5 vegan recipes that will boost your vitamin C levels naturally
According to the National institutes of Health, vitamin C, also known, as L-ascorbic acid is essential for a variety of bodily functions. Some of which include: the biosynthesis of collagen and immune function. So, if you believe your vitamin C levels are low, below are 5 vegan recipes that will boost your vitamin C levels naturally.
It has been reported that some of the best vegan sources of vitamin C are: Acerola, guava, coriander (cilantro), thyme and orange juice. So, below are 5 vegan recipes that will boost your vitamin C levels, using these ingredients.
1) Acerola and orange smoothie
1 small banana
15 frozen or fresh organic strawberries
1 orange (Day 1*)
1/4 tsp acerola powder [buy it here]
1 Tbsp ground flaxseed
1 cup unsweetened cranberry juice
Before preparing the other ingredients, take the strawberries out of the freezer ( if frozen), rinse them under cold running water, and let them thaw for 5 to 15 minutes.Peel the banana and the orange , and break them into big chunks.
Place all the ingredients in a high-powered blender, secure the lid, and process until smooth.
Remove the lid, and check the consistency. If the smoothie is too thick for your liking, add a little bit of water, replace the lid, and blend a few more seconds.
Check the consistency again, and repeat the previous step if needed.
2) spicy coriander (cilantro) salsa
2 bunches coriander, washed, dried, leaves and stems chopped
2 ripe tomatoes, finely chopped
1 small red onion, finely chopped
4 fresh red birdseye chillies, halved, deseeded, finely chopped
1 large garlic clove, finely chopped
60ml (1/4 cup) olive oil
2 tablespoons fresh lemon juice, or to taste
Salt and ground black pepper, to taste
Place the coriander, tomatoes, onion, chillies, garlic, oil, lemon juice, salt and pepper in a medium bowl. Stir well to combine. Taste and add more lemon juice, salt or pepper, if necessary.
3) Avocado, arrow root and spinash salad with guava dressing
4 Guavas, seeds taken out, chopped
1/4 cup Orange juice
1 tbsp. Apple cider vinegar
1 clove Garlic, small
1/2 cup Water
1 package (6 oz.) Baby spinach, washed
2 Oranges, peeled, cut into segments
1 Avocado, sliced
1 cup arrow root, cut into matchsticks
1/4 cup Chopped pistachios, roasted
Place the guava, orange juice, apple cider vinegar, garlic, and water in the blender and process until smooth. If the dressing is too thick add a little more water or orange juice. Season with salt and pepper.
Combine all the ingredients for the salad and toss with guava dressing. Sprinkle with the toasted pistachios. Season with salt and pepper to taste.
4)orange and thyme jam
5 cups sweet orange segments (about 8 medium-sized navel oranges peeled and quartered)
1 Tbsp fresh orange zest
1 cup raw, natural cane sugar (less if you prefer it less sweet, though it helps it thicken)
1/4 cup fresh orange juice
juice of half a lemon
2 sprigs fresh thyme chopped, about 1 Tbsp
pinch sea salt
Bring oranges, orange juice, lemon juice and sugar to a low boil in a large saucepan over medium to medium-high heat, stirring frequently to combine.
Once it reaches a low boil, reduce heat to medium low and add a pinch of salt and stir. Simmer for about 30 minutes and then add thyme and orange zest.
Continue cooking until the mixture is reduced by about a third. It should be thick and syrupy - be patient as the whole process may take up to an hour. Add a bit more sugar to help it thicken even more.
Once thickened, remove from heat and let cool. Transfer to clean jars and store in the fridge. Will keep for a couple of weeks.
5) vegetable vegan soup with herbs
1 tablespoon olive oil or 1/4 cup water for sauteing
1 medium onion, finely chopped
2 cloves garlic, minced
2 stalks leek, chopped and green parts removed
2 medium Yukon gold potatoes, peeled and diced
2 carrots, diced
1 zucchini, diced
1 teaspoon dried thyme leaves
1-14 ounce can lite coconut milk
3 cups water or vegetable broth
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon cumin
Sea salt to taste
1/4 teaspoon cayenne pepper (optional)
Heat oil on medium-high heat in a large soup pot. Add onion, garlic, and leek, stirring to cook until onions are soft about 4 minutes. Be careful not to burn the leeks. Add potatoes, carrots, zucchini, and thyme leave stirring until fragrant. Add coconut milk, water, coriander, turmeric, cumin and bring to a boil. Reduce heat to a simmer, cover and cook until potatoes are tender about 20 minutes. Season with salt and pepper and adjust to taste.
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