7 Best Foods for a Healthy Immune System

Your immune system needs to be pampered too. It also needs to be taken care of. Taking care of your immune system will result in its proper functioning. You can help and take care of your immune system by eating the right kind of food.

The right type of food would include fruits, vegetables, whole grains, organic poultry and low fat foods. A dose of these foods daily will give a good boost to your immune system.

Let’s have a look at the 7 foods that help our immune system in getting better.

1. GINGER:

The phytonutrients that are present in ginger are very beneficial for people suffering from rheumatoid arthritis. It is recommended by the Arthritis Foundation to grate one or two tablespoons of fresh ginger, or to dust dried ginger on salads, soups and veggies. You can also have ginger tea which is very healthy and is good for the immune system.

However, be careful in consuming too much ginger. It is safe to take ginger in small doses for those who take blood thinning medicines as ginger too acts as a blood thinner; this has been stated by the National Center for Complementary and Integrative Health. For such people, it is better to consult their doctor first before adding ginger to their daily diet.

2. BEANS:

All types of beans play their part in boosting the immune system. Beans are rich in protein and protein plays an essential part in building the cells. The cells built by protein also include the cells of the immune system. More consumption of beans means more consumption of protein, which results in building more cells of the immune system.

Beans also have many other nutrients such as the B vitamins, magnesium, fiber, potassium and folate. All of these nutrients contribute in making the body strong and healthy. Beans of any kind can be added in salads and soups. It is recommended to eat at least one cup of beans weekly.

3. YOGURT: 

Yogurt naturally has probiotics. Probiotics are the good gut bacteria that are good for our body and they improve the immune system too. It is better to get a dose of probiotics daily to get the maximum benefit. Yogurt is healthy, light and refreshing.

There are many ways to add yogurt into your daily diet. You can add it in your smoothies, salads, desserts or even eat it as it is. It also comes in many flavors so you can always grab your favorite flavor in case you don’t like plain yogurt. This way you can give probiotics to your body which will boost your immune system. Probiotics also reduce the symptoms of rheumatoid arthritis.

4. GREEN LEAFY VEGETABLES:

Green leafy vegetables have lots of benefits. This group includes spinach, kale and Swiss chard. These should be consumed very frequently to keep the immune system healthy. These vegetables are rich in vitamins C, K and folate. All these tend to be good immune boosters. The darker color of the leaf indicates the high level of antioxidants present in it. Antioxidants help neutralize the free radicals in our body.

Green leafy veggies can be added in salads and sandwiches, they are yummy and healthy. But do consult your doctor before making these green veggies a part of your routine diet in case you are on blood thinners, as vitamin K has the tendency to act as a blood thinner too.

5. EXTRA VIRGIN OLIVE OIL:

Olive oil is very healthy and the best kind of olive oil is the extra virgin one. This type of olive oil has the highest amount of antioxidants.

Extra virgin olive oil also acts as an inflammatory and gives a boost to the immune system of our body. You can add it in your sandwich dressing and salads.

6. FISH:

Fish is a very good option if you want to boost your immune system. Fish such as salmon, mackerel and herring have the magical omega-3 fatty acids in them which are so good for the body. These fatty acids act as anti-inflammatory and boost the immunity of the body too. You can take omega-3 supplements as well.

Fish can be added into sandwiches and salads. You can eat it fried and even grilled too.

7.GREEN TEA:

Green tea gives a good boost to the immune system. It has the antioxidant polyphenol in it which has multiple health benefits. Green tea helps in slowing down the process of developing osteoarthritis, which people usually get due to their increasing age. If you want to keep the levels of polyphenols high in your body, you have to drink 8 cups of green tea a day for this purpose.

You can improve your immune system and stay away from many diseases. All you have to do is to eat the right kind of food.

If you eat healthy, your immune system will be strong. It is better to eat foods that are high in antioxidants as they boost up the immunity of the body towards many ailments. Eat better and eat clean to stay protected from various diseases. Take care of your immune system and it will in return take care of you.

Source :healthy vogue

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Mitha Tukra

Ingredients:

1. Bread 4 slices

2. Milk 2 cup

3. Butter three fourth cup

4. Chopped almond 1 tbsp

5. Sugar 1 cup

6. Custard powder 1 tsp

7. Water half cup

Cooking Method:

1. Boli the milk to make it thick and dissolve the custard powder into cold milk then add this mixture with hot milk

2. Mix the chopped almond with the milk and remove from the heat

3. Heat the water and sugar together to make water syrup

4. Heat the butter in a frying pan and fry the both sides of the bread till brown

5. Dip the bread into sugar syrup and remove it to the serving tray

6. Pour the milk on top of the bread and keep it for one hour

7. Sprinkle the almond on top of it and serve

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Afternoon eat very easy egg puff

Puff Pastry Sheet 1 Packets (any super shop available)

The 6 EGG

The Red Onion 1 Medium (grated)

Tomatoes. 1/4 cup grated

Turmeric Powder 1/4 tea spoon

Pepper Powder 1 Tea Spoon

Cumin Powder 1 Tea Spoon

Hot Masala Powder 1 Tea Spoon

Coriander Powder 1 Tea Spoon

Coriander leaves. 1 tsp of grated

Salt

Oil

Process:

Boiled eggs, nor a helper. Sometimes keep share with.

