Friday, February 6, 2015

5 Best Crock Pot Recipes for Intense Immnue Building

‘Tis the season for germs, colds, flus, and freezing weather. If you’re looking for something powerful to keep you warm and healthy this season, look no further. These five recipes contain important immune-boosting ingredients and spices that will help keep you illness-free even on the coldest, germiest of days.
Remember, for best results, choose organic whenever you can!
1. Immune-Boosting Veggie Soup
  • 3 carrots
  • 1 head kale
  • 1 large sweet potato
  • 1 medium sweet, white onion
  • 1 large leek
  • 8 ounces white mushrooms, stems removed
  • Juice of 1 large lemon
  • 3-inch piece peeled fresh ginger, added whole
  • 2 Tbsp. coconut oil
  • 1 Tbsp ground turmeric
  • 1 Tbsp ground black pepper
  • A pinch of sea salt—can add before, during, or after cooking
  • Water
  1. Peel the carrots, onion, and ginger. Chop all of the vegetables into 1-inch chunks
  2. Add all ingredients to your crock pot. Add enough water to reach one inch below the top of your pot.
  3. Simmer on medium for about an hour and then remove the ginger. Add more water if needed, and then simmer for another 1-2 hours or until vegetables are as soft as you like them.
  4. Add salt to taste and then enjoy! Makes about 6 quarts.
2. Homemade Bone Broth
  • About 2 pounds of good quality bones
  • 1 medium carrot, peeled and chopped
  • 1 medium onion, chopped
  • 5 cloves of garlic, peeled and chopped
  • 1 Tbsp. organic apple cider vinegar
  • 2 tsp sea salt
  • Any vegetable ends you have on hand
  1. Add all ingredients to a crock pot. Fill the crock pot with filtered water.
  2. Cook on low for 18-24 hours.
  3. After cooking, Strain the broth through a strainer and let cool. Use broth in soup or drink it on its own as an immune boosting beverage
3. Nourishing Chicken Noodle Soup
  • 2 quarts bone broth
  • 1 quart water
  • 2 Tbsp. coconut oil
  • 1 lb. cooked chicken thighs (or another dark meat)
  • 4 large carrots
  • 4 celery stalks
  • 1 large onion
  • 1-2 cups of kale
  • 1 whole head of garlic
  • 2 inches fresh ginger (grated)
  • 1 tsp. black pepper
  • 1 tsp .turmeric
  • 10 ounces of rice noodles
  • Sea salt to taste
  • Rosemary, thyme, oregano, and parsley to taste (optional)
  1. Put all ingredients except the cooked chicken and noodles in a crock pot and cook on low for about 6 hours.
  2. Stir in cooked chicken and cooked noodles at the end. Makes about 2 quarts.
4. Super Immunity Chili
  • 1 Tbsp. olive oil
  • 1 lb. ground, grass fed beef, cooked
  • 3 cups cooked kidney beans
  • 1 ½ cups cooked adzuki beans
  • 2 28-ounce cans organic diced tomatoes
  • ½ bunch kale, chopped
  • 1 sweet potato, diced
  • 1 carrot, diced
  • 1 onion, diced
  • 1 head garlic, chopped
  • 3-5 Tbsp. chili powder
  • 1-2 Tbsp. ground cumin
  • 1 tsp. fresh or dried turmeric
  • 1 tsp. black pepper
  1. Put all ingredients into a crock pot and simmer on low for about 8 hours.
  2. Check chili every couple hours to replenish with tomatoes, or water if it appears to get too dry. Makes about 2.5 quarts.
5. Crock Pot Cinnamon Tea Latte
  1. crock pot4 cups filtered water
  2. 4 cups coconut milk
  3. 8 bags of black tea, or equivalent in loose leaf
  4. 1-2 tsp. pure, crushed, stevia leaves
  5. ½ tsp dried ginger root
  6. 6 cinnamon sticks
  7. 8-10 whole cloves
  8. 1 tsp. pure vanilla extract
Put all ingredients except coconut milk into a crockpot. Cook on low for up to 6 hours.
Add coconut milk and stir until heated.
Enjoy plain or chilled! Makes about 8 cups.
-The Alternative Daily

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