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Clean Cuisine Anti- Inflammatory Diet Diary

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Breakfast Banana Chia Custard

Serves: 2

Ingredients:

Instructions:

  1. Place all ingredients except for the chia seeds in a high-speed blender (such as a Vitamix); process for about one-minute, or until mixture is smooth and creamy.
  2. Pour mixture into a medium sized bowl and stir in the chia seeds.
  3. Refrigerate for at least 30 minutes, or until the mixture becomes custard-like.
  4. Serve cold with fresh fruit.

 

Lunchtime Very Veggie Soup

Serves: 6

Note: This recipe calls for miso paste, a probiotic-rich and fermented whole soy food. Look for miso paste in the refrigerated section of your natural foods store. If you can’t locate miso paste you can substitute 5 cups of organic vegetable broth.

Ingredients:

Instructions:

  1. Preheat the oven to 400 degrees. On a rimmed baking sheet, toss the tomatoes in 1 tablespoon of the oil.
  2. Sprinkle on the thyme and salt and pepper to taste.
  3. Roast the tomatoes for 15 minutes, or until they burst.
  4. While the tomatoes are roasting, heat the remaining 2 tablespoons of oil in a large saucepan over medium heat. Add the onions, garlic, carrots, celery and bay leaf; season with salt and pepper and sauté to soften vegetables, 8 to 10 minutes.
  5. Stir in the tomato paste and cook for 2 minutes, or until the paste smells sweet. Add the lemon juice, cook for one minute, then stir in the miso mixture (or vegetable broth.)
  6. Remove the tomatoes from the oven and add them to the saucepan along with the cauliflower and baby spinach leaves. Simmer soup for 10 minutes. Remove saucepan from heat and use a handheld stick blender to process until smooth and creamy.

Hemp Seed Vinaigrette

Serves: 8-10

Note: This vinaigrette can be stored in the refrigerator in a covered container for up to 5 days.

Ingredients:

Instructions:

  1. Place all ingredients in a mini food processor and process for about 20 seconds, until mixture is well blended but shallots are still somewhat chunky.

Brown Rice Pad Thai with Zucchini Strips & Beef

Serves: 6

Ingredients:

Instructions:

  1. Preheat oven to 400 degrees.
  2. Cook noodles according to package directions. Drain, rinse noodles and set aside.
  3. In a high speed blender (such as a Vita Mix), add 1 tablespoon of the oil, tahini, almond butter, lemon juice, water, Namu Shoyu (or soy sauce), dates, water, ginger and crushed red pepper. Process on high until mixture is smooth and creamy. Set sauce aside.
  4. Use a mandolin to cut zucchini into uniform medium-sized thin strips. Place zucchini on a rimmed baking sheet and toss with 1 teaspoon oil. Season with salt and roast for 15 minutes, or until zucchini is tender but not mushy. Remove zucchini from oven and set aside, but keep the oven turned on.
  5. Lightly oil the bottom of a large, heavy oven-proof skillet with the remaining teaspoon of oil. Place the skillet on the stovetop and heat over medium-high heat. Season the beef on all sides with salt. Add the beef to the hot skillet and sear for about 1 ½ minutes each side. Transfer beef to the oven and cook 3 to 8 minutes, depending on desired doneness. Remove beef from oven and slice into very thin strips. Set beef strips aside.
  6. Pour the sauce into the skillet used to cook the beef and add the cooked noodles. Heat over medium for 2 to 3 minutes, or until noodles are warm. Fold in the zucchini and beef strips. Remove skillet from heat and serve at once.