We all know what having a cold feels like, right? Your nose gets runny, your eyes are watery and your head feels all stuffed up. Colds are very common this time of the year, what with more wet weather, lower temperatures and less sunshine. All is not lost though, as there are certain foods that we can eat which will certainly go a long way to warding off the dreaded sniffles. What’s more, they taste pretty good too and have lots of different uses in everyday cooking.
After your oranges, cauliflower is one of the best natural sources of vitamin C. Not only is it rich in antioxidant vitamins that give your immune systems a boost, it’s also an important warrior in the continuous battle that your body wages against infection. I suggest healthy sautéed cauliflower, rather than boiling or steaming it, as these methods makes it waterlogged, mushy and causes it to lose much of its flavour.
Garlic has been called a natural antibiotic due to its healing powers, especially in regard to colds and ’flu. It’s cloves are used by many to help treat the common cold and to help reduce the chances of getting a cold in the first place. Raw garlic, not cooked or dried, is most beneficial, since heat and water (during the cooking process) deactivate sulphur enzymes, which in turn diminishes garlic’s antibiotic effects.
Chilli peppers have a high amount of capsaicin – that which produces that hot burning sensation in the mouth on eating. Capsaicin is a natural antioxidant and helps protect against disease caused by toxins. It has been acclaimed as a great pain reliever and an aid to blood circulation. It can also help fight off the common cold, because it contains the highest quantities of vitamin C amongst all the herbs and spices out there.
Mushrooms are rich in vitamin D. The have a compnenet called selenium, which helps white blood cells produce cytokines that clear sickness, and beta glucan, an antimicrobial type of fibre, which helps activate cells that find and destroy infections.
See below for a great and easy-to-prepare chicken curry, which contains three of the ingredients that I’ve just mentioned – mushrooms, garlic and chilli. In fact, there’s no reason why you couldn’t throw some nutritious cauliflower into the pot as well!
Contact Matthew on:www.facebook.com/tlcletsgetcooking