Questions, answered properly.

An anti-inflammatory recipe is built around minimally processed ingredients — vegetables, legumes, whole grains, herbs, nuts, seeds and unsaturated fats such as olive oil. It describes a pattern of eating rather than a list of forbidden foods, and no single meal decides the outcome.

They overlap heavily. Both emphasise vegetables, legumes, whole grains, olive oil and fish, and both limit highly processed food and added sugar. The Mediterranean pattern is one well-studied way of eating anti-inflammatorily, but it is not the only one.

Lowflame is written around addition rather than restriction. The recipes build meals from vegetables, legumes and whole grains first, which naturally leaves less room for highly processed food — but nothing is framed as forbidden.

Every recipe carries three independent labels: the kind of dish it is, its dietary properties, and the season it suits. Collections combine those with stated cooking time. There are currently 50 recipes in the index.

Yes. The Under 30 minutes collection holds 17 recipes that finish within half an hour, using the total time stated on the recipe including preparation.

The Plant-forward collection gathers all 1 vegetarian recipes, and each recipe page lists its full dietary properties — vegetarian, vegan, gluten-free or dairy-free — next to the complete ingredient list.

Times are the stated total including preparation, taken from the recipe itself. Where a recipe does not state a total time, it is left out of the time-based collections rather than given an estimate.

No. Lowflame publishes general food information for inspiration and education. It is not medical advice, diagnosis or treatment, and it does not replace guidance from a qualified healthcare professional.

Every recipe lists its full ingredient list, which is the right place to start. Ingredients vary by brand and region, so check labels on what you actually buy. For a diagnosed allergy, confirm suitability with a qualified professional.

Where a recipe carries nutrition data it is shown per serving. These figures are estimates from standard food databases and are a guide rather than a measurement — actual values vary with ingredients, brands and portion size.