Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [54]
GREEN TEA AND WHITE TEA: Grab the scones and crumpets. Let’s get this tea party started! Green tea stimulates the immune system to fight disease, while white tea can destroy the organisms that cause disease.
MUSHROOMS, BROCCOLI AND BLUEBERRIES: Mushrooms, such as Reishi, Maitake, and Shiitake, and fruits and veggies, such as broccoli and blueberries, help de-stress the immune system so it doesn’t have to work so hard.
KIDNEY BEANS, CHICKPEAS AND GARBANZO BEANS: You need about three to four ounces of protein twice a day to get the nutrients essential to a strong immune system. Toss them on salads, add them to pasta dishes, or enjoy them as their own side dish.
PUMPKIN SEEDS: Pumpkin seeds are high in zinc, the most critical nutrient to boost your immunity. Roast some seeds with a teaspoon of olive oil for a quick snack.
BRAZIL NUTS: Go nuts! Brazil nuts are the number one source for selenium, an antioxidant that the immune system loves to pieces. Selenium helps rejuvenate our bodies to kill off germs and protects cells from free radical damage.
GARLIC: You may have some stank-ass breath, but garlic, primarily when raw, seems to cure everything. It is an edible antibiotic that fights virus. Experts recommend chopping a clove and letting it sit for fifteen minutes to release the full health benefits.107
BITCHWORTHY: YOUR IMMUNE SYSTEM HAS AN APPETITE FOR INDIAN FOOD. COOK UP SOME MEALS HEAVY WITH LENTILS, DARK GREEN VEGGIES, AND CUMIN TO FEND OFF COLDS AND VIRUSES.108109
Orange-Kissed Beet and Arugula Salad
This salad is pure eye candy. I make it primarily to impress houseguests or to show up other mothers at Mommy Playtime. The juxtaposition of beets paired with apples and a tangy orange vinaigrette make my eyes roll into the back of my head. Seconds, please.
MAKES 4 SERVINGS
4 beets, peeled, stems removed, and cut in half
Salt, to taste
1 bunch of arugula, washed and chopped
1 apple, cored and sliced
¼ cup (30 g) walnuts, toasted
1 orange, zested and juiced
1 tablespoon olive oil
1 tablespoon agave nectar
1 tablespoon sherry vinegar
Salt and pepper, to taste
Bring a large pot of water to boil over high heat. Add the beets and a pinch of salt, return to a boil. Reduce the heat to medium and gently boil until tender, 20 to 30 minutes. Drain and rinse with cold water. Cut the beets into large cubes and place in a medium-size bowl. Add the arugula, apple, and walnuts. Heat a small sauté pan over medium-high heat and toast the walnuts 3 to 5 minutes, stirring constantly. Remove from the heat and set aside. In a separate small bowl, mix and combine the orange juice and zest, oil, agave nectar, and vinegar for the salad dressing. Toss the dressing with the salad ingredients. Add salt and pepper, to taste. Serve immediately.
Srv: 204 g | Cal: 180 | Fat: 9 g | Sat Fat: 1g | Col: 0 mg | Carb: 25 g | Fib: 5g | Pro: 3g
Curried Rice Salad
With some cultural Indian flair, this one’s a clever entrée to bring along to a fun potluck. The perfumed aroma and nutty flavor of Basmati rice peps up any dinner and makes my house smell like a foreign marketplace.
MAKES 4 SERVINGS
1 cup (215 g) brown Basmati rice
1 cup (130 g) diced cucumber
1 carrot, julienned or grated
1 cup (135 g) frozen peas
8 basil leaves, minced
½ cup (120 ml) vegan mayonnaise
1 tablespoon soy sauce
1 tablespoon agave nectar
1 teaspoon rice vinegar
1 teaspoon curry powder
1 teaspoon sesame oil, toasted
½ cup (50 g) shredded unsweetened coconut
Salt and pepper, to taste
Fill a medium-size saucepan with water and bring to a boil. Stir in the rice. Return to a boil and reduce the heat to medium. Cover and simmer 25 to 35 minutes, or until done. Drain and return the rice to the saucepan. Cover and set aside. In a medium size bowl, combine the cucumber, carrot, peas, and basil.
In a separate bowl, whisk together the mayonnaise, soy sauce,