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The Universe in a Block of Tofu:
Tricks & Treats to BOO!st Immunity
by Rachel Clark Caudill, from the October 2006 newsletter
I write from the tail-end (I hope!) of a household filled with coughing, wheezing, and sniffles. In this moment, I want abundant health and a trusty immune system!
In that energy, I hearken back to a retreat I took at the Harmony Hill retreat center on the Olympic Peninsula at Hood Canal, Washington. This place is a retreat center for everyone, but has special focus on cancer survivors. I was there in July for a weeklong intensive called the “Teach for Life” NVC (Nonviolent Communication) Educators Institute. But the reason I am recalling it here is their wonderful commitment to healthy, immune-boosting food!
Much of the food on our tables came directly from Harmony Hill’s abundant food gardens. The food we ate was prepared with such love and care, that we could taste the soul nourishment as fully as the nutritional sustenance.
Every single meal was divine. And every meal was vegetarian with ever-present and delicious options for vegans. The food was exquisite, with an abundance of delightful tofu recipes! Inspired by the vegetarian food made with such attention and love, I was reminded again, of the beauty of simple abundance, and of eating to invite and sustain health (and my immune system).
With that in mind, I googled “tofu” and “immune system” and found a wonderful article by Dr. Sears—children’s doctor and advocate extraordinaire (he is a Western doctor with a healthy dose of Eastern and alternative approaches). The article is called, “Feeding Your Immune System,” and you can find it at: http://www.askdrsears.com/html/4/t042500.asp#T042506
Though Dr. Sears does not quote tofu as one of his top eight immune-boosting foods, he does include it in his “Immune-Boosting Smoothie” recipe. And of course, lots of research points to the health and immune benefits of eating soy and tofu, in particular.
So for this month, and in hopes of rousing your immune system—as Halloween candy, flu season, and weather changes approach—I give you Dr. Sears’ “Immune-Boosting Smoothie,” an easy and comforting recipe from Harmony Hill, and a fun Pumpkin Pudding to satisfy the yearnings of the all the souls eager to celebrate Autumn’s arrival.
Dr. Sears’ Immune-Boosting Smoothie
If your family does candy at Halloween,
try sending the kiddoes out to trick or treat with this smoothie in their bellies
first! They’ll get all the
good nutrition and be less likely to binge on candy. I adapted this recipe,
leaving some of the nutritional supplement ingredients out. If you want those
details, go to the website listed below!
Also, Dr. Sears’ writes, “Children often don't feel like eating following a cold or illness. Their nutrition suffers and their immune system suffers. This accounts for the common occurrence of getting one infection after another. It's best to keep so well nourished that the nutritional reserves can withstand several days of poor eating. Drink this smoothie daily upon school entry in September, upon beginning daycare, upon exposure to a contagious illness, or when you or your child feels a cold coming on.” (http://www.askdrsears.com/html/4/t042500.asp#T042506)
2 cups milk or soy or rice beverage
1 cup plain nonfat yogurt
1 frozen banana, cut up
1/2 cup frozen blueberries
1/2 cup each of your favorite fruit, frozen (e.g., organic strawberries, papaya, mango)
1 tbsp. flax oil or 2 tbsp. flaxseed meal
3 ounces tofu
Mix all the ingredients and blend until smooth. Serve immediately while the mixture is still frothy. Milkshake supreme!
Broccoli-Cheese Strata (Make ahead of time!!)
Adapted from the Harmony Hill Cookbook: Healthy Vegetarian Cooking With
Wellness Concepts (Third Edition 2000). Visit www.harmonyhill.org to
learn more about this wonderful place. Broccoli is a super immune booster,
and combined here with tofu and whole grains, an excellent healthy and wholesome
meal.
2 C chopped broccoli
¾ C onion, chopped
½ C red or green bell pepper, chopped
6 slices whole wheat bread, cubed
4 oz Monterey Jack cheese, shredded
12 oz tofu, drained and cubed
2 C milk (whatever kind you like)
2 eggs
1/8 tsp ground red pepper (you may want to add salt, pepper, and/or garlic granules to taste)
Cook broccoli and onion until tender, covered. Drain. Arrange bread cubes, bell pepper and broccoli mixture in the bottom of a large baking dish, and then sprinkle with cheese. Blend tofu, milk, eggs and ground red pepper in blender until smooth. Pour over bread & broccoli mixture. Cover and chill several hours or over night. Bake uncovered at 325 F for 50-55 minutes or until knife inserted in middle comes out clean. Let stand about 10 minutes before serving.
Pumpkin Pudding
Beta-carotene is one of Dr. Sears’ top
eight immune-boosting foods. What better offering, then, than this Halloween
Pumpkin pudding chock full of beta-carotene and the nutrition of tofu?
1 package silken tofu
½ C pumpkin, cooked & pureed (canned is fine)
1/3 C Maple syrup
Puree ingredients in a food processor or blender. Scoop into 4 jelly jars. Chill for at least 4 hours or overnight.
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