Stay well strategy from India….

In India, women serve their families an immune-strengthening broth featuring curry, cumin, garlic and lemon three times a week to prevent sickness. “This spicy broth is also the quick-fix home remedy most often used in India at the onset of cold or flu symptoms,” says ayurvedic practitioner Reenita Malhotra Hora. “It’s so effective that congestion, stuffiness and other symptoms are relieved almost immediately after it is consumed, making the use of stronger medications unnecessary.”

Stay well strategy: In a small pot, heat 1 tsp. olive oil. Add ½ tsp. each curry and cumin; 2 cloves garlic, grated; 1 TBL. lemon juice and 12 ounces of water. Simmer 5 minutes, or until reduced to 1 cup. Add salt and pepper to taste, if desired.

Since proves it! Curry is unusually rich in phenolic compounds. Research at UCLA and elsewhere suggests that these anti-inflammatories reduce pain, swelling and tissue inflammation a quickly and effectively as prescription anti-inflammatory meds but without the risk of side effects. And according to researchers at Tufts University School of Massachusetts, the powerful antioxidants in cumin, garlic and lemon build immunity, fortifying the body against pathogens in just one week. I found this recipe in the 2/12/07 issue of “First” magazine.

Note from Lucy: My grandkids have been sick with something for the last week. Jennifer, Justin and William have also come down with fever and congestion. I saw this recipe and decided to give it a try. So far I am feeling fine! I actually turn the soup up to boiling and then turn it down to low and let it cook for five minutes before I pour it into a large mug and sip it. Give it a try!

I found this recipe for Enchiladas and thought it was worth posting….

Chicken-and-Spinach Enchiladas

Prep: 15 min., Bake: 30 min., Stand: 5 min.
1 (10-oz.) package frozen chopped spinach, thawed
1 (16-oz.) jar medium salsa with cilantro, divided
2 (10-oz.) cans enchilada sauce
1 (8-oz.) package cream cheese*
2 1/2 cups shredded or chopped roasted chicken
10 (7- to 8-inch) flour tortillas
1 (8-oz.) package shredded Mexican four-cheese blend
Toppings: shredded lettuce, guacamole, chopped fresh cilantro, chopped red onion, halved grape tomatoes 1. Drain spinach well, pressing between paper towels. Set aside.
2. Stir together 1/4 cup salsa and enchilada sauce, and set aside.
3. Microwave cream cheese in a medium microwave-safe bowl at HIGH 1 minute or until very soft. Add spinach, chicken, and remaining salsa, and stir until blended.
4. Spoon a heaping 1/3 cupful chicken mixture down center of each tortilla. Roll up tortillas, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour enchilada sauce mixture evenly over top of rolled tortillas; sprinkle with shredded cheese.
5. Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes. Serve with desired toppings.
*1/3-less-fat cream cheese may be substituted.
Yield: Makes 5 to 6 servings. Recipe from Southern Living – Claudia Hon, Vestavia Hills, Alabama. Note: For testing purposes only, we used Tostitos Medium Salsa and Old El Paso Enchilada Sauce.
Note from Lucy: Corn tortillas are usually used for Enchiladas, so give it a try if you are a died in the wool Enchilada fan.

I've been really busy lately and haven't had much time to go around and read everyone each day. I'll pop in when I get a free moment. Have a great week everyone.