Throughout the cold and flu season it’s important to consider the immune system. While many people elect to have cold and flu shots, you can take a healthier, more natural approach and eat immune-building and rejuvenating foods.
Foods rich in antioxidants and zinc combined into hearty casseroles and soups will nurture and protect you against the threat of infection.
For as long as you are well and free of disease and can stick to an exercise program, you will continue to lose weight while so many others are gaining it.
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Heat a wok over high heat. Add oil and heat until hot. Add ginger and stir-fry for 30 seconds or until aromatic.
Add button mushrooms to wok and stir-fry for 1 minute. Add shiitake mushrooms and stir-fry for 1 minute or until well coated with oil mixture.
Add sweet chilli sauce and stir-fry for 2 minutes or until mushrooms are just tender. Remove from heat and add green onions. Toss well to combine.
Serve immediately with ½ cup of brown rice, grilled chicken and steamed bok choy.
Toss the oil over the vegetables and season with salt and pepper.
Cook for 35 minutes or until tender turning the vegetables occasionally.
When the vegetables are cooked, remove them from the oven and toss the rocket and capers through until the rocket leaves are evenly wilted and distributed through.
Serve with grilled steak.
Pre heat the oven to 180°C
Score the fish lengthways through the thickest section of the fillets taking care not to cut straight through. Mix the mugi miso and honey into a smooth paste with water. Pour the marinade over the fish and leave for up to 1 hour.
Heat a well-oiled grill plate and cook the fillets for 2 minutes on each side, turning once only. Transfer to a baking tray and place in the oven for 7-10 minutes while the greens are being prepared.
Wash and trim the Asian greens. Heat the sesame oil in a wok and stir fry the shitake mushrooms for 1 minute. Add the greens and toss through. Add some water (about 2 tbsp) to the remaining marinade and stir it through the greens while they are cooking. Remove from the heat while the greens are still crisp and serve under the salmon fillets, with ½ cup brown rice.
Heat the oven to 200°C. Lay the pizza ingredients on the kitchen counter and arrange them evenly on the pitta bases. Place on a baking sheet and cook for 15-20 minutes.
Serve with rocket and parmesan salad dressed with olive oil and balsamic.
Heat the oil in a pan and add the onion and sage to gently sauté for 10 minutes. Toss through the capers and set aside.
Wipe the omelette pan with a little oil and heat gently. Beat the salt and pepper into the egg mixture and add the mixture to the pan. Gently ease the edges of the omelette away from the side of the pan to spread any uncooked mixture to the bottom of the pan to cook. Continue to do this until the top of the omelette is only slightly moist. Spoon the onion mixture over the top and fold the omelette in half.
Serve with a cup of steamed broccoli with 1 tbsp olive oil drizzled over the top and 1 tbsp roasted slivered almonds.
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