Immune Boosting

TO FINISH

Add the tomatoes and garlic puree and vegetable broth/ chicken stock to the onions. Bring to a simmer and simmer, uncovered, for 30 minutes.

Pass the soup through a food mill fitted with the coarsest blade or blend using an immersion blender or blender. Add back to the pot and bring it to boil. Add salt and/or pepper to taste. Serve with cheese crumbles and cilantro leaves on top — optional.

Detox Immune-Boosting Chicken

This Detox Immune-Boosting Chicken Soup is the perfect remedy for cold and flu season filled with antioxidants that boost immunity and keep you warm all winter long!

                 INGREDIENTS

  • 1 Tsp olive oil
  • 1 large yellow onion, chopped
  • 6 garlic cloves, minced
  • 2 celery stalks, sliced
  • 1 lb shitake mushrooms
  • 1 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tsp turmeric
  • 12 cups water
  • 4 heads baby bok choy, bottoms chopped off
  • 1/2 head kale, chopped
  • optional: 1 tablespoon freshly grated ginger

                  INSTRUCTIONS

  1. In a large pot or oven, heat oil over medium-high heat and sauté onion, celery and carrots, stirring occasionally, about 5 minutes. Add mushrooms and garlic, cooking another 3 minutes.
  2. Stir in the chicken stock, bay leaves, turmeric, crushed red pepper, salt and chickpeas; bringing to a boil. Mix in shredded chicken, cover and turn down heat to a simmer for 15 to 20 minutes.
  3. Add kale, cover and simmer an additional 5 minutes. Discard bay leaves, serve and enjoy!

Note: instead of kale can use spinach and instead of celery cilantro(corrinader leaves can be used).

IMMUNE-BOOSTING SOUP

                 INGREDIENTS

  • 1 Tsp olive oil
  • 1 large yellow onion, chopped
  • 6 garlic cloves, minced
  • 2 celery stalks, sliced
  • 1 lb shitake mushrooms
  • 1 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tsp turmeric
  • 12 cups water
  • 4 heads baby bok choy, bottoms chopped off
  • 1/2 head kale, chopped
  • optional: 1 tablespoon freshly grated ginger

                 INSTRUCTIONS

  1. Chop off the bottom of the stem from your mushrooms and discard. Separate stems from tops and slice tops and remaining stem if necessary, into large pieces. You will only discard the very bottom of the stems, not the full stems as they contain many nutritional benefits!
  2. Heat up olive oil in a large pot over medium heat.
  3. Add onions and sauté for 5 minutes or until translucent.
  4. Add in garlic and cook for 1 more minute.
  5. Add in celery and mushrooms and saute for about 10 minutes or until mushrooms have wilted.
  6. Add in spices (including ginger, if using) and water and bring to a boil.
  7. Then let simmer, covered for 1 hour or as long as you want.
  8. Add bok choy and kale in the last 10 minutes of cooking to wilt.

GREEN JUICE

ORANGETASTIC GINGER JUICE

               INGREDIENTS:

  • 3 oranges, peeled and quartered
  • 5 medium carrots
  • 2 apples, quartered
  • 1″ piece of ginger, peeled
  • 1/2″ piece of turmeric, peeled (optional)

                 INSTRUCTIONS:

  1. Press all ingredients through a juicer, stir and serve.
  2. You can find fresh turmeric in the grocery store next to the ginger. You can add a pinch of powdered turmeric to this (or any) juice.

GREEN GORILLA JUICE

  INGREDIENTS:

1 broccoli stem (not the florets)

1 cucuber

2-3 leaves of kale/ spinach

3 pears (or apples), quartered

1 lemon, peeled

INSTRUCTIONS:

Press all ingredients through a juicer, stir and serve.

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