Immune Boosting Recipes

 

A healthy immune system protects us by first creating a barrier that stops invaders, or antigens, from entering the body. Having a healthy immune system helps you recover faster, reduces tiredness, promotes restful sleep, fights infections and benefits the body is so many more ways.

 
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Breakfast

Golden Oats

  • 2 cups plant-based milk

  • 3/4 cup organic rolled oats

  • 3/4 cup fresh blueberries

  • 1/2 tsp ground turmeric

  • 1 tsp cinnamon

  • 1/8 tsp black pepper

  • 2 tbs maple syrup

  • 1 tbs flaxseed meal (optional)

  • 1 tbs chia seeds (optional)

  1. In a medium sauce pan bring milk to a simmer.

  2. Add in oats and bring to a low boil, stir and cover.

  3. Cook on medium-low heat for 10 minutes.

  4. Uncover and turn off heat.

  5. Then stir in turmeric, cinnamon, black pepper, maple syrup and flaxseed meal.

  6. Top with blueberries and chia seeds, if desired.

Note:

  • You can substitute pumpkin spice for the cinnamon.

  • Add more or less plant-based milk depending on the consistency you desire.

 

Drink

Golden Milk (Vegan)

  • 2-3 Cups Water

  • 1 Lemon

  • 1 tbsp Grated Ginger

  • 1/2 tsp Ground Turmeric Powder

  • Pinch of Black Pepper

  1. Bring water to a low boil.

  2. Grate fresh ginger until you have 1 tablespoon worth then add to the pot.

  3. Next squeeze lemon juice into the pot, and add skin as well.

  4. Add turmeric and back pepper, stir well and turn the heat off. Allow mixture to sit for 1-2 minutes before serving.

  5. Strain and enjoy!

 

Lunch

Beet and Pear Salad with Pomegranates and Walnuts

  • 4 healthy handfuls of Organic Spring Mix Greens

  • 1/2 cup Toasted Walnuts, chopped

  • 1 Pear, (sliced or shaved)

  • 1/2 cup Beets (roasted or pooched)

  • 1/4 cup Pomegranate Seeds

    For the Dressing:

  • 1/4 cup Olive Oil

  • 1 clove Garlic, minced

  • 1 tbs Raw Honey

  • 2 tbs Red Wine Vinegar

  • Salt & Pepper, to taste

  1. Prepare the dressing by placing the contents in a jar with a lid. Shake until combined. Set aside.

  2. Divide the greens evenly onto two plates, divide the beets, pears, walnuts and pomegranates and place on top of greens.

  3. Top with dressing. Serve.

 
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