| Description |
1 online resource (349 pages) |
| Contents |
Cover; Title; Contents; Introduction; Breakfast; Muesli with dried apple, pepitas and almonds; Nutty buckwheat granola with dates and seeds; Quinoa and cranberry porridge with power seed sprinkle; Kale eggs with smoked salmon and broccolini; Sweet potato toast with poached egg, avocado, tomato and herb salad; Baked eggs and beans with hummus toasts; Berry smoothie with avocado and coconut water; Green zing smoothie with mango and chia; Banana bread; Choc chia, almond and blueberry pots; Butter bean, chilli and corn fritters with cucumber salad; Strawberry, chia and ginger jam |
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Snacks & startersCannellini bean, tuna and caper dip; Roasted sweet potato and cashew hummus; Honey spice roasted chickpeas; Roasted garlic, parmesan and olive flat bread; Citrus-cured ocean trout gravlax with raw beetroot salad; Edamame with chilli salt; Kale chips, three ways; Sushi with spicy sesame chicken and avocado; Bruschetta with broad beans and marinated capsicums; Falafel with tomato and radish salad; Chickpea, zucchini and mint salad; Quinoa, feta, roasted capsicum and corn muffins; Salads; Buckwheat and grilled chicken summer salad |
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Roasted broccoli and chickpea salad with herbed tahini dressingSpiced quinoa, sweet potato, broccoli and cranberry salad; Kale, quinoa and mint tabouleh; Grain salad with salmon, red grapes and watercress; Rice salad with roasted pumpkin, beans and orange spice dressing; Roasted beetroot and buckwheat salad; Millet salad with chilli lime prawns; Brown rice salad with peanuts; Rainbow slaw; Honey-roasted pumpkin, borlotti bean, broccolini and hazelnut salad; Raw beetroot and lentil salad with mustard dressing; Three-pea salad with buttermilk herb dressing; Soups & curries |
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Pumpkin, bean and coconut soupChickpea, tomato and quinoa soup with pesto toasts; Pick-me-up beetroot soup with spiced yoghurt; Celeriac and leek soup with hazelnuts and crisp sage; Prawn and black bean soup with lime; Chickpea, lemon and silverbeet soup; Spinach and lentil dal; Moroccan chicken soup; Tofu and vegetable curry with raita; Fragrant fish and bean curry; Thai yellow chicken curry; Masala beef and red kidney bean curry; Poultry; Turkey larb in cos lettuce cups; Parmesan and herb chicken schnitzels with tomato salsa; Piri piri chicken with smashed chickpeas |
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Chicken and cauliflower fried 'rice'Grilled maple and mustard chicken with fennel and asparagus salad; Poached chicken, broad bean and apple salad with toasted seeds; Baked turkey meatballs; Chicken, sweet potato and date tagine with preserved lemon; Spice-rubbed roast chicken stuffed with harissa, kale and rice; Japanese pancakes with mushrooms and chicken; Spiced chicken tray bake; Quinoa, black bean, chicken, sweetcorn and pea salad; Spicy chicken salad with peanuts, cabbage and mint; Seafood; Fish tacos with spiced tomato and toasted coconut salad |
| Summary |
Two-week meal plan and 100 recipes that use ingredients with anti-inflammatory properties, helping you reduce chronic inflammation and boost immunity |
| Notes |
Chilli squid salad with cucumber, mango and lemongrass |
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Print version record |
| Subject |
Cooking (Natural foods)
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Gluten-free diet -- Recipes.
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Immunity -- Nutritional aspects.
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Inflammation -- Alternative treatment
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Cooking (Natural foods)
|
|
Gluten-free diet
|
|
Immunity -- Nutritional aspects
|
|
Inflammation -- Alternative treatment
|
| Genre/Form |
Recipes
|
| Form |
Electronic book
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| ISBN |
9781760870669 |
|
1760870668 |
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