The Anti-Inflammatory Family Cookbook: The Kid-Friendly, Pediatrician-Approved Way to Transform Your Family's Health

by Stefania Patinella, Alexandra Romey, Hilary McClafferty MD, Jonathan Deutsch PhD, Maria Mascarenhas MBBS

Overview

Transform the way your family eats with this easy-to-use, child-friendly guide to anti-inflammatory eating, including 100 simple and tasty recipes the whole family will love.

The anti-inflammatory diet can help both adults and children suffering from obesity, asthma, inflammatory bowel disease, and high blood pressure. In The Anti-Inflammatory Family Cookbook you will find easy-to-use, medically accurate, and child specific guidance for anti-inflammatory eating.

This cookbook includes 100 simple, easy, and tasty recipes that are straightforward to prepare and cover every development phase from infancy through adolescence. With great recipes for all meals, as well as snacks and special occasions, you’ll always know what to make. These delicious, plant-forward recipes include a wide variety of vegetables, fruits, legumes, and whole grains while lacking processed foods which are known to increase inflammation.

The Anti-Inflammatory Family Cookbook offers practical tips to help you healthily stock your pantry and incorporates fun ways to get your child exposed to new foods.

Product Details

ISBN-13:	9781507212974
Publisher:	Adams Media
Publication date:	01/12/2021
Pages:	256
Sales rank:	235,600
Product dimensions:	6.90(w) x 9.00(h) x 0.70(d)

About the Author

Chef Stefania Patinella has seventeen years of experience teaching nutrition and healthful cooking to diverse audiences, from children and families to health care professionals. She was Founding Director of the Go!Healthy cooking, nutrition education, and gardening programs at The Children’s Aid Society, a nonprofit serving 70,000 children and families each year in New York City. There she also developed a model meal program for children, replacing all processed foods with whole-foods, plant-based recipes cooked from scratch. She also served as Executive Chef at Amherst College, where she oversaw a meal program for 1,800 students that sought to balance health, sustainability and culturally diversity. Stefania received her BA from the University of Pennsylvania and MA in Health Arts and Sciences from Goddard College. She also completed her Chef’s training at the Natural Gourmet Institute and studied herbalism at the Vermont Center for Integrative Herbalism. Mostly, though, she’s a humble lover of plants—from seed to table.

Alexandra Romey is the Culinary Developer at Saxbys, a coffee café with twenty-five locations in and around Philadelphia. She is a graduate of the Culinary Arts program at Drexel University, where she assisted in the founding of the Food Lab. She filed her first patent for a gluten free baking technology and has published more than 100 recipes. Alexandra has been recognized by Foodservice Director Magazine, has received the Edible Philly’s Local Hero Award, and was named one of Billy Penn’s Young Chefs to Watch in 2017. She has recently completed her Masters of Education at Drexel University in Creativity and Innovation.

Hilary McClafferty, MD, FAAP, is board-certified in pediatrics, pediatric emergency medicine, and integrative medicine. She serves as Medical Director, Pediatric Emergency Medicine, at the Tucson Medical Center in Arizona. Dr. McClafferty is the Founding Director of the Pediatric Integrative Medicine in Residency program at the University of Arizona, and immediate past chair of the American Academy of Pediatrics Section on Integrative Medicine. She is chair of the Special Interest Group for Physician Health and Wellness in the Academy, and a founding member of the American Board of Integrative Medicine. Dr. McClafferty has authored two textbooks: Integrative Pediatrics: Art, Science, and Clinical Application, and Mind-Body Medicine in Clinical Practice.

Jonathan Deutsch, PhD, is Professor in the Center for Food and Hospitality Management and Department of Nutrition Sciences at Drexel University. He was the James Beard Foundation Impact Fellow, leading a national curriculum effort on food waste reduction for chefs and culinary educators and was named a food waste warrior by FoodTank. He is the author or editor of eight books including Barbecue: A Global History (with Megan Elias), Culinary Improvisation, and Gastropolis: Food and Culture in New York City (with Annie Hauck-Lawson). Deutsch has also authored numerous articles in journals of food studies, public health, and hospitality education. He earned his PhD in food studies and food management from New York University, his culinary degree from the Culinary Institute of America, and is an alumnus of Drexel University. A classically trained chef, Deutsch worked in a variety of settings including product development, small luxury inns, and restaurants. When not in the kitchen, he can be found behind his tuba.

