This nourishing beetroot soup with pink peppercorns delivers vitamin C and magnesium to combat sluggishness. Carrots add antioxidants for immune support. Serves 4: Sauté ½ onion, 1 tbsp pink peppercorns, and 2 tbsp salt in 1 tbsp olive oil. Steam 2 small beets and 2 small carrots for 25 minutes. Add to the onion mixture with 3 large glasses of water and rice milk. Simmer 30 minutes, then blend smooth.
This fresh starter blends vitamins from romanesco and pears with red cabbage antioxidants. Serves 4: Steam ½ romanesco for 7 minutes, cool under cold water. Toss with strips of raw red cabbage, 2 diced Comice pears, a handful of sunflower seeds, and grated fresh ginger. Dress with juice of ½ lemon, ½ soy yogurt, 1 tbsp eucalyptus honey, 1 tbsp olive oil, and salt.
Lemon provides vitamin C and antiseptic benefits, enhanced by honey's antioxidants and antibacterial properties. Serves 1: Mix 2 soy yogurts with 1 tbsp lemon juice, 1 tbsp runny honey, and ½ tsp matcha powder. Serve chilled.
Turmeric strengthens your body's defenses in this comforting dish. Serves 4: Cook 250g brown round rice in 1.5L water for 15 minutes. Steam 1 butternut squash for 10 minutes. Heat 0.5L rice milk with 1 tbsp turmeric powder, 1 tbsp olive oil, and 1 tbsp salt. Sauté 2 onions in 1 tbsp olive oil, add 1 tbsp soy sauce and 1 tbsp honey. Combine squash, milk mixture, and onions with the rice.
Kale delivers more vitamin C than an orange—perfect raw in a smoothie for an instant boost. For 1 large glass: Blend leaves from ¼ kale bunch (stems removed), ½ banana, 1 peeled kiwi, and ½ glass apple juice. Add 2-3 ice cubes if desired.
