Photo courtesy of Heroes and Horses
When it comes time to re-examine your pantry and your connection to the food in your kitchen, Mackenzie Fink’s new book The Anti-Inflammatory Farmacy is an incredibly welcoming place to start.
Mackenzie is the wife and partner to Micah Fink, founder of the nonprofit organization Heroes and Horses, based outside of Ennis, and proceeds from her new book go directly to their program.
Her book and the recipes shared within were born out of the Finks’ combined mission to “un-program the programmed. To offer combat veterans an alternative solution for defining and approaching their physical and mental scars—a solution that does not include prescription medications, or traditional psychotherapy, but rather the opportunity to use tools to redefine their purpose, rediscover their inner strength, and maximize their potential by taking ownership of their lives for the first time since leaving service,” Micah writes in the foreword.
That mission is evident in the book’s pages, and the included testimonies from past participants are sincere, but what is also clear is that these recipes are not just for the veterans with whom they work. This book is for everyone.
“This is a guide—a radical shift toward maximizing your highest potential,” Micah writes. “Grow, evolve, release the old ways that no longer serve you, and step into the possibilities that await. Step one: self-mastery over your choices.”
Mackenzie follows this later with a warm invitation: “With great joy and honor, I invite you to claim your body as a temple and celebrate the spirit within, restoring balance from the inside out.”
Her easy and familiar voice welcomes readers into the world of Heroes and Horses, into the folds of her family, and into the warmth of her kitchen, her garden, and her life. It makes the time spent whiling away reading her inspiring message feel like an afternoon with a dear and long-held friend.
With a focus on four pillars of well-being—nutrient-dense whole foods, balanced nutrition, simplicity, and intuitive eating—Mackenzie guides her readers back to what it means to find real connection with the land, the harvest, the kitchen, and with people around the table.
Not only does the book feature photography that’s life-affirming, vibrant, and inviting, the advice is encouraging, uplifting, and actually feels doable. The recipes are approachable and customizable. Her shopping list for a week is organized and complete, with ingredients that one wants to have in the pantry. And her plan builds in batch cooking so one dinner serves to complement several meals for the week.
I was so grateful that while following her 7-day Meal Plan (p. 309), I didn’t feel stressed and overwhelmed in the kitchen—I actually felt like I didn’t need to be perfect and that I could enjoy leftovers and have simple meals that were easy to put together. And the simplicity extends from breakfast to lunch, into dinner and dessert. Our whole family loves the concept behind The Warrior Bowl (p. 190), and we’re finding it much easier to incorporate veggies into lunch because of it.
Mackenzie shares recipes inspired by her childhood, like Chicken Corn Chowder (p. 171) that is updated to use coconut milk instead of dairy and feels all-at-once refined and grown-up while still being a kid-friendly favorite. Mackenzie also shares a recipe for homemade meatballs smothered in her grandmother’s tomato sauce (p. 245), and another from their team member Erika for a Fall Harvest Spaghetti Squash with Butternut Squash Sauce (p. 187) that was a surprising hit with my omnivore (read mostly carnivore) husband and teenage son.
Her Korean Grass-Fed Ground Beef Bowls (p. 177) are “not exactly authentically Asian,” Mackenzie admits, “but they are inspired by all the Asian flavors we love,” and are so delicious and easy that they could easily become a foundational meal in the family dinner rotation.
The sauces, spices, and dressings in this book are a great reminder that freshly made blends that aren’t filled with preservatives and emulsifiers can be both better tasting and better for us. Of particular note are the Mango Salsa (p. 259) and HH Ranch Dressing (p. 260).
Mackenzie is clear that she’s not a medical professional. Her claim that her recipes are anti-inflammatory is based on her personal experience, what she’s observed with the veterans she has helped, and her own research. But it’s easy to find supporting scientific evidence in a quick online search. What’s wonderful about the recipes is that they are anti-inflammatory and easy and delicious.
