Recipe Dec.2: Fight The Flu! - ABC 33/40 - Birmingham News, Weather, Sports

Recipe Dec.2: Fight The Flu!

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Kelly's Cold Shot

¼ teaspoon cayenne pepper
1/3 teaspoon dried garlic
¼ teaspoon ground ginger

1 tablespoon raw apple cider vinegar

1 tablespoon local honey

 

Mix all ingredients together.  Take one tablespoon at the time, 3 times during the day as you feel a cold approaching.

 

Natural Flu Shot

4 crushed cloves (organic) 
2 tablespoons Manukau Honey
½ teaspoon turmeric
2 tablespoon ground ginger

½ teaspoon cayenne pepper
3 cup organic orange juice or pineapple juice

½ cup fresh lemon juice

Mix all ingredients well and drink a cup at a time up to 2 times a day.

 

Immunity Boosting Sweet Potato Salad

Serves 4-6

 

1 cup whole wheat orzo pasta or other whole grain, prepared
2 tablespoons coconut oil, divided plus a little for orzo
1 pound sweet potatoes, cut into ¼" pieces with skin on

1 medium red onion, cut into ½" pieces

1 ½ teaspoon sea salt

½ teaspoon black pepper
4 cloves garlic, minced
1 tablespoon fresh ginger, minced

8 oz. mushrooms, diced (can be a mixture of cremini, shitake or white)
1 tablespoon white balsamic vinegar
2 tablespoons coconut amino acids or to taste

2-3 teaspoons toasted sesame oil
Fresh arugula

Sesame seeds for garnish


Preheat oven to 425°.  Line a sheet pan with foil and coat with cooking spray.  Set aside.

 

In a large bowl, combine the sweet potatoes, onion, 1 tablespoon coconut oil (melted), salt and black pepper together.  Spread mixture on prepared sheet pan and roast for about 16 minutes, stirring half way through cooking time.  Remove from oven to cool.

 

Meanwhile, heat 1 tablespoon coconut oil in a large skillet.  Add in mushrooms and sauté until liquid is released and they are lightly brown.  Add in garlic and ginger and sauté for another minute.  Remove from heat and place in large bowl, add in sweet potato mixture and cooked orzo, toss gently.

 

Whisk together the balsamic vinegar, coconut amino acids and sesame oil in a small bowl.   Add to sweet potato/orzo mixture and toss gently to coat. 

 

To serve, spread arugula on large platter and spread sweet potato mixture over, sprinkle with sesame seeds.  Enjoy!

 

"Keep the Flu Under Wraps" Wrap

Serves 4

 

1 tablespoon coconut oil, melted

1 pound sweet potatoes, cut into ¼" pieces with skin on

1 medium red onion, cut into ½" pieces

1 ½ teaspoon sea salt

½ teaspoon black pepper

4 oz. goat cheese, room temperature

¼ cup oil packed sun dried tomatoes, rinsed and chopped

Raw local honey

Fresh arugula

4 sprouted whole grains tortilla wraps

 

Preheat oven to 425°.  Line a sheet pan with foil and coat with cooking spray.  Set aside.

 

In a large bowl, combine the sweet potatoes, onion, 1 tablespoon coconut oil (melted), salt and black pepper together.  Spread mixture on prepared sheet pan and roast for about 16 minutes, stirring half way through cooking time.  Remove from oven to cool.

 

In a small bowl, combine the goat cheese and the sun dried tomatoes, stirring well to blend. 

 

To assemble wraps, lay tortillas out on surface, spread each evenly with goat cheese mixture.  Top each tortilla with an even amount of the roasted sweet potato mixture (using a fork gently smash the sweet potatoes to the tortilla), drizzle with honey and top with arugula.  Roll up and enjoy!