Tag Archive for Flu Vaccine

Mofongo Recipe; and, Want to Avoid Cold and Flu? Boost Your Immune System!

me in kitchenIt’s cold and flu season now, but that doesn’t mean you or your kids have to get sick.  Here’s a great article from Dr. Mercola that really goes into detail on how virus spread and how to prevent it.  I hope you can take a few minutes to read it.  If you can’t, here’s some bullet points:

* Even though the CDC says the Flu Vaccine is 56% effective for most, and 9% effective for people 65 and older, the Cochrane Datebase Review emphatically contests that.  They say studies show the vaccine only prevents flu for 1 out of every 100 people vaccinated.    Read all those numbers again, then check up on me if you don’t believe it.

* A virus can replicate itself by the millions very quickly.  Luckily, if we’re healthy, we have HUNDREDS OF TRILLIONS OF IMMUNE CELLS that can fight them.

* To Boost your Immune System:  optimize Vitamin D, because studies show it’s much more effective than the vaccine in preventing flu;  stay away from Grains, Sugars, and Chemicals, which destroy beneficial bacteria in the gut and immediately suppress immune responses;  eat foods that have anti-viral/anti-bacterial properties, like coconut oil, grass fed butter, beef, and eggs, garlic, onions, and oregano, to name just a few.

* Repeat: Your immune system is MORE important for your health than a vaccine.

mogongo dinnerI made Mofongo!!!  For a crowd too – and it worked!  If you saw my pictures from Christmas week, you know we went an island off Puerto Rico called Culebra.  Our oldest daughter, Meg, is working at a B&B there.  I’d heard from her and Andrew Zimmern/Bizarre Foods, that Mofongo is the native dish of Puerto Rico, and that it was delicious.  And it is!  I had it 4 days in a row for lunch, watched a you tube on how to make it, and finally was able to last night, for 7 of us.

Super simple: sauteed plantains, garlic, salt/pepper, and crispy pork rinds ( I used good bacon instead), and then you mash it all together and serve it with fish or octopus ( I had octopus everyday there bc I never get fresh octopus here.) Last night, I served it with Halibut and steamed kale.

Usually Mofongo is made one serving at a time in a pestle, I wasn’t about to do that, so I used a blender to mix all the ingredients.  Peeling and sauteing the plantains took a little time, because I had to do 6, and I sauteed in two batches, but after that it was fast.  I blended the ingredients, popped them into a muffin pan, and cooked on 400 for 10 minutes.  They were already warm from cooking the plantains and bacon.  Oh my gosh it’s good!