The temperature has dropped, and fall has officially made its grand entrance. Coats, boots, tights, comfy oversized sweaters, and fluffy socks are back (the socks are my fav).
This is when I find a lot of people tend to get sick. Everywhere you turn, on the metro, at work, in uni, someone is coughing, sniffling, sneezing or other...
I therefore have two suggestions to boost our immune system and protect our bodies to the best of our ability:
- Take Echinacea vitamin for a week. Only for a week; but of course ask the pharmacist about it if you have never taken it before, to ensure it does not interfere with any medication you may be taking. Echinacea is an herb that typically fights infections, the flu or common cold. It is a vitamin you can take during season transition periods, or if you feel you may be getting sick.
- Try this superfood, antioxidant packed recipe with an unusually blue-green ingredient, called Spirulina.
Spirulina is a blue-green algae, a freshwater plant, that is one of the most renowned superfoods. Some of the proven health benefits of spirulina include:
- it rids your body of heavy metals,
- helps restore intestinal flora,
- helps prevent cancer,
- lowers blood pressure,
- reduces cholesterol,
- boosts energy,
- & can help with weight loss, amongst many other qualities.
Try this deliciously colored nicecream recipe, which will probably be the last one until warmth returns.
Soups I think will be more appropriate for the fall-winter seasons, wouldn’t you say?
So let’s make this last one count.
Prep Time: 10mins
Serves 1 person
- 2 frozen Bananas
- 2 tsp Spirulina
- 1 tsp Vanilla Extract
- 1 tbsp Almond Butter
- 1 tbsp Agave or Maple Syrup (optional)
- Dried white mulberries
- Coconut flakes
- Peel & freeze bananas overnight
- Place all ingredients into your blender and mix until you have a smooth & creamy texture
- Add toppings and indulge