These days, protecting your immune system is a huge priority. Thankfully, Southern California offers some of the world’s most delicious ways to stay healthy while devouring delicious local foods. Here we’ll take a look at some So Cal-inspired recipes that not only taste great but help strengthen your immune system.
Mermaid Tail Smoothie
This smoothie is packed with vitamins, minerals, antioxidants, and more immune-boosting superfoods.
1 cup chopped spinach and kale
1 ½ cups almond, oat, or coconut milk
1 ½ cups fresh or frozen mango, pineapple, and kiwi
½ teaspoon freshly grated ginger
½ lemon, juiced
Place all ingredients in a blender and process until smooth. Add more almond milk if needed.
Beets and chickpeas both offer so many nutrients for our bodies. This recipe is the perfect snack when it comes to putting up a good defense.
4 medium beets
1 ¾ cooked chickpeas
1 ½ TBS tahini
2 TSP cumin
½ lemon, juiced
2 TBS olive oil
salt and pepper to taste
Clean the beets by cutting of tops or any brown spots and boiling in a medium pot until soft. Let them cool, then peel off their outer skin.
Place chickpeas and tahini into a food processor and blend until smooth. Add the beets and other ingredients and blend until smooth. Add a teaspoon of water if you have trouble blending. Taste your hummus and adjust the flavor to your liking, then enjoy or store in the fridge in an airtight container.
So-Cal Chipotle Chicken Soup
Soup is well-known to cure what ails us, but did you know that it can help boost our energy and immunity preventatively, too? This soup makes use of California’s delicious superfoods and Latin flavors for a meal that keeps you healthy all year long.
2 liters of chicken stock
3 cups of diced or shredded cooked chicken breasts
1 TBS olive oil
1 onion, finely chopped
1 clove of garlic, finely chopped
2 cups of Delicata squash, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 TSP adobo sauce
1-2 whole chipotle peppers, finely chopped
1 TSP sea salt
1 TSP smoked paprika
½ cup pumpkin seeds (for garnish)
¼ cup chopped cilantro (for garnish)
1 lime, cut into wedges (for garnish)
In a large pot, heat the olive oil and add the onions, squash, and bell peppers. Cook for 2-5 minutes or until slightly softened. Add the garlic and stir. Add the chicken, chipotle peppers, adobo sauce, salt, and paprika and stir to combine. Pour in the chicken stock and heat until it reaches a low boil. Reduce to a simmer and let cook for 30 minutes.
While the soup is cooking, heat a pan on the stove over medium heat. Add the pumpkin seeds and toast until slightly golden (just a few minutes). Serve soup into bowls and top with seeds, cilantro, and a lime wedge.