10 Anti-Inflammatory Diet Recipes: A Delicious Guide to Healing Foods

Buckwheat Crepes with Toasted Coconut, Coconut Yogurt and Fresh Strawberries

Ingredients

• 1 cup of buckwheat flour
• 2 eggs
• 1 and 1/4 cups of milk
• 2 tablespoons of melted butter, plus more for cooking
• 1/2 cup of unsweetened coconut flakes or toasted coconut
• 1 cup of coconut yoghurt
• 2 cups of fresh strawberries, sliced

Method

1. In a large mixing bowl, whisk together buckwheat flour, eggs, milk, and melted butter, until the batter is smooth. Cover with cling wrap and let it rest for 15 minutes.
2. Preheat a non-stick crepe pan or large frypan over medium heat. Brush the pan with melted butter.
3. Pour 1/4 cup of batter into the centre of the pan or skillet and quickly swirl it around to coat the bottom of the pan evenly.
4. Cook the crepe for about 2-3 minutes or until the top surface is dry and the edges start to curl. Flip the crepe with a spatula and cook for an additional 1-2 minutes or until the crepe is lightly browned.
5. Repeat the process until the batter is finished, brushing the pan with butter between each crepe.
6. While the crepes are cooking, toast the coconut flakes in a dry pan over medium heat for 2-3 minutes or until golden brown. Remove from the heat and set aside.
7. To assemble the crepes, fold each crepe into quarters and add a dollop of coconut yoghurt, a few slices of strawberries, and a sprinkle of toasted coconut flakes on top.
8. Serve immediately and enjoy.

Chickpea and Coconut Cauliflower Curry with Ginger & Turmeric

Ingredients

• 1 large cauliflower head, cut into florets
• 2 cans of chickpeas, drained and rinsed
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons of fresh ginger, grated
• 2 teaspoons of ground turmeric
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1 can of full-fat coconut milk
• 1 tablespoon of olive oil
• Salt and pepper, to taste
• 2 tablespoons of chopped fresh coriander

For serving:

• Cooked rice or naan bread

Method

1. Heat the olive oil in a large pan over medium heat. Add the onion and cook for 2-3 minutes or until softened.
2. Add the garlic, ginger, turmeric, cumin, and coriander spices to the pan and cook for 1-2 minutes until fragrant.
3. Add the cauliflower florets and cook for 5-7 minutes or until slightly softened.
4. Add the chickpeas and coconut milk to the pan, stirring well to combine. Season with salt and pepper to taste.
5. Bring the mixture to a boil before reducing the heat to low and letting it simmer for 15-20 minutes or until the cauliflower is tender and the sauce has thickened.
6. Stir in the chopped coriander and serve with cooked jasmine rice or garlic naan bread.

Classic Greek Salad with Balsamic Dressing

Ingredients

• 1 head of lettuce, chopped
• 1 large cucumber, sliced
• 2 large tomatoes, chopped
• 1 small red onion, sliced
• 1 cup crumbled feta cheese
• 1/2 cup kalamata olives
• 1 tablespoon dried oregano
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper, to taste

Method

1. In a large bowl, combine the chopped lettuce, sliced cucumber, chopped tomatoes, and sliced onion.
2. Add the crumbled feta cheese and kalamata olives, and mix well.
3. In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, dried oregano, salt, and pepper.
4. Drizzle the dressing over the salad and toss to combine.
5. Taste and adjust seasoning if needed.
6. Serve your delicious Greek salad chilled and enjoy.

Coconut Panna Cotta with Toasted Macadamias and Blackberry Compote

Ingredients

For the panna cotta:

• 1 can of full-fat coconut milk
• 1 packet of plain gelatin powder
• 1/4 cup of white sugar
• 1 teaspoon of vanilla extract

For the topping:

• 1/2 cup of macadamias, toasted and chopped
• 1 pint of blackberries
• 2 tablespoons of white sugar
• 1 tablespoon of lemon juice

Method

For the panna cotta:

1. Pour the coconut milk into a small saucepan, and sprinkle the gelatin powder on top. Whisk until thoroughly combined.
2. Add the sugar and heat the mixture over medium heat until it comes to a light simmer, stirring occasionally.
3. Remove from the heat and add the vanilla extract. Whisk until fully combined.
4. Pour the mixture into 4 ramekins or glasses and let it cool to room temperature before transferring to the refrigerator.
5. Chill the panna cotta in the refrigerator for 4 hours, or until set.

