Ayurveda and Immunity
In order for us to maintain a healthy immune system, we must be aware of foods that enhance and boost our immune system. A strong immune system is the guardian angel of the body; it keeps a person healthy and helps strengthen our resistance to a number of diseases. Through the use of foods that are rich in Vitamin C and antioxidants, we can support a healthy immune system. This system relies on good nutrition to keep the cells and organs in a state of balance. Ayurveda recommends a diet full of variety along with a positive life-style, herbal therapies, Yoga, and meditation to maintain a strong immune system.
Serves 8 – 10
Green Immune Soup Ingredients
10 – 15 cups water
1/2 head broccoli, chopped well
1/2 head cauliflower, chopped
5 stalks celery, chopped
1/2 celery root (celeriac), chopped
1/2 cup green onions (green tops only), chopped
6 large leaves and stems of curly kale, chopped
1 cup cilantro, chopped
2 sheets kombu, cut in small pieces
1/2 bulb fennel, chopped (do not use the stalks for this soup, only the bulb)
1 thumb-size piece of turmeric root, chopped
1 thumb-size piece of ginger root, chopped
6 pieces of astragalus root (resembles tongue depressors)
8 medium size (about three inches)
sulfur-free ashwangandha root
Four-inch piece of burdock root, chopped
1 tablespoon ajwan seeds (if you cannot find ajwan, celery seeds can be substituted in a pinch but they are a different seed)
1 tablespoon cumin seeds
2 tablespoons coriander seeds
2 tablespoons ghee (for a vegan soup, use one tablespoon coconut oil and one tablespoon sesame oil)
1 tablespoon miso (add this just at the end before serving so as not to destroy the enzymes in miso by cooking)
Add Bragg’s liquid aminos at the end to taste.
Green Immune Soup Directions
In a large soup pot, bring the pure water and hardy vegetables and herb roots (including astragalus, burdock, ashwagandha, ginger, and turmeric) to a boil and then turn to a simmer. Let these simmer together until they soften. Add lighter vegetables in seaweed. Saute the spice seeds in ghee or oil briefly and then add to the pot while cooking. Cook until all the vegetables are soft and flavors are merged. Puree as desired. Serve warm.
The late Dr. Light Miller was a proponent of the healing power of scent and food. She had a 35 year practice of Ayurveda that included extensive preparation of healing foods, pancha karma (cleansing techniques) and kaya kalpa (rejuvenation). She was the author of multiple books on Ayurveda.