Amanda Haas - The anti-inflammation cookbook : the delicious way to reduce inflammation and stay healthy

Text copyright 2015 by Amanda Haas.
Preface copyright 2015 by Dr. Bradly Jacobs.
All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher.
ISBN 978-1-4521-4719-2 (epub, mobi)
Library of Congress Cataloging-in-Publication Data available.
ISBN 978-1-4521-3988-3 (hc)

Designed by Sara Schneider
Food styling by George Dolese and Elizabet Nederlanden
Prop styling by Glenn Jenkins

Ancient Harvest is a registered trademark of Quinoa Corporation.
Annie Chuns is a registered trademark of CJ Cheiljedang Corporation.
Benadryl is a registered trademark of Johnson & Johnson.
Bionature is a registered trademark of Archer Daniels Midland Company.
Bobs Red Mill is a registered trademark of Bobs Red Mill Natural Foods, Inc.
Cup4Cup is a registered trademark of Elizabeth M LLC.
Equal is a registered trademark of the Merisant Company.
Host Defense is a registered trademark of Stamets, Paul DBA Fungi Perfecti.
Microplane is a registered trademark of Grace Manufacturing Inc.
Splenda is a registered trademark of Johnson & Johnson.
SweetN Low is a registered trademark of CPC Intellectual Property, Inc.
Thai Kitchen is a registered trademark of Simply Asia Foods, Inc.
Tylenol is a registered trademark of Johnson & Johnson.
Udis is a registered trademark of Udis Healthy Foods, LLC.
Vegenaise is a registered trademark of Old Friends Holdings, LLC.

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Tell me what you eat and Ill tell you what you are.

Jean Anthelme Brillat-Savarin

This is my favorite part of cookbook writing. I get to thank all the people who enable me to chase my dream career, including

Lorena Jones, my editor at Chronicle Books: From Day One, you got me. You knew what I wanted this book to be, and made it come to life long before we shook on it. Thank you for your commitment to me and this topic.

Dr. Bradly Jacobs: I am so fortunate that Lorena connected us. You have already improved my quality of life, and will help so many others through this book. Thank you so much.

The entire team at Chronicle Books: Creative director and designer Sara Schneider, production developer Tera Killip, production designer Steve Kim, and managing editor Doug Ogan. I couldnt ask for a better team to bring my vision to life in print.

Erin Kunkel: Erin, its like you took my vision out of my head and put it in front of your lens. What an incredible talent you are. I cant wait to do it again.

George Dolese: Words arent enough for you, my friend. You figured out exactly what I wanted and cooked it into reality. Thank you for taking so much pride in this project and for allowing me into your world for the week. Youre the best.

Elisabet der Nederlanden: Watching you and George work together is like watching an orchestra performyou move flawlessly together. Thank you for preparing such beautiful food.

Glenn Jenkins: Glenn, your keen eye and incredible taste in tabletop brought this book to life. Thank you for finding the perfect everything to make each shot beautiful.

Carole Bidnick, my agent: Thank you so much for your commitment to this book.

Tori Ritchie, my mentor and the one who believes in me the most: You are the reason I get to do this for a living. Thank you for sharing your faith in me with others. You are a trusted friend and an inspiration!

My Family at Williams-Sonoma: I get to work for the company I love while continuing my love of cookbook writing. Im hoarding all the best food jobs in the world! Thank you, Laura Alber, Janet Hayes, Neil Lick, Shane Brogan, Jean Armstrong, and everyone else I work with. And to my amazing test-kitchen team, Sandra Wu, Melissa Stewart, and Amanda Frederickson, thank you for working so hard in our test kitchen and testing for me at home. Im so lucky to work with you three. And thank you to our founder, Chuck Williams. Without you, American cooking would not be what it is today. You are an inspiration to me and millions of others.

Inken Chrisman: My work wife, my supporter, my right-hand woman... you are truly amazing. This book would not have happened without your discipline and testing skills.

Jodi Liano: You, too, have become a trusted advisor and inspiration. I love the work we get to do together.

Chef Todd English: Thank you for the continual reminder that I was meant to do this work. I love our shared belief that cooking for others is the absolute best job in the world!

Kate Leahy: This book never would have gotten off the ground without your way with words. Thank you so much for fine-tuning my proposal.

Others: There are so many amazing cooks and chefs Ive been lucky enough to meet, but several continue to inspire meKatherine Cobbs, Mary Risley, Matthew Accarrino, Michael Mina, Mourad Lahlou, Shelley Lindgren, Tyler Florence, Ben Jacobsen, and my favorite home cooks, my girlfriends.

Last but certainly not least, thanks to my awesome family: Kyle, thank you for all of the effort and time you give our children so I can do this work every day. Charlie, I love cooking with you! You inspire me in the kitchen every day. You are a cooking star. Connor, you make me want to cook. Thank you for always being the most gracious and appreciative eater at the table. You three are the reason I do all of this. And Mom and Dad, thank you so much for making food a part of my life. (Was there ever any doubt Id pursue eating for a living?)
I love you all.

I went into medicine to treat the whole person and was deeply motivated to understand my patients in the context of their personal life experiences, which requires listening attentively to their life stories, learning about their family lives, recognizing the early symptoms and triggers, and understanding how stress, food, exercise, sleep, relationships, and finding purpose all influence their lives.

Although my medical-school professors would like to have convinced me otherwise, I learned from years of martial-arts study that we are energetic bodies, not limited to flesh, bone, and blood, and that we are capable of self-renewal. As a teenager, I recall my grandmother saying, If you dont have your health, you dont have anything.... No amount of power or money can counter poor health. In 1989, as a second-year medical student at Stanford University, I came to appreciate this truth firsthand when my healthy, fifty-year-old father suddenly developed difficulty finding his words and was subsequently diagnosed with a malignant brain tumor called a glioblastoma multiforme.

Through personal loss, I learned from the inside out when and how to apply conventional medical therapies (such as medications, procedures, and surgery), alternative medicine therapies (such as acupuncture and herbal medicine), and lifestyle therapies (such as nutrition, mind-body therapies, exercise, and cultivating quality relationships).

Based on these life experiences, I became committed to expanding my medical training to become a more well-rounded and effective physician (the word doctor has the same Latin root as