Immune cuisine part 2: Recipes

In the first part of our immune kitchen series, we have already introduced you to numerous foods that have a great effect on strengthening your body. In the second part, we share with you delicious recipes in which these miracle weapons play an important role in the preparation. Let’s go:


Ingredients (for 2 liters)

  • 2 liters of boiled water
  • 4 cm ginger
  • 4 lemons
  • 2 tbsp honey
  • Organic lemon slices

Boil water, then pour it over the sliced ginger including lemon juice in a large pitcher. If necessary, you can also add fresh lemon peel. A little honey softens the sharp taste of the ginger root and is soothing for the throat and pharynx.


Ingredients (for 2 glasses)

  • 70 g grapes
  • 40 g leaf spinach
  • 1 apple
  • 1/2 pepper
  • 1 cm ginger
  • 1 tablespoon lemon juice
  • 1 bunch of parsley
  • some water

First, cut the apple and the pepper into small pieces. Then peel the ginger and cut it in half. Put some water and lemon juice in the blender. Add the remaining ingredients one by one. Puree everything fine until the drink has a slightly creamy consistency.


Ingredients (for 4 servings)

  • 250 ml vegetable broth
  • 200 ml whipped cream
  • 6 cloves garlic
  • 3 tablespoons vegetable oil
  • 2 tablespoons flour
  • 1 sour cream
  • 1 onion
  • salt
  • pepper
  • Croutons
  • Fresh cress
© genuss_liebe

Heat the oil in a pot. Peel and chop the onion and sauté in the heated oil until translucent. Add the flour and fry, stirring several times. Add the vegetable broth, stirring constantly. Add the sour cream and the whipped cream and stir in. Peel and press the garlic cloves and add them to the pot as well. Season with salt and pepper. Simmer for about 10 minutes. If necessary, puree with a blender and serve the soup with croutons and fresh cress.


Ingredients (for 4 persons)

  • 800 ml vegetable broth
  • 250 g leek
  • 130 g celeriac
  • 1 broccoli
  • 1 onion
  • 1 bunch of parsley
  • 2 tsp turmeric
  • 1 tsp thyme
  • 1 tbsp. vinegar
  • salt & pepper

Cut the broccoli into small florets. Cut the leek, celeriac, and onion into cubes. Then sauté all ingredients in a pot in a little oil with thyme and turmeric. Chop the parsley and add to the pot, then pour the vegetable stock and bring to a boil. Puree with a blender as needed. Finally, add the broccoli and simmer the soup until the broccoli is cooked. Finally, season to taste with vinegar, salt, and pepper.


Ingredients (for 4 people)

  • 400ml coconut milk
  • 150 ml vegetable broth
  • 200 ml strained tomatoes
  • 2 cans of tomato pieces
  • 175 g red lentils
  • 1 onion
  • 1 clove of garlic
  • 2-3 tsp cumin
  • 2 tsp garam masala
  • 2 tsp chili powder
  • 1 tsp. mustard seeds
  • 1 tsp cayenne pepper
  • 1 tsp coriander
  • Olive oil
  • Salt & pepper
© biancazapatka

Heat the oil in a saucepan and add the mustard seeds, put the lid on and wait until the seeds pop. Add the onion and garlic and sweat over low heat. Then add the diced tomatoes, strained tomatoes, and coconut milk and simmer for a few minutes. Gradually add the other spices. Now add the lentils and simmer for 25-30 minutes, stirring occasionally, until the lentils are soft. Simmer with the lid on for the first 15 minutes, adding a little broth if needed. At the end of the cooking time should be a creamy mass.


Ingredients (for 4 persons)

  • 4 salmon fillets
  • 2 lemons
  • 1 tablespoon olive oil
  • 1 clove garlic
  • salt & pepper
  • Oregano

Put the salmon pieces in a baking dish and preheat the oven to approx. 200 °C. Squeeze the lemons, mix in the olive oil, add the pressed garlic, and season to taste. Pour the lemon mixture over the salmon and bake for about 30 minutes until the salmon is cooked. Serve with boiled potatoes, rice, or pasta.

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