5 immunity boosting recipes for summer

Seema Jindal Jajodia, Founder of Nourish Organics, talks about the importance of eating organic and shares 5 organic breakfast recipes replete with immunity boosting foods that keep you fighting fit.

Eating organic or immunity boosting foods isn’t season specific, but rather, it’s a lifestyle choice that must be maintained all year long. Finding organic produce can be hard and sometimes expensive, so it’s important to go organic as much as possible while considering these restrictions. The main advantage of eating organic is that the food maintains all its beneficial properties in its natural state without being altered by preservatives and other chemicals. This makes the absorption of all the nutrients that the immunity boosting food provides, easier for our body, and overall, more beneficial to our health without side effects.

Seema Jindal Jajodia
Seema Jindal Jajodia, founder of Nourish Organics, believes eating organic isn’t just about seasonal produce but a lifestyle choice that must be maintained all year round.


In summer, it’s a good idea to eat cooling foods and lots of liquids. A personal favourite is Bel Ka Sharbat that is extremely cooling for the body. Seeds and nuts provide a huge immunity boost and like organic food, are also a must all year round. During summer months, making a smoothie bowl and topping it with our favourite Nourish Organics granola always serves as the perfect breakfast option.

Here are 5 breakfast recipes with immunity boosting foods that will keep you in top shape.


Super grain bowl with cherry

Super Grain bowl with cherry

Ingredients:

  • 1/2 cup Nourish Organics Cranberry Super Grain Granola
  • 2 tablespoons of soaked chia seeds
  • 1 cup almond milk
  • 1 teaspoon honey or pure maple syrup
  • 10 pieces of fresh cherries

Preparation

Take a jar and mix almond milk with maple syrup.

Add soaked chia seeds.

Top it with Cranberry Super Grain Granola.

Garnish with fresh cherries.


Super Granola Smoothie Bowl

Super Granola Smoothie Bowl

Ingredients:

  • 1/2 cup Cranberry Super Grain Granola
  • 1/2 cup frozen blackberries
  • 1/2 cup frozen blueberries
  • 1 cup Greek yogurt

Preparation

Blend frozen blueberries, blackberries and Greek yogurt until smooth and creamy.

Top it up with Cranberry Super Grain Granola.


Perfect Parfait

Perfect Parfait

Ingredients:

  • 1 cup Greek yogurt
  • Coconut sugar to taste
  • 1 teaspoon lime juice
  • 1 cup Seeds + Nuts Muesli
  • 1/2 cup strawberries
  • 1/2 cup raspberries or blueberries
  • Almond butter/ Peanut butter/ Hot chocolate for topping

Preparation

Mix together some Greek yogurt, a pinch of coconut sugar, and some lime juice in a parfait glass. (If you’re really feeling indulgent, go ahead and add some cream cheese too!)

Chill for 4-5 hours.

Mix together Seeds + Nuts Muesli with strawberries, raspberries, cherries, or blueberries, and scoop it onto the parfait glass.

Top it up with almond butter, peanut butter, berry compote, or even some hot chocolate sauce!


Raspberry and Litchi Smoothie Bowl

raspberry litchi smoothie

Ingredients:

  • 1/2 cup frozen raspberries
  • 1 frozen banana
  • 1/4 cup non-dairy milk
  • 5 pieces of fresh litchis
  • 1 cup Cranberry Super Grain Granola

Preparation

Blend raspberries, banana and non-dairy milk. Pour the mixture into a bowl.

Top off with Cranberry Super Grain Granola and fresh litchis.


Vegan Milk and Cookies Popsicles

vegan milk and cookies popsicle

Ingredients:

  • 1 cup chopped mangoes
  • 1 pinch sea salt
  • 1/4 cup vegan milk
  • 4-5 Almond Buckwheat Cookies

Preparation

Blend together the vegan milk (we like almond!), chopped up mangoes (or berries of your choice), and a pinch of sea salt. Sugar optional.

Take a few Almond Buckwheat Cookies and break them into chunks. Add these chunks to the blended mix.

Add the mixture to popsicle moulds; you can also place half a cookie at the bottom of each mould!

Place the lid on the popsicle moulds and insert sticks.

Freeze for at least 6-7 hours or overnight.

To remove, run water on the outside of the moulds and gently pull out using the stick.

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