The Juice Lady’s last book is all about anti-inflammatory foods.

Look for a profile about her in The Spokesman-Review Food section later this month, a year after she moved to Coeur d’Alene.

Cherie Calbom is a recipe developer and the author of 30 books about juicing and nutrition. She also offers online classes, such as 30-Day Detox Challenge and Jumpstart Healthy, as well as Health and Wellness Juice and Raw Foods Retreats, which she leads with her husband, John Calbom. Their third Spokane retreat takes place in April.

Meantime, here are a few recipes from “The Juice Lady’s Anti-Inflammation Diet.”

Snack or treat

Super Seed Power Balls

From “The Juice Lady’s Anti-Inflammation Diet” by Cherie Calbom and Chef Abby Fammartino

“The great thing about these is you can freeze them,” Calbom said. “They’re great for kids. They can take them to school.”

She encourages home cooks to experiment with almond, peanut, cashew, sunflower and walnut butters, dark chocolate shavings and dried fruit.

“You could use cinnamon or chopped nuts,” Calbom said. “I’ve done that before when I wanted to jazz them up a bit.”

16 ounces (1 pound) pumpkin seed or sunflower seed butter

14 ounces (just under 2 cups) raw honey

3 cups rolled oats

2 cups white sesame seeds or shredded coconut flakes

Mix the pumpkin seed or sunflower seed butter and raw honey together in a bowl.

Measure the oats as they are or blend them until they assume a powder-like texture.

Add the oats to the seed butter-honey mixture and mix until combined, working with hands. Adjust consistency, if necessary.

Roll batter into small balls. Wet hands often to prevent mixture from sticking. Roll balls into your choice of sesame seeds or coconut. Chill and eat.

Side dish

Roasted Carrots

From “The Juice Lady’s Anti-Inflammation Diet” by Cherie Calbom and Chef Abby Fammartino

“I get this question a lot: What can I do in place of french fries?”

Calbom recommends sweet potato, rutabaga and carrot “fries” roasted with coconut oil and sea salt.

6 large carrots

½ teaspoon sea salt

3 tablespoons grape seed or coconut oil

¼ cup fresh herbs, such as tarragon and rosemary

Preheat oven to 400 degrees.

Place carrots in a pot and cover with water. Salt the water, turn on high heat and cover until the water starts to simmer.Simmer for 2 minutes, then strain.

Toss parboiled carrots in a bowl with oil, salt and chopped fresh herbs. Spread out on a baking sheet.

Bake in the oven for 20 to 25 minutes or until golden brown and cooked through. Toss once during cook time to brown both sides.

Main dish

Nut-Crusted Chicken

From “The Juice Lady’s Anti-Inflammation Diet” by Cherie Calbom and Chef Abby Fammartino

When the family wants fried chicken or chicken nuggets, this recipe offers a healthful alternative. Calbom likes to use walnuts.

2 cups nuts of choice, finely ground

1 teaspoon sea salt

¼ teaspoon freshly ground black pepper

2 teaspoons herbs/spices of choice, such as onion powder, garlic powder, paprika and oregano

4 free-range chicken breasts, boneless, skinless and cut into tender-size strips

2 large eggs, beaten

Pour cup of nut meal into a bowl. Add salt, pepper and enough seasonings until it tastes good to you. Dip the chicken pieces into beaten egg. Next, lightly coat in nut-seasoning mixture.

Broil on high for 7 minutes, then flip and broil for another 5 minutes, or until juices run clear and there is no pink in the center.

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