Anti-inflammatory eating made easy : nutrition plan and 75 recipes for a healthier body

303 Pages·2014·4.06 MB·English

by  Babb

Copyright © 2014 by Michelle Babb
All rights reserved. No portion of this book may be reproduced or utilized in any form, or by any electronic,
mechanical, or other means, without the prior written permission of the publisher.
Published by Sasquatch Books
Editor: Gary Luke
Project editor: Em Gale
Design: Anna Goldstein
Photography: Hilary McMullen
Food styling: Julie Hopper
Copy editor: Rachelle Longé McGhee
Library of Congress Cataloging-in-Publication Data is available.
eBook ISBN: 978-1-57061-934-2
Trade Paperback ISBN: 978-1-57061-933-5
Sasquatch Books
1904 Third Avenue, Suite 710
Seattle, WA 98101
[phone]
www.sasquatchbooks.com
[email protected]
v3.1
To my husband, who is my number one recipe tester, and
my mom, who is my biggest cheerleader
Table of Contents
Cover
Title Page
Copyright
Dedication
Recipe List
Foreword by Dr. Katherine Oldfield
Introduction
Recognizing and Reducing Inflammation
Tools for Success
21-Day Nutritional Cleanse to Combat Inflammation
Breakfasts
Healthy Snacks
Soups and Stews
Salads and Sides
Vegetarian Main Dishes
Pescatarian Main Dishes
Hint-of-Meat Main Dishes
Desserts
Acknowledgments
Index
Conversions
About the Author
Recipe List
BREAKFASTS
Breakfast Burrito with Chickpeas and Avocado
Smoked Salmon and Avocado Tartine
Breakfast Rice with Crumbled Nori
Sweet Potato Hash with Lamb Sausage
Sweet or Savory Quinoa Crepes
Mango Muesli with Brazil Nut Topping
Power-Packed Granola with Currants and Chia Seeds
Fresh Berry Parfait with Coconut Cashew Cream
Berry Green Power Smoothie
HEALTHY SNACKS
Black Bean and Artichoke Hummus
Crispy Curried Chickpeas
White Bean and Kalamata Olive Hummus
Shiitake Mushroom and Walnut Pâté
Creamy Avocado Spinach Dip
Artichoke and Basil Tapenade
Anti-Inflammatory Trail Mix
Nutty Coconut Energy Truffles
Tropical Quinoa Power Bars
SOUPS AND STEWS
Mediterranean White Bean Soup
Roasted Cauliflower Soup with Gremolata
Creamy Asparagus and Sunchoke Soup
Butternut Squash and White Bean Soup
Slow-Cooked Black Bean and Broccoli Stew
Three-Bean Stew with Red Quinoa
Caramelized Carrot and Ginger Soup
Black-Eyed Pea and Escarole Soup
Lentil and Spinach Stew with Roasted Garlic
Vegetable and Chicken Pho
SALADS AND SIDES
Wilted Kale Salad with Shredded Beets and Carrots
Spring Pea and Jicama Salad
Rainbow Quinoa with Roasted Asparagus and Adzuki Beans
Wild Rice and Roasted Vegetables
Brussels Sprout Slaw
Bhutanese Rice and Flageolet Bean Salad
Warm Brussels Sprout Salad with Pecans and Currants
Kale and Kohlrabi Salad with Creamy Avocado Vinaigrette
Oven-Roasted Beets with Sautéed Greens
Braised Greens and Roasted Fennel with Silky Walnut Sauce
Super Greens Salad with Pomegranate and Toasted Hazelnuts
Shredded Cabbage and Snow Pea Sauté
VEGETARIAN MAIN DISHES
Spaghetti Squash Primavera with Basil Walnut Pesto
Black-Eyed Peas and Forbidden Rice with Crispy Kale
Zucchini Noodles with Pistachio Pesto and Black Lentils
Portobello Mushrooms with Samosa Filling
Puttanesca-Style Beans and Greens
Toasted Pecan Quinoa Burgers
Hearty Mushroom and Lentil Stew
Southwestern-Style Buckwheat Polenta Stacks
Quinoa-Stuffed Collard Rolls