Midsummer is the perfect time to eat anti-inflammatory foods. It is easier to eat both locally grown and enjoy the summer flavors. See three new recipes for the Midsummer table below!
Holiday food is often considered unhealthy, but it is easy to adapt traditional Midsummer food to more anti-inflammatory food.
The classic dishes eaten during midsummer can easily be adapted to become more anti-inflammatory. For example, the creamy potato salad can be replaced with a fresher variant with caper vinaigrette.
The classic midsummer dessert – fresh strawberries with ice cream or whipped cream, can be combined with a creamy avocado and banana cream instead. This combination will make both your taste buds and intestinal flora cheer! Also, try Stig’s tarragon créme as an accompaniment to salmon or other fish. All these recipes can be found below!
The following recipes are taken from Stig Bengmark’s book Välj Hälsa Recept Bok (Choose Health Recipe Book). For more recipes – buy the book in Swedish here!
For 4 people:
800 g-1 kg of new potatoes
1/2 liter of fresh and grated leaf spinet
1 pkt fresh sugar peas
1 head of cauliflower
1 small red onion (finely chopped)
2 dl MCT oil
2 tablespoons apple cider vinegar
1 tablespoon tamari soy
3 tablespoons capers
1 dl finely chopped dill
Salt and pepper
Boil potatoes, as well as rinse and cut up the vegetables. Finely chop the red onion and stir together with the remaining ingredients for the vinaigrette. Mix potatoes, vegetables and vinaigrette into a ready-made potato salad – ready!
2 shallot bulbs (peel and finely chop)
1 tablespoon chopped tarragon (or 1 teaspoon dried)
1 tablespoon of chopped parsley
1 tablespoon white wine vinegar
2 teaspoons chili sauce
2 dl soy yogurt
Sea salt and white pepper
1-1.5 green/unripe bananas
1.5 dl water
0.5 dl coconut oil
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