Meals That Heal: 100+ Everyday Anti-Inflammatory Recipes in 30 Minutes or Less: A Cookbook Paperback – June 25, 2019

What a great surprise! This book is so valuable. The introduction is written so clearly and explains all about food and inflammation in the body. I love the way the book is laid out so clearly with beautiful photographs all throughout. There are so many delicious looking recipes. I'm so excited to dive in! I'm very happy to have come across this book. There were a lot of books to sift through, but the best thing about this one is the author clearly believes in what she is presenting and has spent a lot of work and research putting it together. Being able to see the photos of the recipes is so motivating and especially because there are so many to choose from. I'm so glad I found this book! The book arrived packaged with a piece of cardboard protecting a soft cover. I'm so thankful for that because the last cookbook I ordered a few days ago from another seller arrived bent. When I buy a new book. I love that it looks new in every way! I'm so happy with this seller and this great find.

I am gluten free and tree nut free and have a variety of health concerns. I dont love to cook but I was pleasantly surprised at the delicious, easy and healthy recipes in this book. Lots of great information to increase your knowledge. Highly recommend!

For the most part, this is an amazing book. Full of great info presented in a beautiful way, with engaging graphics, charts, and photos.The recipes I've tried have been tasty and relatively easy, and made with common and easy to find ingredients.The one thing I found in this book that had me weirded out was her inclusion of pork in the category of white meat.Red meat and white meat are misnomers, really. They should be called mammal meat and non-mammal meat. This is because mammal meats (and a few other foods) contain a type of sugar molecule that humans do not have, and it likely promotes inflammation and cancer progression. This is the most up to date and accepted reasoning for why red meat is correlated with inflammatory conditions like heart disease, autoimmune disorders, and diabetes and with certain cancers.In other words, it isn't the color of the meat that is important - it's what is in the meat that makes "red meat" unhealthy when eaten too frequently. And pork has that same sugar, just like the other mammalian meats we commonly eat.The reason pork is often confused as "white meat" in the same class as chicken and turkey is that in the 80s, the pork industry decided to make people believe that. There was a huge marketing campaign with the line, "pork - the other white meat," and it made sense to people because pork is lighter in color than beef or lamb.I'm honestly disappointed and confused as to why these pretty well-known facts in the world of nutrition and medicine are glaringly missed in this otherwise outstanding book by this clearly competent author. It's so egregious, in my opinion, that it warrants removing a star.I really hope to see future publications from this author, and I hope they incorporate the latest science on red meat.

I couldn't wait to go through this book. The recipes are very simple and easy, no weird or hard to find ingredients - just common sense and flavor. The science behind it was explained in easy to understand language. The pictures are helpful. I like the charts and suggested meal plans. And it doesn't seem like I'll starve either - these recipes pack a lot of punch for being so basic. I'm hoping this will help with some issues I've been having.

I am cooking my way through this book and amAbout 2/3 of the way through. Trying to switch to anti-inflammatory/Mediterranean diet and this book has been such a help. Lots of helpful information and great recipes. Since cooking entirely from this book for a few weeks, I feel great and food tastes so much better. My favorite recipes are chicken fried quinoa, zucchini frittata with goat cheese, Thai salmon brown rice bowls, and spinach-quinoa bowls with chicken and berries.My book fell apart at the binding after a couple weeks of use, but I think I will spiral bind it since I will be using this book so much. One thing I would love to see in this book is serving suggestions or sides to complement the meals on the same page as the recipe (there are some in the back but have to flip back and hard to find). Also a list of all the recipes for each section would be nice. (I made my own and inserted in the front).