Hot Oil in pan and fried onions. All spices with presents like the amount of salt water and a little love with the filthy.. Lastly, coriander leaves hair with a pot from the name of the slot.

First puff pastry śiṭagulōkē fridge out of normal temperature keep on.

Now Puff Pastry Sheet Square Śēpē. Cut some big the selection that love the eggs do you want to be in love.

Now just to learn the pastry kaṣānō spices in a spoon from the spices. Now half the eggs on a piece. Now keep the whole egg day marred the puff pastry to learn with the four corners.

Oven 400 f is a temperature keep pre-hit.

The other eggs pastry shit lives can monitor oven baking shit. All of them.

Now 15 minutes bake pāphagulōkē. Egg.

Going to be bake 15 more minutes out of the oven and serve with sauce. Yummy egg puff.

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Bihari Style Baingan Ka Chokha Recipe - Smoked & Spiced Eggplant

The Baingan Ka Chokha Recipe is a delicious Smoked & Spiced Eggplant dish that is a very popular recipe from Bihari cuisine.It is often made during winters in bihar, Uttar Pradesh and Jharkhand region and served along with Litti, which is a spiced crisp spread made from wheat flour and sattu atta. The combination of the dish is called Litti Choka.

If you like Eggplant/ Baingan recipes you must try some of our favorites like - Baingan Masala Recipe, Hyderabadi Bagara Baingan, Palak Baingan Ki Sabzi, Baingan Bharta and Bharva Baingan Recipe

Directions for Bihari Style Baingan Ka Chokha Recipe - Smoked & Spiced Eggplant

• To begin making the Bihari Style Baingan Ka Chokha Recipe, we will first get all the ingredients prepped up as mentioned in the ingredient list.

• The next step is to roast the eggplant (baingan) over a gas flame. You can also roast it in the oven.

• To roast the baingai using the oven, preheat the oven to 180 C. Place the brinjal on a baking sheet and place in the preheated oven for about 30 minutes or until the brinjal has started to soften and the outer skin is charred. When you prick inside with a knife, you can feel that the brinjal has become tender, if not continue to roast until done.

• To roast the baingai over the gas flame, place the brinjal on the stove top flame, with continuous monitoring, using tongs to turn the brinjal around while it is roasting. After about 10 minutes you will notice that the brinjal’s skin begins to char and the inside begins to get tender. To test, when you insert a knife you will feel it is soft and not hard. If hard continue to roast until done.

• Once brinjal is roasted allow the brinjal to cool down. Peel the charred skin of the cooled brinjal and discard the skin. Coarsely mash the pulp using a fork or mince finely using a knife.

• Heat mustard oil in a heavy bottomed pan. Add asafoetida and stir for a few seconds. Add the onions, ginger, garlic and green chillies and cook for 2-3 minutes until the onions soften. Add the tomatoes, and cook them until they turn soft. Finally add the mashed roasted baingan, salt and cook for another 4 minutes until all the flavors are incorporated. Check the taste and adjust accordingly.

• Once done, transfer to a serving bowl and serve

• Serve the Bihari Style Baingan Ka Chokha along with Litti or Phulka & Kadhi for lunch or dinner.

Ingredients

1 large baingan (brinjal/ eggplant)

1 large tomato, finely chopped

1 green chili, finely chopped

1 onion, finely chopped

an inch piece of ginger, grated

1/4 teaspoon asafoetida

2 tablespoons mustard oil

salt to taste

Source :http://www.archanaskitchen.com

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A summer zucchini pie

The summer is the perfect season for ripe tasty vegetables like zucchinis. Besides being fried or stuffed (as are traditionally cooked in Greece), you can use them in a tasty pie! It's an easy, light and nutritious recipe. You can have it both hot or cold as a first dish, snack or breakfast!

Ingredients: 

- 1 package phyllo (also know as fyllo or fillo) Greek dough

- 1kg zucchini, grated

- 2-3 finely chopped spring onions (100gr/3.5oz), in slices

- 1/2 bunch (70-80gr/2.5-2.8oz) of dill chopped

- 5-6 mint leaves (about 10gr/0.35oz), finally chopped

- 125ml (1/2 cup) olive oil

- 500gr/17.5oz or 1.1lb feta cheese, crumbled

- 300gr/10.6oz of Greek yogurt

- 2 eggs

- olive oil to brush the pan and the phyllo sheets

- salt and pepper

Place the zucchinis in a frying pan and saute for 12-14 minutes on medium to high heat, until most of the their water evaporates. Pour the olive oil and add the onions. Saute for 4-5 minutes more, stirring often. Remove from heat, add a bit of salt and pepper and leave the pan aside to cool down.

