Most people I know pop antibiotics without batting an eyelash when infections arise. Most people I know also report digestive upset, chronic fatigue, and skin issues, especially around the jawline and chin, an area that reflects the state of the digestive system in Eastern medicine.

As a total Sherlock Holmes, I love to investigate connections between behaviors and symptoms that aren’t linked in Western medicine. When we realize how much the way we feel and therefore perform is based on our own behaviors, it can be super sobering and a little scary, but definitely enlightening.Antibiotics strip away the healthy bacteria in the gut, and ultimately suppress the immune system and make you more susceptible to infections in the long run. There are definitely some times when antibiotics are necessary, like when you have strep throat and have a big speaking engagement the next week, or simply can’t miss work.

Once you get a grasp on what tools and techniques will truly build up your immune system, balance the bacteria in your gut, and have a natural antimicrobial, antibacterial effect on the body, you’ll find yourself getting sick way less often. You’ll also notice a big improvement in digestion, and skin issues will clear up. Chronic fatigue will lift, and you’ll find yourself more focused and productive than ever.

Hello, job promotion and awesome new relationship. You might be thinking, oh, what an awesome coincidence! It’s not. When your body is in balance, great things happen in all areas of your life.

For optimal immunity and all-around radness, you want your body to be slightly alkaline. Include a wide-range of vegetables with an emphasis on dark leafy greens, high-quality animal protein, whole grains if they work for your body, and great healthy fats like nuts and seeds, avocado and coconut. Experiment with dairy – it may or may not work for you, depending on your individual condition.

To make sure you don’t become too acidic, go easy on sugar (even fruit), coffee and alcohol. If you’re feeling very scatter-brained, having digestive problems and skin issues, try eliminating one or all three of these items for 30 days, then reintroduce them slowly and see how they affect you. This will recalibrate your tolerance and let you know how much you can handle.

Once your baseline health is super strong and alkaline, you’re already in an awesome place to avoid having to take antibiotics and mess with all the great support you’ve given your body.

Here are some foods that boast natural antibiotic, antimicrobial, antibacterial properties:

1. Garlic
2. Onions
3. Ginger
4. Cabbage
5. Raw honey
6. Fermented foods like sauerkraut
7. Herbs like mint, basil, dill and parsley
8. Coconut in all unprocessed forms
9. Oil of oregano
10. Turmeric

Emphasize these foods for incredible immunity and superhuman health. This week, I have an awesome recipe for you that involves one of my favorites on this list – raw garlic.

This wild pesto is so versatile – I love pairing it with polenta and fresh carrots for a summertime appetizer. It’s also great stirred into a summery risotto, on meats and fish, or on salads as a dressing. I call it wild because it’s a bit of a rebel – different than regular pesto. Enjoy!

Seared Polenta with Wild Pesto and Heirloom Carrots

Ingredients

Prepared polenta (I used the kind in a tube – just make sure there are no additives)
3 heirloom carrots – 1 orange, 1 yellow, 1 purple (or whatever colors you can find)
5 leaves lacinato kale
2 bunches basil
½ head garlic, or to taste
¼ cup toasted pistachios
¼ cup toasted pine nuts
Juice of ½ lemon
Olive oil
Macadamia oil, or other high-heat oil
Salt
Black pepper

Method

Clean kale and basil, dry, roughly chop and add to blender. Crush or dice garlic and add to blender along with pistachios and pine nuts.

Add salt and pepper. Add ¼ cup olive oil and lemon juice and begin blending. Add more olive oil until desired consistency is achieved – go for a creamy, thick consistency to top the polenta, or thinner if you’re using it as a dressing or sauce.

Slice your polenta into ¼ inch rounds and sear on high heat in macadamia oil for a few minutes on each side. Slice carrots into matchsticks. Place a dollop of pesto on your polenta rounds and garnish with carrots.

Photos: Get Off Your Tush & Cook