Anti-Inflammation Diet for Beginners

From the Publisher Sample Recipe:

To Make the Pancakes: 1. Preheat the oven to 375°F. 2. Bring water and a pinch of salt to a boil in a medium saucepan over high heat. 3. Slowly add 1 cup of the cornmeal, stirring constantly with a wooden spoon for 7 to 10 minutes. 4. Reduce the heat to medium. Before the polenta starts to thicken, season with sea salt and pepper and add 2 tablespoons of the olive oil. Stir until thick. 5. Remove from the heat and let cool. 6. Place the pumpkin on a greased baking pan, drizzle with maple syrup and grape-seed oil, and bake in the oven for 15 to 20 minutes until golden brown. 7. Remove from the oven, allow to cool, and place in a large bowl. Mash pumpkin with a potato masher. 8. Add the cooked polenta to the bowl with the pumpkin and stir to combine. 9. Shape the mixture into patties. 10. Place the remaining cornmeal in a shallow dish such as a pie pan. Coat each pumpkin patty with cornmeal. 11. Heat a nonstick saute pan with the remaining 4 tablespoons olive oil until shimmering. 12. Fry pumpkin patties until both sides are golden brown, about 4 minutes per side.

To Make the Sauce: 1. Mix the kefir, honey, and walnuts in a bowl. 2. Place the pumpkin polenta pancakes onto plates and pour sauce over top. 3. Garnish with mint and star fruit and serve.

The pre-baked pumpkin and cooked polenta are combined to create a delicious and nutritious pumpkin polenta pancake. The pancakes are then fried in olive oil until golden brown and served with a tangy and sweet kefir-based sauce, garnished with fresh mint and star fruit. This recipe is a unique and flavorful way to enjoy the autumn harvest.

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