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Anti-Inflammatory Eating Made Easy
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About the Author

Michelle Babb, MS, RD, CD, is a registered dietitian and a PCC Cooks instructor who teaches classes about the anti-inflammation diet. She holds a Master's degree in nutrition from Bastyr University and has also trained at the Center for Mind Body Medicine. Her special training in functional medicine gives her a unique, holistic perspective that helps her to empower people to heal themselves and change their relationship with food to become intelligent, intuitive eaters.

Reviews

Many people swear by an "anti-inflammatory" diet to help ease everything from joint pain to cancer. In many ways, it strongly resembles a Mediterranean diet, focusing primarily on plants, with protein coming from legumes, nuts, and fish. In her first cookbook, Babb provides a brief introduction to this type of eating and also a plan for a 21-day cleanse. The vast majority of the book though is a basic cookbook, with 75 delicious-sounding recipes. Nicely illustrated with beautiful color photos, the recipes include all the usual categories (breakfast, salads, sides, vegetarian entrees) but also some you might not expect, including fish and meat entrees, snacks, and desserts. While some ingredients may not be in your pantry (chia seeds, agave nectar), the recipes themselves are generally uncomplicated and mainstream enough to please most palates. Verdict: A nice addition to the cookbook shelf, with recipes that will appeal to many, not just those with specific health concerns. A trendy topic, recommended for public libraries and health collections.
Library Journal

Reading this book will inspire a sense of wellness and thoughtfulness in your food choices and, perhaps more importantly, made your mouth water!
Anna Micklin, University Book Store cookbook buyer

Reading this book will inspire a sense of wellness and thoughtfulness in your food choices and, perhaps more importantly, make your mouth water.
City Living Seattle

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