Friday, December 11, 2020

Immune Boosting Recipes For Winter 2020

2020 has been challenging with the COVID-19 pandemic, but we will get through this together! Our health clinics at the Lake of the Ozarks are here to say do everything you can to keep your immune system boosted. Keep reading this week's blog for a few immune boosting recipes we found online you can try this winter season! At Central Ozarks Medical Center, it's not just about what we do, but how we do it that matters.

Immune Boosting Recipes For Winter 2020


Immunity Boosting Soup


1 tablespoon olive oil

1 yellow onion, diced

6 cloves garlic, minced

1/2 teaspoon freshly grated ginger

1 teaspoon turmeric

½ teaspoon paprika

1 tablespoon lemon juice

1 large sweet potato, (about 1/2 lb) diced into ½” cubes

1 15oz can chickpeas, rinsed and drained

1 cup red lentils, uncooked and rinsed

5 cups vegetable broth

1/2 cup kale, destemmed and torn into 1” pieces

Salt to taste


In a large pot or dutch oven, heat the olive oil over medium heat for 1 minute.

Add the onion and cook over medium heat for 8 minutes, stirring occasionally.

Add the garlic and ginger and continue to cook for 1 minute until fragrant.

Add the turmeric and paprika and continue to cook for 1 minute.

Add the lemon juice, sweet potatoes, chickpeas, red lentils, and vegetable broth and bring to a boil.

Once the soup begins to boil, reduce the heat to low and simmer for 15-20 minutes until the sweet potato is soft.

Add kale and continue to cook for 2-3 minutes until the kale has softened and wilted slightly.

Season with salt to taste.




1 T coconut oil

1 large yellow onion, chopped

6 garlic cloves, minced

2 celery stalks, sliced

1 lb shitake mushrooms

1 1/2 tsp sea salt

1/4 tsp black pepper

1 tsp turmeric

12 cups water

4 heads baby bok choy, bottoms chopped off

1/2 head kale, chopped


Chop off the bottom of the stem from your mushrooms and discard. Seperate stems from tops and slice tops and remaining stem if necessary, into large pieces. You will only discard the very bottom of the stems, not the full stems as they contain many nutritional benefits!

Heat up coconut oil in a large pot over medium heat.

Add onions and sauté for 5 minutes or until translucent.

Add in garlic and cook for 1 more minute.

Add in celery and mushrooms and sautee for about 10 minutes or until mushrooms have wilted.

Add in spices (including ginger, if using) and water and bring to a boil.

Then let simmer, covered for 1 hour or as long as you want (the longer you leave, the better!)

Add bok choy and kale in the last 10 minutes of cooking to wilt.

Serve warm or store for up to 1 week in the refrigerator.




2 Tbsp olive oil

1 onion, chopped

3 large celery stalks, chopped

2 large carrots, peeled and chopped

1 cup mushrooms, sliced

10 cloves garlic, minced

8 cups chicken stock

2 bay leaves

1/2 tsp. turmeric

1/2 tsp. crushed red pepper

1 1/2 tsp. sea salt

1 (15 oz) can chickpeas, drained and rinsed

3 cups shredded rotisserie chicken

2 cups baby kale leaves


In a large pot or dutch oven, heat oil over medium-high heat and sauté onion, celery and carrots, stirring occasionally, about 5 minutes. Add mushrooms and garlic, cooking another 3 minutes.

Stir in the chicken stock, bay leaves, turmeric, crushed red pepper, salt and chickpeas; bringing to a boil. Mix in shredded chicken, cover and turn down heat to a simmer for 15 to 20 minutes.

Add kale, cover and simmer an additional 5 minutes. Discard bay leaves, serve and enjoy!

All of us here at Central Ozarks Medical Center hope that you enjoyed reading these immune boosting recipes. Please remember:

All COMC locations are open! If you have a scheduled appointment, please call ahead if you have a fever, cough, or have been exposed to someone who has tested positive for COVID-19. COMC dental clinics are open and serving patients with dental emergencies. Call one of our locations to schedule your next in-person or telehealth visit.

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