Healthy Eats: Anti-Inflammation & Pan-Seared Mushrooms

Maybe I heard it via Gwyneth’s goop, or maybe it was via Ayesha Curry’s instagram, or maybe it was even via one of my many lifestyle blogs on my reader – but recently I came across the anti-inflammatory cooking movement and wanted to check it out.

Anti-Inflammation? Really?

But seriously, the thought that major diseases like cancer are caused by something as simple as inflammation just seemed too simple to me and I was baffled and curious to learn more. Enter Amanda Haas (aka @amandahaascooks to Ayesha’s followers) and her cookbook The Anti-Inflammation Cookbook. I picked up a copy of the cookbook from my local library to investigate more and to dive in and get started. Please note: while you can’t learn everything about a potential lifestyle change from a cookbook, you can learn about healthy choices and habits you can start to make in an effort to reduce inflammation in your body (and remember your doctor/physician is your best reference).  

The book and the diet haven’t really been a huge culinary overhaul for me, my diet already consisted of leafy greens, gluten free legumes and grains and fish (thanks Blue Apron!) and I eat relatively healthy when I do make an effort. But the book has forced me to look a little closer when I’m grocery shopping and to start making the smarter choice (versus the cheaper one). After all, the end goal is to reduce pain and diseases, and if it ends up helping some of the more vain traits of mine (cough skincare cough) well then that’s just gravy.

I will admit that I’ve used the reference pages of this cookbook more than I’ve used the actual recipes.  The section about prioritizing organics based on the pesticides used on fruits & veggies with skins is invaluable, as is the sections that continually reinforce the health benefits of avocados, citrus fruits, and eggs. And for those of us with a sweet tooth, Amanda shares just what kind of chocolate is actually good for you (!!!) and the best natural sweeteners for when you need some extra flavor.

As for the rest of the book, the recipes just aren’t all that appetizing and quite frankly, I’ve seen a bunch of them before (I just didn’t know they were anti-inflammatory). But there are some seriously great tips in here that are worth sharing (ex: dress your kale with dressing for at least 30 minutes) and a great meatless recipe for an easy weeknight dinner.

If you’re interested in Amanda’s book purchase it here or reserve from any of Columbus’ many libraries here.

PAN-SEARED MUSHROOMS with caramelized shallots and thyme

(via Amanda Haas)

The key to the flavour here is the sear of the mushrooms – it seriously makes all the difference.

Tip:  save some cash by purchasing your mushrooms from the bulk mushroom area of your produce section.

Ingredients:

2 tbsp extra-virgin olive oil

4 cups sliced mushrooms (cremini, shiitake and other “meatier” varieties work best)

2 tbsp minced shallots (1 large)

1 tbsp lemon juice

2 tsp thyme leaves

Pinch red pepper flakes

Kosher salt

Freshly group black pepper

Directions:

1. Heat 1 tbsp extra virgin olive oil of medium-high heat in a non-stick skillet. Once the oil starts to smoke, add the slides mushrooms and a generous pinch of kosher salt.
2. Sear the mushrooms until they've browned on one side (approximately one minute) then stir the uncooked mushrooms to the bottom of the pan.
3. Cook mushrooms about 3 to 4 minutes or until their liquid has started to evaporate. 
4. Add the shallots and cook for a minutes, then stir in the lemon juice, thyme and red pepper flakes. 
5. Allow the lemon juice to evaporate for the 30 seconds and then remove the pan from the heat.
6. Add 1 tbsp extra virgin olive oil to the mushrooms and stir, then add salt and pepper to taste.

Serve immediately.

To keep the meal meatless these mushrooms pair well with a quinoa salad or even a hearty green salad. They'd also be a great side alongside a ribeye for an at-home steakhouse meal.