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Anti-Inflammatory Recipes, 742 Evergreen Terrace, Springfield, IL (2026)

05/11/2026

Classic Bloody Mary Recipe
Ingredients
2 oz Vodka
4 oz Tomato juice
2 dashes Worcestershire sauce
2 dashes Tabasco (or your favorite hot sauce)
1 pinch Ground black pepper
1 pinch Celery salt
1/4 oz Fresh lemon juice
1/2 tsp Prepared horseradish (optional, for extra kick)
Instructions
Combine: Add the vodka, tomato juice, lemon juice, Worcestershire sauce, hot sauce, horseradish, and spices into a shaker with ice.
Mix: Gently "roll" the drink by pouring it back and forth between the shaker and another glass a few times. Avoid shaking vigorously, as you don't want to aerate the tomato juice too much.
Strain: Pour the mixture into a tall glass filled with fresh ice.
Garnish: To match your photo, add a celery stalk, a pickle spear, and a skewer with three green olives. Don't forget the red straw!
Pro-Tips for the Best Flavor
The Rim: If you want to level up, rub a lemon wedge around the rim of the glass and dip it in a mix of celery salt and

05/10/2026

Classic Ambrosia Salad

Prep time: 15 minutes | Chill time: At least 2 hours

Ingredients

1 cup heavy whipping cream (or one 8oz tub of whipped topping)

1/2 cup sour cream or Greek yogurt (this adds a nice tang)

2 cups mini marshmallows (white or fruit-flavored)

1 can (11 oz) mandarin oranges, drained well

1 can (20 oz) pineapple tidbits or crushed pineapple, drained well

1 cup sweetened shredded coconut

1 jar (10 oz) maraschino cherries, drained and patted dry

Optional: 1/2 cup chopped pecans or walnuts for crunch

Instructions

Prep the Cream Base: In a large mixing bowl, whisk together the sour cream and the whipped cream until smooth. If using heavy cream, whip it to stiff peaks before folding in the sour cream.

Fold in the Fruit: Gently fold in the drained mandarin oranges, pineapple, and cherries. Be careful not to over-mix so the fruit stays intact.

Add the Extras: Stir in the mini marshmallows and the shredded coconut (and nuts, if using).

The Secret Step: Cover the bowl and refrigerate for at least 2 to 4 hours. This is crucial—the marshmallows need time to soften and soak up the juices, which thickens the "dressing" and melds the flavors.

Serve: Give it one last gentle stir before serving cold. You can garnish with extra cherries or a sprig of mint on top.

05/10/2026

Ground Beef Cabbage Stir-Fry
Ingredients
1 lb ground beef
4 cups cabbage, chopped
1 cup carrots, julienned
3 green onions, sliced
3 cloves garlic, minced
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tbsp cooking oil
Salt and black pepper to taste
Instructions
Heat cooking oil in a large skillet over medium heat.
Add ground beef and cook until browned.
Stir in garlic and cook for 1 minute.
Add cabbage and carrots, then stir-fry for 5–7 minutes until tender.
Mix in soy sauce, oyster sauce, sesame oil, salt, and pepper.
Cook for 2 more minutes and top with green onions.

05/10/2026

London Fog Tea Latte Recipe
Ingredients
1 bag (or 1 tsp) Earl Grey Tea
½ cup Water (boiling for hot, room temp/cold for iced)
½ cup Milk (Dairy, Oat, or Almond work great)
1–2 tbsp Vanilla Syrup (adjust for sweetness)
Pinch Cinnamon (for topping)
Ice (only for the iced version)
Preparation: Hot Version
Steep: Brew the Earl Grey tea in ½ cup of boiling water for 3–5 minutes. You want a very strong concentrate.
Sweeten: Remove the tea bag and stir in the vanilla syrup while the tea is hot.
Froth: Heat your milk and froth it until foamy using a whisk or handheld frother.
Combine: Pour the warm milk into the tea, topping it with that thick layer of foam.
Finish: Dust the top with a pinch of cinnamon.
Preparation: Iced Version
Steep: Brew the Earl Grey tea in ½ cup of boiling water for 5 minutes.
Cool: Stir in the vanilla syrup. Let the tea cool down, or flash-chill it by shaking it with a few ice cubes.
Assemble: Fill a tall glass with fresh ice. Pour the cooled tea concentrate over the ice.
Top: Pour in the cold milk. Give it a gentle stir to get those beautiful swirls shown in the photo.

