Mothers and babies must up intake of whole foods rich in Vitamin C and zinc to prevent flu and influenza.

Here are 5 ways to prevent the cold and flu with nutrition.

  1. Hydration – The outdoor air is drier in cold weather, and our heated homes are dry. Staying hydrated in the winter keeps mucous membranes soft and moist, preventing tiny cracks that allow viruses and bacteria to enter. Is eight glasses a day enough water to keep hydrated? One simple rule of thumb is this: divide your weight (pounds) by two. That’s the minimum number of ounces your body needs. If you exercise, take your weight and multiply by 2/3 to get the number of ounces. Everyone’s specific fluid needs may differ.
  2. Plant-based foods – A diet rich in vegetables, fruit and whole grains is high in antioxidants and phytonutrients. Antioxidants are known to reduce the risk of stroke and enhance immune defense, which lowers the risk of cancer and infection. Phytonutrients are linked to increased immunity and faster healing. Aim for seven servings of fruits and vegetables and at least three servings of whole grains per day. Nutrient-packed choices include broccoli, red onion, blueberries, grapes, oats, barley and tea.
  3. Probiotics – Recent research shows probiotics (dietary supplement) boosting the immune system. The theory is healthy bacteria found in probiotics keep the gut and intestinal tract low in disease-causing germs. Yogurt with live active cultures and kefir are good food sources of probiotics. Over-the-counter supplements also are available. Some studies were based on a 7-ounce serving of yogurt with live cultures.
  4. Exercise – Moderate physical activity is a powerful immunity booster. A 30 to 60 minute walk most days per week is considered moderate exercise. Too much or not enough exercise actually can weaken immune systems. Try dancing, walking, stationary biking, indoor swimming or similar activities to move more in the winter months.
  5. Vitamins and Minerals – Many supplements claim to reduce colds and viruses, but few studies substantiate claims. A literature review on vitamin C supplementation found no difference in cold rates for those who took 200 mg daily and those who took none. One exception was people who exercised outside in the winter. They benefited from the vitamin C supplement and reduced risk of catching a cold by 50%. The best supplement option is a multivitamin/mineral once per day with 100% of the recommended daily values of vitamins A, B6, B12, C and D, and minerals chromium, copper, folic acid, selenium, calcium and zinc.

3 Warming Soups for Liver Cleanse and Detox

Source: https://www.theawesomegreen.com/3-warming-soups-for-liver-cleanse/

Our liver, the master metabolizer, filters the entire blood volume every three minutes. How about that? All our organs have their special role, but it’s the liver that processes and neutralizes all the chemicals our body is exposed to, from our food, environment, or personal care products. In healthy diets or detox diets, when we consume appreciable quantities of vegetables and fruits, our cells receive high concentrations of potassium which flushes out excess water and toxins, creating an alkaline environment.

 

The toxins are then sent via the bloodstream to the liver, which neutralizes them for excretion either by the kidneys or through the colon, via the bile. During detox diets, lots of toxins are flushed out from our cells, so the liver is exposed to a greater pressure and needs to be stimulated to cope with the higher bile production. A healthy production of bile is essential for eliminating the toxins, so we should help the liver with key nutrients, such as antioxidants (for instance the detoxifying betalains in this Beet and Ginger Detox Elixir) and fiber.

 

Soluble Fiber Sources: oatmeal, lentils, apples, oranges, pears, nuts, flaxseeds, chia seeds, beans, celery, carrots.

Insoluble Fiber Sources: seeds, nuts, brown rice, zucchini, celery, broccoli, cabbage, onions, tomatoes, carrots, cucumbers, green beans, dark leafy vegetables, raisins.

 

My three detox soups are not only packed with potassium for creating an alkaline environment and to help flush out the toxins from our cells, but also with fiber, soluble for stimulating the bile secretion and insoluble for promoting bowel movement and elimination of toxins. The soups come with gorgeous colors, taste delicious, and I actually added them to my comfort food recipe section because they make me feel amazing.

These soups are part of my 3-Day Detox and Restore Plan, one that you can actually keep, but you can also have one of them for dinner during my cleansing program The Simplest 1-Day Detox. Also, this Brussels Sprouts Soup or the Vegan Mushroom Soupwill perfectly fit any detox diet.

