Inflammation is a component of arthritis and possibly even cardiovascular disease. Some foods may help. Try these anti-inflammation recipes. Four dishes courtesy of Chef Nancy Waldeck with Cancer Wellness at Piedmont.

Acciughe with Italian garlic, parsley and caper sauce

• 1 tin anchovies, rinsed and patted dry

• 3 tablespoons extra virgin olive oil

• 1 teaspoon turmeric

• ½ teaspoon black pepper

• 2 garlic cloves, grated

• 3 tablespoons chopped capers

• ¼ cup minced parsley

• 1 tablespoon lemon juice

• Freshly grated black pepper

• 4 cups roasted vegetables of your choice*

• 2 cups quinoa, cooked according to package directions

• ¼ cup freshly grated parmesan, pecorino cheese or toasted bread crumbs

Step one:

Chop the anchovies and sauté them in the olive oil  with turmeric and black pepper over medium heat until they dissolve. Add the garlic and capers; cook and stir until fragrant (about one minute). Remove from the heat and immediately stir in the parsley and lemon juice. Add a few grinds of black pepper.

Step two:

Place the roasted veggies over a bed of quinoa. Drizzle with the sauce and garnish with the cheese or breadcrumbs.

*Roasting the veggies is easy! Your choice of veggies: red or yellow onion, eggplant, red and/or gold beets, squash, sweet potatoes, red bell peppers, etc. Cut all the veggies in uniform sizes – about 1-inch pieces. Toss them with a little olive oil or spray well with olive oil spray and place them on a sheet pan. Sprinkle with sea salt and black pepper and place in a 400-degree oven until soft and brown on the edges.

Celeriac slaw

• 5 tablespoon light olive oil mayonnaise

• Zest of 1 tangerine

• 1 tablespoon freshly squeezed tangerine juice

• 1 teaspoon freshly squeezed lime juice

• 1 tablespoon dijon mustard

• Sea salt and freshly ground black pepper to taste

• ½ teaspoon fresh thyme leaves

• ½ teaspoon fresh chopped oregano

• ½ pound finely shredded carrot

• ½ pound finely shredded celery root

• 2 cups finely shredded napa cabbage

• 1 avocado, peeled and chopped

• 2 tablespoons thinly sliced green onion tops or chives

Step one:

In a large bowl, whisk together the mayonnaise, juices, mustard, salt, pepper and herbs together until well incorporated. Toss with the carrots and celery root, cover with plastic wrap, and refrigerate at least an hour to allow the flavors to meld.

Step two:

Remove the salad from the fridge and place it on a bed of the napa cabbage. Place the chopped avocado on top and sprinkle with the green onion or chives.

Fresh berry parfait

•  ½ cup chopped walnuts

• 1 cup regular oatmeal

•  2 cups nonfat Greek yogurt

• 1 cup chopped strawberries and/or cherries

• 1 cup blueberries

• 1 cup blackberries or raspberries

• Fresh mint for garnish

Step one:

Spread the walnuts and oatmeal out on a sheet pan. Bake in a 400F oven for about six to eight minutes, or until the mixture is golden and toasty. Remove from the oven and let cool.

Step two:

Combine the fruit in a bowl. With a fork, lightly press the berries together to allow the juices to combine.

Step three:

In a narrow parfait glass, layer the yogurt, then the berries and finally the oatmeal topping. Repeat and end with the topping, garnishing with a fresh berry and a sprig of mint.  

Spiced currant cornbread muffins (gluten-free)

• 1 large egg

• 2 ounces canola or grapeseed oil

• 1 cup light buttermilk

• 2 teaspoons grated fresh ginger

• 1 cup stone ground cornmeal

• 1 cup all-purpose, gluten-free flour

• ½ teaspoon cardamom

• ½ teaspoon cinnamon

• 1 tablespoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon fine sea salt

• ½ cup currants

Step one:

Preheat the oven to 450F. In a small bowl, whisk the egg, oil, buttermilk and ginger together.

Step two:

In a large bowl, stir all dry ingredients together. Fold in the egg mix and currants to the cornmeal mixture, mixing until just combined. Spoon the batter into a (12 hole) well-sprayed muffin tin. Bake until tops are golden, about 12 to 15 minutes. 

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