05/10/2026

Ingredients
1 cup Green tea (brewed and cooled)
1 cup Mixed berries (frozen works best for a thick texture)
½ cup Greek yogurt (plain or vanilla)
1 tbsp Chia seeds
1 tsp Honey (optional, for sweetness)
Instructions
Prep the Tea: Brew a cup of green tea ahead of time and let it cool completely in the refrigerator. Using cold tea ensures your smoothie stays chilled.
Combine: Add the cooled green tea, frozen berries, Greek yogurt, chia seeds, and honey into a high-speed blender.
Blend: Start on a low speed and gradually increase to high. Blend for about 45–60 seconds until the mixture is completely smooth and the chia seeds are well-incorporated.
Serve: Pour into a tall glass. If you want to get fancy, top it with a few fresh berries or a sprig of mint.

05/09/2026

Cranberry & Feta Roasted Chicken

Ingredients

4 boneless, skinless chicken breasts

1 cup fresh or frozen cranberries

1/2 cup crumbled feta cheese

2 tablespoons olive oil

2 tablespoons honey or maple syrup

1 tablespoon balsamic vinegar

3-4 sprigs of fresh thyme (plus more for garnish)

Salt and black pepper to taste

Instructions

Prep: Preheat your oven to 200°C (400°F). Lightly grease a baking dish.

Season: Pat the chicken dry and season both sides generously with salt and pepper. Place them in the baking dish.

Mix Glaze: In a small bowl, whisk together the olive oil, honey, and balsamic vinegar.

Assemble: Arrange the cranberries around and on top of the chicken. Pour the glaze over the chicken and fruit. Tuck the thyme sprigs into the dish.

Bake: Roast for 20–25 minutes, or until the chicken is cooked through and the cranberries have started to burst and soften.

Finish: Remove from the oven and immediately top with the crumbled feta cheese while the chicken is hot. Garnish with fresh thyme and serve with the pan juices drizzled over the top.

05/09/2026

Mango Mastani Recipe
Yields: 2 Servings
Ingredients
For the Shake:
2 cups fresh mango pulp (Alphonso or Kesar work best)
1/2 cup chilled whole milk
2 tablespoons sugar (adjust based on the sweetness of the mangoes)
2 scoops vanilla or mango ice cream
For the Toppings:
2 scoops vanilla or mango ice cream
1 tablespoon sliced almonds or pistachios
1 tablespoon Tutti Frutti (candied papaya bits)
Fresh mango chunks (optional)
A drizzle of mango syrup or honey
Instructions
Blend the Base: In a blender, combine the mango pulp, chilled milk, sugar, and 2 scoops of ice cream. Blend until the mixture is very thick and smooth.
Note: A Mastani should be much thicker than a standard milkshake; it is meant to be eaten with a spoon as much as sipped with a straw.
Assemble: Pour the thick mango mixture into tall glasses until they are about 3/4 full.
The Topping: Place a generous scoop of ice cream on top of each glass.
Garnish: Sprinkle the sliced almonds and Tutti Frutti over the ice cream. If you have extra mango chunks, tuck a few around the sides. Finish with a drizzle of syrup for that "swirled" look seen in your photo.

05/09/2026

Roasted Vegetable Stack
Prep time: 30 mins | Cook time: 50 mins | Serves: 4
Ingredients
Vegetables: 1 large sweet potato, 1 large butternut squash (neck only), and 1 large zucchini—all sliced into very thin rounds or planks (a mandoline works best).
The Binder: 8 oz soft goat cheese (chèvre), 1/4 cup heavy cream, and 1 tbsp chopped fresh thyme.
The Topping: 1/2 cup chopped walnuts, 1 tbsp honey, and 2 tbsp melted butter.
Glaze/Garnish: Balsamic glaze or a honey-maple reduction, dried cranberries, and fresh parsley.
Instructions
Prepare the Vegetables:
Preheat your oven to 200°C (400°F). Toss the sliced sweet potato, squash, and zucchini in olive oil, salt, and pepper. Roast them on separate baking sheets for 10–12 minutes until just tender but not falling apart.
Mix the Cheese:
In a small bowl, whip the goat cheese with the heavy cream and fresh thyme until smooth and spreadable.
Assemble the Stack:
Line a small square baking dish with parchment paper. Begin layering:
Start with a thick layer of butternut squash.
Add a layer of zucchini.
Spread a thin, even layer of the goat cheese mixture.
Add a layer of sweet potato.
Repeat until the dish is tightly packed, ending with a layer of sweet potato or squash on top.
The Final Bake:
Press down firmly on the stack to compress the layers. Bake for 20 minutes. While baking, toss the walnuts with honey and melted butter.
Crisp the Top:
Remove from the oven, spread the honeyed walnuts over the top, and return to the oven for another 5–8 minutes until the top is golden brown and caramelized.

