To contact us:
99 Main Street
Tarboro, NC 27886
252.824.8301 
Fax 252.824.8305
Info@quiglessnaturalhealth.org

Delicious Immune Help During Cold Weather! This is a wonderful warming vegetarian stew that is loaded with immune supporting ingredients. If you’re in an area where you cannot get all the ingredients, it’s o.k. You will still benefit greatly from the basic ingredients, lentils and kale. Lentils are the least acid forming of the legumes. They are high in folate, dietary fiber, tryptophan, the immune supporting trace mineral molybdenum, manganese, iron, protein, phosphorus and copper. Kale is an excellent source of Vitamin K, A, C and manganese and a good source of calcium. Garlic, ginger and onions have been known to be immune support standbys for years, along with turmeric, cloves and oregano. Daikon is added as a blood purifier. The suggested teas are known immune boosters, and they lend a subtle, pleasant flavor to the stew. Astragalus is a Chinese herbal adaptagen that supports immune health, kelp is loaded with more immune supporting trace minerals. Many of the ingredients contain cancer fighting elements, too. Although most cookbooks state that you don’t have to soak lentils, I suggest that you do anyway to extract some of the purines in them. Contact us if you’d like to know more about the ingredients of this delicious stew.

Stew with Kale for Immune Support Ingredients:
12 cups water
6 herb tea bags (such as elderberry, decaf green tea, roiboos, licorice, etc.)
2 sticks astragalus, or 2-3 droppers of astragalus extract or contents of 2 astragalus capsules
2 strips of kombu (kelp) or 1 TBS kelp powder
1 cup each of diced onion, carrot, celery and daikon 6 crushed garlic cloves

1 cup lentils that have been soaked for at least 3 hours and strained (toss out soaking water)

2 packed cups of coarsely chopped kale
2 tsp grated raw ginger
3 tsp cumin
1 tsp turmeric
2 TBS chopped fresh basil or 2 tsp dry basil
¼ tsp powdered cloves
½ tsp oregano Sea salt or Bragg’s Amino Acids or tamari and black pepper to taste
Olive oil
Optional: Rosemary, sweet potato or winter squash, cooked grain, tomatoes or tomato puree (if using tomato or tomato puree, add to stew when adding ginger and spices (see below)

Put water, tea bags, astragalus and kombu in large pot or bring to boil. Reduce heat and simmer 10 minutes. Remove tea bags.

Add onion, carrot, celery, daikon, and garlic to pot and bring to a boil. Then add kale and bring to a boil. Add Lentils and bring to a boil. Reduce heat and simmer for 15 to 20 minutes, or until lentils are just tender. Then add ginger and spices. Continue to simmer for another 5 minutes or until both lentils and kale are tender. Add salt or Bragg’s and pepper to taste. Ladle into individual bowls and add 1 tsp or so of olive to each bowl and stir. Not cooking the olive oil in the stew preserves its healing qualities.

 

Healthy Recipes

Get more from life,
eat right.