However, there is evidence that nutrition and other lifestyle measures influence immune strength and susceptibility to infectious diseases. Whether these measures do or do not influence susceptibility to COVID-19 or its clinical course is not yet known. However, there is every reason to put what we do know about foods and immune defenses to use.
Eating a low-fat, plant-based diet may help give the immune system a boost. The immune system relies on white blood cells that produce antibodies to combat bacteria, viruses, and other invaders. Vegetarians have been shown to have more effective white blood cells when compared to non vegetarians, due to a high intake of vitamins and low intake of fat
Our bodies need sleep to rest and recharge. Without a sufficient amount of sleep, we increase our risk for developing serious health problems—like heart disease, Alzheimer’s disease, and obesity. Inadequate sleep has also been linked to suppressed immune function. One study has found that those who sleep fewer than five hours per night are more likely to have recently suffered a recent cold compared with those who sleep more.
These recipes will boost your immunity:
- pumpkin purée (1 15-ounce can)
- plant milk of your choice, or to taste (2 cups)
- ice (2 cups)
- maple syrup, or to taste (2 tablespoons)
- vanilla extract, or to taste (1 tablespoon)
- pumpkin pie spice, or use a combination of cinnamon, nutmeg, and allspice (1 tablespoon or to taste)
All you need to do is-
Combine all the ingredients together in blender and blend for 1-2 minutes until everything is incorporated.
Simple Spring Rolls
- thinly sliced cabbage (1 14-ounce bag)
- thinly sliced red bell pepper (1 cup)
- diced cucumber (1 1/4 cups)
- shredded lettuce (1 cup)
- fresh basil (1 cup), optional
- rice paper wraps (6)
- sriracha (to taste), optional
- hoisin sauce, thinned with water (to taste), optional
All you need is to do is-
Gather ingredients. Select a pan large enough for the rice paper to lie flat inside. Add 1 cup very warm water to pan. Working with 1 sheet of rice paper at a time, soak for 20 seconds, or until it’s pliable, but not “gummy bear” soft. Place soaked wrapper on a cutting board and gently flatten.
Place vegetables slightly below the center. Drizzle with sriracha, if desired.
Pick up edge closest to you and fold rice paper up and over the mound of filling. Fold right and left sides toward center. Pull the spring roll gently toward you as you roll it up like a burrito. Repeat with remaining wrappers and filling. Serve with hoisin sauce
Sweet Potatoes Burritos
- sweet potatoes, peeled and diced (2 cups)
- frozen corn kernels (1 cup)
- low-sodium black beans, drained and rinsed (1 15-ounce can)
- very thinly sliced green onion (1 teaspoon)
- fresh lime juice (1 tablespoon)
- chili powder (1 teaspoon)
- sea salt (to taste)
- freshly ground black pepper (to taste)
- 8-inch whole-wheat tortillas, warmed (4)
- prepared salsa (1 cup)
- shredded lettuce (2 cups)
All you need to do is-
Place the sweet potatoes in a medium saucepan and add water to come an inch up the sides. Place over medium-high heat and bring to a boil; cook for 5 minutes, or until the sweet potatoes are tender.
Add the corn and cook 1 more minute.
Drain and transfer to a large bowl.
Add the black beans, green onion, lime juice, and chili powder; season with salt and pepper to taste.Divide the filling among the tortillas, top with the salsa and lettuce, roll the burritos, and serve.
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