Delicious and Good for Your Immune System
The risk of Covid-19 infection has been a big concern this year, but even in more usual times, it’s good to maintain a strong immune system. So, in this column I’m offering some recipes which will help support your immune system. Here’s a healthy dip to use using a green vegetable, broccoli.
Note: This was an article I wrote for the Mudcake & Roses magazine which is aimed at older people. They may find it strange to make raw food and possibly have trouble digesting it, so this is why this is a cooked recipe. You can easily substitute raw ingredients: Make sure the olive oil is cold pressed, use milk kefir instead of yoghurt, but strain it first to make it thicker, and use soaked and sprouted beans or chick peas.
• 1 small head of broccoli
• 1 whole unpeeled garlic clove, cut in half horizontally
• 60 ml (4 tbsp) olive oil, plus extra for the garlic and broccoli
• 175 gm cooked white beans e.g.butter or cannellini
• 25 gm parsley (small bunch)
• 25 gm coriander (small bunch)
• 60 ml goats or cow’s milk yoghurt (coconut yoghurt for a non-dairy option)
• Sea salt and black pepper
• Preheat oven to 160 degrees Celsius
• Rub both sides of cut garlic bulb with olive oil. Season with salt and pepper and wrap in tin foil. Roast for 45-60 minutes
• Toss the broccoli florets in olive oil, salt and pepper. Roast for 20-30 minutes until just cooked.
• Put all the other ingredients into a blender or bowl, if using a stick blender (or food processor).
• Add the roasted broccoli. Squeeze out the pulp from the garlic bulbs and add to blender.
• Process until smooth. Season with salt and pepper. If you prefer it more liquid, add a little hot water or yoghurt with the motor running.
Try different herbs to vary the flavour.