Did you know the lymphatic vessels recycle blood plasma by removing fluid from the tissues, filter it, and carry it back into the bloodstream? Here are 10 foods to incorporate into your diet to boost the lymphatic system: water, cranberry, leafy greens, nuts and seeds (like chia seeds), adaptogens (like ashwagandha and mushrooms), garlic, ginger, turmeric, seaweed, and citrus.
Here is an easy recipe that takes less than 30 minutes to put together!
Garlic Mushroom Cauliflower Skillet
4 tablespoons unsalted butter (or ghee)
1 tablespoon olive oil
1/2 onion, chopped
¼ tsp turmeric
1/2 head cauliflower, cut into florets
1 pound (500 g) mushrooms, cleaned
1 bunch kale, ribs removed and cut in strips
2 tablespoons low sodium vegetable stock
1 teaspoon fresh thyme leaves, chopped
2 tablespoons fresh parsley, chopped
4 cloves garlic, minced
- Heat the butter and oil in a large skillet over medium-high heat. Sauté the onion until softened (about 3 minutes). Add turmeric and stir.
- Add the mushrooms and cook for about 4-5 minutes on all sides. Make sure the mushrooms render as much moisture as possible. Brown them a little more if necessary, to avoid the side dish becoming soggy at the end. Keep an eye on it so they don’t burn either
- Once mushrooms are well browned, add cauliflower florets. Cook until golden and crispy on the edges, about 8-10 minutes. Add kale before cauliflower is fully cooked. Veggies must be well browned.
- Pour in the vegetable stock and cook for 2 minutes, to reduce the sauce slightly.
- Add thyme, 1 tablespoon of parsley, and garlic. Cook the mushrooms and cauliflower for half a minute, until fragrant. Season generously with salt and pepper, to taste, sprinkle with remaining parsley, and serve the garlic butter mushrooms and cauliflower skillet immediately. Enjoy!