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Issue 96: Immune-Supporting Recipes

Wasabi Walnut Chicken Salad
Serves 4

2 free-range organic chicken breasts, cooked and shredded
¼ cup red pepper, diced
¼ cup diced celery
½ cup green grapes, sliced
2 teaspoons grated fresh ginger
¼ cup walnut pieces
½ cup plain whole milk organic Greek yogurt
¼ teaspoon wasabi powder or to taste
4 cups fresh salad greens

In a medium bowl, mix together the chicken, red pepper, celery, grapes, ginger, walnut pieces, wasabi powder and Greek yogurt. Serve on fresh salad greens.


Herb-Parmesan Asparagus
Serves 4

2 pounds of fresh asparagus, cut
4 Tablespoons of organic butter, melted
1 teaspoon of fresh rosemary, minced
1 teaspoon of fresh oregano, minced
1 teaspoon of fresh chives, minced
½ cup of organic Parmesan cheese, shredded
black pepper, to taste

Place asparagus in a medium cooking pot with a small amount of water and bring to a boil. Cook until tender—about 5 minutes. Drain excess water and leave asparagus in the pot. Mix together melted butter, rosemary, oregano and chives. Pour butter mixture over the asparagus. Toss lightly and then place asparagus on a serving platter. Sprinkle with Parmesan cheese and serve.


Savory Slaw
Serves 4

2 cups of shredded green cabbage
1 cup of shredded red cabbage
¼ cup red onion, thinly sliced
¼ cup green pepper, diced
2 Tablespoons organic apple cider vinegar
¼ cup extra virgin olive oil
¼ cup organic mayonnaise
¼ teaspoon sea salt
dash of freshly ground black pepper

In a medium bowl, mix cabbage, onion, green pepper, vinegar, olive oil and mayonnaise. Season with sea salt and black pepper, to taste. Serve.

Recipes courtesy of Extraordinary Health Team


This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.

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