Since we're talking about the immune system this week (see Sunday's post on some of what actually makes up your immune system) I thought I'd share one of my favorite recipes that makes me feel like a serious warrior against disease 💪 with some info on why these ingredients matter.
👉Coconut Oil: I use this to sauté the majority of my food as it has a high heat point but it also has lauric acid and caprylic acid which are known anti-viral compounds.
👉Pea shoots: These little guys contain beta carotene, vitamin C, folate, and fiber. I could write pages and pages on each of these but even if you just look at Vitamin C-powerful helper for our immune systems.
👉Mushrooms: I have always loved these dirty little veggies. They contain Ergothioneine which is an antioxidant that has been shown to help fight free radicals that can happen from stress, environmental exposure and more. Depending upon where you source your mushrooms they can also contain vitamin D (soil matters people).
👉Turmeric: You might have heard that turmeric can be great but specifically it's because it contains curcumin (a powerful anti-oxidant) which has been known to help decrease inflammation that can be related to a myriad of different diseases. (feel free to look it up for the pages and pages of details😀
👉Garlic: It has been shown that eating this magical plan can actually boost the number of T-Cells in your bloodstream (these are some of the cells that help fight those harmful pathogens-see Sunday's post). It also contains alliin which converts to allicin and has been shown to be antibacterial too.
👉Bok Choy: This beautiful green is high in Vitamin A and Vitamin C both of which can be immensely helpful when it comes to your body operating at homeostasis.
(hint lots of studies on PubMed if you want to go down the science train about each of these specific nutrients)
Now for the recipe! (I edited this recipe from somewhere on the internet a long time ago and then threw in a few extra things that I like too!)
This makes about 6 bowls but if you have someone in your home with the appetite of a baby bear, it may only be 2 😆
INGREDIENTS
1/2 cup of organic pea shoots (you can edit this to your liking, or if you can't find them throw em in next time!)
1 tablespoon coconut oil
1 organic large onion, chopped
6 organic garlic cloves, minced
2 organic celery stalks, sliced or chopped-your choice
1 pound of organic mushrooms there are many different kinds, I've made this with the regular white button mushrooms but it's even better with shiitake)
1 organic large onion, chopped
6 organic garlic cloves, minced
2 organic celery stalks, sliced or chopped-your choice
1 pound of organic mushrooms there are many different kinds, I've made this with the regular white button mushrooms but it's even better with shiitake)
1-2 drops of Ginger EO-it's strong so add 1, then taste and decide
1 1/2 tsp sea salt (I add more but that's beautiful I enjoy salt a lot)
1/4 tsp black pepper
1 tsp turmeric (I've used this one, as quality does matter!)
12 cups water
4 heads organic baby bok choy
1/2 head organic kale, chopped
1 1/2 tsp sea salt (I add more but that's beautiful I enjoy salt a lot)
1/4 tsp black pepper
1 tsp turmeric (I've used this one, as quality does matter!)
12 cups water
4 heads organic baby bok choy
1/2 head organic kale, chopped
INSTRUCTIONS
⚆Slice mushrooms, feel free to leave stems on and sometimes they can contain a powerhouse of nutrients!
⚆Heat up coconut oil in a large pot over medium heat.
⚆Add onions and sauté for 5 minutes or until translucent.
⚆Add in garlic and cook for 1 more minute.
⚆Add in celery and mushrooms and sauté for about 10 minutes or until mushrooms have wilted.
⚆Add in spices and water and bring to a boil.
⚆Then let simmer, covered for 1 hour or as long as you want (the longer you leave, the better!)
⚆Add onions and sauté for 5 minutes or until translucent.
⚆Add in garlic and cook for 1 more minute.
⚆Add in celery and mushrooms and sauté for about 10 minutes or until mushrooms have wilted.
⚆Add in spices and water and bring to a boil.
⚆Then let simmer, covered for 1 hour or as long as you want (the longer you leave, the better!)
⚆Add bok choy and kale in the last 10 minutes of cooking to wilt.
⚆Serve warm or store for up to 1 week in the refrigerator.
⚆Serve warm or store for up to 1 week in the refrigerator.
0 Comments