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Category Archives: root vegetables
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
Madeira-Glazed Radishes (GF/DF/V)
This recipe couldn’t be simpler. In fact, it’s so simple I hesitate to even call it a “recipe.” It’s also perfect for this time of year, when bumper crops of radishes are filling CSA shares and farmer’s market stalls. Even if … 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
Coconut Carrot Cupcakes with Caramel Cashew Icing (GF/DF/NS)
Please forgive the excessive alliteration. As promised, here is my gluten free, dairy free spin on carrotcake, sized down to oh-so-portable cupcake form. I call these cupcakes because I really do consider them a worthy dessert, in spite of their … Continue reading
Traditional Trinidadian Home Cooking (Gluten-Free!)
If you follow a gluten-free diet and are traveling to the lovely sister-islands nation of Trinidad & Tobago, then you need an Aunty Arlene. In fact, even if gluten poses you no risk, you should still hope to experience such … Continue reading
Vitamix Love & A Recipe for Creamy Beet Dip (GF, DF, V)
We got a Vitamix. We’d been using our Oster blender once or twice a day, and after nearly a year of this kind of heavy use, the motor was clearly dying a slow and awful death. I wanted an upgrade, … Continue reading
Anti-Inflammatory Purple Velvet Soup (GF, DF, V)
As you may already have guessed, the Midwestern Gentleman and I call this soup “purple velvet” for its deep purple color and its velvety texture. It’s startlingly pretty, with a reddish-violet vibrancy when freshly cooked that deepens to a more … Continue reading
The Ideal Winter Salad: Quinoa with Oranges, Beets, & Pomegranate
I usually post my own recipes here at What IF Gourmet, but I love this salad so much I’m going to shoo you over to Eating Well Magazine and urge you to try it. This ideal winter salad takes full … Continue reading
Posted in Anti-Inflammatory Ingredients, Appetizers, citrus, Entrees, fruit, Gluten-free, herbs, monounsaturated oils, Nut-free, Recipes, root vegetables, Snacks, Vegan, Vegetarian Tagged beets, lemon, olive oil, orange, pomegranate, quinoa Leave a comment
Book Review + Recipes: Meals That Heal Inflammation by Julie Daniluk, R.H.N.
When I was first diagnosed with Sjogren’s Syndrome and started researching the potential effects of an anti-inflammatory diet on autoimmune disease, I read every inflammation-free eating plan cookbook I could get my hands on. After combing through at least a … Continue reading