Immune Support Breakfast

by in Chronic Fatigue Syndrome, Colds/Flus, Immune Support, Recipes December 5, 2010

PhotobucketThis is intended to be used to strengthen the Immune System and is not designed to be hypoallergenic. Modify as needed for your personal dietary needs.
4 cups Rolled Grains
Begin by using the following proportions, adjust as necessary: 2 cups rolled oats (flakes); use 4 cups if other grains are unavailable. 2 cups other rolled grains; i.e. rye, barley, and/or rolled rice flakes.
2 cups Oat Bran
1/2 cup Fresh/Dried Fruit/Seeds
Raisins, dates, blueberries, etc. (unsulphered only)
1 cup Sunflower Seeds and/or Pumpkin seeds (can be ground)
1 cup Nuts
Begin with walnuts and almonds
1 cup Lecithin Granules
1 cup Ground Flax Seed
1 cup Milk Thistle (Silybum Marianum Seeds)
1/2 cup Chia Seeds (Optional)
Spices Try coriander, fennel, and/or turmeric. Begin with 1 tsp. of each. Experiment with ginger, cinnamon and other herbs/spices.
• Grind flax seeds and milk thistle seeds (available at health food stores) in a coffee grinder, blender, or meat grinder. Next, combine all ingredients and keep in refrigerator.
• Soak for 30 minutes or longer before eating (i.e. overnight). Use water, nutmilk, rice milk, apple juice, etc.
• To make almond milk, blend 1/2 cup almonds with 2 cups water in a blender.

One Comment
  1. […] your hands, reduce stress during flu season, take vitamin C 1000mg 3 times a day, eat immune support breakfast, and immune supporting foods, consume 5-9 servings of fruits and vegetables daily, use preventative […]

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