 

UPDATE JANUARY 2018
To make any of these soups  even sexier for my body cells, I sprinkle two teaspoons of my home-made detox mix on top of the bowl to boost their flavor and trigger the natural detoxification process with healing spices.
You’ll find the details, recipe and photo at the end of this post, after the soup recipes.

 

Broccoli Detox Soup

Broccoli-Detox-Soup

4.3 from 18 reviews
Broccoli Detox Soup
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A gorgeous green soup, loaded with vitamins, fiber and minerals.
Author: The Awesome Green
Recipe type: Soups
Cuisine: Vegetarian
Serves: 2
Ingredients
  • 2 cups broccoli florets
  • 2 celery stalks, finely diced
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 1 cup greens (kale, spinach, beet greens or any other available)
  • 1 parsnip, peeled and finely chopped
  • 1 carrot, peeled and finely chopped
  • 2 cups filtered water or low sodium vegetable broth
  • ½ tsp sea salt
  • ½ lemon, juice only
  • 1 tsp coconut oil
  • 1 tbsp chia seeds
  • Toasted mixed seeds and nuts, 1 teaspoon coconut milk, to garnish
Instructions
  1. In a soup pot, heat the coconut oil, add the onion, garlic, carrot, parsnip, celery sticks and broccoli, and cook over low heat for five minutes, stirring frequently.
  2. Add the filtered water or vegetable broth, bring to a boil, then cover the pot with a lid and let simmer for 5-7 minutes, until the vegetables are tender but not mushy.
  3. Stir in the greens, then transfer into the blender, add the chia seeds and lemon, and process to obtain a smooth cream.
  4. Top with toasted seeds and serve warm.
Notes

  

Beet Detox Soup

Beet-Detox-Soup

4.3 from 18 reviews
Beet Detox Soup
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Pink colored and tasting delicious, this beet soup is a real power house when it comes to nutrition.
Author: The Awesome Green
Recipe type: Soups
Cuisine: Vegan
Serves: 2
Ingredients
  • 3 medium beet roots
  • 2 carrots, finely diced
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 1 small leek, finely diced
  • 1 tsp coconut oil
  • 2 cups vegetable broth, warm
  • ¼ tsp sea salt
  • 1 tbsp chia, sunflower and pumpkin seeds, 1 teaspoon coconut milk, to garnish
ALSO YUMMY:  Black Bean Burgers with Herbed Avocado Sauce
Instructions
  1. Place the unpeeled beet roots in a pot, cover with water, bring to boil then simmer for 30 minutes until tender.
  2. Drain from water and set aside to cool.
  3. Heat the coconut oil in a cast iron skillet, add the onions, garlic, leek, and carrot and cook for 5-7 minutes over low heat. Remove from the heat and transfer onto a plate.
  4. Peel the beet roots, cut into cubes, and add into the blender, together with the cooked vegetables and warm vegetable broth.
  5. Process to obtain a smooth cream.
  6. Season with salt and serve garnished with mixed seeds.
Notes

 

 Sweet Potato Detox Soup

Sweet-Potato-Detox-Soup

4.3 from 18 reviews
Sweet Potato Detox Soup
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Packed with vitamin A and fiber, this orange soup is the best choice for a detox dinner.
Author: The Awesome Green
Recipe type: Soups
Cuisine: Vegan
Serves: 2
Ingredients
  • ½ cup cooked red lentils
  • 1 sweet potato, peeled and cut in cubes
  • 3 carrots, peeled and roughly chopped
  • 1 parsnip, peeled and roughly chopped
  • 1 onion, peeled and cut in quarters
  • 3 garlic cloves, crushed
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • Pinch of chili powder
  • ¼ tsp sea salt
  • 2 cups low sodium vegetable broth, warm
  • ½ inch piece of ginger, peeled and grated
  • 1 tsp coconut oil
  • Fresh parsley, 1 teaspoon coconut milk, to garnish
Instructions
  1. Heat the oven at 165°C/329°F.
  2. Line a baking sheet with baking paper, add the sweet potato, carrots, parsnip, onion, and garlic, season with salt, chili, turmeric, and cumin, add the coconut oil and toss to combine.
  3. Roast for 20 minutes then transfer into the blender.
  4. Add the warm vegetable broth, grated ginger, and cooked red lentils into the blender and process to obtain a smooth cream.
  5. Serve warm, garnished with fresh parsley.
Notes