Immunity From Within
Photo credit: Sammy Murphy
Grow your inner garden.
By Deirdre McCafferty, recipe by Tony Keogh
A tasty way to boost your immunity this autumn and winter is with some warming stews, bakes and soups and by adding some wonderful tummy friendly fermented foods to your diet. Currently, we’re big fans of the vegan brie and cashew blue cheeses created for Cornucopia by Tony Keogh. Healthy fermented foods help populate our digestive tracts with the bacteria that help protect us from the inside and help you grow your inner garden.
Changing seasons, shorter days and colder, wetter weather can all add to the challenge our immune systems face so our thoughts for recipes now naturally turn to health boosting meals. Here we have a great recipe for a vegan, Irish style stew, with a twist – lots of spices! It’s chock-full of other immune boosting ingredients too; seaweed with its iodine, kale with its antioxidants and oats with calming, supportive, nerve boosting qualities.
GRAB THE RECIPE IN THE AUTUMN ISSUE OF POSITIVE LIFE. PICK UP A FREE COPY IN ONE OF OUR STOCKISTS, OR SUBSCRIBE FOR €15 (4 ISSUES) AND BE ONE OF THE FIRST TO GET A COPY EACH SEASON.
