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This immune-boosting recipe with carrots is loaded with plant compounds that will nourish your body with high nutrients, helping it to heal.
Lovely, I hope that your day is going on well. Here is me again sharing this immune-boosting recipe with carrots, mushrooms, and spiced up with ginger and masala powder.
I love making this immune-boosting recipe when I don't feel like drinking smoothies and my body is yearning for something spicy and super delicious.
While creating this carrot recipe, I wanted it to be simple. It's made with a few ingredients that you can easily find in your grocery store.
Even though this recipe is immune-boosting, we need to be cautious not to boost an immune system that's too active. So the word immune-boosting in the present case means enhancing the immune system with rich nutrients.
Immune-boosting foods in this carrot recipe
- Onions: Onions can boast of their immune booster properties as they're rich in quercetin, an antioxidant, an anti-inflammatory, and an antiviral. Onions are also a good source of sulfur compounds, zinc, and selenium. Selenium is involved in regulating excess immune response as well as reducing inflammation.
- Tomatoes: They're rich in lycopene which gives tomatoes their red color. Lycopene is widely studied for its health benefits. It protects DNA from being damaged by free radicals. It modulates the immune system by decreasing TNF-a (tumor necrosis factor-alpha). Lycopene also has anti-inflammatory properties.
- Indian masala/curry powder: These spices are high in anti-inflammatory and antioxidants that can help the immune system fight off pathogens.
- Carrots: They're a good source of carotenoids which are converted by the body into vitamin A. Vitamin A is involved in gene transcription, the regulation of the immune system, and the protection of DNA damage from free radicals.
- Indian masala/curry powder: This is a mix of spices whose main ingredients are turmeric, coriander, and cumin. Turmeric is highly known as a potent anti-inflammatory.
- Mushrooms: In this recipe, I used shiitake and oysters. Consuming shiitake mushrooms activates cell function and improves immunity. Both oysters and shiitake possess anti-inflammatory properties mainly due to their beta-glucans.
- Ginger: Ginger is one of the most used spices in the world. Ginger can also boast of its high antioxidant properties. Gingerols, one of the primary compounds in ginger, can inhibit the production of nitric oxide, which can cause DNA damage.
- Garlic: With aromatic properties, garlic is high in allicin, which has antiviral, antifungal, and antibacterial properties. Garlic enhances the immune system by stimulating some cells specialized in defense against pathogens.
- Red bell peppers: They're rich in vitamin C, phenols, flavonoids, carotenoids, and tocopherol, which all have antioxidant and immune-stimulant properties. In a mice study, red bell peppers (not green) increased the production of antibodies.
- Parsley & Cilantro: Cilantro leaves are high in carotenoids and vitamin C, both of which are antioxidants. On the other hand, Parsley is rich in vitamin C. Parsley has been traditionally used to treat allergies, autoimmune, and chronic disorders.
Buy organically grown carrots whenever possible, and do not peel them. The carrot skin has the highest amount of polyphenols.
Both parsley and cilantro bind to metals, so it's necessary to buy them organic or grow them in your kitchen if possible.
You will love this immune-boosting recipe with carrots. Make it regularly to enjoy its benefits, and spice it up with your favorite spices to appreciate it the best.
Till next, eat to your health, and remember, "you have the power to heal yourself." Githu
Here are more immune-boosting recipes
Immune boosting recipe with carrots
Equipment
- kitchen knife
Ingredients
- ½ teaspoon cumin seeds
- ¼ teaspoon mustard seeds
- ¼ teaspoon coriander seeds
- 2 medium red onions
- 8 medium ripe tomatoes
- 3 fresh young carrots
- pinch of salt
- 1 teaspoon Masala curry
- 300 grams mixed mushrooms of choice
- 3 garlic cloves
- 1 red bell peppers (capsicum)
- some fresh parsley
- some fresh cilantro
- 2 tablespoon cold-pressed olive oil
- 1 tablespoon unpasteurized apple cider vinegar
Instructions
- Clean the veggies
- Chop and dice the carrots, onions, tomatoes, and mushrooms
- Grate both garlic and ginger
- On a heating pan, add all the seeds and let them toast/roast for about 3 mins without burning
- Add the onions, cover the pan, and let cook for 2 mins on moderate heat
- Add the tomatoes, carrots, and curry. Stir then cover and cook for about 8 mins
- Bring in the mushrooms. Stir and cover to cook for 5 mins depending on the thickness of the size and type of mushrooms
- During this time chop the bell pepper and herbs. (Sometimes, I like picking only the leaves)
- Cut off the heat. Add the rest of the ingredients stir gently, and taste to adjust the seasoning
- Let the dish cool and serve while still slightly hot.
- Please share this recipe
Notes
- The tomatoes should be well ripened to give enough juice such that there's no water or broth is needed.
- This recipe is high in antioxidants that heat can destroy, especially during prolonged cooking. Therefore, keep the cooking short.
- The dish is super spicy. Adjust the curry and ginger according to your liking.
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