meals that heal inflammation

Last week at an author meet and greet put on by my work, I had the pleasure of meeting the very lovely Julie Daniluk; Registered Holistic Nutritionist, host of TV show Healthy Gourmet and author of the fabulous new book, Meals That Heal Inflammation.

At the event we were served an amazing selection of meals whose recipes are available in Julie’s book. The food was beyond incredible and the dish that most stood out in my mind was the African Nut Butter Stew. I knew I had to recreate this at home, which I did and fed it to some friends who exclaimed it was amazing!

Meals That Heal Inflammation is a very well-written, well-researched guide based on reducing inflammation in the body. The book covers the main 6 causes of inflammation as well as tons of scientific back-up to support food and healing in an easy to understand and approachable manner.  It includes a colour-guide of the anti-inflammation food pyramid which is a great resource to have on-hand. Also included are 130 easy to make recipes using whole foods and including my favourite, African Nut Butter Stew.  This is an outstanding, comprehensive guide for anyone looking to take charge of their health and eat better.

African Nut Butter Stew

Ingredients

1 cup (250 mL) chopped onion
2 cloves garlic, minced
4 cups (1L) vegetable stock (divided)
2 cups (500 mL) diced, peeled if desired, sweet potato
14-oz (398-mL) can white beans (such as cannellini or navy), rinsed, or 1-1/2 cups (375 mL) cooked white beans
1/2 cup (125 mL) brown rice
1/4 tsp (1 mL) grey sea salt or pink rock salt
1/4 cup (60 mL) smooth almond butter
2 cups (500 mL) chopped, trimmed kale
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) each: tamari (preferably wheat free), honey
1 tbsp (15 mL) coarsely grated, peeled ginger

Directions

In large saucepan, cook onion and garlic in 2 tbsp (30 mL) vegetable stock over medium heat to soften, 3 to 5 minutes. Add remaining stock, sweet potato, beans, rice and salt. Raise heat to high; bring to boil. Reduce heat to low; cover. Simmer, stirring occasionally, 45 minutes.

Scoop 1/2 cup (125 mL) cooking liquid from stew into small bowl. Add nut butter. Whisk until smooth. Stir into pot with kale. Cover. Simmer 5 minutes until kale is just wilted. Remove from heat. Stir in lemon, tamari, honey and ginger.

Makes about 6 small servings.

Permission to reprint granted by Random House Canada.