We recently taught an Anti-Inflammatory class as Cancer Wellness of Piedmont. It was a huge hit! Our clients were able to taste and learn about appropriate foods to combat inflammation that often “fuels the fire” when you are talking about diseases, especially cancer. Here is a list of a few of the foods we mentioned in class to help decrease inflammation. And ofcourse, here is one of Chef Nancy’s fantastic recipes that we all tasted! This recipe was so good, I made it for family in town over Memorial Day and they loved it. Little did they know they were eating so healthy and reducing inflammation!

*Pumpkin Seeds
*Extra Virgin Olive Oil

And spices / herbs that can help include:

Italian Garlic, Parsley and Caper Sauce

1 Tin Anchovies, Rinsed and Patted Dry
3 TB Extra Virgin Olive Oil
1 Tsp Turmeric
½ Tsp Black Pepper
2 Garlic Cloves, Grated
3 TB Chopped Capers
¼ Cup Minced Parsley
1 TB Lemon Juice
Freshly Grated Black Pepper
4 Cups Roasted Vegetables, Your Choice*
2 Cups Quinoa, Cooked to Package Directions
¼ Cup Freshly Grated Parmesan or Pecorino Cheese OR Toasted Bread Crumbs

Step One
Chop the Anchovies and sauté them in the olive oil with turmeric and black pepper, over medium heat until they dissolve. Add the garlic and capers and cook and stir until fragrant, (about one minute). Remove from the heat and immediately stir in the parsley and lemon juice. Add a few grinds of black pepper.

Step Two
Place the Roasted Veggies over a bed of quinoa. Drizzle the sauce over and garnish with the cheese or breadcrumbs.

*Roasting the Veggies is easy!
Your choice of veggies: Red or Yellow Onion, Eggplant, Red and/or Gold Beets, Squash, Sweet Potatoes, Red Bell Peppers, etc. Cut all the veggies in uniform sizes – about 1” pieces. Toss them with a little olive oil or spray well with olive oil spray and place them on a sheet pan. Sprinkle with sea salt and black pepper and place in a 400F oven until soft and brown on the edges.

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