05/09/2026

Carrot and Red Bell Pepper Juice
Ingredients
2 carrots
1 apple
2 red bell peppers
4 inches of ginger root
Instructions
Wash all vegetables and the apple thoroughly.
Remove the seeds and stems from the red bell peppers.
Cut the ingredients into pieces small enough to fit your juicer.
Juice the carrots, apple, bell peppers, and ginger.
Stir and drink immediately for the best taste.
Beet and Apple Juice
Ingredients
3 beets, peeled
3 apples
4 inches of ginger root
2 lemons
Instructions
Peel the beets and wash the apples and ginger.
Slice the lemons in half; you can juice them with the peel if you like a zestier flavor, or peel them first to reduce bitterness.
Process the beets, apples, ginger, and lemons through your juicer.
Stir well and serve over ice if desired.
Grilled Salmon with Lemon and Herbs
Since you enjoy using the grill, here is a solid meal option that pairs well with fresh juices:
Ingredients
2 salmon fillets
1 tablespoon olive oil
1 lemon, sliced
Fresh dill or parsley
Salt and pepper to taste
Instructions
Preheat your grill to medium-high heat.
Brush the salmon fillets with olive oil and season with salt and pepper.
Place the salmon on the grill, skin-side down.
Top with lemon slices and herbs.
Grill for about 10–12 minutes, or until the fish flakes easily with a fork.

05/08/2026

Philly Cheesesteak Foil Bowls

Ingredients

Protein: 1 lb thinly sliced ribeye steak or deli roast beef.

Vegetables: 1 green bell pepper, 1 red bell pepper, 1 yellow onion (all sliced into strips), and sliced mushrooms.

Seasoning: 2 tbsp olive oil, 1 tsp garlic powder, salt, and black pepper to taste.

Cheese: 6-8 slices of Provolone cheese or 1 cup shredded Mozzarella.

Instructions

Prep: Preheat your oven to 400°F (200°C). Prepare 2-4 small circular foil tins or large squares of heavy-duty aluminum foil.

Sauté: In a large skillet over medium-high heat, add olive oil and sauté the peppers, onions, and mushrooms until slightly softened (about 5 minutes).

Sear Meat: Push the vegetables to the side and add the sliced steak. Season with salt, pepper, and garlic powder. Cook until the meat is browned.

Assemble: Divide the meat and vegetable mixture evenly into the foil bowls.

Melt: Top each bowl generously with cheese.

Bake: Place the foil bowls on a baking sheet and bake for 10-12 minutes, or until the cheese is melted, bubbly, and slightly golden brown.

Serve: Enjoy as-is for a low-carb meal, or serve inside a toasted hoagie roll.

05/08/2026

Soft and Sticky Gingerbread
Ingredients
Butter: 115g (½ cup) unsalted
Dark Muscovado Sugar: 100g (½ cup packed)
Black Treacle (or Molasses): 175g (½ cup)
Golden Syrup (or Honey/Corn Syrup): 175g (½ cup)
All-Purpose Flour: 225g (1 ¾ cups)
Ground Ginger: 2 tsp
Ground Cinnamon: 1 tsp
Baking Soda: 1 tsp
Egg: 1 large, beaten
Milk: 200ml (¾ cup + 1 tbsp)
Instructions
Prep: Preheat your oven to 160°C (325°F). Grease and line a 9-inch square baking pan or individual mini-loaf tins with parchment paper.
Melt: In a large saucepan over low heat, combine the butter, sugar, treacle, and golden syrup. Stir gently until the butter has melted and the sugar has dissolved. Do not let it boil. Set aside to cool slightly.
Dry Ingredients: Sift the flour, ginger, cinnamon, and baking soda into a large mixing bowl.
Combine: Make a well in the center of the dry ingredients. Gradually pour in the warm melted syrup mixture, whisking constantly to avoid lumps.
Wet Ingredients: Whisk in the beaten egg and then the milk. The batter will be quite thin and liquid—this is normal.
Bake: Pour the batter into your prepared pan(s). Bake for 45–50 minutes (less for mini-loaves, around 25–30 minutes) or until a skewer inserted into the center comes out clean.
Rest: This is the most important part! Leave the gingerbread in the tin to cool completely. Once cool, wrap it in foil or airtight plastic and let it sit for 24 hours before eating. This develops the "sticky" texture shown in your image.

Anti-Inflammatory Recipes

05/11/2026

05/10/2026

05/10/2026

05/10/2026

05/10/2026

05/09/2026

05/09/2026

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