Anti-Inflammatory Picnic Recipes (Part 1)

Celebrate independence from inflammation this July 4th with your very own anti-inflammatory picnic. I know, catchy concept, eh?

If you’re looking for some good general resources on reducing inflammation, check out The Inflammation Syndrome, by Jack Challem, and Stop Inflammation Now! by Dr. Richard Flemming.

I lifted some of their recipes (maybe you’ll buy their books, so they’ll drop this kat a cool thank you note sometime!). ^..^

Cold Poached Salmon (Serves 4)

• 1 quart water
• 1 cup vermouth
• 1 onion, sliced
• 1 carrot, sliced
• 1 stalk of celery, sliced
• 1 bay leaf
• 1 tsp sea salt
• 1 large fillet of salmon, with skin on one side
• 1 lemon

Fill a large, low-profile pot with water, vermouth, onion, carrot, celery, bay leaf, salt and pepper.

Bring to a boil, then simmer for 20 minutes.

Meanwhile, completely wrap the salmon in a strip of cheesecloth. Fold the cheesecloth so you can unwrap it slightly to check the fish.

Leave the ends of the cheesecloth long enough to drape over the sides of the pan (yet still safely away from the flames).

Insert the salmon into the simmering broth. Bring the broth to a boil again, lower heat, and simmer. Allow for 8 minutes per pound for the salmon to cook.

Unwrap salmon and test with a fork to see if fish is done.

When salmon is cooked, lift it out of the pot by grabbing it with the two ends of cheesecloth.

Place salmon on platter and remove cheesecloth. Cover and chill.

When ready to serve, add slices of lemon for additional flavor. Serve with cucumber yogurt sauce.

Cucumber Yogurt Sauce

• 1 cucumber peeled and grated
• 8 ounces plain yogurt
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• ½ tsp salt
• ½ tsp ground black pepper
• 1 tbsp chopped fresh dill
• 3 cloves pressed garlic

In a mixing bowl, combine ingredients, blend thoroughly, chill for an hour, and serve.

Cranberry Walnut Coleslaw (Serves 6)

This recipe includes Omega-3 rich walnuts as well as fiber-rich cabbage and cranberries for a colorful salad.

• 1 cup walnuts, coarsely chopped
• 1 cup dried cranberries
• 2 cups red cabbage, finely sliced
• 2 cups green cabbage, finely sliced
• 1/4 cup thinly sliced red onion
• Dressing
• 1/3 cup cider vinegar
• 1/3 cup vegetable oil
• 1/3 cup sugar (you can remove or replace with a tsp of stevia!)
• 1 tsp celery seed

Mix the dressing ingredients together.

Put the coleslaw ingredients into a bowl and toss with the dressing.

Cover and let refrigerate about 3 hours before serving. Stir and drain off all liquid before serving.

Marinated Vegetables (Serves 4)

• 2/3 cup olive oil
• 1 lemon – juice only
• 2 tsp sea salt
• 5 cups coarsely chopped veggies (broccoli, cauliflower, brussel sprouts, zucchini, carrots and/or green beans)

Blend olive oil, lemon juice, and salt to make a marinade. Toss with cut-up veggies. Marinate in refrigerator for 24 hours, stir and serve.

Stewed Peaches (Serves 5)

• 4 pounds fresh peaches Water to cover
• 2 tsp vanilla Grated rind of
• 1 lemon Wash peaches and halve them lengthwise, removing pits. Cut each half in three slices.

Place peaches in saucepan, cover with water, and add vanilla and lemon rind. Bring to a boil, lower heat, and simmer covered for 5 minutes.

Serve room temperature or cool.

And there you have it, some healthy “anti-inflammatory” recipes for your July 4th weekend.

No worries if you serve these dishes on Saturday or Sunday and stick with your old favorites when its time to watch fireworks on Monday! It’s Independence Day, after all.

Click here for more anti-inflammation recipes!