An Anti-Inflammatory Lunch
I’ve been doing a lot of freelance work lately which translates into hours and hours on the computer. And even though I get up every hour on the hour for 10 minutes on the treadmill and some stretching I still feel as janky as the tin man. Time to turn to my anti-inflammatory arsenal. I’ve written three cookbooks on the subject, so I’m an expert right?
Since we’re supposed to eat cruciferous vegetables daily I decided on Broccoli Soup and added nuts for protein. It’s a pureed soup, but not a cream soup. I paired that with Buckwheat Bread topped with a schmear of goat cheese, a couple slices of smoked salmon, and a dusting of chives.
Ironically neither of these recipes are in my books, so you get to have them first!
Broccoli Nut Soup
Caramelizing the leeks adds a depth of flavor which complements the nuts nicely. I used turkey broth since that’s what I had in the freezer, but chicken, beef, or vegetable broth all work. Adding broth or stock to the soup instead of water boosts nutrition.
1 T coconut oil
1 leek, sliced (white part only)
2 cloves garlic, sliced
3 C broccoli florets
1/2 t smoked paprika
1/2 t ground turmeric
2 t salt
2 t fresh thyme
1 quart broth (or more if the soup is too thick)
1 C nuts (I used cashews and almonds because I had those in the house)
Place coconut oil in a large pot over medium high heat. Once the oil has melted add the leeks and sauté until the leeks start to brown, about 5 minutes.
Add the garlic, broccoli, smoked paprika, turmeric, salt, and thyme, stir a bit to mix. Add the broth, bring to a boil, reduce to a simmer and cook until the broccoli is soft, about 10 minutes.
Add the nuts and place the mixture in a blender or food processor and process until the mixture is very smooth, about 3 minutes.
Ladle into bowls and serve.
Serves 4-6
Buckwheat Bread
Even though buckwheat has the word wheat in it’s name, it’s not wheat at all but rather a grass which makes it great for gluten free and anti-inflammatory recipes. This bread is quick and easy and is cooked in the microwave. I’m not a fan of the microwave and am developing a version of this bread to be baked in the oven since microwaved bread has a dry, dense texture. Once cooled I slice the bread and keep it in the freezer to toast a piece whenever I want.
Butter or oil for the mug
2/3 C buckwheat flour
1 t baking powder
pinch of salt
2 eggs
1/4 C milk (or almond milk or coconut milk if avoiding dairy)
Oil or butter two coffee mugs
Combine the buckwheat, baking powder and salt until well blended. Add the eggs and milk and mix until combined. Divide the mixture among the two mugs and microwave 90 seconds. Remove from the mugs and slice into rounds and eat.
I toasted the bread and topped with soft spreadable chevre, smoked salmon, and snipped chives.
Makes 2 “loaves” about 4-6 slices per loaf.
