Anti-inflammatory foods

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Roasted Vegetable Medley
Serves 4

  • Sweet Potato (washed/1 inch cut) – 2
  • Garlic (peeled) – 1 bulb
  • Bell Pepper (cut in quarters) – 2
  • Fennel (cut into 1 inch squares) – 1
  • Green onion (1 inch cut) – 3 leaves
  • Cauliflower (washed/ cut into 1 inch squares) – 1 head
  • Olive oil – ¼  cup
  • Salt & Pepper – to taste

After all veggies are washed and cut, place in large mixing bowl. Add olive oil and salt & pepper. Mix well. Preheat oven to 375, place all veggies on sheet pan evenly and place in oven for 25 to 30 minutes. Finish with fresh herbs if available.

Herb Marinade for Fish or Chicken
Serves 4-6

  • Olive oil – ½  cup
  • Lemon juice – 2 tbsp
  • Garlic (diced) – 4 cloves
  • Basil (diced) – 4 leaves
  • Thyme (diced) – 3 sprigs
  • Rosemary (diced) – 1 sprig
  • Oregano(diced) – 2 sprigs
  • Cayenne Pepper – 1 tbsp
  • Salt & Pepper – to taste

In a bowl combine all ingredients and mix everything well. Place fish (white) or chicken in a gallon Ziploc baggy. Pour marinade in bag and seal. Refrigerate for 1 to 1 & 1/2 hours for fish or 2-4 hours for chicken. Grill and enjoy.

Sautéed Brussels Sprouts
Serves 4

  • Brussels Sprouts – 1 pound
  • Garlic (minced) – 3 cloves
  • Vegetable Stock – 2 ½ cups
  • Olive oil – 1 tbsp
  • Salt & Pepper – to taste

Heat sauté pan on medium high. Add oil, garlic, and Brussels sprouts and mix well. Add 1 cup of vegetable stock and reduce. Once the stock is almost cooked off add another cup. Reduce again. When that is cooked off, add last ½ cup and reduce. Season with salt and pepper.
Recipes Courtesy of Nature’s Garden Delivered, www.naturesgardendelivered.com