For the topping:

1. In a small saucepan, combine the blackberries, sugar, and lemon juice. Cook over medium-high heat for about 10 minutes or until the blackberries have broken down and the mixture has thickened.
2. Remove from the heat and let the compote cool to room temperature before transferring it to the refrigerator. Chill until ready to use.

Serving the dish:

1. To serve, remove the panna cotta from the refrigerator and let it sit at room temperature for a few minutes.
2. Spoon some of the blackberry compote on top of the panna cotta.
3. Sprinkle some of the toasted and chopped macadamias on top of the compote.
4. Serve and enjoy.

Ginger and Miso Salmon with Wild Rice

Ingredients

• 4 salmon fillets
• 2 tablespoons of white miso paste
• 2 tablespoons of raw honey
• 2 tablespoons of grated fresh ginger
• 2 tablespoons of rice vinegar
• 1 tablespoon of toasted sesame oil
• 1 tablespoon of soy sauce
• 1 lime
• 2 cups of wild rice
• 4 cups of water
• Salt and pepper to taste

Method

1. Preheat your oven to 190°C.
2. Rinse the wild rice until the water runs clear and transfer the rice and water into a medium-sized saucepan. Bring it to a boil over high heat, then turn the heat to low, and let it simmer for 35-45 minutes or until the rice is cooked through and tender.
3. Once the wild rice is done, remove it from the heat and let it sit covered for 10 minutes before fluffing it with a fork. Squeeze the juice from one lime on top of the rice and mix it well.
4. Meanwhile, in a small saucepan, whisk together the miso paste, honey, grated ginger, rice vinegar, sesame oil, and soy sauce over low heat, until the miso paste has fully dissolved into the sauce.
5. Place the salmon fillets on a baking tray lined with baking paper and season with salt and pepper to taste. Pour the miso ginger sauce over the salmon, making sure that it is fully coated.
6. Bake the salmon fillets for 12-15 minutes or until cooked.
7. Divide the wild rice onto four plates and place a salmon fillet on top of each bed of rice.
8. Garnish with lime wedges and serve hot.

Honey, Papaya and Ginger Smoothie

Ingredients

• 1 cup fresh papaya, chopped
• 1-inch piece of fresh ginger, grated
• 1 tablespoon raw honey
• 1/2 cup unsweetened almond milk
• 1/2 cup plain Greek yoghurt
• 1/2 teaspoon ground turmeric
• 1 teaspoon freshly squeezed lime juice
• 1/2 cup ice cubes

Method

1. Combine all ingredients in a blender and blend until smooth and creamy.
2. Pour the smoothie into a glass and enjoy.

Paleo Granola with Super Seeds & Nuts

Ingredients

• 1 cup linseeds
• 1 cup sunflower seeds
• 1 cup hemp seeds
• 1 cup pecans, chopped
• 1 cup macadamias, chopped
• 1 cup Brazil nuts, chopped
• 1/4 cup coconut oil, melted
• 1/4 cup raw honey
• 1 teaspoon ground cinnamon
• 1/2 teaspoon sea salt

Method

1. Preheat the oven to 150°C.
2. In a large mixing bowl, combine the linseeds, sunflower seeds, and hemp seeds. Add the chopped pecans, macadamias, and Brazil nuts. Mix well.
3. In a small saucepan, melt the coconut oil and raw honey together over low heat until they combine.
4. Pour the coconut oil and honey mixture over the dry ingredients and stir until everything is coated evenly.
5. Spread the mixture in an even layer on a baking tray lined with baking paper.
6. Sprinkle the ground cinnamon and sea salt on top of the mixture.
7. Bake the granola in the preheated oven for 30-40 minutes, or until golden brown and fragrant. Stir once or twice with a spatula to prevent burning.
8. Remove from the oven and let it cool completely on the baking sheet before breaking it into chunks.
9. Store the granola in an airtight container at room temperature for up to 2 weeks.

