Page 8 - March 2019 Lakewood Village

healthy foods

LIFESTYLE
W drink of honey, and remedies. However, it’s
hether it’s a hot finding endless obscure herbs

lemon and brandy, important to find high-quality
or a steaming bowl of chicken supplements that have these
soup, many families have age- immune boosting ingredients
old home remedies, passed that are trending today.”
down through the generations,
that they still use today when 1. HONEY
winter kicks into high gear. Honey has been used
Grandma knew a thing or two medicinally for thousands
about soothing a sore throat, of years. Ancient Egyptians
quieting a cough or settling a used it to treat skin and eye
rumbling stomach without a conditions, and added it to
trip to the pharmacy. their beauty treatments, too.
Many of those passed-down It was so revered that pots of
secrets originated in ancient honey have even been found
times, and were implemented in Egyptian tombs, unspoiled
to boost the immune system after thousands of years.
to help fight off bugs before Today, people tout honey as a
they took hold. While some of superfood and natural remedy
those age-old remedies are still for many ailments. Honey is
in use today, there are some rich in vitamins B and C, and
more modern ways to help minerals like calcium, iron,
support your health. zinc and more. Manuka honey,
“Today, many of us rely on out of New Zealand, is getting
the convenience of vitamins a lot of attention lately for
and supplements to help its super beneficial qualities. HOW ANCIENT INGREDIENTS
support our immune systems, A great way to get it into
which is a beautiful thing,” your diet is with the Swisse
says Erin Palinski-Wade, Vitamin C + Manuka Honey CAN GIVE YOUR HEALTH
RD, CDE, and consultant to supplement. It’s a chewable
Swisse Wellness. “It’s much antioxidant that makes it easy A BOOST TODAY
easier than making batches for you to give your body the
of soup from scratch and benefits of this amazing honey
without needing to keep little for a powerful combination of While it’s been around for a
bear-shaped jars of the stuff immune-supporting effects. long time, it’s just becoming a
lying around. popular ingredient for wellness
3. ANDROGRAPHIS enthusiasts. Boasting a wide
2. ECHINACEA Another key ingredient range of benefits useful in
Grown in North America, in Swisse’s Immune Forte, winter months, European elder
echinacea, which comes from andrographis is a plant is another ancient ingredient
the coneflower, has been part native to South Asian that can still be helpful today.
of Native American traditional countries often used to make Many of these ingredients
medicine for hundreds of years. medicine. Andrographis is still emulate names and
Its use was passed on to pioneers rich in compounds called descriptions that aren’t as
and settlers, and became part andrographolides (hence the common today, but are starting
of their traditional remedies, name), which are said to to break out in the approach
too. It has historically been have anti-inflammatory and to holistic wellness. We are
reported to support the immune antioxidant properties. lucky enough to have access to
system, and today, we know high-quality supplements that
echinacea to do the same. You 4. EUROPEAN ELDER are easy to intake while still
can find it in liquid form, or To round out Immune Forte, getting all the benefits of these
in supplements. Swisse Immune European elder, also known as incredible ingredients. n
Forte combines echinacea with Sambucus nigra, is expected to
elderflower, vitamin C and zinc be a breakout trend this year. ©2019 Brandpoint.com

GREEN BEAN AND MUSHROOM

SALAD WITH TOASTED
WALNUT DRESSING

DIRECTIONS

Preheat the oven to 375 F. Meanwhile, bring a large pot of salted
water to a boil over high heat. Remove both ends of each green bean,
snapping them towards the seams and pulling to remove any strings.
Fill a mixing bowl with ice cubes and water and place it near the sink.
When the water is boiling, add the green beans. Cook until they are
al dente, tender but still slightly crisp, 2 to 3 minutes. Drain them in
the sink and immediately plunge the green beans into the ice water until
chilled. Drain well on a clean kitchen towel or paper towels.
With a damp paper towel, wipe the mushrooms clean. Use a small,
sharp knife to trim off their stem ends. Cut the mushrooms into slices the
width of the green beans; then, stack the slices and cut into strips about
the size of the green beans. Put the mushrooms in a mixing bowl and toss
gently with the lemon juice until coated to prevent discoloration.
Spread the walnuts in a small pan lined with foil or parchment paper.
Toast them in the oven until they deepen slightly in color and smell
aromatic, checking to make sure they don’t burn, about 5 minutes.
Remove from the oven and set aside to cool.
Put the walnuts in a blender or food processor with the mustard,
INGREDIENTS vinegar and salt and pepper to taste. Pulse until the walnuts are finely
• 1 pound small green beans • 2 tablespoons sherry wine vinegar chopped; then, with the machine running, drizzle in the oil until a
smooth, creamy dressing forms.
• 1 pound large, white cultivated mushrooms • Kosher salt
Put the green beans and mushrooms in a mixing bowl. Add enough
• Juice of 1 lemon • Freshly ground black pepper of the dressing to coat them evenly, tossing the vegetables thoroughly
but gently; refrigerate any remaining dressing in a covered container for
• 2 tablespoons walnuts shelled walnuts • 1/2 cup light vegetable oil such as almond oil another use.
• 1 tablespoon Dijon mustard • 1 tablespoon minced tarragon leaves or chives To serve, arrange the green bean and mushroom mixture on a serving
platter or individual plates. Garnish with fresh tarragon or chives, and
© 2019 Wolfgang Puck Worldwide, Inc. Distributed by Tribune Content Agency, LLC. serve immediately. Serves 6. n
8