The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy

The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy

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Overview

The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy by Amanda Haas, Bradly Jacobs

Recent research reveals that inflammation has a negative impact on general wellness and can worsen many common health conditions, including migraines, diabetes, heart disease, weight gain, arthritis, and gastrointestinal disorders. The good news? Eating certain foods and avoiding others can be a highly effective way to diminish and manage inflammation. In The Anti-Inflammation Cookbook, professional cook and inflammation sufferer Amanda Haas joins forces with Dr. Bradly Jacobs to explain which foods are beneficial and why and to share 65 delicious, simple inflammation-busting recipes. Sometimes good food can be the best medicine.

Product Details

ISBN-13: 9781452139883
Publisher: Chronicle Books LLC
Publication date: 02/02/2016
Pages: 192
Sales rank: 104,328
Product dimensions: 7.50(w) x 9.30(h) x 0.90(d)

About the Author

Amanda Haas is the culinary director for Williams-Sonoma. She lives in the San Francisco Bay Area.

Dr. Bradly Jacobs is an integrative medicine physician who is focused on helping people optimize their health, sense of well-being, and vitality. He livesÂand practices in the San Francisco Bay Area.

Table of Contents

Acknowledgments 8

Preface 10

Dr. Bradly Jacobs

My Story Amanda Haas 16

About Inflammation 21

The Anti-Inflammatory Kitchen 26

Chapter 1 Basics and make-ahead recipes 49

French Vinaigrette 50

Curried Black Pepper Vinaigrette 51

Garlic-Lemon Vinaigrette 52

Chipotle-Lime Vinaigrette 54

Classic Basil and Pine Nut Pesto 55

Chimichurri with Mint and Basil 56

Romesco with Toasted Almonnis and Mint 58

Peperonate 60

Caramelized Onions 62

Pickled Onions 63

Cannellini Beans with Garlic and Herbs 65

Chipotle Black Beans 66

Basic Quinos 67

Almond Milk 68

Cinnamer Ceshew Milk 70

The Perfect Poached Egg 71

Chapter 2 Juices smoothies, and breakfasts 73

Beginner Green Juice 74

Advanced Green Juice 76

Pineapple, Mint, and Cucumber Juice 77

Acai and Mixed Berry Smoothie 78

Cranberry-Orange Granola with Toasted Pecans 81

Garlicky Tofu Scramble with Green Onions and Herb Salad 82

Black Bean Bowls with Avocado Mash and Pico de Gallo 84

Breakfast Bibimbap with Poached Eggs 87

Breakfast Quinoa Cakes 89

Turkey-Cranberry Sausage with Sage 92

Chapter 3 Snacks and appetizers 95

Cinnamon-Spiced Apple Chips 96

Kale Chips 97

Plantain Chips 98

Sweet and Spicy Pepitas 99

Curry-Spiced Nut Mix with Maple and Black Pepper 100

Dark Chocolate-Cherry Trail Mix 102

Hummus with Pine Nuts and Parsley 103

Spicy Guacarmole 104

Tomatillo and Jalapeño Salsa Verde 106

Curried Deviled Eggs 107

Spinach and Artichoke Dip with Goat Cheese 110

Marcona Almond-Stuffed Dates with Orange Zest 113

Ceviche with Mango and Jalapenos 114

Chapter 4 Vegetables and Legumes 117

Vegan Minestrone with Herb Oil 118

Shaved Fennel and Citrus Salad with Toasted Pistachios 121

Green Pepaya Salad 123

Quinoa Salad with Radishes, Currants, and Mint 124

Chopped Kale Salad with Quinoa and Garlic-Lemon Vinigrette 126

French Lentil Salad with Roasted Cauliflower and Herbs 127

Red Lentil Curry with Cauliflower and Yams 130

Thai Red Curry with Tofu and Green Beans 132

Seasme Soba with Asparagus and Mushrooms 135

Pan-Seared Mushrooms with Caramelized Shallots and Thyme 138

Crispy Oven-Roasted Braccoli with Italian Spice Trio 139

Chapter 5 Fish, chicken, pork, lamb and beef 141

Grilled Chipotle Shrimp Skewers 142

Salade Niçoise with Salmon and Beets 144

Honey Mustard-Glared Salmon 146

Sealed Ahi Tuna with Peperonata 148

Fish en Papillote with Tomatoes, Corn and Asparagus 151

Crispy Fish Tacos with Mango Salsa 153

Chicken Chile Verde 156

Chicken Pho 158

Country Captain's Chicken with Curry and Raisins 160

Lamb Burgers with Pickled Onions and Herbed Yogurt Sauce 162

Bibimbap 166

Grilled Rib-Eye and Summer Succotash with Lime-Herb Vinaigrette 169

Chapter 6 Desserts 173

Blackberries and Blueberries with Whipped Goat Cheese 174

Lime Sorbet 175

Strawberry-Lime Granita 176

Chocolate-Cinnamon Gelato 178

Vegan Chocolate Pots de Crème 179

Honey Panna Cotta with Blackberry-Lime Sauce 180

Almond-Pistachio Lemon Cake with Citrus Salad and Coconut Whipped Cream 183

Chocolate-Coconut Brownies 187

Seasonal Fruit Crisps with Oatmeal Crumble Crust 188

Index 190

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