Recipe#1 Anti-Inflammatory fruit salad - raspberries, watermelons, strawberries, and mint.

  • 400g cherries
  • 250g strawberries (halved)
  • 125g raspberries
  • 2 tbsp mint, chopped
  • 2 tbsp caster sugar
  • 1/4 whole watermelon
  • 2 limes

Step 1

Combine cherries (pitted, if you like), strawberries, and raspberries in a large bowl. Use a melon baller to cut balls from the watermelon; alternatively, cut the watermelon into cubes. Add to the bowl.

Step 2

Combine sugar and mint in a small bowl. Crush the mint and sugar together until well combined or use a mortar and pestle. Sprinkle only half the mint sugar over the fruit and squeeze over the juice from only 1 lime.

Step 3

Mix gently to combine and stand for 10 mins until a syrup develops. Serve in a large bowl with the remaining mint sugar and lime wedges on the side for guests to help themselves.



Recipe#2 Anti-Inflammatory Oat and Berry Acai bowl.

  • 1/2 cup milk (soy or almond or milk for a dairy-free breakfast)
  • 1/3 cup traditional oats
  • 1/2 banana
  • 1/4 cup frozen blueberries
  • 1/4 cup frozen raspberries
  • 1 tbsp white chia seeds
  • 1 tsp acai powder (Acai is a purple fruit that is high in antioxidants)
  • 100g mixed berries
  • 1 tbsp pistachios, chopped
  • 2 tbsp Coles Dried Cranberries
  • 2 tsp freeze-dried pomegranate seeds
  • 1 tbsp chia seeds

Step1

Blend milk, oats, banana, frozen berries, and acai powder/fruit until smooth. Stand for a few minutes to thicken.

 

Step 2

Spoon into a serving bowl. Arrange berries and seeds on top.



Recipe#3 Serve a delightful Anti-Inflammatory roasted sweet potato, beetroot, and walnut salad.

  • 1kg gold sweet potato, cut crossways into 1cm-thick slices 
  •  2 tbsp olive oil
  •  2 garlic cloves, thinly sliced
  •  1/2 cup (50g) walnuts
  •  120g pkt Coles Superfood Leaf Blend
  •  2 x 250g pkts cooked baby beetroot, quartered
  •  1/4 cup (60ml) balsamic dressing

Step 1:  Preheat the oven to 200C. Combine sweet potato, oil, and garlic in a roasting pan. Roast for 40 mins or until sweet potato is tender.

Step 2: Add walnuts and cook for 5 mins or until walnuts are toasted. Set aside for 20 mins to cool.

Step 3: Arrange the sweet potato mixture, salad leaves, and beetroot on a serving platter. Drizzle with dressing.



Recipe#4 Anti-Inflammatory Diet: Pumpkin Pie Breakfast Smoothie 

Servings: 2 

Ingredients: 

  • 1 banana 
  • 1 cup canned pumpkin (Use homemade or canned pumpkin puree in this smoothie– not canned pumpkin pie filling)
  • 6-8 ice cubes.
  • 1 tsp pumpkin pie spice (try adding nutmeg, cloves, ginger, and more cinnamon to taste)
  •  ½ cup vanilla Greek yogurt 
  • 1 cup soy or fat-free milk or Coconut milk, almond milk, or other non-dairy milk

Directions: Blend ingredients until creamy to make a healthy, protein-rich breakfast for two.