Tag Archives: recipes

artichokes

Grilled Garlic and Herb Artichokes

by • 5 Comments

Artichokes are one of nature’s most detoxifying foods. Packed with insoluble fiber, this spring super food is a great addition to your anti inflammatory dishes. We are especially fond of this dish adapted from allrecipes.com

Ingredients:

  • 2 large artichokes
  • 4 cloves garlic
  • 1 teaspoon salt
  • ¾ cup olive oil
  • Crushed red Chili Flake to taste
  • 1 tablespoon fresh Rosemary
  • 1 teaspoon salt
  • ½ teaspoon black pepper

 Directions:

  1. Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water.
  2. Trim the tops from the artichokes, then cut in half lengthwise and place halves into the bowl of lemon water to prevent browning.
  3. Add artichokes to boiling water. Cook for 15 minutes. Drain.
  4. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil, garlic, chili flake and rosemary and season with salt and pepper according to taste.
  5. Brush the artichokes with a coating of the garlic dip and place them on a preheated grill. Grill (or broil) the artichokes for 5- 10 minutes, basting with the dip, turning frequently, until the tips are a little charred. Serve immediately.

 

Asparagus recipe

Grilled Asparagus with Cashew Curry Sauce

by • 2 Comments

Lately in my anti-inflammatory kitchen, I’ve been gravitating towards making nut-based recipes, especially those featuring the versatile cashew. Tasting as I was adding each ingredient that came after the base, this became a fun kitchen experiment. I thought I was done, but something seemed like it was missing. That’s when I thought to try a bit with a smidge of molasses, and I decided that I needed to add a teaspoon into the batch. It may sound curious, but trust me on this one.

Cashew Curry Sauce

  • ½ cup cashews, soaked, rinsed, and drained overnight
  • Juice of ½ small lemon
  • 2/3 cup filtered water + more if needed depending on the consistency you want
  • 1 tsp Bragg’s amino acid or low-sodium soy sauce
  • 1 tsp curry powder
  • ½ tsp cumin powder
  • 1 clove garlic, minced
  • 1-2 tsp molasses, optional
  • Pepper and sea salt, to taste
  • Red chili pepper flakes, optional

Asparagus

  • 1 lb. asparagus
  • Extra virgin olive oil
  • Sea salt

Directions

  1. Put the soaked cashews in a food processor with the lemon juice and filtered water. Pulse till it becomes a smooth consistency.
  2. Add the rest of ingredients, and pulse till everything is well incorporated.
  3. To prep the asparagus break or cut off any tough bottom ends.
  4. Coat the spears with olive oil, and grill or sauté them in a pan. Be sure not to get them charred by turning them every once in awhile.
  5. Drizzle the sauce over the asparagus, and serve right away. You can decide if the sauce has enough flavor or if you would like to add more salt.

 

Katharina Knoll, a Manhattan-based food and art enthusiast has prepared a series of anti-inflammatory recipes celebrating simple, rustic foods. Enraptured by the intersection of health and nutrition, Kat is the founder and director of Behind Foods. Follow Kat on her blog, Katharina’s Food Adventures, and keep in touch through her Facebook fan page and Twitter

Honeydew Granita 1

Honeydew Granita with Mint

by • Comment

With temperatures rising, having a delicious and healthy treat on hand is the perfect way to stay refreshed. This delicately flavored honeydew granita will keep you calm, cool, and glowing.

Ingredients

  • 4-5 cups honeydew chunks
  • 1 cup coconut water*
  • Juice of ½ a lime
  • 2-3 tbl fresh mint
  • coarse salt, dash

Directions

1. Combine the honeydew melon chunks, coconut water, mint, lime juice, and a dash of coarse salt in a blender. Puree ingredients till smooth.

2. Pour the mixture into a glass or metal container and freeze.

3. Scrape and mix the granita every 30 minutes for 2 to 3 hours.

4. Once the granita is done, transfer to another container and store in the freezer. Scrape some into a bowl or glass whenever you want, and garnish with fresh mint leaves!

*Note: make sure to use coconut water without added sugar or other ingredients. The best tasting bottled 100% coconut water I’ve tried is Harmless Harvest.

