Inflammation is known to be the source issue for many negative health conditions including migraines, diabetes, heart disease, weight gain, arthritis, and intestinal disorders.
The good news is diet can be an effective way to manage inflammation.
TheAnti-Inflammation Cookbook by Amanda Haas, professional cook and inflammation sufferer, joins forces with Dr. Bradley Jacobs to explain which foods are beneficial and why, and to share 65 delicious, simple, inflammation-busting recipes. Sometimes good food can be the best medicine.
Here is an example of a simple but satisfying dish from the book.
If your list of New Year's resolutions includes reading more as well as eating healthy, you can pick up the cookbook at our store at the Ranch or the Ferry Building. Of course, that's where you should pick up the top quality extra virgin olive oil you will need to cook all those recipes from the book.
Crispy Oven-Roasted Broccoli with Italian Spice Trio
Roasted in high heat, broccoli caramelizes and winds up crispy and sweet. Loaded with B vitamins, vitamin K, and omega-3 fatty acids, it has significant anti-inflammatory properties. For extra health benefits, I toss the roasted broccoli in olive oil and a simple spice blend (good on any vegetable or sprinkled on chicken or fish before grilling). I then finish with a generous squeeze of lemon. It's a total crowd-pleaser.
Italian Spice Trio
2 Tbsp. dried oregano
2 Tbsp. fennel seeds
1/2 tsp. crushed red pepper flakes
1 large or 2 small heads broccoli, cut into 1-in florets
1/4 cup (60 ml) extra-virgin olive oil (I like to use McEvoy Ranch Traditional Blend Extra Virgin Olive Oil)
1 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
Zest and juice of 1 lemon
To make the spice trio: Combine the oregano, fennel seeds, and red pepper flakes in an airtight container. Store at room temperature for up to 1 month.
Place two racks in the lower third of the oven and preheat the oven to 450F. Use the convection setting if available.
Combine the broccoli, olive oil, 1 Tbsp. of the spice trio, salt, pepper, and lemon zest in a large bowl. Stir to coat the broccoli evenly. Spread the broccoli evenly on two baking sheets. Roast for 10 minutes. Remove from the oven and stir. Place the sheets on opposite racks and roast until the broccoli has caramelized and is just cooked through - 5 to 10 minutes. Stir in 1 tsp. lemon juice, adding more to taste. Serve hot or at room temperature.