5 recipes that will help you treat and prevent fungal infections
Fungal diseases are a global public health problem, and people at higher risk are the ones with weakened immune systems, according to the CDC. It is important therefore to boost your immunity with foods that have antifungal capabilities. So, here are 5 recipes that will help you treat and prevent fungal infections.
It has been reported that some of best foods to treat and prevent fungal infections are: garlic, ginger, onion, lime, lemon grass and pomegranate. These foods were effective in inhibiting the proliferation of some of the most common fungi, that cause human diseases.
The 5 recipes that will help you treat and prevent fungal infections are based on their anti fungal activities. Enjoy!
1) Garlic and Onion Soup
Two onions, sliced and caramelized
Four globes of garlic, roasted (The “globe” is the entire head of garlic with all of its “cloves” or pieces.)
1/2 gallon of soup broth (bone or vegetable - based)
salt to taste
Roast your garlic in advance. After roasting, remove the garlic cloves from their peels.
Begin to heat your broth. Slice onions and add them to a heated skillet that has been warmed with a bit of cooking oil. (Coconut or light olive oil works well)
Cook onions on medium-high heat until they become translucent and begin to caramelize. When they are browning slightly, remove them from heat.
Add the peeled roasted garlic, caramelized onions, and broth to a food processor. Puree until smooth. Depending on the size of your soup batch and your food processor, you may need to do this in several batches. Take care not to burn yourself with your hot ingredients.
Place pureed ingredients back to a saucepan and add the rosemary and bay leaf. Stir them in, cover, and let the mixture sit for about ten minutes. Remove the herbs. Your soup is ready.
2) Lemongrass and ginger tea
600 ml (~20 oz) pure drinking water. A small amount of water will evaporate during boiling.
3 big lemongrass bulbs – you want the white base part where concentration of nutrients is highest.
1 torch ginger bud (optional – can omit if unavailable. If omit, replace with 1-2 additional lemongrass bulbs).
2 inches ginger root
In a non-aluminium pot, boil 600 ml (~20oz) of water.
Slice finely, or cut/pound the above ingredients to release the phytonutrients, fragrance and oils.
Throw the cut ingredients into the boiling water, turn fire down to simmer for 5-7 minutes
When done, turn off the fire and cover the pot with lid. Let the tea steep for about 20-30 minutes.
Strain. Add 1 tablespoon raw honey or stevia for taste if desired. Drink warm.
3) Lime and ginger chicken
3 globes stem ginger in syrup
2 tablespoons honey
2 tablespoons soy sauce
2 limes, zested and 1 juiced
2 garlic cloves, crushed
6 skinless chicken thighs
Basmati rice, to serve
Tenderstem broccoli, to serve
Preheat the oven to 230°C/fan210°C/gas 8. Drain and finely dice the ginger and mix with honey, soy sauce, lime zest and juice and garlic in a bowl.
Add the chicken and mix together well. Spread out in a foil-lined or ceramic baking dish and bake for 20 minutes, turning over halfway, until cooked through.
Serve the chicken with steamed basmati rice and broccoli.
4) Pomegranate, ginger & lime flavoured water
2cm piece of ginger
Hold the pomegranate cut side down in your fingers and bash the back of it with a spoon so the seeds tumble into a jug.
Finely grate in some peeled ginger, then slice and add the lime.
Add loads of ice, then top up with water.
5) Pomegranate smoothie
1 frozen ripe banana, peeled and cut into 1-inch pieces
1 cup frozen berries
1/2 cup low fat plain Greek yogurt
1/2 cup pomegranate juice, plus more if necessary
4 teaspoons honey
Combine all of the ingredients in a blender and purée until smooth. Depending on the type of blender you have, you may need to stop and stir occasionally to help it along. If the mixture is too thick, add 2 tablespoons more pomegranate juice and blend again. Pour into glasses and serve cold.
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