Hello tribe! We hope you’re doing well and staying fit and healthy.

“To ensure good health: eat lightly, breathe deeply, live moderately, cultivate cheerfulness and maintain an interest in life.” – William Londen

Food is a medicine for our soul and body which needs constant nourishment. While choosing healthy foods is something we all strive for, it can be challenging to maintain a balanced diet when there are so many convenient and comfortable unhealthy food options available all the time. We have curated a list of healthy recipes that support the immune system and keep you in your top shape!

Cucumber Yogurt Soup

Blend the yoghurt, lemon juice, shallot, garlic, dill, parsley, tarragon, and 1/4 cup of olive oil with the sliced cucumber. Blend until completely smooth. Add white pepper and salt, cover, and refrigerate for at least 8 hours or overnight. 

Just before serving, season the soup once more. garnish it with the finely chopped red onion, cucumber, and olive oil.

Carrot-Ginger Soup

Over medium heat, heat the olive oil in a big pot. With a large sprinkling of salt and pepper, add the onions and simmer for about 8 minutes while stirring occasionally. Carrots and the smashed garlic cloves can be added to the pot and cooked for an additional 8 minutes. Depending on the consistency you desire, add 3 to 4 cups of broth after stirring in the ginger, apple cider vinegar, and ginger. Cook for about 30 minutes, then lower the heat to a simmer. Blend after letting it cool slightly. Taste it and make spice adjustments if necessary. If desired, add maple syrup.

No-Mayo Broccoli Salad

Put the sunflower seeds in a medium skillet over medium heat to toast them. Cook for about 5 minutes, stirring regularly (be cautious, they'll burn!), or until the sides of the seeds start to turn golden. In a fairly large serving bowl, pour the roasted seeds and add the chopped broccoli, onion, cheese, and cranberries. Combine all of the dressing's components in a measuring cup or a small bowl (olive oil, vinegar, mustard, honey, garlic and salt). Blend the ingredients thoroughly by whisking. When all of the broccoli is lightly dressed, pour the dressing over the salad and stir to combine. Refrigerate the salad for at least 20 minutes, if not overnight, to let the flavours mingle.

Vanilla Matcha Carrot Smoothie

The ingredients required are 2 pitted dates, 1/2 cup milk or plant-based milk, 5 baby carrots, 1/2 ripe banana, 1/2 teaspoon matcha powder, and 1/2 teaspoon pure vanilla extract. Blend all the ingredients together until they are completely smooth. This could require up to two minutes. 

If desired, add some ice and purée once more until it is smooth.

Kale, Tangerine, Pepita Salad

Make the dressing first by mixing all the ingredients (3 tablespoons fresh lime juice, 3 tablespoons olive oil, 2 teaspoons honey, 1 teaspoon Dijon mustard, ¼ teaspoon chili powder and ⅛ teaspoon fine grain sea salt) in a small bowl.

Remove the kale's stems and slice the leaves into small, bite-sized pieces to make it ready. Fill a large salad dish with the kale. Add a small pinch of sea salt to the kale, then gently scrunch up large handfuls of the leaves at a time with your hands to give them a massage. Continue doing this until the leaves are darker in colour.

Drizzle the dressing over the kale and give it a good toss to evenly distribute it. Add toasted pepitas, tangerine, pomegranate and dried cranberries. After giving the salad a last toss, serve!