This thread is for recipes that fit the Anti-Inflammatory Eating Plan. As many of you know, this is a diet that involves the elimination of the most common allergenic or inflammatory foods. This plan encourages a whole foods diet full of vegetables, legumes, healthy meats, non-gluten grains, beneficial spices, nourishing fats and clear, clean water. This diet promotes healthy blood-sugar balance, decreases cardiovascular inflammation, can act as an elimination diet to ascertain specific food allergies or intolerances. Following an Anti-Inflammatory diet can often alleviate joint pain, promote improved digestion, decrease auto-immune disease flares, improve hormone balance and more. As we learn which foods nourish our individual systems, we can make choices daily to promote vital health. There is a handout on the website elucidating the specific details of an anti-inflammatory diet.
Eating in this way can often be challenging at first and having some proven recipes to work with can make the process much more enjoyable. Whether you are using the anti-inflammation diet as an elimination diet with the intention of reintroducing foods in 6-8 weeks, or as a long-term plan to promote your health, the recipes should make shopping, cooking and eating more enjoyable!
With that, bon appetit.
Thursday, March 4, 2010
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Spiced Apple Muffins - with Coconut Flour
ReplyDeletePreheat the oven to 375 degrees. Use muffin papers or grease a muffin pan with olive oil or butter.
Ingredients:
1/2 cup coconut flour
3/4 tsp baking powder
1/2 tsp medium grind sea salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/3 cup coconut oil
1/4 cup honey
3 eggs slightly whisked
3/4 cup shredded apples (wash, and core the apples, and then shred, peel and all)
In a medium size bowl, combine the dry ingredients and briskly whisk until all lumps are removed.
Melt together coconut oil and honey on the stove top, just until melted (don't get it too hot, otherwise it could cook your eggs prematurely). Add to the dry ingredients.
Add eggs.
Whisk until everything is well combined, and then add apple.
Divide between 10 muffin cups. Bake for about 25 minutes or until the tops are lightly browned and a toothpick comes out clean when poked in the middle of the muffin.
Allow to cool for a few minutes and take out of a the muffin tins and serve!
Yellow Eye Chowder with Smoked Salmon, Sweet Potatoes, and Sage
ReplyDeleteAdapted from "Heirloom Beans" by Rancho Gordo
2-3 Tbsp Extra Virgin Olive Oil
1 large yellow onion, finely chopped
3 celery stalks, finely chopped
5 cloves garlic, finely chopped
1 pound yellow eye beans (or black calypso, or any other white bean) soaked
2 small sweet potatoes (or 1 large), cut into 1/3 inch dice
1/2 pound smoked salmon (I used smoked and canned red salmon).
2-4 Tbsp chopped fresh sage
Salt and Freshly ground pepper
Chopped fresh parsley for garnish.
In a soup pot over medium heat, warm the olive oil. Add the onion, celery, and garlic and saute until soft and fragrant, about 10 minutes. Add the beans and their soaking water, and enough additional cold water to cover the beans by 1 inch Bring to a boil, cover partially, and simmer until the beans are just starting to soften but are still fairly firm, about 1 hour.
Add the sweet potatoes, salmon, sage, and salt and pepper to taste. Bring to a gentle simmer and cook, stirring occasionally, until the beans and sweet potatoes are tender but not falling apart, about 20 minutes. Ladle the chowder into warmed bowls and garnish with chopped celery.
Additions: This is a recipe you could modify by adding bone broth instead of cold water. You could also add chopped greens such as spinach, kale or chard during the last 10 minutes of cooking.