The Complete Arthritis Health, Diet Guide and Cookbook

The Complete Arthritis 

Health, Diet Guide and Cookbook
Includes 125 Recipes for Managing Inflammation 

and Arthritis Pain
by Kim Arrey, BSc, RD
with Dr. Michael R. Starr, MD, FRCPC

Paperback, 352 pages

Of course we all know that we can help control cholesterol, diabetes, and blood pressure through our diet and lifestyle, but did you know that you can also help manage arthritis inflammation and pain?

This book aims to help you explore exactly what arthritis is, how it affects people, and what you can do to manage the symptoms and enjoy a healthier and happier life.

This is the perfect one-stop resource for all the information you need to understand arthritis and your options for managing it. 

Contents include:

Part 1: Understanding Arthritis

1. Who Gets Arthritis?

2. What Causes Arthritis?

3. What is My Risk of Developing Arthritis?

4. How is Arthritis Diagnosed?

Part 2: Managing Arthritis

6. Lifestyle Changes

7. Medications for Arthritis

8. Surgery

9. Complementary and Alternative Medicine

10. Nutritional and Herbal Supplements

11. Dietary Therapy

Part 3: Arthritis Diet Program

12. Arthritis Diet Principles and Practices

13. Arthritis Diet Cooking Tips

14. Arthritis Diet Menu Plans

Part 4: Recipes

(see below for a couple of sample recipes from the book!)

Authors

Kim Arrey is a consulting dietitian with over 20 years of experience of bringing nutrition education to her clients. She also works as a spokesperson and consultant for various food and pharmaceutical companies, and has been a spokesperson for National Nutrition Month in Quebec. She appears regularly on radio and television, and lives in Montreal, Quebec.

Dr. Michael Starr, MD, FRCPC, is a practising rheumatologist, an assistant professor of medicine at McGill University and a member of the Division of Rheumatology at the McGill University Hospital Center (MUHC)

Enjoy a sneak peek at some recipes from The Complete Arthritis Health, Diet Guide and Cookbook!

Crab and Smoked Salmon Tea Sandwiches, page 191, appetizers & snacks
Omega-3 fatty acids abound in these dainty sandwiches. If you’re trying to avoid wheat, choose gluten-free bread or spread the fillings on gluten-free crackers.
Makes 4 servings

6 oz    backfin (lump) crabmeat, shells     175 g
    picked out
3    green onions, finely chopped    3
3 tbsp    mayonnaise    45 mL
8    thin slices sandwich bread, one side     8
    buttered, divided
4    thin slices sandwich bread, toasted     4
    and both sides buttered
2 oz    cream cheese, softened    60 g
1 oz    smoked salmon, chopped    30 g
1 tbsp    chopped fresh dill    15 mL

1.    Combine crabmeat, green onions and mayonnaise; spoon on the buttered sides of 4 of the untoasted bread slices. Top with toasted slices.

2.    Combine cream cheese, smoked salmon and dill; spread on the exposed side of the toasted bread. Top with the remaining bread, buttered sides down.

3.    Cut off crusts and slice each sandwich into 3 fingers.

Excerpted from The Complete Arthritis Health & Diet Guide by Kim Arrey © 2012 Robert Rose Inc. www.robertrose.caAll rights reserved: May not be reprinted without publisher permission.

Autumn Harvest Salad, page 228, salads & wraps, vegetarian
An abundance of delicious root vegetables makes for a nutrient-packed salad. Using a food processor to shred the vegetables makes it quick and easy too!
Makes 4 servings

Tip
Shaving or shredding the root vegetables makes them easy to combine and digest.

1 cup    shredded carrot    250 mL
1⁄2 cup    shredded turnip    125 mL
1⁄2 cup    shredded beet    125 mL
1    apple, diced    1
2    green onions, thinly sliced on the diagonal    2
   
2 tbsp    fresh thyme leaves    30 mL
1 tbsp    chopped fresh sage    15 mL
1⁄3 cup    Harvest Dressing (see recipe, below)    75 mL
   
1⁄4 cup    coarsely chopped cashews    60 mL
3 tbsp    sesame seeds    45 mL

1.    In a large salad bowl, combine carrot, turnip, beet, apple, green onions, thyme and sage. Toss well to combine. Drizzle Harvest Dressing over top and toss well. Scatter cashew nuts and sesame seeds over top and serve immediately.

Harvest Dressing
1    whole head garlic, roasted (or 1 clove garlic, finely chopped)    1
   
3 tbsp    olive oil    45 mL
1 tbsp    tamari or soy sauce    15 mL
1 tbsp    freshly squeezed lemon juice    15 mL
2 tbsp    chiffonade basil (see tip)    30 mL
    Salt (optional)

1.    In a jar with lid or small bowl, combine garlic, oil, tamari, lemon juice and basil. If using roasted garlic, squeeze soft cloves into the container and mash with a fork. Shake or whisk ingredients to mix well. Taste and adjust seasonings, adding salt, if needed.

Excerpted from The Complete Arthritis Health & Diet Guide by Kim Arrey © 2012 Robert Rose Inc. www.robertrose.caAll rights reserved: May not be reprinted without publisher permission.

Mediterranean Kasha Casserole with Sun-Dried Tomatoes, page 259, vegetarian
Kasha, or roasted buckwheat groats, is gluten-free because, despite its name, buckwheat is actually a fruit that acts like a grain in cooking. You can use fresh basil and oregano instead of dried if you have some on hand; simply use three times the amount.
Makes 8

Tips
Use whole-grain kasha to prevent sticking.
To soften sun-dried tomatoes, pour boiling water over them and soak 15 minutes or until soft. Drain and chop.
You can either leave the cheese out or substitute one of your choice.

3 cups    ready-to-use vegetable broth    750 mL
   
1 cup    whole-grain kasha    250 mL
2 tsp    vegetable oil    10 mL
2 tsp    minced garlic    10 mL
1 cup    chopped onions    250 mL
11⁄2 cups    diced unpeeled eggplant    375 mL
11⁄2 cups    diced unpeeled zucchini    375 mL
2 cups    chopped mushrooms    500 mL
1 cup    diced plum (Roma) tomatoes    250 mL
1 cup    tomato pasta sauce    250 mL
1 tsp    dried basil    5 mL
1⁄2 tsp    dried oregano    2 mL
1⁄2 cup    chopped softened sun-dried tomatoes (see tip)    125 mL
   
1⁄3 cup    sliced black olives     75 mL
2 oz    feta cheese, crumbled (optional)    60 g

1.    In a saucepan, bring vegetable stock and kasha to a boil; reduce heat to low, cover and cook until liquid is absorbed, about 10 to 12 minutes.

2.    Meanwhile, in a large nonstick saucepan sprayed with vegetable spray, heat oil over medium-high heat. Add garlic and onions; cook for 2 minutes. Stir in eggplant and zucchini; cook for 5 minutes, stirring often. Stir in 
mushrooms, tomatoes, tomato sauce, basil and oregano; cook for 4 minutes, stirring occasionally. Remove from heat; stir in sun-dried tomatoes and olives.

3.    Combine kasha with vegetable mixture. Serve sprinkled with feta cheese, if desired.

Excerpted from The Complete Arthritis Health & Diet Guide by Kim Arrey © 2012 Robert Rose Inc. www.robertrose.caAll rights reserved: May not be reprinted without publisher permission.