A Few Recipes I've Found

These come from The Pacific Northwest Anti-Inflammatory Cookbook's free online preview.  They are better than most recipes I've found online which include all kinds of non-anti-inflammatory ingredients including everything from chili powder to beef to all purpose white flour.  These are the few I want to remember.

BANANA NUT PANCAKES

Ingredients:

1 1/2 cups Rice Flour
1 tsp cinnamon
2 1/2 Tbps No-aluminum baking powder
1/3 cup chopped pecans
1 cup hazlenut milk
3/4 cup + 2 Tbsp. Water
1/4 cup brown rice syrup
2 mashed bananas
Coconut Oil (recipe calls for canola, I say coconut) for griddle

Dishes: Large Mixing Bowl, Small Mixing Bowl, Mixing Spoon, Cast Iron Griddle, Spatula

PREPARATION:
1. Preheat standing griddle to 350 ºF. (You can also use a non-stick pan over
medium heat.)
2. In a large mixing bowl, combine the rice flour, cinnamon, baking powder
and pecans.
3. In a separate bowl, combine hazelnut milk, water and brown rice syrup,
stirring until mixed well.
4. Pour wet ingredients into dry ingredients, and stir until just mixed. Add
mashed bananas and stir until incorporated.
5. Spoon approximately 1 tablespoon. oil onto preheated griddle and wipe away
excess with a paper towel.
6. Gently pour batter onto griddle, making 4” pancakes, and cook until bubbles
appear in the center of the pancake. Flip and cook another 2 minutes.

Serve immediately.
Delicious with Berry Compote, Fresh Fruit or Real Maple Syrup.


AVOCADO BLACK BEAN DIP
 
INGREDIENTS:
½ cup canned black beans, drained and rinsed
1 large ripe avocado, pitted and removed from skin
1 whole garlic clove, minced
2 tablespoons red onion, minced
½ cup cooked brown rice
To taste salt and pepper




DISHES:
Small sauce pan or pot with lid, Mixing Bowl, Mixing Spoon

PREPARATION:
1. Warm black beans over low heat until just soft, and cool.
2. Finely chop the avocado, and mix with the garlic clove and red onion. This mixture should have the texture of a rough paste.
3. Mix the cooked rice into the avocado mixture, and then add the black beans stirring gently, so as not to break up the beans too much.
4. Season to taste with salt and pepper.
5. Serve chilled or at room temperature.

EXTRA TIPS:
Try using millet instead of brown rice, or substitute white or pinto beans for the black beans.
Add some parsley or cilantro, and stir in a teaspoon of toasted cumin.

MANGO RICE PILAF

INGREDIENTS:
1 teaspoon canola oil
¼ cup fresh mushrooms, sliced
2 cups fresh baby spinach, chopped
1 1/3 cups cooked brown basmati rice
1/3 cup cooked wild rice
¼ teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme
¼ cup green onion, thinly sliced
1/8 cup sliced almonds, coarsely chopped
1/8 cup AI-friendly broth (p. 22)
¾ cup fresh or frozen mango, diced small

PREPARATION:
Heat oil in a large stockpot over medium heat.
Add mushrooms and cook until golden brown and crisp, about 5 minutes.
Add spinach and cook until wilted, about 2 minutes.
Stir in the brown rice, wild rice, salt, pepper, thyme,
green onion, almonds and broth. Mix well.
Add mangoes and heat through.
Serve warm.

EXTRA TIPS:

If using frozen mango, allow to thaw slightly before adding to the rice.
Try adding other fruit, such as pineapple or papaya.
Use something else instead of mushrooms?

BLUEBERRY-ALMOND CRISP 

This I have to say does not look particularly delicious.  Hopefully I'm wrong.  It says it can be frozen and reheated easily.  Good to know.

INGREDIENTS:
1 cup rice flour
½ teaspoon salt
¼ cup canola oil
¼ cup + 2 tablespoons brown rice syrup (divided)
1/3 cup sliced almonds
2 tablespoons water
2 teaspoons vanilla extract (alcohol free)
1 teaspoon cinnamon
4 cups frozen blueberries

DISHES:
Medium Mixing Bowl, Mixing Spoon, Small Mixing Bowl, 9"X13" Pan, Foil or Lid for Pan.

PREPARATION:
1. Preheat oven to 350º.
2. In a medium bowl, mix flour and salt. Add the oil and ¼ cup of the rice syrup, mixing well. Stir in nuts and set aside.
3. In a separate bowl, combine the water, 2 tablespoons rice syrup, vanilla and cinnamon. Set aside.
4. Put blueberries in a 9” x 13” pan, and pour the liquid mixture on top. Toss gently to evenly coat the blueberries.
5. Spread the flour and nut mixture evenly over the blueberries. Cover with aluminum foil.
6. Bake for 20 minutes. Then increase the oven temperature to 425º, uncover, and bake another 10 minutes or until the topping is golden brown and crisp.

Not a bad cookbook.  Might be worth buying for all the recipes.