Beverly Lynn Bennett is back, and this time she’s taking aim at inflammation. The longtime vegan chef and author has been quiet for a few years, but that doesn’t mean she hasn’t been very busy. Beverly has THREE books coming out this year, and the first one, Anti-Inflammatory Foods and Recipes, was just released a few months ago. To kick off her book trio, I’ve got a few helpful tidbits to share and a sample recipe for her Tropical Fruit Parfaits.
Inflammation can instigate or exacerbate a wide range of illnesses, including arthritis, cancer, Crohn’s disease, diabetes, heart disease, and even Alzheimer’s. Poor diet is the primary driver of chronic inflammation, so your food choices can make a crucial difference.
In Anti-Inflammatory Foods and Recipes, Beverly explains the differences between acute and chronic inflammation, details their specific health effects, and outlines simple lifestyle strategies to minimize the damage that chronic inflammation can cause.
She also identifies the most health-protective foods with the highest concentrations of phytochemicals and other essential inflammation-fighting nutrients. And then she gives you 75 recipes to enjoy them!
Just some of the recipes in Anti-Inflammatory Foods and Recipes include Mayan Black Beans, Island Fruit Salad on Greens, Mediterranean Roasted Vegetables, Smoky Pumpkin-Chipotle Soup, Superfood Smoothie Bowl, Mexican Hot Chocolate Cake, and the Tropical Fruit Parfaits below. Enjoy it as just a taste of Beverly’s fabulously easy plant-based recipes.
Special Diet Notes: Tropical Fruit Parfaits with Vanilla Nut Whip
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, paleo-friendly, and vegetarian.
- 2 cups + ½ cup warm water, divided
- 1½ cups raw macadamia nuts
- 6 pitted soft dates
- 1½ teaspoons vanilla extract
- Put 2 cups of the water and the macadamia
- Juice of 1 orange
- 1⁄3 cup goji berries
- 1 papaya, peeled and diced
- 1 mango, peeled and diced
- 2 kiwi, peeled, quartered lengthwise, and thinly sliced
- 1½ cups Vanilla-Nut Whipped Topping (recipe below)
- 2 tablespoons unsweetened shredded coconut
- Put the 2 cups water and macadamia nuts in a medium bowl. Put the dates and remaining ½ cup water in a small bowl. Let the nuts and dates soak for 1 hour or longer.
- Drain the macadamia nuts but do not drain the dates.
- Put the macadamia nuts, the dates and their soaking liquid, and the vanilla extract in a blender and process until smooth. Scrape down the blender jar and process until thick and creamy, 3 to 5 minutes.
- Store the topping in an airtight container in the refrigerator for up to 5 days. Serve it cold.
- Put the orange juice and goji berries in medium bowl and set aside for 5 minutes to rehydrate the goji berries. Add the papaya, mango, and kiwi, and stir to combine.
- Set out four large glasses or dessert dishes. Layer one-eighth of the fruit mixture and 3 tablespoons of the Vanilla-Nut Whipped Topping in the bottom of each glass or dessert dish. Repeat the layers, and then top with ½ tablespoon of the shredded coconut. Serve immediately.
This recipe is reprinted with permissions from Anti-Inflammatory Foods and Recipes by vegan chef Beverly Lynn Bennett.