My first book, Calm Your Inflammation, is finally available and I want you all to be the first to know. Your kind words and support have been essential to this project and all of my work.
This book has been a labor of love. It is a simple, easy-to-implement plan for transitioning to an anti-inflammatory diet and feeling great, with recipes. Changing how we eat seems so overwhelming, but it can be very simple and that is what I really wanted to say. Eating healthy and feeling better can be easy and delicious.
Inflammation contributes to so many chronic illnesses we are all dealing with, and reducing it is the key to preventing them. Heart disease, gastrointestinal disease, autoimmune disease, and arthritis are all improved by reducing inflammation.
Whether you want a simple plan to eat better or all of my best recipes in one easy place, this book is for you. It is my sincere hope that you enjoy it and can use this information to become healthier and happier.
You can purchase Calm Your Inflammation in print and for the Kindle at Amazon and BN.com (Barnes and Noble) for you Nook readers. Here are your links:
Barnes and Noble:
If you do like it, please leave a good review! That helps my ranking, so more people will see the book when they are searching online.
My Favorite Summer Greek Salad
It has been so hot here, and when it gets hot I crave this simple tomato and cucumber salad. It cools me down and always makes me feel great. Yes, it helps calm inflammation.
If you use an English cucumber or one from the Farmer’s Market that has not been waxed, no need to peel. If you are using a regular cucumber from the grocery store, peel it before chopping. I like Real Greek Feta from Trader Joe’s (in the white box).
- Equal parts sliced fresh tomatoes and cucumber
- 1/2 – 1 Red onion, sliced thinly
- Olives, optional, as many as you like
- Feta cheese
- Olive oil
- Red wine vinegar
- Oregano, dried or chopped fresh (I use either one)
- Salt and pepper to taste
Combine sliced tomatoes and cucumbers in your salad bowl, and drizzle olive oil and red wine vinegar over them. Add oregano to taste (I start with about 1/4 tsp dried or 1 tsp fresh and go from there). Sprinkle with salt and pepper.
Toss the salad and taste. If it is too sharp, add more oil. If it is too bland, add more vinegar, and oregano. Go easy on the salt because the feta and olives can be salty.
When it tastes good to you, add the olives and feta and toss again.
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