Immune Food- feed your immune system.

Eat good immune Food to promote a healthy immune system. an immune system that will combat disease and fight infection. Try our immune food recipes and feed your immune system healthy.

RUBY TOFU SMOOTHIE... yummy

Scrummy... Yummy... Fruit Smoothie

StrawberriesSmoothies are filling and provide a good ratio of protein to carbohydrates and fats. Strawberries are one of the richest sources of vitamin C, as are blackcurrants and raspberries. They also contain bioflavanoids which work with vitamin C to support the immune system. However, the potency of vitamin C diminishes with exposure to light, heat and air, so drink the smoothie within half an hour of making it. The sunflower and pumpkin seeds contain the essential fatty acids required for optimal cell membrane integrity, allowing beneficial nutrients to flow in, and toxins to flow out of the cells. They make an important contribution to the optimum function of your immune system.

Ingredients:

  • 3 tablespoons of sunflower seeds
  • 1½ tablespoons of pumpkin seeds
  • 500 gm (18 oz) of either strawberries, raspberries or blackcurrants, or any combination of the three, fresh preferably
  • 400 gm (14 oz) of organic tofu, drained and diced 1½ litres (3 pints) of rice milk or oat milk

Method:

Place the sunflower and pumpkin seeds in food processor and grind for 30 seconds.

Add the tofu, strawberries, raspberries, blackcurrants and rice or oat milk.

Blend until smooth and serve immediately.

WARM APPLE MILLET PORRIDGE... fill me up.

Warm... Comforting... Filling...

Millet Organic millet is rich in the minerals zinc, selenium and manganese, all of which are required for a healthy immune system. Soaking it overnight will help its natural enzymes to activate the digestive process in your body, making it easier to break down and absorb, as well as providing an excellent source of fibre.

Ingredients:

  • 250gm (9oz) organic jumbo millet flakes
  • 500ml (18fl oz) unsweetened apple juice
  • 100ml (4fl oz) rice or oat milk

Method:

Soak the millet flakes overnight in the unsweetened apple juice.

The next morning, gently heat in a heavy-based saucepan for 8-10 minutes, adding the rice or oat milk if a more liquid consistency is required.

Eat Warm.