There are certain foods that you can intake at this time to help support your immune system, reduce inflammation and help your body in the fight against viral infections. So I thought I’d share some quarantine cooking recipes with you.
(Please note, this is not medical advice or to be used in replacement of medical advice. Please consult your doctor before making any drastic changes to your diet. If you are on medication, please consult your doctor before consuming grapefruit as it can affect how your body responds to certain medications.)
I am a firm believer in the power of nature and all of its delicious properties. There are so many wonderful natural ways to support our bodies simply in the foods we eat.
Here are a few of my personal favourite quarantine cooking recipes!!
RISE & SHINE IMMUNE BOOST JUICE
3 Large oranges
1 Red grapefruit
1 Nugget of fresh turmeric
1 inch piece of fresh ginger
Juice in juicer (as per instructions in manual- some juicers require peeling and others don’t) and serve over ice if you are an ice person.
GINGER & CINNAMON TEA
2 inch piece fresh ginger (peeled and sliced into large flat disks)
2 cinnamon sticks
1 star anise
In a large pan, simmer all the ingredients in hot water for 5-10 minutes. Using a ladle, or pouring carefully, pour into your favourite mug. Keeping the pieces of ginger big helps for them to not get lost in your cup. The ingredients are to infuse not to consume.
WARMING COCONUT CURRY
1 tbsp coconut oil
3 cloves garlic
2 inch piece fresh ginger, peeled & grated or finely chopped
1 tsp ground turmeric
2 tsp mild curry powder
1 tsp mustard seeds
1 tsp ground cumin
½ tsp black pepper
1 tin coconut milk
1 pint vegetable stock
1 white onion, finely sliced.
1 red bell pepper, cut into 1-1.5 cm chunks.
1 head broccoli
2 handfuls spinach
1 handful cherry tomatoes
Salt & pepper to taste.
Preheat the oven to 200c. Chop the heads off of the broccoli and toss in ½ tsp cumin, olive, salt & pepper. Roast in the oven for 20-25 mins or until slightly crispy.
In a flat bottomed deep pan, on a low heat, melt the coconut oil, fresh garlic and ginger, and all the spices, salt & pepper. Once the colours and aromas have released into the oil, add the sliced onion and cook until soft. Add the bell pepper, cook until al dente/slightly soft. Add in the charred broccoli, cherry tomatoes and spinach. Cover with coconut milk & top up with some vegetable stock (you do not have to use it all, its to preference of consistency), simmer for 3-5mins.
Serve with rice or naan.
ROASTED ITALIAN STYLE ROOT VEGGIES
Spice up any roast vegetables using oregano, rosemary & thyme. Simply toss vegetables in olive oil, herbs, salt & pepper and roast in a hot oven for 30-40mins.
I always prefer using fresh herbs, but dried work just as well.
Let us know what your favourite quarantine cooking recipes are & if you try any of these out!