Mushrooms have been shown in several studies to enhance the immune system’s natural killer (NK) cell activity which suggest they may promote innate immunity against viruses and tumors. The Urban Clinic Immune Boosting stir fry features shitake and maitake mushrooms, which are the varieties Dr. Andrew Weil recommends for their antiviral and immune-enhancing properties.
1 cup chopped kale
1 bunch watercress
2-4 cloves garlic
1/2 head organic cauliflower chopped into pieces
1 organic red bell pepper
1 package maitake mushrooms
2 cups sliced shitake mushrooms
1 tbsp green nori flakes
1 cup vegetable broth
Juice from 1 lemon
Soy sauce to taste
1 cup red quinoa (uncooked)
1. Cook quinoa according to instructions.
2. In large sauce pan heat 1/2 cup vegetable broth over medium-high heat. Add cauliflower and cover with a lid for a couple minutes until it softens. Do not cook thoroughly. Set aside.
3. In a separate pan, add onions, garlic and red pepper and saute for a couple minutes, do not overcook. Add the mushrooms and sprinkle with soy sauce and 1/2 of the lemon juice.
4. Add cauliflower to the pan with any remaining vegetable broth.
5. Add kale and watercress and the remaining lemon juice. Season with soy sauce if desired. Sprinkle in the nori flakes and sautee for a couple more minutes taking care not to overcook.
6. Serve over cooked red quinoa and enjoy!
Check out our 12 Immune Boosting Strategies to Prevent Cold and Flu!
Written and posted by Jessica Cerka in New York