finally sought out medical care, she didn’t get a clear answer as to what was causing her discomfort.
During her quest to find answers about what was causing her joint pain, Bernstein’s sister reminded her that she had visited the dermatologist the year before to get treatment for plaque psoriasis. According to theNational Psoriasis Foundation, psoriatic arthritis affects approximately 30% of people with psoriasis. Could Bernstein have psoriatic arthritis, her sister wondered? “I didn’t even know how to spell it at the time, but [my sister] told me that I should call a rheumatologist,” Bernstein says.
“When I got to [the rheumatologist’s] office, he took one look at me and told me that he thought I had psoriatic arthritis,” she recalls.
Bernstein started taking a medicine called Cosentyx, and the treatment was so successful, she decided to partner with its maker, Novartis, to film aseries of videoscalled PsAvor Life in which she cooks some of her favorite recipes and talks about her journey with psoriatic arthritis. “I want people to know that if they have pain, they shouldn’t keep it inside for so long,” she says.
Chef Michelle Bernstein’s Favorite Kitchen Tools to Make Cooking with Chronic Inflammation Easier
Cook Mode(Keep screen awake)Ingredients3tablespoonscoconut oil, divided1(1-inch)piecefresh ginger, peeled and grated1largeshallot, minced1stalklemongrass, chopped fine or smashed (see Note)113-ouncecancoconut milk, well shaken1wholestar aniseHeavy pinchAleppo pepperorcrushed red pepper, plus more for garnish1/2teaspoonkosher salt45-ouncesalmon fillets4cupschoppedspinachorkale3cloves garlic, finely chopped1lime, zested and quarteredSea saltfor serving (optional)1/4cuproughly chopped fresh basil1/4cuproughly choppedfresh mint
Cook Mode(Keep screen awake)
Ingredients
3tablespoonscoconut oil, divided
1(1-inch)piecefresh ginger, peeled and grated
1largeshallot, minced
1stalklemongrass, chopped fine or smashed (see Note)
113-ouncecancoconut milk, well shaken
1wholestar anise
Heavy pinchAleppo pepperorcrushed red pepper, plus more for garnish
1/2teaspoonkosher salt
45-ouncesalmon fillets
4cupschoppedspinachorkale
3cloves garlic, finely chopped
1lime, zested and quartered
Sea saltfor serving (optional)
1/4cuproughly chopped fresh basil
1/4cuproughly choppedfresh mint
DirectionsHeat 1 tablespoon oil in a large skillet over medium heat. Add ginger, shallot and lemongrass; cook, stirring, until soft and translucent, about 2 minutes. Stir in coconut milk, star anise, Aleppo pepper (or crushed red pepper) and salt. Place salmon in the pan (if it has the skin on, place skin-side down); bring to a simmer. Reduce heat to maintain a gentle simmer. Cover and cook until the salmon flakes easily with a fork, 6 to 8 minutes for medium (you can adjust the cooking time for your desired doneness).Photographer: Rachel Marek, Prop stylist: Holly Dreesman, Food stylist: Gabriel GrecoMeanwhile, heat a medium skillet over medium heat. Add the remaining 2 tablespoons oil and garlic; cook until fragrant and soft, about 2 minutes. Add spinach (or kale); cook, stirring, until tender, 2 to 3 minutes for spinach or 5 to 6 minutes for kale. Divide the greens among 4 shallow dishes and top with the salmon.Photographer: Rachel Marek, Prop stylist: Holly Dreesman, Food stylist: Gabriel GrecoAdd lime zest to the coconut milk mixture and bring to a lively simmer; cook until slightly thickened, about 2 minutes. Spoon over the fish and greens. Sprinkle with sea salt and/or Aleppo pepper (or crushed red pepper), if desired. Top with basil and mint and serve with lime wedges.Photographer: Rachel Marek, Prop stylist: Holly Dreesman, Food stylist: Gabriel GrecoNoteHere are Chef Bernstein’s tips for preparing lemongrass:Use the back of your chef’s knife or a mallet to lightly crush the lemongrass stalk. Snap off the root end and discard. Peel off and discard a few layers of the tough outer leaves until the tender, more flexible center is revealed. Using a knife, cut off the tough upper portion (you can save this part wrapped in wet paper towels in your refrigerator to make a marinade). Finely chop the tender stalk. If arthritis makes chopping a challenge, you can just add the crushed stalk to infuse the coconut milk and remove it before serving.EatingWell.com, November 2023
Directions
