Brooklyn Queens Land Trust

Simple Strategies for a Stronger Immune System

Feb 06, 2007

During this cold spell that replaced our 50 and 60 degree weather, it is important that we do all we can to prevent colds and other illnesses. This information was shared from an online blogger. It cannot hurt and may do wonders for your spirit and body.

Maintain a positive attitude.
Eat lots of garlic, ginger, cilantro, oregano, cayenne, and other herbs and spices and citrus fruits.
Get enough rest-eight hours a night. You don't have to be asleep but you do need the rest so that you can strengthen your immune responses.
Keep stress low with meditation, tai chi or yoga or other low impact exercise. Walking is a natural.

Immunity-Boosting Cream of Mushroom and Cauliflower Soup

For mushroom lovers, this is a hearty, creamy cup of mushroom soup seasoned with herbs. This recipe combines the intense flavors of shiitake and portobello mushrooms with the ingredients, cilantro, oregano, garlic and onion. It is said that these foods work synergistically to boost your immunity to colds and flu and act like natural antibiotics to help you fight infections. The cream base for the soup is dairy-free and uses the natural, creamy texture of cauliflower, a cruciferous vegetable that helps prevent cancer.

Serves: 4-6

Ingredients:

2 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, crushed
1 small cauliflower, cut into bit-size pieces
5 cups chicken stock
4 oz each of shiitake, portobello and white button mushrooms, cleaned and coarsely chopped
1/2 cup white wine
chopped fresh cilantro to taste
Salt (optional) and freshly ground pepper (red, black, or white)
Oregano sprigs, for garnish

Directions:

Heat oil in a large pot over moderate heat. Stir in onion, garlic and cauliflower. Reduce heat to low, cover and cook until onion and cauliflower are softened, about 5 to 10 minutes. Add stock, mushrooms, wine and three-quarters of the cilantro. Bring to a boil and cook over moderate heat until mushrooms are softened, about 15 minutes. Remove from heat and let cool.


Pour soup, in batches, into a food processor and pulse until smooth. Return to pot and bring to a boil; salt and pepper to taste.


To serve: Ladle into serving bowls and sprinkle with remaining cilantro. Garnish with oregano sprigs, if desired