Maria R. Mascarenhas, MBBS, is a Pediatric Gastroenterologist in the Division of Gastroenterology, Hepatology, and Nutrition at Children’s Hospital of Philadelphia, considered the leading pediatric hospital in the United States. She serves as the Director of the Nutrition Support Service, Section Chief of Nutrition in the Division of Gastroenterology and Nutrition, Medical Director of the Clinical Nutrition Department, Medical Director of the Healthy Weight Program and Director of the Integrative Health Program. She is board-certified and fellowship-trained in pediatrics, nutrition and pediatric gastroenterology and certified in clinical hypnosis. She is a Professor of Pediatrics at the Perelman School of Medicine at the University of Pennsylvania.

Table of Contents

Introduction 5

Chapter 1 The Anti-Inflammatory Way and Why It is Important for Children 7

Chapter 2 The Anti-Inflammatory Family Food Table 35

Chapter 3 Expanding Your Child's Taste Preferences 57

Chapter 4 Making Mealtime Happy and Healthy 71

Chapter 5 A Guide to Recipes and Cooking with Kids 80

Chapter 6 Anti-Inflammatory Spice Blends and Sauces 89

Basic Anti-Inflammatory Spice Blend 90

Savory Spiced Ghee 91

Sweet Spiced Ghee 92

Sweet Spice Blend 94

Tex-Mex Spice Blend 95

Nori Gomasio 96

Avocado Dressing 97

Healthy Ranch Dressing 98

Walnut Pesto 99

Dukkah 100

Tahini Maple Syrup 102

Lemon-Tahini Dressing 103

Green Oil 104

Nut Crumbs 106

Vegetable Stock 107

Flax Eggs 108

Berry Ginger Jam 109

Apple-Raspberry Sauce 110

Chapter 7 Breakfast 111

Turmeric Scrambled Eggs 112

Tofu Scramble 113

Breakfast Tostadas 114

Savory Egg and Bulgur Muffins 116

Baked Cured Salmon 117

Anti-Inflammatory Granola 119

Chicken and Tofu Sausage 120

Overnight Oats with Chia 121

Banana Quinoa Muffins 122

Amaranth-Millet Porridge 124

Buckwheat-Applesauce Pancakes 125

Sweet Potato Silver Dollars 127

Chapter 8 Lunch 128

Baked Tofu Squares with Peanut Sauce 129

Vegetable Summer Rolls 130

Nut-Coated Chicken Tenders 132

Mackerel Salad Sandwich 133

Vegetable Pita Pizzas 135

White Bean Hummus and Quick Pickle Pita 136

Green 'n' Beans Quesadillas 137

Tempeh Sticks with Cilantro Dip 138

Swiss Chard and Feta Frittata 140

Vegetable Fried Rice 141

Black Bean Burgers 143

Pesto Pasta 144

Creamy Carrot Soup 145

Quinoa and Sweet Potato Bowls with Avocado Dressing 146

Tomato Soup 148

Kimchee Grilled Cheese 150

Chapter 9 Dinner 151

Eggplant Shakshuka 153

Vegetable and Bean Chili 154

Dal with Cabbage and Carrots 155

Fish Tacos 156

Indian-Spiced Spinach and Tofu 158

Sicilian Pasta with Broccoli 159

Salmon Poke Bowl 161

Pasta with Ricotta, Peas, and Mint 162

Butternut-Black Bean Enchilada Squares 165

Miso Soba Bowl 166

Lentil Soup 168

Chicken Shawarma 169

Tempeh Coconut Curry 170

Creamy Chicken Soup 172

Fish Sticks 173

Meatball and Escarole Soup 175

Chapter 10 Sides 176

Cauliflower Rice and Beans 177

Garlicky Mashed Potatoes and Parsnips 178

Greek Green Beans 179

Zucchini and Corn Fritters 180

Coconut Kale 182

Braised Collard Greens 183

Sweet Spiced Delicata Squash 185

Fennel Slaw 186

Sweet Pickled Shiitake and Ginger 187

Roasted Cauliflower with Dukkah 188

Quick Vegetable Pickles 190

Tomato, Cucumber, and Bulgur Salad 191

Mushroom Barley Bake 192

Cheesy Grits 193

Grilled Whole-Wheat Flatbread 194

Chapter 11 Snacks 196

Homemade Pita Chips 197

Blueberry-Hazelnut Bars 199

Pinto Bean Dip 200

Pico de Gallo 201

Chickpea-Olive Smash 202

Guacamole 204

Popcorn with Sweet Spiced Ghee 205

Green Smoothie Bowl 207

Pineapple-Papaya Skewers 208

