Cooking collection
Everyday Mediterranean-style cooking, which has promising early evidence in psoriasis and is good eating in its own right. Food like this sits alongside the care your clinician gives you rather than replacing any of it.
Drinkers are more likely to have psoriasis, but the association does not survive a genetic test of cause. What does survive is the effect of alcohol on how well psoriasis treatment works, and on a liver that is already carrying more risk than most.
Coeliac disease is about twice as common in people with psoriasis. That makes gluten worth investigating and makes going gluten-free first the wrong move, because it destroys the test.
Broad food elimination is popular in psoriasis because it feels like doing something. As an experiment it is incapable of producing an answer, and there is a cheaper one.
Psoriatic disease travels with cardiometabolic risk, and that is where eating well has its clearest job. Judging every meal by your plaques is a scoreboard nobody can win.
One small randomised trial is the whole psoriasis-specific case for Mediterranean eating. Read it properly and the part worth copying is not the menu.
Vitamin D, fish oil, probiotics and curcumin have all been tested. The results fail in the same shape every time, and that shape tells you what to ask before you buy.
Every statement in these guides is recorded as a claim with its sources and the rule attached to it. Read the claim ledger for psoriasis — 34 claims, each separately citable.
Eggs poached in a cumin-and-paprika tomato sauce with red capsicum and onion, scooped up with wholegrain bread.
Wholegrain toast spread with ricotta and topped with sliced pear, toasted walnuts, cinnamon and a thread of honey.
Soft milk-cooked polenta finished with butter and served warm with drained tinned peaches, toasted almonds and cinnamon.
A pan-cooked frittata of grated zucchini, softened leek, feta and fresh mint, cut into wedges with bread on the side.
A smooth semolina porridge cooked in milk with cinnamon and a knob of butter, spooned over chopped dried apricots and toasted almonds.
A no-cook breakfast plate of cottage cheese, cherry tomatoes, cucumber, olives and walnuts with warm wholegrain pita.
Thick wholemeal pancakes made with mashed banana and olive oil instead of butter, served with warmed berries, toasted walnuts and maple syrup.
A thick soup of red lentils and carrot spiced with cumin and coriander, sharpened with lemon and served with bread.
Chewy pearl barley tossed with browned mushrooms, soft leek, thyme and lemon, finished with toasted walnuts and shaved parmesan.
Warm new potatoes and flaked roast salmon tossed with cucumber, capers and a lemony dill yoghurt dressing.
Cumin-roasted cauliflower over wholemeal couscous with a lemon-tahini dressing, parsley and toasted almonds.
Roasted eggplant layered with garlicky passata, basil and mozzarella, baked until bubbling and served with bread.
Short pasta tossed with sweet green peas, ricotta, fresh mint and lemon, eaten warm or at room temperature.
A soft-cooked vegetable soup with cannellini beans and small pasta, finished with basil and grated parmesan.
White fish fillets baked in a punchy tomato sauce with olives and capers, over roast potatoes, with bread for the sauce.
A slow-simmered ragu of turkey mince, mushrooms and soffritto vegetables tossed through pasta with parmesan.
Whole capsicums filled with beef mince, rice, tomato, parsley and mint, baked covered until soft and sweet, served with thick yoghurt.
Orzo baked in a tomato and oregano broth with prawns folded through at the end and feta crumbled over.
A stirred risotto of arborio rice with soft leek, zucchini and green peas, finished with lemon and parmesan.
Diced lamb braised slowly with carrot, dried apricots and warm spices, spooned over wholemeal couscous with almonds.
Cannellini beans baked in a generous olive oil and tomato sauce with dill and crumbled feta, served with bread.
Everyday Mediterranean-style cooking, which has promising early evidence in psoriasis and is good eating in its own right.
100 Everyday Recipes and Evidence-Informed Guidance
a 28-day meal plan and 100 recipes, with the evidence and its limits stated throughout.
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