Immune Building Recipes – Check Them Out!

Try These Immune-Building Recipes

To keep your immune system strong, you need to eat a variety of foods that provide a natural abundance of vitamins, minerals, and phytonutrients. Look for those that are particularly rich in vitamin C, beta-carotene, and zinc. Here are some healthy cold prevention and immune boosting recipes you should try to get started.

Chickpea Immune Booster Soup

Ingredients

• 2 tablespoons – coconut oil
• 2 raw garlic cloves
• 1 rib celery, minced
• 2 green onions
• 1 onion, minced (prebiotic food – helps feed good bacteria)
• 1 ½ teaspoons dried Italian herbs
• 1 carrot, chopped (source of carotenoids)
• 1 16 oz. can of chickpeas (good source of protein – protein helps build antibodies – important for fighting infection)
• 2 cups of fresh parsley (rich in vitamin C)
• 1 lemon – juice and zest
• 3 cups chicken or vegetable broth
• sea ​​salt and pepper to taste

Preparation

• Sauté the celery, onion, and carrot in the coconut oil over medium heat in a saucepan for about 10 minutes.
• Put the mixture in a blender and add the chickpeas, add the garlic, green onions, Italian herbs, parsley, lemon zest, lemon juice, chicken or vegetable broth.
• Mix until you get the desired consistency.
• Return the mixture to the pot and heat well.
• Add sea salt and pepper to taste.
• Serve and enjoy

Glazed salmon with kale and quinoa salad

Marinade:

• 2 green onions
• piece of ginger up to the thumb
• 2 tablespoons coconut sugar
• ½ cup of tamari sauce
• 2 cloves of garlic
• 1 lime – juice and zest
• 1 ½ teaspoon sesame oil

• Add the above items to a food processor and blend until emulsified.

Preparation

• For the marinade over 4 salmon fillets and marinate for 15 – 30 minutes.
• Bake in 350°F oven for 15-20 minutes.
• Top with 2 tablespoons sesame seeds (a source of protein and calcium) and cilantro (or use parsley if you’re like me and think cilantro tastes like perfume).

Serve with kale and quinoa salad.

Mediterranean Tabbouleh Salad

Ingredients

• 1 cup couscous or cracked wheat bulgur
• 2 cups boiling water or vegetable/chicken broth
• 3 cups chopped fresh parsley
• 1/2 medium onion, minced 1/2 cup fresh mint leaves
• 3 tomatoes, finely chopped
• 1 tablespoon fresh lemon juice
• 2 garlic cloves, pressed or minced
• 1 lime – juice and zest
• ½ english cucumber
• ¼ cup of pine nuts
• ¼ cup olive oil
• sea ​​salt and pepper to taste

Preparation

• Place 1 cup of wheat bulgur and salt to taste in a bowl. For 2 cups of boiling water or broth over the bulgur, stir once and let sit for 15-20 minutes until liquid is absorbed.
• Chop the onion and press or mince the garlic and let it sit for 5 minutes to bring out its hidden health properties.
• Combine all ingredients and mix well.

For more flavor, you can add more olive oil and lemon juice.

The classic Tabouli salad is made with cracked wheat bulgur, parsley, tomatoes, and a garlic-mint dressing. I like to play with ingredients and proportions. Sometimes I add chick peas, feta cheese, or chopped red, yellow, and green bell peppers.

Nature’s flu shot

Ingredients

• Juice of 6 fresh lemons
• 1 bulb garlic, pressed or minced
• 2 teaspoons ginger powder
• 2 tbsp. Honey
• 3 cups of pineapple juice
• ¼ teaspoon ground cayenne pepper

Preparation

• Mix all ingredients well and store in a glass jar.
• Drink 1 cup 4 times a day until flu symptoms subside.

This drink tastes great when heated. It can also be used as a preventative.

TO ENJOY!! Well.