5 recipes that will help keep Lupus flare-ups at bay

May 24 2017 - 10:29pm
5 recipes that will help keep Lupus flare-ups at bay

Scientific research has led to conclusion that diet is very important to keep Lupus flare-ups at bay. Lupus affects 1.5 million Americans, and at least five million people worldwide, according to the National Resource Center on Lupus. So, here are 5 recipes that will help you boost the vitamins needed and will help controlling this auto - immune disease.


A diet that specially designed for people who suffer from Lupus, must take into account that the main characteristic of this auto – immune disease, which are: a dysfunctional immune system, chronic inflammation, and a possible link with a viral infection caused by the Epstein-Barr virus.

It has been reported that, Lupus patients need a diet rich in foods that contain: omega 3 fatty acids, fibers, calcium, selenium, Iron and the vitamins A, C, D and E. Foods containing such nutrients will help keep Lupus flare-ups at bay by fighting inflammation and boosting immunity. But, If you are a vegetarian and suffer from Lupus, here are 5 vegetarian recipes that will help you boost your calcium levels.

Some Lupus patients are sensitive to sunlight, making their vitamin D levels bellow what is needed for optimal health. But luckily, there are mushrooms, which are rich in vitamin D and selenium. Mushrooms are also raved for their amazing healing abilities, as they have been reported to boost immunity, fight cancer and more.

According an article entitled 'Diet and Nutritional Aspects in Systemic Lupus Erythematous', the most indicated foods for Lupus containing the nutrients aforementioned are: carrot, pumpkin, flaxseed oil, red meat, orange, tangerine, broccoli, papaya, nuts, kale and spinach.

With all of that in mind, here are the 5 recipes that will help keep Lupus flare-ups at bay

1) Old-Fashioned Beef Stew with Mushrooms


6 tablespoons grapeseed or olive oil, plus more as needed
3 pounds beef chuck, cut into 1-inch pieces
Kosher salt and freshly ground pepper
4 carrots (1 roughly chopped, 3 cut into 1/2-inch rounds)
4 stalks celery (1 roughly chopped, 3 cut into 1/2-inch pieces)
1 onion, roughly chopped
1 tablespoon tomato paste
1 cup hearty red wine, such as shiraz
2 quarts beef stock or reduced-sodium beef broth
2 sprigs thyme
1 1/4 pounds russet potatoes, peeled and cut into 1-inch chunks
1 pound mixed mushrooms (such as cremini, chanterelle, oyster and/or stemmed shiitake), sliced or quartered if large
4 tablespoons unsalted butter
1/2 cup all-purpose flour
Chopped fresh parsley, for topping


Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.

Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.

Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.

Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.

Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.

Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.

Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.

For more ideas on how to use mushroom for their medicinal purposes, click here.

2) Green papaya salad


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