Best Side Dishes Recipes to Cure Psoriasis Symptoms

Some meals are best served straightforward, from the fields into the plate, and the best part is the power to maintain your psoriasis under control.

In this article, we prepared some of the simplest and best side dishes recipes you can use to quickly do a diet plan and maintain your gut fit.

Check them down below.

Best Side Dishes Recipes to Cure Psoriasis Symptoms

Tuscan Marinated Vegetables

(serves 4)

Ingredients:

  • 1 bag frozen artichokes
  • 1 head cauliflower, divided into florets
  • 2 carrots, thickly sliced
  • 2 cloves garlic, crushed
  • ¼ cup olive oil
  • Juice of ½ lemon
  • ½ teaspoon sea salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried marjoram (or mixed herbs)
  • 1 teaspoon dried thyme
  • 1 tablespoon fresh basil or parsley (optional)

How to Prepare:

Combine the olive oil, garlic, lemon juice, and herbs in a large bowl.

Thaw artichokes in the microwave until just warm.

Steam the cauliflower and carrots for 2–3 minutes.

Add vegetables to the marinade and stir to combine.

Allow sitting at room temperature for at least 30 minutes before serving.

Store leftovers in the refrigerator for up to 2 days.

*For strictly low-salicylate, substitute fresh herbs or decrease the number of dried herbs.

Preparation Example:


Kale Slaw

(serves 4)

Ingredients:

  • 4 large kale leaves
  • ½ head red cabbage
  • ¼ cauliflower, sliced

Dressing:

  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh basil, chopped
  • 1 scallion
  • 1 teaspoon honey
  • ½ teaspoon salt

How to Prepare:

Shred the cabbage in a food processor or finely slice.

Remove the rib from the kale leaves and finely chop.

Combine the remaining ingredients to make the dressing and pour over the vegetables, tossing to coat.

Preparation Example:


Fennel Slaw

(serves 4)

Ingredients:

  • 1 fennel bulb
  • ½ head of cabbage, shredded
  • 2 scallions, finely chopped

Dressing:

  • 2 tablespoons egg-free mayonnaise
  • 1 tablespoons olive oil
  • Juice of ½ lemon
  • 1 teaspoon honey
  • 1 teaspoon sea salt
  • 1 tablespoon fresh parsley, chopped
  • 2 tablespoons fennel fronds, roughly chopped

How to Prepare:

Quarter the fennel bulb, remove the core, and then slice thinly.

Reserve some of the fennel fronds for the dressing.

Combine the sliced fennel with the shredded cabbage and scallions.

Add the remaining ingredients to a small bowl and whisk to combine.

Pour the dressing over the vegetables and toss to coat.

Preparation Example:


Cauliflower Tabbouleh

(serves 4)

Ingredients:

  • 1 head of cauliflower
  • 1 bunch of curly-leaf parsley, finely chopped
  • 1 Persian cucumber, peeled and chopped
  • 1 scallion, finely chopped
  • 5 mint leaves, chopped
  • 2 tablespoons olive oil
  • Juice of ½ lemon
  • ½ teaspoon sea salt

How to Prepare:

Remove the core from the cauliflower and pulse the florets in a blender or food processor.

Transfer cauliflower to a large bowl, then add the cucumber, parsley, mint, celery, and scallions.

In a small bowl, combine olive oil, lemon juice, and salt. Pour dressing over vegetables and stir to combine.

Preparation Example:


Garden Salad with Citrus Dressing

(serves 2–4)

Ingredients:

  • ½ head of lettuce
  • 3 radishes
  • ½ cup white mushrooms
  • 1 carrot, sliced into thin ribbons with a vegetable peeler

Dressing:

  • 2 tablespoons orange juice
  • 2 teaspoons lime juice
  • 2 teaspoons lemon juice
  • 6 tablespoons olive oil
  • ½ teaspoon salt

Preparation Example:


Kale Chips

(serves 2–4)

Ingredients:

  • 1 bunch kale
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon onion powder

How to Prepare:

Preheat oven to 275 degrees.

Wash kale and dry thoroughly using paper towels (or wash well in advance and allow to dry).

Remove the center ribs and tear or cut the kale leaves into large pieces.

Pile the leaves on a large baking tray and lightly coat them with olive oil, salt, and onion powder.

Mix with your hands, then spread out evenly across the tray.

If the leaves are overlapping, it may be necessary to split them into two batches or use two trays.

