Immunity-boosting soups and smoothies

Being right in the middle of the cold and dark winter months, we are all too familiar with the colds, flus and viruses that seem to be lurking around every corner - ready to pounce. 

To help with this, we thought we might share how to 'G-BOMB' your diet - say what? Join us as we explain the concept below, plus serve up some super smoothie and soups that pack a serious punch in helping to ward off winter bugs.

Having a well-balanced diet is one of the best ways you can naturally support your immune system. Although it's tempting to opt for immune support supplements due to their convenience, at the end of the day nothing compares to a diet of whole, unprocessed food that includes plenty of fresh fruits, vegetables and immunity-boosting foods.

A great way to make sure you’re packing all the nutrients you need to help your body fight off illness, you can follow the G-BOMBS acronym: 

G – Greens like spinach, kale, broccoli, bok choy and brussels sprouts.

B – Beans, peas and lentils and other legumes.

O – Onions, garlic, leeks, chives and shallots.

M – Mushrooms.

B – Berries – blueberries, strawberries, raspberries and blackberries.

S – Seeds – chia, pumpkin, sesame, hemp, flax, walnut and almond.

So dust off the blender and why not give some of our super 'GBOMBS' packed recipes below a go? 

Ingredients:

1 cup mixed berries (strawberries, blueberries, raspberries)

1 small ripe banana

1/2 cup Greek yogurt

1 tablespoon honey

1/2 cup orange juice

Ice cubes (optional)

Directions:

Blend all ingredients until smooth. Add ice cubes if desired for a colder texture.

Ingredients:

1 cup spinach leaves

1/2 cup kale leaves

1 green apple, chopped

1/2 cucumber, chopped

Juice of 1 lemon

1 tablespoon fresh ginger, grated

1 cup coconut water

Directions:

Blend all ingredients until smooth. Adjust consistency with more coconut water if needed.

Ingredients:

1 cup almond milk

1/2 cup plain Greek yogurt

1/2 teaspoon ground turmeric

1/4 teaspoon ground cinnamon

1 tablespoon honey

1/2 teaspoon vanilla extract

1 small ripe banana

1/2 cup frozen mango chunks

Directions:

Blend all ingredients until smooth. Adjust sweetness with more honey if desired.

Ingredients:

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 bell pepper, diced

1 teaspoon turmeric powder

1 teaspoon ground ginger

6 cups chicken broth

2 cups cooked chicken breast, shredded

Salt and pepper to taste

Directions:

Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.

Add carrots, celery, bell pepper, turmeric, and ginger. Cook for 5-7 minutes until vegetables are slightly tender.

Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes.

Add shredded chicken breast and simmer for another 5 minutes.

Season with salt and pepper to taste. 

Ingredients:

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

8 oz mushrooms (any variety), sliced

1 carrot, diced

1 celery stalk, diced

1/2 cup pearl barley, rinsed

6 cups vegetable broth

1 teaspoon dried thyme

Salt and pepper to taste

Directions:

Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.

Add mushrooms, carrot, and celery. Cook for 5-7 minutes until mushrooms are softened.

Stir in pearl barley, vegetable broth, and dried thyme. Bring to a boil.

Reduce heat and simmer for 30-35 minutes until barley is tender.

Season with salt and pepper to taste.