Continue by mixing the eggs and the yogurt in a large bowl; add salt and pepper, the mint, the dill, the mixture of the zucchinis and the onions in the bowl. Stir well and add the feta cheese.

Brush lightly a baking pan with olive oil and lay half of the dough sheets. Make sure to brush each sheet with olive oil as well. Put the mixture from the bowl. Spread it. Place the rest of the sheets on top, also having brushed each one with olive oil. Put a bit more olive oil on the last sheet on top. Gently carve the pie with a knife into pieces, and put the pie in preheated oven for 1 hour and 10 minutes at 180 degrees Celsius (350 Fahrenheit) in the middle rack. Enjoy!

 Source:http://www.littlecookingtips.com

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A devine Spaghetti with Ground Beef

It's a favourite dish that we all have cooked and loved. The spaghetti is combined with the ground beef in one of the most popular recipes for pasta.

In this Bolognese style version, it's very important to follow the correct order in adding the ingredients. If you do, and take the time needed in each stage, the result will be devine!

Ingredients: 

- 500gr/17oz of ground beef or pork or mixed

- 500gr/17oz spaghetti

- 1 onion (medium-large, around 150gr/5oz), finely chopped

- 3 garlic cloves, finely chopped

- 1 glass of white wine

-  1/3 bunch of parsley (about a handful), finely chopped

- 400gr/14oz concentrated tomato juice or 600gr/21oz fresh grated tomatos together with 1 tablespoon of tomato paste

- 1 cinnamon stick or 1/2 teaspoon of cinnamon powder

- 125ml (1/2 cup) olive oil

- 150gr/5oz Dubliner cheese, grated or 50-60gr/1.7-2oz grated Parmesan

- 2-3 tablespoons of butter or margerine

Preparation: 

Boil the pasta in a large pot with salted water, as much as you prefer. Once ready, remove the pot from the heat, drain the pasta, add the butter to the pot and throw the pasta back in, stirring in order to get the butter on all the pasta.

In a deep frying pan put the olive oil on medium to high heat. Once hot, add the onion and cook until it gets a bit transparent. Add the ground beef/pork and with a fork cut it into small bits and mix it with the onion. Cook until all the meat gets brown. Reduce the heat to medium and add the garlic, the cinnamon, the salt and the pepper.

Continue cooking, stirring often, for about 6-8 minutes. Then pour the wine and continue to stir. When the wine evaporates, add the parsley and cook for 2-3 minutes, to get it soft. Then add the tomato juice (or the fresh tomatoes and the paste). Reduce the heat to medium-low. After about 5 minutes remove the cinnamon stick, and continue cooking until the sauce gets a bit thick.

Remove and serve with the pasta along with the grated cheese. Enjoy!

Tips: 

1. We suggest serving this sauce with spaghetti Νr 6 or even better with spaghetti con carotti (with carrot) and add some grated cheese on top.

2. If you don't prefer Dubliner cheese, you can add parmesan or a even a sweet Gruyere; each one provides a different taste. Also try some Greek graviera if you can find it.

Source :http://www.littlecookingtips.com

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Banbury Cakes

Method:

Preheat the oven to 180ºC/gas 4. Line a baking tray with greaseproof paper. 

In a large bowl, cream the butter and honey together, then stir in the spices. Add the dried fruit, candied peel and rum and stir until well combined.

Lightly flour a work surface and roll out the pastry to about 2.5mm thick. Using a 10cm pastry cutter or small saucer, cut out 10 circles. You might have to roll it out and cut it again, in which case be sure to fold it over itself rather than scrunch it up as you will damage the layers. 

Spoon the filling into the centre of each disc, leaving a little empty space around the edges. Brush either side of the filling with a little egg. Bring the sides of the pastry up into the middle and crimp slightly to make little purses. 

Turn the cakes over so the fold is on the bottom and very gently roll them into oval shapes with your rolling pin, being careful not to burst them.

Place the cakes on the tray and, with the tip of a knife, make 3 little cuts on each. Brush with the beaten egg and sprinkle with granulated sugar.

Cook for 25 to 30 minutes until golden and firm. Transfer to a wire rack to cool slightly before serving warm.

Ingredients:

50 g unsalted butter (at room temperature)

1 tablespoon runny honey

12 gratings of whole nutmeg

½ teaspoon ground allspice

½ teaspoon ground cinnamon

50 g raisins

50 g currents

50 g candied citrus peel

1 tablespoon dark rum

plain flour , for dusting

300 g puff pastry

1 large free-range egg , beaten

3 tablespoons granulated sugar

Source :http://www.jamieoliver.com

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