Crispy Spiced Chickpeas 209

Sweet Potato Dumplings 210

Chapter 12 Desserts 212

Spiced Chocolate Fondue with Fruit Kebabs 213

Dark Chocolate Bark 214

Chai Chia Pudding 216

Jam Dots 217

Mango-Peach Frozen Yogurt 219

White Tea and Strawberry Granita 220

Coco-Cacao Energy Bites 222

Chocolate Silken Tofu Pudding 223

Frozen Banana Pops 225

Sweet Potato Cookies 226

Peach-Raspberry Crumble 228

Torta di Mandorle (Almond-Orange Torte) 229

Apple Cake 231

Chapter 13 Beverages 232

Chocolate-Blueberry Smoothie 233

Golden Milk Smoothie 234

Immune-Boosting Hot Cocoa 235

Strawberry "Milk" 236

Juice Spritzer 238

Green Tea Chai 239

Chilled Rooibos Tea 241

Soothing Summer Tea 242

Standard US/Metric Measurement Conversions 243

References 244

Index 249

About the Authors 254

Editorial Reviews

Reviewer: Joseph Hageman, MD (Evanston Hospital)
Description: This is an anti-inflammatory family cookbook written by a group of experts in this area including chefs and pediatricians with expertise in integrative, holistic pediatrics. What is really helpful is the well-written introduction to the "anti-inflammatory way" of feeding children and the family as a whole. The explanations are straightforward and educational and followed by over 100 recipes.
Purpose: The purpose of this book is to educate readers about the anti-inflammatory approach or way of eating, which is thought to be healthy for a family of all ages. It then provides over 100 recipes including snacks, main courses, and desserts. These objectives are definitely worthy and the book meets these objectives. It presents an integrative, holistic way to eat healthily and decrease inflammation in the body.
Audience: The audience includes families who would like to learn about the anti-inflammatory approach to maintain a healthy diet. The focus is on developing a healthy eating approach for children. The authors are credible and recognized authorities in this integrative approach.
Features: The introductory chapters are an explanation of the "anti-inflammatory way"/diet of feeding children and the family as a whole. The book is meant to be educational about the integrative or holistic approach to feeding families in a healthy manner. Once the readers understand the principles and approach, the book presents over 100 recipes from snacks to main courses, sides, and desserts, all using natural - organic if possible - ingredients. There is also an explanation of a strategy about how to involve children in meal preparation. The figures and tables are clear, the index is helpful, and the references are current. The only concern is whether families can afford to take this approach.
Assessment: This is a well-organized, educational introduction to the anti-inflammatory way or diet in feeding children and the family. The cookbook includes over 100 recipes for natural snacks, main courses, and desserts with preparation details that are clear and well organized. It is written by expert chefs and pediatricians who are also experts in an integrative, holistic approach to pediatrics. Readers will learn about the anti-inflammatory approach and the role of chronic inflammation and how it can affect the health of children and adults. It is an excellent addition to the literature for those who have an interest and the means to follow this dietary approach to health.

Doody's Review Service

Written by people who really know what they’re talking about.”

—Arkansas Democrat Gazette

“A rock solid foundation for any family looking to take back control of their family’s health and wellness.”

—Clean Eating Press

From the Publisher