Be Well!
Despite doctor recommendations, I have never had a flu shot. And it's been nearly 20 years since the last time I had the flu (extremely mild one at that).
I just continue to eat well by choosing organic and raw foods, take supplements, meditate, qigong and energy healing, maintain a peaceful and harmonious outlook...
Of course, tea and chocolate is a given.... :)
One of my Power Foods Against Colds and Flu
I prefer to use Cayenne Pepper in lieu of black pepper and hot pepper sauce, since it works so well as an immunity booster as well as an anti-inflammatory. Add according to the level of spicy hotness you like...
I also prefer chicken breasts instead of legs, low sodium chicken broth (or make my own). Try to go with farm raised chicken when you can...if you can get locally grown, even better. It's best to know that they were happy chickens - which should apply to any livestock - free roaming, organically fed, free of antibiotics and anything artificial that will end up in your digestive system.
4 whole bone-in skinless chicken legs
4 c fat-free chicken broth
2 c water 5 cloves garlic, minced
2 Tbsp finely chopped fresh ginger
¼ tsp freshly ground black pepper
3 carrots, sliced
1 lg leek, white part and some of the green, rinsed and cut into ½" slices
1 lg sweet potato (12 oz), peeled and cut into lg chunks
6 c packed torn spinach
1 lg tomato, cut into ½" chunks
¼-1 tsp hot-pepper sauce
1. DIVIDE the chicken legs into thigh and drumstick portions. Remove and discard any visible fat.
2. PLACE the chicken in a large saucepan or Dutch oven. Add the broth, water, garlic, ginger, and pepper. Bring to a boil over high heat. Skim off any foam that rises to the surface. Reduce the heat to low, cover, and simmer for 15 minutes, skimming the surface occasionally.
3. STIR in the carrots, leek, and sweet potato. Cover, and simmer for 20 minutes, or until the vegetables are tender and the chicken is cooked through.
4. ADD the spinach and tomato, and cook for 5 minutes, or until the spinach is wilted and the tomato is heated through. Add the hot-pepper sauce to taste. Makes 4 servings
NUTRITION (per serving) 340 cal, 36 g pro, 36 g carb, 5 g fat, 2 g sat. fat, 105 mg chol, 7 g fiber, 380 mg sodium
DIET EXCHANGES 0 fruit, 2½ vegetable, 0 milk, 1 fat, 1 carb, 4 meat
Despite doctor recommendations, I have never had a flu shot. And it's been nearly 20 years since the last time I had the flu (extremely mild one at that).
I just continue to eat well by choosing organic and raw foods, take supplements, meditate, qigong and energy healing, maintain a peaceful and harmonious outlook...
Of course, tea and chocolate is a given.... :)
One of my Power Foods Against Colds and Flu
I prefer to use Cayenne Pepper in lieu of black pepper and hot pepper sauce, since it works so well as an immunity booster as well as an anti-inflammatory. Add according to the level of spicy hotness you like...
I also prefer chicken breasts instead of legs, low sodium chicken broth (or make my own). Try to go with farm raised chicken when you can...if you can get locally grown, even better. It's best to know that they were happy chickens - which should apply to any livestock - free roaming, organically fed, free of antibiotics and anything artificial that will end up in your digestive system.
By The Editors of Prevention
4 whole bone-in skinless chicken legs
4 c fat-free chicken broth
2 c water 5 cloves garlic, minced
2 Tbsp finely chopped fresh ginger
¼ tsp freshly ground black pepper
3 carrots, sliced
1 lg leek, white part and some of the green, rinsed and cut into ½" slices
1 lg sweet potato (12 oz), peeled and cut into lg chunks
6 c packed torn spinach
1 lg tomato, cut into ½" chunks
¼-1 tsp hot-pepper sauce
1. DIVIDE the chicken legs into thigh and drumstick portions. Remove and discard any visible fat.
2. PLACE the chicken in a large saucepan or Dutch oven. Add the broth, water, garlic, ginger, and pepper. Bring to a boil over high heat. Skim off any foam that rises to the surface. Reduce the heat to low, cover, and simmer for 15 minutes, skimming the surface occasionally.
3. STIR in the carrots, leek, and sweet potato. Cover, and simmer for 20 minutes, or until the vegetables are tender and the chicken is cooked through.
4. ADD the spinach and tomato, and cook for 5 minutes, or until the spinach is wilted and the tomato is heated through. Add the hot-pepper sauce to taste. Makes 4 servings
NUTRITION (per serving) 340 cal, 36 g pro, 36 g carb, 5 g fat, 2 g sat. fat, 105 mg chol, 7 g fiber, 380 mg sodium
DIET EXCHANGES 0 fruit, 2½ vegetable, 0 milk, 1 fat, 1 carb, 4 meat
