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Anti-Inflammatory Recipes
Posted: Tuesday, September 3, 2019 9:35 PM
Joined: 2/17/2019
Posts: 380

Anti-Inflammatory Recipe Ideas per

Turmeric and Other Anti-Inflammatory Spices


And Lane says, Saffron. so Indian cooking here we go.  I love Aloo Gobi Matar, as long as its mild.

Aloo Gobi Matar (Potato, Cauliflower and Pea Curry)

  • Author: Simple Vegan Blog
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2-4 1x
  • Category: Main dish
  • Cuisine: Indian

Aloo gobi matar is an Indian curry made with potato, cauliflower and peas. It’s ready in 20 minutes and our recipe is low in fat.


  • 2 medium potatoes, peeled and cubed
  • 1 pound chopped cauliflower (450 g)
  • 4 cloves of garlic, peeled
  • 1/2 onion, peeled and chopped
  • 1/4-inch piece of fresh ginger (about 1/2 cm)
  • 1 pound fresh tomatoes (450 g), chopped
  • 2 tbsp tahini or extra virgin olive oil (optional)
  • 2 tsp turmeric powder
  • 2 tsp cumin powder
  • 1 tsp salt
  • 1/2 tsp paprika
  • 1/8 tsp cayenne powder
  • 1/8 tsp ground black pepper
  • 1 cup frozen peas (140 g)


  1. Steam (or boil) the potatoes for 5 minutes, then add the cauliflower and cook for 10 minutes more or until they’re soft.
  2. In the meanwhile, add the garlic, onion, ginger, tomatoes and tahini to a blender and blend until smooth.
  3. Add the mixture and the spices (turmeric, cumin, salt, paprika, cayenne and pepper) to a large pot, stir and cook covered over medium-high heat for 5 minutes.
  4. Add the frozen peas and cook for 5 minutes more.
  5. Finally, add the steamed potatoes and cauliflower, stir and serve. We added some chopped fresh parsley on top and served  the aloo gobi matar with some rye bread (optional).
  6. Keep it in a sealed container in the fridge for 4 to 5 days.


  • Use the veggies and spices you prefer. The traditional recipe is usually made with some garam masala, but we used what we had on hand.


  • Serving Size: 1/4 of the recipe
  • Calories: 219
  • Sugar: 9.6 g
  • Sodium: 668 mg
  • Fat: 5 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 38.4 g
  • Fiber: 10.5 g
  • Protein: 9.1 g


Posted: Tuesday, September 3, 2019 9:41 PM
Joined: 2/17/2019
Posts: 380

Saffron Vegetable Soup with Quinoa

Yield: 6-8 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Saffron Vegetable Soup with Quinoa is a hearty, vegetarian soup packed with veggies, chickpeas, quinoa, and plenty of saffron flavor. This is no ordinary vegetable soup!

Saffron Vegetable Soup with Quinoa
No Ratings


  • 2 tablespoons extra virgin olive oil
  • 1 large carrot, chopped into 1/2" pieces
  • 1 large celery stalk, chopped into 1/2" pieces
  • 1 large leek, white and light green parts only, halved, washed, and sliced*
  • 2 cloves garlic, minced
  • 1 large zucchini, chopped into 1/2" pieces
  • 8 ounces fresh green beans, trimmed and chopped into 1" pieces*
  • 4-5 cups vegetable stock*
  • 2 large pinches saffron, or one capsule
  • 15 ounces chickpeas and liquid (do not rinse!)
  • 1/2 cup quinoa, rinsed
  • 1 large tomato, seeded and chopped into 1" pieces
  • salt and freshly ground pepper, to taste
  • freshly chopped basil, for serving


Heat the olive oil in a large pot or Dutch oven over medium heat. Add the carrots and celery, and cook until softened, about 6 minutes. Add the leek and garlic, and cook 2-3 more minutes or until softened. Add the zucchini and green beans, and sauté 1 minute more.

Add the broth and saffron, and bring to a boil. Add the quinoa, chickpeas and their liquid, and cook for 11 more minutes, or until the quinoa is completely cooked. Stir in the diced tomato and salt and pepper, to taste, and remove from heat.

Serve the soup with the freshly chopped basil and enjoy!


*If you don't have leek on hand, substitute with one medium white or yellow onion and cook it with the carrots and celery.

*You may substitute the fresh green beans for frozen -- simply thaw them and add them at the end with the beans and quinoa.

*I like my soup thick, so I used 4 cups of stock. If you prefer it thinner, use 5 cups.

Nutrition Information:

Amount Per Serving: Trans Fat: 0g Cholesterol: 0mg
Nutrition information is meant to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

Posted: Tuesday, September 3, 2019 9:46 PM
Joined: 2/17/2019
Posts: 380

Vegan Saffron Rice {Gluten-Free}
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins

A super simple flavorful, vibrant and fluffy saffron rice pilaf made with onions, turmeric and saffron. Vegan and gluten free. Ready in 30 minutes.

Course: Side Dish
Cuisine: gluten free, Healthy, Vegan
Servings: 6
Calories: 254 kcal
Author: Vicky Berman
  • 2cupsjasmine rice
  • 3and 3/4 cups vegetable broth
  • 1teaspoonturmeric
  • 1tablespoonextra virgin olive oil
  • 1small oniondiced
  • 1/4teaspoonsaffromdissolved in 1/4 cup hot water
  1. Heat oil over medium heat in pot. Add onion and cook for a few minutes. Add turmeric and salt, mix.
  2. Add rice and cook for a couple minutes.
  3. Add broth and saffron liquid.
  4. Bring to a boil. Reduce heat and simmer, covered over low heat for 20 minutes. Remove from heat and let sit for 5 minutes. Fluff with a fork.
Nutrition Facts
Vegan Saffron Rice {Gluten-Free}
Amount Per Serving
Calories 254Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 5mg0%
Potassium 106mg3%
Carbohydrates 51g17%
Fiber 1g4%
Protein 4g8%
Vitamin C 1.3mg2%
Calcium 21mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Posted: Wednesday, September 4, 2019 9:58 AM
Joined: 6/6/2018
Posts: 61

Now we're talkin'!!  These sound delicious.  Thank you so very much.  


Posted: Thursday, September 5, 2019 9:32 PM
Joined: 7/3/2018
Posts: 115

Great recipes- thanks!
Posted: Sunday, September 8, 2019 12:41 AM
Joined: 2/17/2019
Posts: 380

Aloo Gobi Matar, only after I made it did I realized that this isn't what I wanted, the one I remember loving had a tomato-type base.

I found it spicy without having any particulary taste, I was pretty underwhelmed with the result, my husband on the other hand, loves it. He is a bigger fan of indian food than I am.