12.21.16
immune system

As the seasons change so does our body’s ability to handle them. We have plenty to say on the topic of immunity (check out some of our fave advice here) and are excited to add one more resource to our collection: read below for a few easy-access recipes and hacks from women’s wellness guru, Nicole Granato, that’ll help boost immunity daily. From an apple cider vinegar tonic to an easy nutrient-dense quinoa bowl, we say no way to getting sick this season…

TAKE A SHOT OF ALOE: Aloe vera strengthens the immune system; it is packed with vitamin C, vitamin B and folic acid. Aloe also aides in detoxing. Take one shot of aloe vera first thing in the morning on an empty stomach to keep digestion strong and boost immunity.

Sip Apple Cider Vinegar: Mix 1 Tbsp ACV, 1 Tbsp lemon juice, 1 Tbsp honey and drink 2-5 times a day. Discover all the amazing uses for wellness staple ACV here.

Supplement with Spirulina: This immunity savior is a natural cyanbacteria powder that is extremely high in protein and an an incredible source of antioxidants, B vitamins, vitamin C, iron and calcium. You can add this to your smoothies, coconut water or even coffee. Many people struggle with adjusting to the taste of spirulina, as it is very strong; in this case I suggest high quality capsules.

Eat Immunity Boosting Meals: All it takes is a few simple shifts to turn a basic meal into an immunity boosting one. Try the quinoa salad recipe below for an easy lunch full of nutrient dense, seasonal ingredients.

Quinoa Salad With Winter Veggies

Ingredients:

quinoa
butternut squash
kale
pumpkin seeds
avocado
olive oil
salt and pepper

Directions:

Begin by preheating the oven to 400F and spray pan with coconut oil spray.

Start dicing and pealing your butternut squash while taking out all the seeds inside the squash. Toss the butternut squash with olive oil, salt and pepper. Roast in the preheated oven until squash is tender and lightly brown (about 25-35 minutes).

Meanwhile, cook the quinoa by adding the quinoa into a medium pot with water. Bring to a low boil and cook for about 15-17 minutes. Make sure the water is absorbed and quinoa is nice and fluffy.

Chop up kale and dice the avocado.

When the butternut squash has finished roasting, spoon into a large serving bowl. Add quinoa, kale, avocado and pumpkin seeds. Season with salt and pepper, drizzle olive oil and mix everything together.

Enjoy!


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