Fight Infection and Boost Antioxidant Intake in Your Kitchen

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Fight Infection and Boost Antioxidant

It’s simple to start fighting infection while boosting your antioxidant intake in your own kitchen. All you need to do is start cooking with more global flavors.

Certain foods not only keep your body running strong, but will help give your immune system a needed boost when feeling ill. Whether it’s a winter cold or common flu, a local grocery store might be the best place to find tasty and natural ways to fight your illness.

Many global cuisines feature garlic. You’ll add a tasty zing to your meals and fight infections at the same time. Another common ingredient in many different cuisines is ginger. If you’re fighting a cold, you might want to increase your ginger intake.

Here are a couple of recipes from around the globe. A simple miso soup is a staple of Japanese cuisine and will warm those winter time blues. Then from India a chickpea curry is not too spicy.

Japanese Cuisine Features Miso

From NaturalNews.com

Miso is a delicious fermented food that has been eaten in China and Japan for many centuries. Today it is a favorite of health minded people in the West because of its many anti-aging benefits. Miso and other fermented foods and drinks help build up the inner ecosystem and assure the digestive tract is amply supplied with beneficial bacteria. These bacteria help digest, synthesize, and assimilate nutrients so necessary for good health and anti-aging. They also strengthen the immune system, keeping it at the ready to fight infection and cancer.

Fermented soy adds Japanese flavor and probiotics. Try adding fermented soy to an easy-to-make miso soup or add to marinades for poultry, fish or meat. You’ll be increasing “friendly” bacteria, probiotics, to your gut. This is one of your immune system’s first lines of defense in fighting infection. Enjoy a glass of green tea and you’ll really start fighting those germs.

Japanese Cuisine Easy Miso Soup Recipe

Traditional Miso Soup Recipe

5 inch strip wakame (sea vegetable), or 2 teaspoons dried wakame

1 large green onion, thinly sliced

2 to 8 teaspoons light miso, depends on the richness of flavor desired

4 cups purified water

  1. Soak the wakame in water for 10 minutes and then slice into 1 1/2 inch pieces.
  2. Add the water, onions and wakame to a saucepan. Bring to boil. Reduce heat and simmer for 10 to 20 minutes, or until tender.
  3. Remove 1 1/2 cups broth from saucepan and place in bowl. Turn off heat. Allow both to cool slightly and add miso. You want the broth to be cooler than 105 degrees Fahrenheit to ensure the beneficial enzymes and microflora stay in tact.
  4. Once both broths are cool, add the miso broth to the soup in the saucepan.
  5. Optional: Add green onions, parsley, ginger or watercress for garnish.

Source: Natural News

Indian Cuisine Features Curry

From One Pot Meals: Chickpea Curry

I had in my mind a recipe from Julie Sahni’s cookbook Classic Indian Cooking as a starting point and we made up our own version. I had some dried Mexican chilies that Hugh had brought from the store. I’ve always rehydrated chilies, but Hugh put them in the bottom of a dry pan until they were fragrant, chopped them finely added a bit of olive oil and then crushed them with a mortar and pestle until they made a paste. We had some leftover rice and carrots from the night before and tossed them in as well. You could add vegetables such as zucchini or cauliflower as well.

Start fighting colds with ginger, enhance your immune system with garlic, and the anti-inflammatory benefits of turmeric with a traditional Indian curry. Used for centuries for the anti-inflammatory powers, turmeric is also known for antiseptic and digestive benefits. It’s a great ingredient to help fight common colds and the flu.

Indian Cuisine Chickpea Curry Recipe

Chickpea Curry Recipe

1 tablespoon vegetable oil

1 onion, finely chopped

2 garlic cloves, finely chopped

Spices:

1 teaspoon mustard seeds

1 teaspoon turmeric

1 teaspoon coriander seed

1 tablespoon salt, to taste

1 can chickpeas, drained and rinsed

2 ripe tomatoes, diced or 1 cup canned tomatoes, roughly chopped

1 tablespoon chopped cilantro, for garnish *optional 

  1. Heat oil in a large pot. Add onions and garlic, cook about 5 minutes until translucent.
  2. Add all spices to pot and cook until fragrant, about 1 minute.
  3. Add the tomatoes and chickpeas to the pot, cook for about 20 minutes.
  4. Serve with bread or rice.
  5. Optional: Add cilantro for a garnish.

Source: Discovery Planet Green

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