At the recent Jemez Valley Community Wellness community education event “Seasonal Shield: Food as Your First Defense,” attendees were introduced to how healthy food choices and meal preparation with mushrooms can help to build immunity and reduce the risks of seasonal colds and flu. The program held on August 20th was the third of five in the new JVCW “Food as Medicine” wellness series taking place at The Rose Center for Integrative Health.
To open the program, Dr. Juliette Sweet provided an insightful overview of how the body’s immune system naturally defends against illnesses that are typically resulting from exposure to bacteria and viruses during back-to-school and colder weather. She shared more about how fevers act as the body’s natural response to viral infections, and more about when to use natural treatments like hydrotherapy (cold compress and baths) and steam inhalation with essential oils to help ease symptoms. Dr. Sweet is the Executive Director of JVCW and specializes in Naturopathic and Ayurvedic education, prevention, and treatment.
“We can’t be 100% immune to illness,” says Dr. Sweet. “It’s important for people to know the difference between viral and bacterial infections and what is ‘normal’ when their bodies try to fight infection. Antibiotics are only helpful with bacterial infections that cause high grade fevers and colored mucous. There’s a lot you can do for common viral infections with plant-based foods that contain rosemary, ginger and garlic, as well as herbal teas made with elderberry and echinacea. Through this series, we hope that people can learn more about selecting, preparing, and eating natural foods so that their bodies can work at their best which results in improved health, overall.”
As a special feature for this session, local mushroom producer Kiki Trout with Sprig & Spore brought in a live mycelium display and described the benefits of several immune-boosting supplements made from mushrooms.
“Lion’s mane is wonderful for cognitive function and brain health,” Kiki explains. “I like to take the powder and dust it over chocolate because it’s so good, but all mushrooms have great nutritional value and health benefits to help keep our bodies functioning at their best. Reishi, shiitake, maitake, turkey tail, and chaga are all great choices to incorporate into your diet for immune-boosting antioxidants and nutrients like zinc, B Vitamins, and Ergosterol (a precursor to Vitamin D).”
The fifteen participants enjoyed a hands-on cooking demonstration by Registered Dietitian Nutritionist Fallon Bader. The recipes emphasized the role of immunity-building ingredients with Vitamin C and antimicrobials. Fallon showed attendees how to prepare a delectable meal of pan-fried oyster mushrooms that were locally grown, lion’s mane mushroom crab cakes, and a warm and savory noodle soup with ginger, garlic, and bok choy. Guests also enjoyed samples of locally blended “Health Shield” wellness tea from EMTeas in Cuba that was amended with reishi mushrooms.
The seasonal selections emphasized natural ingredients and the unique qualities of mushrooms to help boost the body’s natural defenses. For example, mushrooms share fifty percent of DNA with humans, and they can absorb Vitamin D from the sun if exposed to direct sunlight for a short time before eating. Samples were provided so attendees could taste the flavorful prepared ingredients.
“Most of the ingredients that we chose to feature in these recipes are common enough to find at the local grocery, but we are also looking for ways to encourage people to grow their own or buy from nearby producers in their own communities,” says Fallon. “Mushrooms, garlic, and herbs are very nutritious and are generally easy to grow here in New Mexico.”
The monthly “Food as Medicine” series will continue through October. Each event supports a different body system with local ingredients and communal nourishment. Fallon will return each month to feature a cooking demonstration and tasting focused on seasonal healing through food. Dr. Sweet and other invited practitioners and special guests will provide an informational session to connect natural foods to whole body health and wellness.
On September 17th, the next program is “Gut Love: A Hands-On Feast for Digestive Wellness.” This special hands-on cooking class gives all participants a chance to prepare Mediterranean-style dishes with probiotics like yogurt and pickled onions that aid digestion and promote gut health. Dr. Cathy Taylor is the special guest presenter who will offer samples of kombucha and talk about at-home fermentation.
The in-person events are held from 5-7pm at The Rose Center for Integrative Health at 8372 Highway 4, across from Jemez Valley High School. Attendance is limited; registration is required with a suggested donation. See more at https://www.jvcw.org/specialevents.
