HOW IS YOUR IMMUNE SYSTEM GOING? WHY IS OUR IMMUNE SYSTEM IMPORTANT?
OUR IMMUNE SYSTEM PROTECTS AGAINST DISEASE, FIGHTS INFECTION, AND HELPS US TO RECOVER AFTER AN INJURY.
THE IMMUNE SYSTEM PRODUCES PROTEINS CALLED ANTIBODIES THAT CAN HELP NEUTRALISE INFECTION OR THE TOXINS THAT SOME GERMS PRODUCE.
Eating a balanced, wholefoods diet can help keep your immune system in shape. You will be less susceptible to common coughs, colds and cool weather induced illnesses. These foods will help your bodies natural immunity.
Let’s talk about Green & Red Capsicums
Capsicums are a rich source of vitamin C, particularly red capsicum.
Capsicums are rich in antioxidants
Capsicums help to fight bronchitis, colds, asthma, respiratory infections, cataracts and cancer.
Capsicums help to relieve symptoms of angina.
Capsicums are rich in vitamin E and zinc.
Here is a fantastic chart that shows how amazing both red and green capsicums are for us all year round but especially coming into winter to increase our immune system. Capsicums are very versatile and can be eaten raw or cooked.
I cooked this dish on the weekend yoga retreat for 22 participants. I changed it for for retreat to vegan and nut free. I took out the cheese and sprinkled the top with pepitas and sesame seeds. Of course I had to make the recipe in quantity for 24 stuffed capsicums. I used quinoa with the rice for extra protein.
My recipe for stuffed capsicum is extremely healthy and very nutritional. You can vary by adding extra protein in the form of tuna, chicken, lentils or kidney beans. This recipe will give you 6 generous serves.
3 large red or green capsicums ½ bunch spring onions – finely diced 1 clove garlic – finely diced ½ large red or green capsicum – finely diced ½ cup – chopped, pitted olives 1 large zucchini – grated 1 cup cooked broccoli cut into small flowers. 2 ½ cups cooked rice or rice combined with other grains (barley, quinoa, cous cous, lentils or kidney beans). ½ cup cooked peas ½ cup cubed feta cheese ½ cup finely sliced sun dried tomatoes 2 or 3 finely chopped tomatoes Handful of finely chopped fresh basil and parsley, salt and pepper to taste. 1 cup finely diced baked sweet potatoes.
Use a large baking dish to bake 3 large red or green capsicums in the oven. Cut the capsicums length ways and take out the seeds and bake until soft, turning over half way. Cool. The outside skin will be very easy to remove when the capsicums have cooled a little or you can leave the skin on.
Use a baking dish to bake 3 pieces of sweet potato and when cooked dice the sweet potato into small pieces.
While the capsicums and sweet potatoes are cooking you can get the rest of the ingredients ready.
Heat a large fry pan with a small amount of virgin cold pressed olive oil.
Add spring onions, garlic, red or green capsicums and sauté until soft.
Add grated zucchini and sauté until cooked.
Add all of the other ingredients and combine.
Simmer for another 5 minutes while combining.
Use the baking dish to arrange the capsicums and fill each one with the rice filling from the fry pan.
Fill the capsicums and firmly press the filling right up to the top.
Crumble some extra feta cheese and parmesan cheese to taste on the top with optional nuts and seeds.
Return to the oven for an additional 15 to 20 minutes at 150 degrees Celsius. Everything is cooked so you are just looking to warm and brown on the top.
You can vary the ingredients to your own taste by adding lots of other vegetables. You can use Cauliflower, beans, carrots, eggplant, and baby spinach. You are only limited by your imagination.