Recipes For A Super Immune System

Now that you know the secret to having a super immune system, here is a feast for several days of very clean, very nourishing recipes from Dr. Elton Haas’s The Detox Diet. If you can’t do them all together, incorporate them into your regular diet. Every little healthy bit helps!

BREAKFAST
Hot Breakfast Quinoa
serves 4

Ingredients
1 cup quinoa, soaked for 30 mins
2 cups water
Sea salt
½ cup chopped fruit (apples, pears, raisins, dates) or soaked almonds
½ cup rice milk
1 tablespoon maple syrup

Optional: pineapple bits, toasted shredded coconut, ½ teaspoon cinnamon

Method
Discard the soaking water. Place quinoa in a pot with 2 cups water and salt. Bring to a boil and simmer about 10 minutes. Add fruit or nuts. Simmer another 5-10 minutes more or until quinoa is soft. Serve warm with toppings, rice milk, and maple syrup.

LUNCH
Cherry Tomato Salad and Ginger Dressing
serves 2

Ingredients
2 cups dark leafy greens, chopped
1 cup cherry tomatoes

Dressing Ingredients:
2 cloves garlic, minced
1 tbs fresh ginger, minced
1 tsp mustard
1 tsp lemon juice
1 tsp balsamic vinegar
2 tbs oil (walnut is good)
Sea salt to taste

Method
Wash and dry the greens and tomatoes. Add the rest of the ingredients to a jar and shake well, then drizzle over the salad.

Stuffed Bell Peppers
serves 4

Ingredients
4 bell peppers, any color
2 tsps sesame oil
1-2 cloves garlic, minced
1 cup beans or albacore tuna
2 cups cooked brown rice
2 green onions, finely chopped
2 tbs fresh cilantro, or 1 tsp ground coriander
1-2 tbs salsa
Sea salt & pepper to taste

Optional: 4 tbs cheese 

Method
Preheat the oven to 400F (204C). Cut the tops off the peppers and scoop out the insides. Combine all the other ingredients except cheese in a bowl, mix well, and stuff each pepper. Place the peppers on a baking sheet with the tops back on and bake for 25 minutes. If using cheese, remove the tops, sprinkle the cheese on the peppers and bake another 5 minutes. Replace the pepper tops and serve hot.

DINNER
Broccoli Soup
serves 4

Ingredients
4 cups vegetable broth
1 lb chopped broccoli
1 cup sliced carrots
1 onion, chopped or sliced

Seasonings to taste: sea salt, pepper, cayenne, cumin, oregano

Method
Boil the broth, add the vegetables and simmer for about 20 minutes or until tender. Add seasonings. For a creamier soup, blend with an immersion blender or food processor.

White Bean Salad
serves 4

Ingredients
1 can of white beans, rinsed and drained
1 cup chopped parsley
2 tomatoes, chopped
½ red onion, minced
½ lemon
2 tbs balsamic vinegar
Sea salt to taste

Method
Mix all the ingredients in a large bowl and serve, or you can store it covered in the refrigerator for up to 4 days.

Herbed Millet with Steamed Vegetables
serves 4

Ingredients
1 cup millet
2 cups broth
½ onion, finely chopped
2 cloves garlic, minced
1 tsp chopped fresh sage

Method
Combine all ingredients in a pot and cook for 30-40 minutes over low heat until the liquid has been absorbed.

SNACKS, DESSERTS, SMOOTHIES
Baked Apple Snack or Dessert
serves 4

Ingredients
4 green apples
¼ cup raisins
8 almonds
¼ tsp cinnamon
2 cups water

Method
Preheat oven to 350F (176C). Wash the apples, slice ½ inch off the top and core them without puncturing the bottom of the apple. Stuff each apple with 1 tablespoon raisins, 2 almonds and a dash of cinnamon. Fill each apple with water, replace the tops and bake in a baking dish for 30-40 minutes or until soft.

Juice Jells
serves 4

Ingredients
2 cups fresh fruit juice (grape, apple, berry, cranberry, etc)
1-2 tsps agar flakes

Method
Combine juice and agar in a pot and let stand for 2-3 minutes. Bring to a simmer over low heat and cook, stirring, for 10 minutes until agar is dissolved. Stir over low heat for 5 minutes more. Transfer to a dish and chill in the refrigerator for at least 2 hours until mixture has thickened. Serve cold or frozen as ice pops.

Kombu Knots
serves 4-8
Like chips, but made of seaweed and much healthier!

Ingredients
2 oz of kombu
Extra virgin olive oil

Method
Soak the kombu in water to soften. Use scissors to cut the kombu into thin strips, about 1/8 inch wide and 3 inches long. Tie the strips into simple knots. Pour oil into the saucepan, enough to cover the kombu. Heat the oil over medium-high heat until it’s hot but not smoking. Drop in kombu knots, making sure they’re submerged. Cook for about 1 minute each. Transfer to paper towels to drain.

Cinnamon Pear Smoothie
serves 2

Ingredients
2 pears, peeled and cored, or use canned pears
½ cup orange juice
1 tsp cinnamon

Optional: protein powder, greens powder, or flaxseed oil

Method
Combine all ingredients in a blender and drink immediately

Image via UTNE.com

Hayley Enright is a licensed acupuncturist and has performed over 9000 treatments. She is available for private and group sessions. You can contact her and learn more at www.acupuntureinparis.com.