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Vegetable Congee An Immune Supporting Meal

I was introduced to this vegetable congee by my health instructor, Andrea. The ingredients protect the cells of the body from viral infections, that includes the coronavirus. It is a type of rice porridge or gruel that has been eaten for centuries to promote wellness.

I happen to enjoy this soup a lot. I mostly prepare it during the fall and winter months to keep my immune system up, and my risk of cold and flu down.

Now hopefully to lower my risk of the coronavirus.

Also, when my clients are suffering from poor immunity this is on my go to list of recommendations for them. It’s got:

shiitake mushrooms that nourish the immune system,

bok choy to support the liver and lungs,

ginger to promote circulation,

ginseng to strengthen the body,

and astragalus root as a supreme immune enhancer.

Trust me it’s delicious and just as great as any vegetable soup you might prepare.

Astragalus Membranaceus An Important Ingredient Of Soup

Astragalus

Astragalus is a herbaceous perennial, growing between 25 and 40 centimeters in height. Its botanical name is astragalus membranaceus and is member of the plant family fabaceae. It is traditionally valued for supporting healthy immune function and has been observed to support the heart.

Restores depleted red blood cell formation in the bone marrow, and also stimulates the production of interferon. Interferons are signaling proteins made to interfere with viral replication and protects the cells from viral infections.

Astragalus boosts white blood cells and is an adaptogen that protects the body from physical, mental and emotional stress. It has been used traditionally as a natural remedy for heart disease, and cancer.

As I always say, if you can eat the foods that can be used as your medicine, do so. Let us get your body ready for this delicious and nutritious, immune-boosting congee.

Vegetable Congee Recipe

Ingredients

Vegetable Congee - support the immune system. https://www.info-on-high-blood-pressure.com/vegetable-congee.html

1 cup brown rice
10 cups water
¼ cup astragalus root or 6-7 slices
1 tablespoon ginseng root powder or 5-6 slices of dried root
2 teaspoon sesame oil
1 medium onion, peeled and sliced thin
4 shiitake mushrooms de-stemmed and sliced thin (save stems)
1 inch ginger, peeled and minced
4 garlic cloves, peeled and minced
4 bok choy leaves (or other leafy greens), sliced thin
6 tablespoon white miso
3 scallions, minced

Cooking Instructions

Bring rice, water, astragalus root and ginseng root to a boil. Lower heat to simmer and cover – leaving the lid slightly askew to let some of the steam out. Cook one hour.