If you know what's good for you: delicious immunity boosting recipes

An apple a day doesn’t quite cut it in the depths of cold and flu season. We’re keeping the sniffles at bay by eating heaps of garlic, chilli, ginger and lots of fruit and veg – here are the most delicious ways to keep the doctor away this winter.
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Vegetable and pasta soup by Antonio Carluccio from Pasta | Cooked

Carluccio's vegetable and pasta minestrone recipe Use up whatever vegetables you have in this delicious minestrone recipe with tubettini pasta.

Great balls of fire by Dale Pinnock from The Medicinal Chef: Healthy Every Day | Cooked

Great balls of fire by Dale Pinnock from The Medicinal Chef: Healthy Every Day

Jumping jewelled quinoa salad by Dale Pinnock from The Medicinal Chef: Healthy Every Day | Cooked

Jumping jewelled quinoa salad recipe from The Medicinal Chef: Healthy Every Day by Dale Pinnock

Broccoli salad with pomegranate and raisins by David Frenkiel from The Green Kitchen | Cooked

Rezept von David Frenkiel & Luise Vindahl: Broccoli Salad with Pomegranate & Raisins

Immuno-falafels with quinoa and tahini by Dale Pinnock from The Medicinal Chef: Healthy Every Day | Cooked

Quinoa and tahini falafel recipe from 'The Medicinal Chef Healthy Every Day' by Dale Pinnock

Prawn, mango and coconut curry by Anjum Anand from I Love Curry | Cooked

Prawn, mango and coconut curry recipe by Anjum Anand - Blend the powdered mustard seeds with water. This helps the powder to become more of a paste and incorporates more easily with the sauce. Get every recipe from I Love Curry by Anjum Anand

Fragrant cured salmon by Greg Malouf from Malouf | Cooked

Fragrant cured salmon recipe from Malouf by Greg Malouf

Earl Grey punch with citrus by Anna Bergenström & Fanny Bergenström from Under the Walnut Tree | Cooked

Earl Grey punch with citrus by Anna Bergenström & Fanny Bergenström from Under the Walnut Tree

Fruit salad by Ben O'Donoghue from At Home With Ben | Cooked

Fruit salad recipe by Ben O'Donoghue - Use the natural shape of the fruit to determine how you will cut each one – into thin slices, long crescent fingers, cross-sections and segments. Get every recipe from At Home with Ben by Ben O'Donoghue

Prawn and asparagus red curry by Jane Kennedy from OMG! I Can Eat That? | Cooked

Here's a fast, flashy, hot curry using prawns and crunchy asparagus. Using only a tiny bi

Ocean trout with fennel, grapefruit and pomegranate salad by Billy Law from Have You Eaten? | Cooked

Ocean trout with fennel, grapefruit and pomegranate salad by Billy Law from Have You Eaten?

Lemon and chilli fish tortillas by Michele Curtis from What's for Dinner? | Cooked

Lemon and chilli fish tortillas by Michele Curtis from What's for Dinner?

Stuffed shiitake mushrooms by Jane Kennedy from OMG! I Can Eat That? | Cooked

Stuffed shiitake mushrooms recipe by Jane Kennedy - Preheat the oven to Line a baking tray with baking paper. Get every recipe from OMG! by Jane Kennedy

Carrot ginger soup by Hayley Smorgon & Gaye Weeden from Cooking from the Heart | Cooked

Carrot ginger soup by Hayley Smorgon from Cooking from the Heart

Silken tofu in ginger syrup by Tracey Lister & Andreas Pohl from Vietnamese Street Food | Cooked

Silken tofu in ginger syrup by Tracey Lister & Andreas Pohl from Vietnamese Street Food

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