Cover

Title

Copyright

CONTENTS

ACKNOWLEDGMENTS

PREFACE

MY STORY

ABOUT INFLAMMATION

— oxidation and inflammation —

— the digestive tract is key to improved health —

— the 4R program —

remove

replace and supplement

reinoculate and restore

repair of intestinal lining

THE ANTI-INFLAMMATORY KITCHEN

— a note about organics —

— feel-good foods —

ANIMAL PROTEINS: GRASS-FED ORGANIC CHICKEN, PORK, LAMB, AND BEEF

AVOCADOS

BRASSICAS, CRUCIFEROUS VEGETABLES, AND LEAFY GREENS

CITRUS FRUITS

DARK CHOCOLATE

DRIED CHILES

DRIED SPICES

EGGS

FISH: SALMON AND OTHER OILY TYPES

GARLIC AND ONIONS

GREEN TEA

HERBS

LEGUMES

MUSHROOMS

NATURAL SWEETENERS

OILS

QUINOA

SEEDS

SWEET POTATOES

TREE NUTS

— foods to avoid —

ALCOHOL

COFFEE

CORN

DAIRY

FOOD COLORING

GLUTEN

NIGHTSHADES

SALT

SUGAR

SUGAR SUBSTITUTES

— the food-first pantry —

— before you start cooking —

— meal planning —

budgeting

shopping list

chapter 1 basics and make-ahead recipes

French Vinaigrette

Curried Black Pepper Vinaigrette

Garlic-Lemon Vinaigrette

Chipotle-Lime Vinaigrette

Classic Basil and Pine Nut Pesto

Chimichurri with Mint and Basil

Romesco with Toasted Almonds and Mint

Peperonata

Caramelized Onions

Pickled Onions

Cannellini Beans with Garlic and Herbs

Chipotle Black Beans

Basic Quinoa

Almond Milk

Cinnamon Cashew Milk

The Perfect Poached Egg

chapter 2 juices, smoothies, and breakfasts

Beginner Green Juice

Advanced Green Juice

Pineapple, Mint, and Cucumber Juice

Acai and Mixed Berry Smoothie

Cranberry-Orange Granola with Toasted Pecans

Garlicky Tofu Scramble with Green Onions and Herb Salad

Black Bean Bowls with Avocado Mash and Pico de Gallo

Breakfast Bibimbap with Poached Eggs

Breakfast Quinoa Cakes

Turkey-Cranberry Sausage with Sage

chapter 3 snacks and appetizers

Cinnamon-Spiced Apple Chips

Kale Chips

Plantain Chips

Sweet and Spicy Pepitas

Curry-Spiced Nut Mix with Maple and Black Pepper

Dark Chocolate–Cherry Trail Mix

Hummus with Pine Nuts and Parsley

Spicy Guacamole

Tomatillo and Jalapeño Salsa Verde

Curried Deviled Eggs

Spinach and Artichoke Dip with Goat Cheese

Marcona Almond–Stuffed Dates with Orange Zest

Ceviche with Mango and Jalapeños

chapter 4 vegetables and legumes

Vegan Minestrone with Herb Oil

Shaved Fennel and Citrus Salad with Toasted Pistachios

Green Papaya Salad

Quinoa Salad with Radishes, Currants, and Mint

Chopped Kale Salad with Quinoa and Garlic-Lemon Vinaigrette

French Lentil Salad with Roasted Cauliflower and Herbs

Red Lentil Curry with Cauliflower and Yams

Thai Red Curry with Tofu and Green Beans

Sesame Soba with Asparagus and Mushrooms

Pan-Seared Mushrooms with Caramelized Shallots and Thyme

Crispy Oven-Roasted Broccoli with Italian Spice Trio

chapter 5 fish, chicken, pork, lamb, and beef

Grilled Chipotle Shrimp Skewers

Salade Niçoise with Salmon and Beets

Honey Mustard–Glazed Salmon

Seared Ahi Tuna with Peperonata

Fish en Papillote with Tomatoes, Corn,and Asparagus

Crispy Fish Tacos with Mango Salsa

Chicken Chile Verde

Chicken Pho

Country Captain’s Chicken with Curry and Raisins

Lamb Burgers with Pickled Onions and Herbed Yogurt Sauce

Bibimbap

Grilled Rib-Eye and Summer Succotash with Lime-Herb Vinaigrette

chapter 6 desserts

Blackberries and Blueberries with Whipped Goat Cheese

Lime Sorbet

Strawberry-Lime Granita

Chocolate-Cinnamon Gelato

Vegan Chocolate Pots de Crème

Honey Panna Cotta with Blackberry-Lime Sauce

Almond-Pistachio Lemon Cake with Citrus Salad and Coconut Whipped Cream

Chocolate-Coconut Brownies

Seasonal Fruit Crisps with Oatmeal Crumble Crust

INDEX

A

B

C

D

E

F

G

H

I

J

K

L

M

N

O

P

Q

R

S

T

V

W

Y

Z

About the Author

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