From the Publisher
Healing Your Body
The majority of the population in the United States suffers from at least one, if not several, of these conditions, and chronic inflammation is at the root of them all. Though its symptoms often seem vague and nonspecific, this type of inflammation is like a small fire burning inside the body that, over time, gets stoked and encouraged by other irritants, taking a gradual toll on the body by damaging cells, overworking the immune system, and creating imbalances that can lead to long-term health issues. In fact, low levels of ongoing inflammation have been blamed for increasing rates of heart disease, diabetes, cancer, autoimmune diseases, arthritis, depression, and Alzheimer’s and Parkinson’s diseases.
Chronic inflammation is difficult to understand and difficult to recognize because it has no overt symptoms—making it even harder to diagnose and treat. And there’s still a lot we don’t know about it. But one thing that research does confirm is that you can prevent future diseases—as well as heal or improve most existing conditions—through food choices.
Anti-inflammatory eating involves only a few small changes, and Meals That Heal will show you how delicious—not to mention easy and quick—this new healthy approach can be!
- 100+ fresh and tasty recipes for breakfasts, lunches, and dinners
- Menus for healing the most common inflammatory disease conditions
- Information on the top causes, signs, and health impacts of inflammation
- Eating recommendations including the top anti-inflammatory foods for different diets
Sample Recipe: Fuss-Free Pulled Pork Tacos
Makes 8 Servings (Serving Size: 2 Tacos)
1. Cut the pork into 12 pieces similar in size. Rub the pork with the taco seasoning and sprinkle with the salt.
2. Place the oil in a multicooker and preheat to sauté. Add the pork and cook, stirring frequently, for 2 to 3 minutes or until the meat is beginning to brown on the outside. Add the salsa. Cook and lock the lid on the multicooker, and pressure-cook for 25 to 30 minutes.
3. Meanwhile, preheat the oven to 350F. Stack the tortillas, wrap them in aluminum foil, and bake them until warm, about 15 minutes.
4. Once the multicooker is done, release the steam and open the multicooker as directed by the manufacturer. Let cool slightly; place the pork on a cutting board or plate and shred with two forks. Place approximately 1 ½ ounces of the pork down the center of each tortilla; sprinkle with the cilantro and serve with the lime wedges and additional salsa. Drizzle with the cooking juices, if desired.
Slow Cooker Option
Follow the directions above, omitting the oil and skipping sautéing. Place the pork in a 4- to 6-quart slow cooker and add the salsa. Cover and cook until the meat is tender and pulls apart easily, 4 to 5 hours on high or 7 to 8 hours on low.
Since this recipe usually makes more than I need, I freeze half to pull out and use a few weeks down the road. Also, the pulled pork isn’t just for tacos—it’s great on salads and baked sweet potatoes, as well as by itself!
Calories: 378, Fat: 18G (Sat.: 6G; Unsat.: 10G; Protein: 27G; Carb: 27G; Fiber: 4G; Sugars: 5G; Sodium: 618MG; Calcium: 11% DV; Potassium: 12% DV.
- 1 (2 1/2 -pound) boneless pork butt or shoulder, trimmed of excess fat
- 2 tablespoons All-Purpose Taco Seasoning (page 66) or store-bought organic taco seasoning
- ½ teaspoon kosher salt
- 2 teaspoons olive oil
- 2 cups refrigerated fresh salsa, plus more for serving
- 16 (6-inch) corn tortillas
- ½ cup fresh cilantro sprigs
- 1 lime, cut into wedges