Bake until crisp, about 20 minutes.

Preparation Example:


Roasted Asparagus with Basil

(serves 2–4)

Ingredients:

  • 1 bunch asparagus
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 5–10 fresh basil leaves

How to Prepare:

Preheat oven to 400 degrees.

Trim ends from asparagus and distribute spears in a single layer on a sheet pan.

Coat with olive oil and a light sprinkling of salt, then roast for 15 minutes.

Stack the basil leaves on top of each other and roll them into a tube, then slice the tube into fine ribbons.

Add basil to cooked asparagus and toss to combine.

Alternatively, for a stronger basil flavor, process ½ bunch basil, ½ clove garlic, ½ teaspoon salt, and ¼ cup olive oil in a mini-food processor to make a basic pesto.

(For low-salicylate, substitute green beans.)

Preparation Example:


Glazed Brussels Sprouts

(serves 2–4)

Ingredients:

  • 1 pound brussels sprouts
  • 1–2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey

How to Prepare:

Preheat oven to 400 degrees.

Cut the brussels sprouts in half and trim the ends.

Drizzle with olive oil and mix to coat evenly.

Arrange on a baking tray with the cut side up.

Sprinkle lightly with salt, then bake for 35 minutes.

Remove from the oven and push some of the sprouts to one side of the tray.

Spoon the honey and mustard onto the other side of the tray and spread around a little.

Move the sprouts to the area coated with honey and mustard, and mix around to lightly coat.

Preparation Example:


Sautéed Kale

(serves 2–4)

Ingredients:

  • 1 bunch kale
  • 1 clove garlic, crushed or minced
  • 1 shallot, minced
  • 2 tablespoons olive oil
  • ½ teaspoon sea salt
  • Juice of ½ lemon
  • ¼ cup water

How to Prepare:

Rinse, de-stem, and chop the kale into large pieces.

In a deep pan, sauté shallot in olive oil over medium heat for 2 minutes.

Add the garlic and cook another 30 seconds, then add the kale and water.

Cover the pan for 3 minutes.

Uncover and continue cooking for another few minutes.

Squeeze lemon juice over kale and serve.

Preparation Example:


Crunchy Garlic Broccoli

(serves 4)

Ingredients:

  • 1 head of broccoli, divided into florets
  • 2–3 cloves of garlic, crushed or finely minced
  • 1 teaspoon grated ginger (optional)

How to Prepare:

In a steamer basket over boiling water, steam broccoli for 2 minutes.

Heat olive oil over medium-low heat, add finely chopped garlic and cook 30 seconds.

Then add broccoli and continue cooking 1–2 minutes more.

Remove from heat before garlic browns and becomes bitter.

As a variation, add 1 teaspoon of grated ginger to the pan at the same time as the garlic.

Preparation Example:


Cauliflower Fried “Rice”

(serves 4)

Ingredients:

  • 1 head of cauliflower, cut into florets
  • 3 tablespoons olive oil
  • 3 cloves garlic, crushed
  • 1 onion, chopped
  • 1 stalk celery, sliced
  • 1 carrot, finely sliced
  • 1 cup mushrooms
  • ½-inch piece of fresh ginger or ½ teaspoon powdered
  • 1 spring onion

How to Prepare:

Pulse the cauliflower in a food processor until it resembles rice. In a large skillet over medium-high heat, cook the onion in the olive oil for 5 minutes, then add celery, carrot, garlic, and ginger.

Cook for another 5 minutes, then add mushrooms, cauliflower, and spring onion.

Preparation Example:


Sauerkraut, Apple, and Carrot Slaw

Ingredients:

  • 1 medium Granny Smith apple, cored and grated (about 1 cup)
  • 1 cup drained sauerkraut, liquid reserved
  • 1 medium carrot, washed and grated (about ½ cup)
  • 1 Tbsp finely grated fresh ginger
  • ½ cup sauerkraut juice
  • 1 tsp raw honey
  • ¼ cup chopped fresh parsley
  • 2 Tbsp chopped fresh mint
  • Freshly ground black pepper to taste

How to Prepare:

Mix the apple, sauerkraut, carrot, and ginger in a bowl.

In a separate bowl, whisk the sauerkraut juice and honey together to dissolve honey, then toss with apple and sauerkraut mixture.

Stir in parsley and mint, and season with black pepper to taste.

Preparation Example: