New posts on Tuesdays.
- © What IF Gourmet, 2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to What IF Gourmet, with appropriate and specific direction to the original content.
Join 690 other subscribers
What IF Gourmet is on Pinterest!
- My blog has recently been added to Blog Nation.
- Anti-Inflammatory Ingredients
- Book reviews
- Environmental Factors
- Just Keep Me Movin'
- Product Reviews
- Restaurant Reviews
Category Archives: alliums (garlic/onions)
Snack or Side: Zesty Caramelized Butternut Squash
This may not be your typical Sunday afternoon football snackie, but a bowl of salty, slightly spicy, caramelized cubes of butternut squash fit the bill for me last weekend. This easy-to-make hot snack (or side dish) has all the nesty … Continue reading
Simple Things: Chipotle-Ranch Bean Dip
I love to cook (um… obviously). For me, cooking is a relaxing, creative outlet, and one of my favorite ways to end a busy work day. While following an anti-inflammatory diet keeps me energetic and pain-free most of the time, I … Continue reading
CSA Season: Quick Veggie Sides for Weeknight Meals (GF/DF/V)
During CSA season, when organic, locally grown vegetables are delivered to our door weekly, we enjoy a lot of simple, anti-inflammatory meals that come together quickly and easily. We pair vegetable side dishes with pan-cooked or grilled fish, meat, or … Continue reading
Posted in alliums (garlic/onions), Anti-Inflammatory Ingredients, Appetizers, citrus, cruciferous vegetables, Dairy-free, Entrees, Gluten-free, greens, herbs, monounsaturated oils, Nut-free, Recipes, root vegetables, Snacks, Vegan, Vegetarian Tagged arugula, beets, broccoli, potatoes Leave a comment
Lemony-Peppery Kohlrabi Salad (GF/DF/V)
I love the crisp texture and clean flavor of raw kohlrabi bulb, which I find reminiscent of peeled broccoli stalk. Kohlrabi is a member of the anti-inflammatory Brassica family, along with cabbage, broccoli, and kale, to name a few. Both the bulb … Continue reading
Growing Edible Mushrooms
We had a beautiful but problematic redbud tree in our backyard. It had been poorly planted too close to the neighboring yard, and our neighbors gently complained every now and again about a large branch extending over their fence. Several of the … Continue reading
Mini Farinata Cups (GF/DF/V)
Farinata, made from a batter of seasoned chickpea flour and water and cooked in a generously oiled cast-iron skillet, has a texture somewhere between polenta and flatbread. In France and Italy, it is traditionally baked thin, until crisp at the … Continue reading
Anti-Inflammatory Hot & Sour Soup (Gluten-Free, Dairy-Free)
Hot and sour soup is one of those dishes that makes me feel, keenly, that food truly is medicine. The first time I tasted this soup as a kid, I was put off by its viscosity and potent tang. By … Continue reading
Go-To Anti-Inflammatory Meals: Grain-Free Okonomiyaki (GF/DF)
The Japanese dish okonomiyaki suggests the improbably perfect offspring of a hearty winter salad and a pancake. It’s also an ideal dish when cooking a quick, healthy dinner for one (although that shouldn’t stop you from cooking it for a crowd, too!) … Continue reading
Curried Carrot Dip (GF/DF/V)
I’m sticking with last week’s vegetable-based dip theme, because this recipe offers an appetizingly high return on the very small amount of time you need to invest in it. The fabulous thing about healthful, nutrient-packed dips is that they can … Continue reading
Warm Spinach Artichoke Dip (GF/DF/V)
This dip is healthy enough to be a legit side dish at dinnertime, so you can snack away with abandon and without the guilt. This is a good thing, because once you taste it, you may just want to steal … Continue reading