3 Anti-Inflammation Recipes To Help Restore
NUTRITION ICON OFFERS BREAKFAST, LUNCH
& DINNER OPTIONS
link between chronic disease and inflammation based
on a poor diet and sedentary lifestyle has been made
clear by now, as outlined in an article from the Centers
for Disease Control and Prevention.
article explores how humankind uncovered
the tools to overcome infectious disease with germ theory,
posited in the 19th Century. More than a century later,
as we’ve encountered the wrath of chronic disease
– including heart disease, cancer, stroke, rheumatoid
arthritis, and many others – research has identified
a modern-day equivalent, this time caused by inflammation.
best medicine to ease the massive suffering endured
by so many in our population today is an active lifestyle
and an anti-inflammatory diet; food should be nourishing
and pleasurable,” says nutritionist and juicing
pioneer Cherie Calbom, MS. (“The Juice Lady”).
Her latest book, “The
Juice Lady’s Anti-Inflammation Diet,”
outlines the causes of inflammation and offers solutions
with healthy meals for breakfast, lunch and dinner,
as well as robust juicing recipes.
you’re on a vegetarian, vegan, low-carb, no-carb,
Mediterranean, Neanderthal or any other kind of diet,
there are delicious recipes available to anyone who
wants to up their anti-inflammation efforts.”
lists just three of her many recipes, with some ingredients
that may already be found in your pantry, she says.
frittata and simple salad with maple orange
vinaigrette (serves 4-6). Frittata: 12 large
organic eggs; ½ cup coconut milk; ½
tsp. sea salt, or more to taste; 2 tbsp. coconut
oil or extra-virgin olive oil; 1 small red onion,
small chop; ½ cup sautéed mushrooms
or your favorite vegetable; 1 cup spinach or
oven to 375 degrees. Whisk the eggs and coconut
milk with 2 pinches of salt. Set aside. Prepare
pan with coconut oil and medium-high heat and
sauté onions until translucent, about
3 min. Add mushroom or favorite vegetable and
sauté until soft. Toss in spinach and
fold into veggie mixture just until wilted.
Remove vegetables from pan; set aside. Turn
down the heat to low, adding a little more coconut
oil if needed. Using the same skillet, add the
eggs, shaking to distribute the mixture evenly.
Cook over medium-low heat for 5 min. using a
spatula to spread the eggs from the edges to
the center until the edges are no longer runny.
Arrange the vegetable mixture over the top evenly.
to a 375-dgree oven and cook for 5 minutes until
set and slightly browned. Remove from oven.
Be very aware of the hot handle! To finish,
slide partially cooked frittata onto a large
plate; wearing oven mitts, place a plate over
the pan and, holding the two together, invert
them so the frittata drops onto the plate. Slide
the frittata back into the pan so partially
cooked side is up. Place back in oven to cook
3-4 min. more.
simple salad with maple orange vinaigrette is
something I dreamed up for a ‘breakfast
for dinner’ themed night – a nice
complement to the main dish,” she says.
quinoa salad with cashews with carrot fries
(serves 4). Quinoa: 1 cup dried quinoa, rinsed
well; ½ red onion, finely chopped; 1
cup apple or carrot, finely chopped; juice of
1 lime, 2 tbsp. honey or agave; 1 tbsp. extra-virgin
olive oil; 1 large mango, chopped (not overly
ripe); ¼ cup mint, finely chopped; 1
tsp. seal salt, to taste; freshly ground black
pepper, to taste; ½-inch-piece ginger,
finely chopped; 1 avocado, chopped or thinly
sliced; 1 cup cashews, coarsely chopped; 3 cups
Romaine lettuce (or greens of choice), roughly
the quinoa: Bring 2 cups of water to a boil
in a medium saucepan; add the quinoa and simmer,
covered 15-20 min. Set aside and let cool (spread
out for best results). In a large bowl toss
the chopped red onion and apple/carrot. Whisk
together the lime juice, honey and olive oil.
Add to the bowl. Add the cooked, cooled quinoa
and mango to the bowl and toss well. Mix in
mint, cilantro, ginger and salt and pepper,
to taste. Garnish with sliced avocado and cashews.
Scoop mixture over greens and serve chilled
or at room temperature.
doesn’t like French fries? – Carrot
fries are a healthy alternative!” Calbom
grilled salmon and asparagus with stone
fruit and lavender chutney (serves 4-6).
Chutney: 2 lb. stone fruit, small dice; 1 large
onion, finely chopped; zest of 1 lemon or lime;
2 tbsp. garlic, minced; ¼ tsp. chili
flakes (optional); 1/3 cup red wine vinegar;
¾ cup raw honey or agave; ¾ tsp.
sea salt; 2 tbsp. fresh lavender (or use basil
or mint; use 1 tsp. dried lavender if you cannot
find it fresh).
a saucepan combine all prepared ingredients
except the herbs. Bring to a boil. Continue
cooking at a rolling boil, 15 min. Stir occasionally.
Mix in fresh herbs and/or lavender at the end.
chutney will get you excited for salmon all
over again,” she says. “Of course,
buy wild salmon, which is significantly healthier
and environmentally friendly.”
Cherry Chocolate Shake (serves 1).
1 Tbsp. unsweetened, unprocessed cocoa powder;
½ cup frozen dark cherries, pitted; 1
cup coconut; almond or flax milk; ½ tsp.
pure vanilla extract; several drops of liquid
stevia (suggest Sweet Leaf Vanilla Creme); ice
cubes as desired
all ingredients in a blender and process until
Calbom holds a Master of Science degree in
whole foods nutrition from Bastyr University. She is
author of 26 books including The Juice Lady’s
Anti-Inflammation Diet, The Juice Lady’s
Big Book of Juices and Green Smoothies, The
Juice Lady’s Turbo Diet, Juicing, Fasting, and
Detoxing for Life, The Juice Lady’s Living Foods
Revolution, The Complete Cancer Cleanse, and
Juicing for Life with over 2 million books sold
in the US and published in 23 countries. She has worked
as a celebrity nutritionist with George Foreman and
Richard Simmons, and has appeared on numerous radio
and TV shows and in scores of magazine articles. She
appeared on QVC for over 13 years with the George Foreman
grill. Known as “The Juice Lady” for her
work with juicing and health, her juice therapy and
cleansing programs have been popular for more than a