Gosh, do you think Hippocrates might have been on to something when he said “let food be they medicine” over 2300 years ago?!
In naturopathic medicine we look at food as one of the best ways to prevent, treat, and even reverse disease. Food is very powerful medicine and can have dramatic effects on the mind & body. Since we are in the height of cold and flu season, I thought it only proper to provide a great immune boosting recipe.
Dr. Bill Mitchell’s Immune Boosting Soup
(co-founder of Bastyr University and an naturopathic physician, click here to read more)
- 1 small yellow onion, chopped
- 1-5 cloves garlic. chopped or crushed (to taste)
- 1 tsp-3 Tbsp grated fresh ginger root (to taste)
- Juice of 1/2 lemon
- 1/2 cup sliced shiitake mushrooms
- 1 qt miso broth or mushroom broth
- 3 Tbsp fresh minced parsley
- 1 grated carrot
- Combine the broth, onion, ginger, garlic and mushrooms.
- Simmer for 15-20 minutes.
- Remove from heat and add lemon juice, carrot and parsley.
- Put cover on pan and steam for 5 minutes.
- Eat 1-4 times a day.
Onions (Allium cepa): Great source of vitamins C and B6, folic acid, B1, and K biotin, chromium and fiber. It is in the same family as garlic and also contains organic sulfur compounds which support immune system function and help fight off bacteria.
Garlic (Allium sativum): There is too much to list when it comes to this great vegetable but most of its properties are derived from the volatile oils and sulfur-containing compounds (allicin, diallyldisulfide, diallyl trisulfide). It has strong antibacterial properties and is effective against colds, flu, and stomach viruses. Garlic has also been studied as an effective treatment against candida, high cholesterol, and high blood pressure.
Ginger (Zingiber officinale): A great addition to any meal because it supports digestion by soothing the GI tract while eliminating gas and bloating. Ginger is an anti-inflammatory spice and reduces nausea.
Lemon (Citrus limon): An excellent source of vitamin C along with B6, potassium, folic acid, flavonoids, and the important phytochemical called limonene. Lemons are very alkaline which helps to balance out the body’s pH and aid in digestion by simulating enzymes to break down food.
Shiitake Mushrooms: An great source of vitamins B2, B5 and B6, and B2 along with manganese, phosphorus, potassium, selenium, copper and zinc. This mushroom is very good at strengthening the immune system from the compound called lentinan, which enables your immune system to fight diseases and infections more efficiently from the common cold to HIV.
Parsley (Petroseliunum crispum): Contains a large amount of chlorophyll and carotenes which help to balance the pH of the body and promote detoxification. Parsley also is a good source of vitamin C, folic acid, iron, magnesium, calcium, zinc, and potassium.
Carrots: Provide the highest source of provitamin A carotenes along with an excellent source of vitamin K, biotin, fiber, vitamin C, vitamin B6, potassium, and thiamine. This potent antioxidant is protective against cardiovascular disease and also promotes good vision.
This is an excellent resource called ‘The Encyclopedia of Healing Foods‘ written by Dr. Pizzorno, ND (co-founder of Bastyr University and a practicing naturopathic physician) along with Dr. Micheal Murray ND . I have this book in my kitchen as always use it as a reference.