Dear friends, these couple of days have been hard for all of us. This new pandemic has reminded us how important our health and well being really are and how nothing comes before that. Our homes have become offices and coffee shops as most of us have quarantined ourselves. Although the Coronavirus had devastated many cities there are still things we can do to protect ourselves and our health.
Staying inside and avoiding contact with people is something everyone should be doing. Social distancing is crucial to prevent the spread of this virus. But although we must stay inside, that doesn’t mean we should stop taking care of our health and exercising. On the contrary, this is the time we should really put an emphasis on health and exercise. Here are 8 exercises to stay active when staying at home.
Something else we should be paying attention during his time is taking vitamins that boost our immunity and help us fight viruses. Being at home and having more time to dedicate to ourselves, means we can cook healthy meals. That’s why I decided to share with you these 4 incredibly easy recipes that boost your immunity and help keep you healthy. Enjoy!
Vitamin C Juice
We all know how important vitamin C is for our health and immunity. Vitamin C acts as an antioxidant, helping to protect cells, make collagen, etc.
This Vitamin C Juice will help boost your immunity and is really easy to make.
- 1 orange
- 1/2 lemon
- 1/2 lime
- 1-inch piece of ginger
- 1 small cucumber
- 1 bunch of fresh mint
- Prep your ingredients by cutting everything up ready to juice, leave the skin on for extra health benefits if you like it tangy.
- Put everything through the juicer
Tomato Soup is a great source of vitamins A and C. Vitamin C acts as an antioxidant, helping to protect cells, make collagen, while Vitamin A helps the body create healthy tissue.
This Tomato Soup recipe is full of vitamins and is simple to make.
- 1-1¼kg ripe tomatoes
- 1 medium onion
- 1 small carrot
- 1 celery stick
- 2 tbsp olive oil
- 2 squirts of tomato purée
- A pinch of sugar
- 2 bay leaves
- 1.2 litres/2 pints hot vegetable stock
- Cut each tomato into quarters and slice off any hard cores. Peel 1 medium onion and 1 small carrot and chop them into small pieces. Chop 1 celery stick roughly the same size.
- Spoon 2 tbsp olive oil into a large heavy-based pan and heat it over low heat. Tip in the onion, carrot, and celery and mix them together with a wooden spoon. Still, with the heat low, cook the vegetables until they’re soft and faintly colored.
- 2 tsp of tomato purée, then stir it around so it turns the vegetables red. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper. Tear 2 bay leaves into a few pieces and throw them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over low heat for 10 minutes.
- Slowly pour in the 1.2 liters/ 2 pints of hot stock stirring at the same time to mix it with the vegetables. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes.
- Remove the pan from the heat, then fish out the pieces of bay leaf and throw them away. Ladle the soup into your blender and blend it well until everything is a solid texture. Pour the puréed soup back into the pan and reheat it over medium heat for a few minutes. Ladle into bowls and serve. Or sieve and serve chilled with some cream swirled in.
Spring vegetable broth with shredded chicken
Vegetables are the source of almost every vitamin the human body needs. This recipe contains spring onions which are a great source of Vitamin C, Vitamin A, Vitamin B6, thiamine, folate, and minerals.
This will fill you up and nourish your body perfectly.
- 1 tbsp olive oil
- 1 large chicken breast, skin on
- 500ml chicken stock
- 1 slice sourdough bread, cut into cubes
- 2 tbsp grated parmesan
- 2 large handfuls spring greens finely sliced
- 4 asparagus spears, trimmed, halved and cut into chunky pieces
- 40g fresh or frozen peas
- 400g canned Borlotti beans drained and rinsed
- Heat oven to 200C/180C fan/gas 6. Heat 1 tbsp of the oil in a pan, brown the chicken, then remove. Bring the stock to the boil in the same pan, add the chicken and cook for 5 mins. Turn off the heat, cover with a lid and leave to stand for 30 mins.
- Put the bread cubes on a baking tray. Drizzle with the remaining oil, some salt and the Parmesan. Bake for 6 mins until crunchy and golden. Remove and scrape off the tray onto a plate.
- Remove the chicken from the pan and slice it. Bring the stock to the boil again and add the greens, asparagus and peas. Cook for 1 min, then add the beans and chicken. Heat everything through, then pour into bowls and top with the Parmesan toast to serve.
Now, what’s healthier than a superfood salad. Not only does this salad have all the vitamins your body needs to boost your immunity but also it is delicious.
- Half an inch of ginger
- 1 small garlic clove
- Small bunch of parsley
- 1 carrot
- 1 small beetroot
- 1 kale leaf
- 1 small celery stalk
- 1/2 lemon
- 1/2 ripe avocado
- 1 to 2 teaspoons hemp oil
- 1/2 teaspoon toasted sesame oil
- Sprinkle of sea salt
- Finely grate the ginger (without skin), crush the garlic (remove skin) and finely chop parsley. Grate the carrot and beetroot, chop kale leaf, chop celery.
- Juice lemon.
- Cube avocado.
- Add hemp seed oil and sesame oil.
- Sprinkle sea salt.
- Mix everything together and top with hulled hemp seeds.