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Arthritis Ideator Awards Menu

Arthritis Ideator Award Recipes

Enjoy these highlights from the menu served at the Arthritis Society’s inaugural Arthritis Ideator Awards. The menu was specially designed by Vikram Vij and created by Marie Brennan of Gourmade Thyme Catering. Every recipe offers anti-inflammatory properties. 

Thank you to our catering partner

Gourmade Thyme Catering logo

Vij's Yogurt and Tamarind Marinated Grilled Chicken


  • ¾ cup plain yogurt  

  • 1 tablespoon tamarind paste  

  • 3 tablespoons garlic, finely chopped 

  • ¼ cup canola oil  

  • 1 ½ teaspoons salt (or to taste)  

  • 1 ¼ teaspoons ground cayenne pepper  

  • 1 tablespoon garam masala or 1 tablespoon ground cumin  

  • 2 ¼ lbs. boneless chicken thighs, approx. 6 oz per serving  

  • 1 lemon, cut into 6 wedges (optional) 


In a large mixing bowl combine the yogurt, tamarind, garlic, canola, salt, cayenne and garam massala. Add the chicken, mix and make sure the chicken is covered with the marinade. Cover and marinate for a minimum of 4 hours but 8 is preferred. Preheat a grill, barbeque or stovetop cast-iron grill to high heat. Grill the thighs 2 minutes on each side, then again 2 minutes on each side. Check that the thighs are done, if still pink continue grilling. Serve with the lemon wedges. Note: Tamarind paste should be as thick as jam, if thinner use up to 1 tablespoon more. 

Dirt Candy Black Hummus


  • 1 can chickpeas drained 

  • 2/3 cups black tahini 

  • Zest and juice of 2 lemons or 3 ~ you want about 1/3 cup of lemon juice 

  • 2 garlic cloves chopped 

  • 1/3 cup olive oil 

  • 1 ½ teaspoons honey 

  • 1 teaspoon cumin or more to taste 

  • 1 teaspoon kosher salt 

  • 1 handful chopped parsley or other herbs such as za’atar, sumac, pomegranate arils, nuts or seeds as topping + a swirl of extra virgin olive oil 


Combine the chickpeas, tahini, lemon juice, lemon zest, garlic, honey, cumin and salt in a high-powered blender. 
With the motor running, slowly drizzle in the olive oil and blend until smooth. 
Taste and adjust seasoning as needed, adding more olive oil, lemon juice, garlic, cumin or salt as needed.  
Serve in a bowl and sprinkle with desired toppings and a swirl of extra virgin olive oil, alongside pita chips or crudites for dipping. 


  • If you have a blender, now is the time to use it! If you don’t, a food processor or lots and lots and lots of elbow grease will work too. 

  • If using store-bought black tahini, go for the organic kind. 

  • Dried chickpeas will create a better flavour than canned but takes more time.  

  • Get playful with toppings. 

  • Leftover hummus will keep in the fridge for a week.  

  • Hummus will thicken up in the fridge, so dilute with 1 tablespoon of cold water at a time until you get your perfect consistency again. 

Spring Aubergine Caviar 


  • 2 large aubergines (eggplants) cut in half lengthwise (about 500 g each) 

  • 2 cloves garlic, sliced into half lengthwise 

  • Sprigs of rosemary and thyme 

  • Extra virgin olive oil 

  • ½-¾ cup sour cream or to taste 

  • 2 tablespoons finely chopped coriander 

  • A squeeze of fresh lemon juice (1-2 tablespoons) 

  • Salt and freshly ground pepper to taste 


  1. Cut one eggplant into two halves lengthwise and remove the stem end. Score each cut half in a criss-cross fashion and then rub the surface with one sliced garlic. 

  2. Break little sprigs of rosemary and thyme and using the stalks, stick several rosemary sprigs on one half the aubergine and several thyme sprigs on the other half. Sprinkle each half with salt and liberally drizzle olive oil over. 

  3. Place the sliced garlic in the middle and put the halves back together. Wrap the aubergine tightly with aluminum foil and set aside. Repeat the procedure with the remaining aubergine. 

  4. Bake at 400ºF (200ºC) for 40-60 minutes or until fully cooked, wilted and collapsed. The flesh should be very soft and easy to scoop. 

  5. Scoop out the flesh with a spoon, remove the large stalks of rosemary and thyme. 

  6. Chop the scooped-out flesh finely with a large knife. 

  7. Heat 1-2 tablespoons olive oil in a pan or skillet and cook the flesh over medium high heat until lightly browned, about 1 minute. 

  8. Remove from the heat and add the sour cream, coriander and a squeeze of lemon juice. Stir to combine everything. Season with salt and freshly ground pepper to taste. Adjust seasoning to your taste. 

  9. Cover and place in the fridge until required (a few hours and up to 3 days). 

  10. Serve with some garlic bread or breadsticks or veggies stalks.