Heat 1 tablespoon oil in a large skillet over medium heat. Add ginger, shallot and lemongrass; cook, stirring, until soft and translucent, about 2 minutes. Stir in coconut milk, star anise, Aleppo pepper (or crushed red pepper) and salt. Place salmon in the pan (if it has the skin on, place skin-side down); bring to a simmer. Reduce heat to maintain a gentle simmer. Cover and cook until the salmon flakes easily with a fork, 6 to 8 minutes for medium (you can adjust the cooking time for your desired doneness).Photographer: Rachel Marek, Prop stylist: Holly Dreesman, Food stylist: Gabriel GrecoMeanwhile, heat a medium skillet over medium heat. Add the remaining 2 tablespoons oil and garlic; cook until fragrant and soft, about 2 minutes. Add spinach (or kale); cook, stirring, until tender, 2 to 3 minutes for spinach or 5 to 6 minutes for kale. Divide the greens among 4 shallow dishes and top with the salmon.Photographer: Rachel Marek, Prop stylist: Holly Dreesman, Food stylist: Gabriel GrecoAdd lime zest to the coconut milk mixture and bring to a lively simmer; cook until slightly thickened, about 2 minutes. Spoon over the fish and greens. Sprinkle with sea salt and/or Aleppo pepper (or crushed red pepper), if desired. Top with basil and mint and serve with lime wedges.Photographer: Rachel Marek, Prop stylist: Holly Dreesman, Food stylist: Gabriel GrecoNoteHere are Chef Bernstein’s tips for preparing lemongrass:Use the back of your chef’s knife or a mallet to lightly crush the lemongrass stalk. Snap off the root end and discard. Peel off and discard a few layers of the tough outer leaves until the tender, more flexible center is revealed. Using a knife, cut off the tough upper portion (you can save this part wrapped in wet paper towels in your refrigerator to make a marinade). Finely chop the tender stalk. If arthritis makes chopping a challenge, you can just add the crushed stalk to infuse the coconut milk and remove it before serving.
Heat 1 tablespoon oil in a large skillet over medium heat. Add ginger, shallot and lemongrass; cook, stirring, until soft and translucent, about 2 minutes. Stir in coconut milk, star anise, Aleppo pepper (or crushed red pepper) and salt. Place salmon in the pan (if it has the skin on, place skin-side down); bring to a simmer. Reduce heat to maintain a gentle simmer. Cover and cook until the salmon flakes easily with a fork, 6 to 8 minutes for medium (you can adjust the cooking time for your desired doneness).
Meanwhile, heat a medium skillet over medium heat. Add the remaining 2 tablespoons oil and garlic; cook until fragrant and soft, about 2 minutes. Add spinach (or kale); cook, stirring, until tender, 2 to 3 minutes for spinach or 5 to 6 minutes for kale. Divide the greens among 4 shallow dishes and top with the salmon.
Add lime zest to the coconut milk mixture and bring to a lively simmer; cook until slightly thickened, about 2 minutes. Spoon over the fish and greens. Sprinkle with sea salt and/or Aleppo pepper (or crushed red pepper), if desired. Top with basil and mint and serve with lime wedges.
NoteHere are Chef Bernstein’s tips for preparing lemongrass:Use the back of your chef’s knife or a mallet to lightly crush the lemongrass stalk. Snap off the root end and discard. Peel off and discard a few layers of the tough outer leaves until the tender, more flexible center is revealed. Using a knife, cut off the tough upper portion (you can save this part wrapped in wet paper towels in your refrigerator to make a marinade). Finely chop the tender stalk. If arthritis makes chopping a challenge, you can just add the crushed stalk to infuse the coconut milk and remove it before serving.
Note
Here are Chef Bernstein’s tips for preparing lemongrass:Use the back of your chef’s knife or a mallet to lightly crush the lemongrass stalk. Snap off the root end and discard. Peel off and discard a few layers of the tough outer leaves until the tender, more flexible center is revealed. Using a knife, cut off the tough upper portion (you can save this part wrapped in wet paper towels in your refrigerator to make a marinade). Finely chop the tender stalk. If arthritis makes chopping a challenge, you can just add the crushed stalk to infuse the coconut milk and remove it before serving.
EatingWell.com, November 2023
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Nutrition Facts(per serving)537Calories38gFat17gCarbs35gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Lambeth Hochwald
