Anti-Inflammatory Recipes
Simple dietary changes can help to reduce chronic inflammation. Eating nutrient dense, whole anti-inflammatory foods and cooking with anti-inflammatory herbs and spices can be easy and delicious as well as a great investment in your long-term health and well-being.
Banana Buckwheat Pancakes
This recipe yields 6-8 pancakes. If you have leftover, they can be stored in the refrigerator for up to 4 days. Use a toaster oven to heat up for a quick breakfast. Serve them with extra sliced bananas, shredded coconut, chopped nuts or nut butter.
1 cup buckwheat flour
½ teaspoon baking soda
1 tablespoon ground flax
1 teaspoon cinnamon½ teaspoon sea salt
1 cup unsweetened almond or coconut milk
1 ripe banana
1 teaspoon vanilla
2 teaspoons apple cider vinegar
½ teaspoon lemon zest
1 tablespoon coconut oil
Instructions
1. In a large bowl, combine buckwheat flour, baking soda, flax, cinnamon and salt.Set aside.
2. In a separate bowl, mash the bananas then add vanilla apple cider vinegar and lemon zest.
3.Combine dry and wet ingredients together in one bowl and mix well.
4. Allow batter to sit while you heat a medium sized skillet on medium to medium low heat.
5. Once skillet is hot, add coconut oil and allow to heat up again.
6. Drop pancakes by the ¼ cup onto hot skillet. Cook pancakes for 2-3 minutes or until they begin to bubble, then flip and cook on the other side for another 2-3minutes.
7. Serve topped with creamy nut butter, sliced fruit, chopped nuts or shredded coconut.
Yield: 6-8 pancakes
Quick Ginger Chicken and Vegetable Stir Fry
This stir-fry is very easy to throw together for a quick lunch or dinner. If you like the taste of ginger, try adding more for a spicier stir-fry. Serve on top of a bed of quinoa or millet or serve as is for a complete meal.
1 lb. boneless chicken breast cut into bit sized pieces
¼ teaspoon sea salt
Dash of pepper
3 tablespoons avocado oil
1 medium shallot, chopped
2 carrots, peeled and cut into matchsticks
3 cups broccoli florets
1 zucchini, cut into cubes
1 tablespoons grated fresh ginger
3 tablespoons coconut aminos
Dash of pepper (optional)
Instructions
1. Place the chicken in a bowl and toss with the salt and pepper to evenly coat.
2. Heat 1 tablespoon avocado oil in a large skillet on medium high heat. Once hot, add the chicken in one layer being sure not to overcrowd the pan. Work in batches if necessary.
3. Sear chicken on all sides tossing occasionally until it is cooked through, no longerpink and starting to brown on edges 5-7 minutes then transfer it to a plate.4. Add the additional 2 tablespoons of avocado oil to the pant then add the shallots, carrots, broccoli and zucchini.
5. Cook, stirring occasionally, until the vegetables are slightly tender 4-5 minutes
6. Add the chicken back to the pan along with the ginger and coconut aminos. Stir all ingredients together until chicken it hot. Turn off heat, taste and add more salt, pepper or coconut aminos if desired.
7. Serve as is or on top of a bed of quinoa or millet.
Cook time: 30 minutes
Serves 4
Golden Milk
2 cups homemade cashew or other alternative milk
1/8th teaspoon sea salt
1/4 teaspoon cinnamon
1/2 teaspoon turmeric
1 teaspoon lemon zest
pinch black pepper (omit if night shade free)
Optional: 1-2 teaspoons honey or stevia or monk fruit to taste
Instructions
1. Add all ingredients to a blender
2. Warm gently for a tea if desired or serve over ice.
Prep Time: 5 minutes
Serves 2