Katharina Knoll, a Manhattan-based food and art enthusiast has prepared a series of anti-inflammatory recipes celebrating simple, rustic foods. Enraptured by the intersection of health and nutrition, Kat is the founder and director of Behind Foods. Follow Kat on her blog, Katharina’s Food Adventures, and keep in touch through her Facebook fan page and Twitter

anti aging frittata

Spring Greens Frittata

by • 4 Comments

A special thanks to Heather & Desiree of The Fresh Sheet for this Perricone-friendly recipe.

This frittata uses several staples from the anti-aging kitchen – it’s the ultimate quick dinner or brunch. Protein-rich and chock full of nutrient dense greens, this dish is energizing, cleansing and bound to put a spring in your step.

Serves 4

  • 1 + 1/2 tbsp extra virgin olive oil, divided
  • 1 leek, white and light green parts only, washed and trimmed
  • 1 large bunch of organic kale, washed and trimmed
  • 8 organic omega 3 eggs
  • Juice of one lemon

Side Salad

  • 1 large bunch of watercress, washed
  • 1 cup of thinly sliced radishes

Optional: ½ cup freshly grated Parmigiano Reggiano

  1. To wash leeks, remove green tops and trim end. Slice leek lengthwise and rinse through the layers thoroughly to remove any grit. Then slice into 1/4 inch thick half moons. Remove stems from kale, slice thinly and set aside. Cut kale leaves into one inch squares.
  1. Preheat broiler to high. In a small bowl, mix lemon juice and 1/2 tbsp olive oil with salt and pepper to taste and set aside.
  2. Heat a medium, oven-proof skillet over medium-high heat. Add 1 tbsp olive oil, leeks and kale stems. Sauté gently until leek is glossy and soft, about 3 minutes. Add kale leaves and sauté until they just begin to wilt, about 2-3 minutes.
  3. Meanwhile, beat eggs in a large bowl and season with salt and pepper. If using, stir in the grated Parmigiano Reggiano. When kale is wilted, add vegetable mixture to eggs, stir to combine and then return to skillet.
  4. Cook eggs until set through the bottom, about 5-7 minutes. Take off the heat and place under the broiler to finish; eggs should be completely set.

To serve, slice ¼ of the frittata and plate. Toss watercress and radishes in lemon and olive oil dressing and then serve frittata with a small handful of salad.

Enjoy in good health!

Heather McColl is a registered dietitian, chef and food stylist in Vancouver, Canada with a reputation for offering practical nutrition advice that focuses on the enjoyment of food. In her day to day work, Heather helps consumers cook and eat healthy meals through educational programming, media, and marketing. When she’s not in the kitchen creating delicious recipes, you’ll find Heather hiking the local mountains. You can follow Heather on Twitter.

Desiree Nielsen is a registered dietitian and nutrition operations manager for a small chain of organic and natural food stores in Vancouver, Canada. Passionate about plant-based diets for more vibrant health, Desiree believes that food should not only nourish your body but also feed the soul. When she isn’t chasing around after her toddler, Desiree is a sought-after speaker and blogger. You can also follow Desiree on Twitter

anti inflammatory thyme

Anti Inflammatory Dressing

by • 1 Comment

At as many as 150 calories per 2 tablespoons, some dressings can almost neutralize the health benefits of eating a salad- especially if made with hydrogenated or low-quality oils.

This versatile dressing recipe contains raw garlic to preserve the allicin compound responsible for many of garlic’s health benefits, including its Glutathione content. Depending on the amount of garlic you add, it can pack a spicy punch and can be tweaked to showcase different flavors. For example, adding a bit of extra tarragon and rosemary  gives a Provencal taste, whereas additional basil and Parmesan gives more of an Italian taste.

Bonus: Add anchovies for DMAE and Omega-3 benefits while increasing the Caesar-like experience.

Ingredients:

  • 1 Cup Olive Oil
  • ½ cup fresh lemon juice
  • 3 garlic cloves
  • 2-4 tables spoons of fresh herbs minced (thyme, basil, rosemary, tarragon are all recommended)
  • ½ teaspoon salt
  • Pepper to taste
  • Chili flake (optional) to taste

Directions:

1. Combine ingredients in blender and blend until well mixed.
2. Use right away and store  excess in an air tight container

What are your Perricone-friendly dressing recipes?