Immunity on a Plate: A Meal That Protects and Uplifts Your Mood

Beet Salad with Nuts and Herbs in Georgian Style

Servings: 4 | Cooking Time: 1 hour 10 minutes

Ingredients:

• 350 g beets
• 1 onion
• 50 g walnuts
• 3 cloves of garlic
• a bunch of dill and parsley
• 1 tbsp vegetable oil and wine vinegar
• a pinch of ground coriander, 2 pinches of khmeli-suneli
• a pinch of hot red pepper
• salt to taste

Preparation:

1. Thoroughly wash the beets, wrap them in foil, and bake at 200 °C for 40–55 minutes.
2. Slice the onion into half-rings, pour boiling water over it for 5 minutes, and rinse.
3. Chop the herbs, chop the nuts, crush the garlic, and mix with the spices and wine vinegar.
4. Combine the beets with the onion and marinade, dress with oil. Let it sit for 30–40 minutes before serving.

Broccoli Puree Soup with Lemon

Servings: 4 | Cooking Time: 1 hour

Ingredients:

• 2 small heads of broccoli
• 1 tbsp shallots
• 1 tbsp olive oil
• 1 tbsp ginger
• 4 cups vegetable broth
• 2 tbsp lemon juice, 1 tsp zest
• 1/4 cup coconut milk
• green onion, sesame seeds, salt

Preparation:

1. Cut the cabbage and bake for 30 minutes at 200 °C.
2. Sauté the onion and ginger, add broccoli stems, broth, salt, and lemon. Cook until soft.
3. Add the roasted florets, blend, and mix with coconut milk.
4. Serve topped with sesame and green onion.

Beet, Bean, and Spinach Pkhali

Servings: 3 | Cooking Time: 45 minutes

Ingredients:

• 200 g green beans and spinach
• 130 g walnuts
• 2 beets
• 1 tsp coriander
• 4 cloves of garlic
• 4 tbsp cilantro
• 1 chili pepper, 1 tsp salt
• parsley, pomegranate

Preparation:

1. Mix walnuts, cilantro, pepper, salt, and coriander.
2. Boil the beets, grate them, add a third of the nut mixture, and form balls.
3. Combine spinach and beans with the remaining mixture, form balls.
4. Garnish with salad, parsley, and pomegranate.

Eggplants Baked with Chickpeas and Greens

Servings: 4 | Cooking Time: 50 minutes

Ingredients:

• 2 eggplants, 400 g chickpeas, 250 g cherry tomatoes
• 60 ml olive oil
• 35 g almond flakes
• 140 g tahini, lemon juice
• 1 clove of garlic, 1/2 tsp cumin, 1 tsp coriander
• parsley, cilantro, mint, lemon wedges

Preparation:

1. Cut the eggplants and tomatoes, mince the garlic.
2. Mix tahini, garlic, lemon juice, and herbs.
3. Bake eggplants and chickpeas with oil and spices for 30 minutes, add cherry tomatoes and bake for another 5 minutes.
4. Serve with tahini, almonds, mint, and lemon.

Ginger, Lemon, and Honey Paste

Cooking Time: 10 minutes

Ingredients:

• 1 tbsp honey
• 1 lemon
• ginger to taste

Preparation:

1. Cut the lemon and remove the seeds.
2. Peel and slice the ginger.
3. Blend the lemon and ginger, adding honey.

Sea Buckthorn Sbiten

Servings: 4 | Cooking Time: 25 minutes

Ingredients:

• 2 mandarins, 100 g honey, 80 g sea buckthorn
• 30 g ginger root, 3 g cinnamon, 4 g cloves
• 1 l water

Preparation:

1. Pour water over the sea buckthorn, boil the remaining water with ginger, cinnamon, and cloves.
2. Mash the berries, add to the saucepan, and bring to a boil for 15 minutes.
3. Slice the mandarins, add for 1 minute, mix with honey and mashed sea buckthorn.

🔗 Source: Womanhit