Immunity Stew

 I was writing an article for the upcoming Extra about how to "herb up" lots of dishes over the winter for health and thought about this stew.  It was published in my book on emotional health.  We sometimes forget how intertwined all of our systems are, and how staying strong and vibrant by taking good care of ourselves is reflected in everything we think and feel.

Most of my cooking doesn't really involve recipes, so it's been interesting having to come up with recipes for the books.  If you think something would be good in this stew, it probably will be.  If there's something in the recipe you don't like, skip it!

Comforting Immunity Stew

4 servings

Yep, this is a meal.  Many of the herbs that are discussed in these pages can also be included in the kitchen. The more we become familiar with them and let them assist us in the ways our ancestors did, the better off we’ll be.  This stew can be altered in a lot of ways, and ingredients like oatmeal or medicinal mushrooms make terrific additions.  Even the cayenne, onion, and garlic in the recipe provide wonderful support for the immune system.  If you can find burdock root, typically called gobo in Asian markets, by all means, add that, too!

1 onion, chopped

5 cloves garlic, minced

1 tablespoon minced fresh ginger root

1 tablespoon coconut or olive oil

8 ounces sliced mushrooms

1 quart broth (chicken or vegetable)

1/2 cup carrot slices

1/2 cup celery slices

5 or 6 astragalus slices

1 tablespoon thyme

1 teaspoon cayenne pepper

1 cup chopped fresh or 1/2 cup dry nettle

1.  In a skillet over medium-high heat, saute the onion, garlic, and ginger in coconut oil for 5 minutes until soft.

2.  Add the mushrooms and continue to sauté for 3 minutes.  Remove the skillet from the heat and set aside.

3.  In a medium stockpot, heat the broth and add the carrots, celery, and astragalus.

4.  Add the reserved sautéed onion mixture to the stockpot.

5.  If you would prefer the stew to be a little more soupy, add some water.  Bring the stew to a boil.

6.  Reduce to a low simmer for 15 minutes.

7.  Add the thyme, cayenne pepper, and nettle and simmer for 3 more minutes.

8.  Remove and discard the astragalus slices.

9.  Serve with some crusty bread.

 Tip:  You can add other veggies (or even some protein) if you like or some noodles.  Cooked beans, barley, or lentils (1/2 cup) are a very good addition.