Immune Support Breakfast

The modern American diet, which is high in refined carbohydrates, creates havoc with the body’s digestive and elimination systems. By strengthening the body’s eliminative function, the functioning of the immune system is also greatly enhanced. The following recipe is not designed to be hypoallergenic and must be modified as needed to suit your personal dietary requirements.

It must be eaten 4 times a week for the effects to be noticeable. People who use it regularly notice an enhanced immune response and fewer allergic reactions, as well as improved digestion. They often report increased energy and stabilized blood sugars. I often observed significantly lower cholesterol and triglyceride levels. High-fiber diets have been demonstrated to reduce the risk of colon cancer. Fred Meyer’s bulk section has most of the ingredients.

• 4 cups rolled grains, organic if available.(Use oats, barley, rye, etc.)
• 2 cups oat bran
• 1 cup chopped dried fruit
• 1 cup sunflower seeds
• 1 cup raw, unsalted nuts, chopped
• 1 cup lecithin granules
• 1 cup ground flaxseeds
• 1/2 cup ground milk thistle seeds

Seeds can be ground in a blender or coffee grinder.
Mix all ingredients well and store in an airtight container in the refrigerator.
For each serving, soak 1/2-1 cup dry mixture in soy-milk, rice mild, nut milk, diluted fruit juice or water.
To increase the protein value, eat with yogurt or tofu.
In the winter months, try heating your soaking liquid first for a warm cereal.
This will also decrease the soaking time.
Cinnamon can help lower blood sugar.


Quinoa Pilaf

• 1 small carrot, diced
• 1/2 C. black dino kale, chopped
• 1/2 small yellow onion, diced
• 1 clove garlic, finely chopped
• 1 tsp. olive oil
• 1/2 C dry quinoa
• 2 C. chicken or vegetable broth
• 1 tsp. dried basil or thyme
• 2 tbsp. sliced almonds

Place quinoa in a fine-mesh strainer and rinse under running water until the water runs clear. Add quinoa, broth and seasoning to a saucepan and bring to a boil. Reduce the heat to low, cover and simmer until water is absorbed (approx. 20 minutes.) In a large skillet, saute the carrot, kale, onion and garlic in the oil just until soft (add kale last). Add vegetable to quinoa and top with almonds. Hint: Any grain can be cooked in broth to add additional flavor. Try this pilaf with organic basmati brown rice!

Green Bean and Chick Pea Salad***Elimination Diet Friendly***

• 1/4 Cup red onion
• 2 tablespoon extra virgin olive oil
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 3 tablespoon lemon juice
• 1 can chick peas (drained and rinsed)
• 3 Cups green beans cut into 2“ sections
  

In large serving bowl, whisk together the lemon juice, thyme, salt and pepper.
Steam green beans until crisp-tender, 6-8 minutes.
Drain and rinse immediately in cold water.
Combine green beans, chickpeas and onion into serving bowl.
Toss with other ingredients. Let stand at room temperature for 15 minutes, then serve.

For more healthy recipes, check on our website at www.northtacomafamilyhealth.org