April 2020 - Louisa Carter Health

The Defender – My Immune Shot for Winter

April 30, 2020April 26, 2020 by Louisa

This shot of fiery goodness helps defend against any sickness, supporting your immune system by dampening inflammation. This recipe is for 2 or 3 shots but I usually make a big batch for the week and have a shot most mornings through the winter months. You can alter recipe slightly to accomodate your preference. I LOVE the heat so always go heavy on the ginger. I hope you enjoy it.

Ingredients: Makes approx. 2 x shot

½ thumb turmeric

½ thumb of ginger

1/8 tsp cayenne pepper

1/8tsp pepper

1 x lemon

½ orange

1 x shot of water, add more as needed

Method:

o Cut lemon and orange.
o Using a knife peel off skin of lemon and orange
o Add to blender
o Add water and cayenne pepper, blend on high
o Cut ginger and turmeric into slices
o Add to blender with pepper and blend
o Can strain the juice into a cup and remove the excess pulp or go for a thicker vibe with pulp remaining.

You can make recipe X 7 and have a shot (for 2) every day of the week. Store in air tight jar in fridge or can freeze in ice trays to have on call

If you notice first sign of getting sick, have a shot in the AM and PM before bed. You can make a diluted version for kids, add more water or more orange.

Cacao, Cashew and Date Truffles

April 10, 2020April 10, 2020 by Louisa

Cacao, Cashew and Date Truffles – makes 12

These Cacao, Cashew and Date Truffle are my kind of easter egg and the perfect little easter gift for your neighbour.

Ingredients
·       150g cashew nuts
·       150g dates
·       1 tbsp. coconut oil
·       2 tbsp. rice malt syrup or honey
·       ½ tsp sea salt
·       1 tsp good quality vanilla extract
·       70g cacao powder (extra for dusting)

Recipe
1.     Soak the cashews and dates in boiling water for 10 minutes. Drain the water off and place them in a food processor. Blitz them together until both are finely chopped.

2. Add the coconut oil, honey, salt and vanilla and blitz until you form a smooth paste. It should be quite loose and smooth. Then add the cacao powder and blitz again until completely smooth and blended through.

3. Tip the mixture into a bowl and leave to completely chill in the fridge for 20-30 minutes.

4. Dust a surface with cacao powder. Take the mixture from the fridge and using a teaspoon, scoop a small amount onto your hands, roll into a ball and then roll through the cacao powder so that it is completely covered. Use all the mixture to make around 12 truffles.

5. Enjoy straight away or leave in the fridge to chill and harden a little more.

Beef and Turmeric Stew

April 10, 2020April 10, 2020 by Louisa

Beef and Turmeric Stew – Serves 4

This is an invitation to use food as medicine to support your immune system. Grass fed beef is a great source of zinc and turmeric is a potent antioxidant and anti-inflammatory.

Zinc is an essential mineral critical for immune function. Even mild to moderate zinc deficiency can impair immune function and increase risk of respiratory infections, so adequate dietary zinc should be prioritised for anyone looking to protect their immune system. Other natural sources of zinc are oysters and pumpkin and sesame seeds.

Ingredients

o 450 grams Top Sirloin Steak (grass fed, organic)

o 1 tbsp Tapioca Flour

o 1 tsp Sea Salt

o 1/2 tsp Black Pepper

o 1 1/2 tbsp Extra Virgin Olive Oil

o 2 Carrot (medium, chopped)

o 1 sweet Potato (large, chopped)

o 1 tsp Turmeric (ground)

o 1 tsp Coriander (ground)

o 1 tsp Cumin (ground)

o 1 tsp Ground Ginger

o 2 cups Beef Broth (bone broth if you have it)

o 4 stalks spring Onion (green parts only, chopped)

o 1/2 cup Cilantro (chopped)

Method

Cut steak into 1-inch cubes. Transfer to a mixing bowl with tapioca flour, salt and pepper. Toss until the steak is well coated.

o Heat oil in a dutch oven or large pot over medium-high heat. Add the beef and brown it on all sides. Remove the beef from the pot and set aside. (Adjust the heat as necessary when browning the steak to prevent the bottom of the pot from burning. You may need to do the browning in batches.)

o Add the carrots and potatoes to the pot along with the turmeric, coriander, cumin and ginger. Stir frequently for 2 to 3 minutes. If the spices start sticking to the bottom of the pot add two tablespoons of water to help them along. Add the browned beef back to the pan.

o Add the broth to the pot, being sure to scrape the browned bits off the bottom. Cover with a tight-fitting lid, reduce heat to medium-low and let simmer for 20 minutes.

o Remove the lid and stir in the green onions and cilantro. Continue to simmer uncovered for 10 minutes. Taste and season with additional salt and pepper, if needed.

o Divide into bowls and enjoy!

The Defender – My Immune Shot for Winter

Cacao, Cashew and Date Truffles

Beef and Turmeric Stew

a Way to Wellness

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