Slow-Cooked Brisket with Sauerkraut and Wilted Greens

Ingredients

• 1.5kg beef brisket
• 2 tablespoons of olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 2 tablespoons of tomato paste
• 2 cups of beef broth
• 1 tablespoon of honey
• Salt and pepper, to taste
• 1 cup of sauerkraut (as desired)
• 4 cups of mixed greens (spinach, swiss chard, green beans), washed and chopped

Method

1. In a large pan over medium-high heat, heat olive oil and brown the brisket on both sides until golden brown.
2. Place the brisket into the slow cooker and set it on low.
3. In the same pan used to brown the brisket, sauté the onion and garlic until translucent. Add the tomato paste and cook for an additional 1-2 minutes.
4. Add the beef broth, honey, salt, and pepper to the skillet and stir until well combined. Bring the mixture to a simmer.
5. Pour the mixture over the brisket in the slow cooker. Cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender and falling apart.
6. In the same skillet used to cook the brisket, add the mixed greens and cook for 2-3 minutes or until wilted.
7. Serve a few slices of brisket with sauerkraut and wilted greens, and enjoy.

Spiced Pumpkin Soup with Bone Broth and Pepitas

Ingredients

• 1 pumpkin, peeled and cubed
• 2 tablespoons of olive oil
• 1 onion, chopped
• 2 cloves of garlic, minced
• 2 teaspoons of grated fresh ginger
• 2 teaspoons of ground turmeric
• 4 cups of chicken bone broth
• 1 can of coconut milk (optional)
• Salt and freshly ground black pepper, to taste
• 1/2 cup of pepitas

Method

1. Preheat your oven to 190°C.
2. Line a baking tray with baking paper. Spread the cubed pumpkin on the tray, drizzle with olive oil and toss to combine. Roast for 20-25 minutes, or until the pumpkin is soft and fragrant.
3. Meanwhile, heat another tablespoon of olive oil in a pot over medium heat. Add the onion, garlic, and grated ginger. Cook for 2-3 minutes, or until the onions become translucent.
4. Stir the roasted pumpkin into the pot along with the chicken bone broth, ground turmeric, and a pinch of salt.
5. Bring the mixture to a boil before reducing the heat and let it simmer for 10 minutes to allow the flavours to combine.
6. Using an immersion blender, blend the soup until it reaches a smooth, creamy consistency. Stir in the can of coconut milk and add salt and black pepper to taste.
7. In a small pan, toast the pepitas over medium heat for 2-3 minutes or until they turn golden brown.
8. Ladle the soup into serving bowls and sprinkle with toasted pepitas.

Vegan Mung Bean Dahl with Indian Spices

Ingredients

• 1 cup split mung beans (mung dahl)
• 1 cup basmati rice
• 1/4 cup ghee
• 4 to 5 whole cloves
• 1 teaspoon of turmeric
• 1 teaspoon of ginger
• 1 teaspoon of cumin seeds
• 1 teaspoon of fennel seeds
• 1 cup coconut milk
• 3 cups hot water
• 1 1/2 teaspoons salt, or to taste
• Juice from 1 lemon (3 tablespoons)
• Fresh cracked black pepper

Method

1. Rinse the mung dahl and rice under cold running water in a strainer.
2. Heat the ghee in a large saucepan over medium heat. When hot, add the dahl, rice and cloves to the pan and cook gently for 2 to 3 minutes. Now add the turmeric and stir in the coconut milk and water.
3. Bring to a boil, reduce the heat to medium and simmer uncovered for 5 minutes, then reduce the heat to medium-low and cover. Simmer for 15 minutes or until the liquid is absorbed and the lentils are tender. Quickly stir in the lemon juice, salt and pepper and let sit for 5 minutes, covered.
4. Fluff with a fork, discard the whole cloves and serve hot.