Anti-Inflammatory Recipes (Part 2)

Okay, we promised more recipes to fight inflammation.

The following recipes came (again) from The Inflammation Syndrome, by Jack Challem, and Stop Inflammation Now! by Dr. Richard Flemming:

Pumpkin Seed Crusted Sole (Serves 2)

        ½ tsp dried coriander

        ¼ cup raw pumpkin seeds, chopped

        ¼ cup of olive oil 1 pound sole fillets (or tilapia)

        1 pat of butter

        1 lemon

        1 tablespoon parsley

 

Preheat oven to 350 degrees.

Add the coriander to the pumpkin seeds, then chop the seeds in a food processor or coffee bean grinder, being careful to avoid a flourlike texture.

Spread the oil olive over the bottom of a baking dish.

Dredge the sole through the olive oil so all sides of the fish are lightly coated.

With one hand, spoon the chopped pumpkin seeds on all sides of the fish, while using your other hand to pat the seeds onto the fish.

Add butter to the top of each fillet. Bake the fish 10 minutes.

When done, squeeze lemon juice on each piece of fish, and sprinkle with parsley.

You can use other fish in place of the sole, but remember that some fish have higher mercury levels: http://www.cfsan.fda.gov/~frf/sea-mehg.html

Ratatouille (Serves 2)

        1 onion, diced

        3 large yellow summer squashes, sliced

        2 tomatoes, diced

        Pinch of salt

 

Place all ingredients in a pot with a little bit of water and steam a few minutes until veggies are soft.

Note: If you are sensitive to nightshade plants, replace tomatoes with tomatillos, Mexican green tomatoes. They are more closely related to the Cape gooseberry than to tomatoes.

Apples with Apricot Sauce (Serves 4)

        ½ lb dried apricots

        8 apples, washed, cored, and cut into small pieces

        Pinch of sea salt

        Handful of toasted walnuts

 

Place apricots in a bowl and cover with water. Soak for an hour.

Place apricots and the water in saucepan and add salt. Bring to a boil, and simmer for 15 minutes, until soft.

Place apples in another pot in ½ inch of water and simmer for about 10 minutes.

Mash the apricots in a separate bowl and mix with the juice from the apples to make a sauce. If the sauce is too thick, add a little water.

Dish out some apples, cover with the sauce, and garnish with walnuts.

 

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