Culinistas's Kitchen,  Recipes & Cooking

Four Immunity Boosting Recipes To Make At Home

by The Culinistas

Keep yourself healthy from the inside out by incorporating immunity boosting, anti-viral foods into your meals this week. These three recipes feature ingredients rich in Vitamin C like citrus, broccoli, spinach, kale, and bell peppers, plus garlic which is anti-viral, antibacterial and antifungal, talk about triple defense. 

Don’t have all these ingredients on hand? Our co-founder Jill is doing a ten minute Instagram livestream everyday at 2pm EST starting on March 19th to answer your questions. Can't make the livestream? Shoot us an email (q@theculinistas.com) and we will help with substitutions.

Spinach & Garlic Cauli Rice  

Serves 4 to 6
Prep Time 15 minutes
Cook Time 15 minutes

3 TB olive oil
4 cloves garlic, sliced
4 scallions, thinly sliced on a bias, plus more for garnish
4 cups (1 medium head) riced cauliflower
3 cups spinach, roughly chopped
¼ cup sesame seeds, toasted, plus more for garnish
2 tsp lime zest
2 TB lime juice
Salt & freshly ground black pepper, to taste

Subs: Don’t have spinach on hand? Any other leafy green will do, kale is particularly delicious in this recipe.

  1. In a large saute pan over medium-low heat, add oil. Saute garlic and scallions until aromatic and softened but not golden brown in color, 2 to 3 minutes.
  2. Increase to medium heat, add cauliflower, stir constantly to prevent browning, and sweat until tender, 8 to 10 minutes.
  3. Add spinach and continue to stir until fully incorporated and wilted, 2 to 3 minutes.
  4. Turn off heat, add sesame seeds, lime juice and zest and season to taste with salt and pepper.
  5. Transfer to a serving bowl and garnish with scallions and sesame seeds.

Mushroom Pho

Serves 4
Cook Time 45 minutes
Prep Time 20 minutes

¼ cup olive oil, divided
3 cups shiitake mushrooms, stems removed & reserved, chopped
3 cups oyster mushrooms, stems removed & reserved, chopped
1 bunch Swiss chard, stems removed & reserved, chopped
1 cup basil, stems removed & reserved, for serving
1 TB allspice berries
1 TB black peppercorns
2 tsp cumin seed
1 tsp onion powder
½ tsp cayenne
3 cardamom pods, crushed
1 box (8 oz) rice noodles
Salt & freshly ground pepper, to taste
1 cup bean sprouts, for serving
2 serrano chilies, sliced, for serving
Lime wedges, for serving

Subs: Use whatever spices and veg trim you have on hand for the broth (if you have chicken bones those work great as well!) 

  1. Make a spiced broth: In a large pot, heat 2 TB oil over medium heat. Add mushroom stems, swiss chard stems, basil stems, allspice, black peppercorns, cumin, onion powder, cayenne, cardamom & water and bring to a boil. Reduce heat and simmer for 15 minutes, then strain & reserve the broth.
  2. In the same pot, heat 2 TB oil over medium-high. Add mushrooms & saute until tender, 10 minutes. Add Swiss chard and saute until soft, 4 minutes. Add back broth, simmer for 15 minutes, and season with salt & pepper.
  3. Bring a large pot of salted water to a boil, remove from heat & add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand).
  4. Drain and rinse under cold running water.
  5. Serve pho with noodles, basil, bean sprouts, chilies & lime.

Parsley Pesto Broc & Beans

Serves 4 to 6
Prep Time: 20 minutes
Cook Time: 25 minutes

2 medium (1 pound) heads broccoli
¾ cup extra virgin olive oil, divided
½ tsp onion powder
¼ tsp cayenne
2 cups (8 ounces) green beans, cut in 2-inch pieces
2 cups parsley + more for garnish, packed
½ cup walnuts + more for garnish, roasted, chopped
¼ cup pecorino romano + more for garnish, shaved
2 TB lemon juice
1 TB lemon zest
Salt & freshly ground black pepper, to taste

Subs: Consider swapping out parsley for another soft herb like basil. Other beans like cannellini or great northerns would be welcomed at this pesto party.

  1. Preheat oven to 375ºF.
  2. Break down the broccoli into small florets. Peel the fibrous skin of the stems and then thinly slice on a bias. Mix the florettes, stems, ¼ cup olive oil, onion powder, cayenne and salt and pepper to taste. Transfer onto a parchment-lined baking sheet and roast until tender, 20 to 25 minutes.
  3. In a pot of boiling salted water, blanch the green beans, 5 to 6 minutes. Strain and shock the greens beans in ice water. Once completely cooled, strain the green beans and dry completely.
  4. In a blender, add parsley, walnuts, pecorino, lemon juice and zest and season with salt and pepper to taste. Blend the mixture on high and stream in remaining ½ cup olive oil slowly as the motor is running.
  5. In a large mixing bowl, toss the broccoli and green beans and dress with the parsley vinaigrette to taste. Transfer the mixture to a serving platter and garnish with parsley leaves, walnuts, pecorino, pepper and a few drizzles of any leftover pesto.

Roasted Red Pepper Frittata

Prep Time: 20 minutes
Cook Time: 40 minutes
Serves 9

3 TB olive oil, plus more for greasing
3 red peppers, stemmed, seeded, chopped
1 tsp ground allspice, divided
1 tsp cumin
½ tsp onion powder
¼ tsp cayenne
2 bunches Lacinato kale, ribs removed, chopped
¾ cup sheep’s milk feta, crumbled
½ cup basil, chopped
12 eggs
Salt & freshly ground black pepper to taste

Subs: Frittata is a great way of using up veg that’s on its last legs, whether that is half an onion from the night before, spinach beginning to wilt, or a lonely pantry sweet potato.

  1. Preheat oven to 350ºF.
  2. In a large sauté pan, heat oil. Add red peppers, ½ tsp allspice, cumin, onion powder, and cayenne and sweat until soft, 10 to 12 minutes.
  3. Add kale to the pan and sauté until tender, 6 to 7 minutes. Turn off heat and stir in feta and basil. Set aside and let the veggies completely cool.
  4. In a large bowl, whisk eggs and remaining ½ tsp allspice. Stir in cooled saute mixture and season with salt and pepper to taste.
  5. In a greased deep baking dish, add egg mixture and bake until center is set, 40 to 45 minutes.
  6. Let the frittata cool for 10 to 15 minutes and then cut into 9 even squares.

A special thanks to Sylvie Rosokoff and Nadia Agsen for the beautiful photograph and Kristina Preka for food styling