Food of the Month - Leeks

Holiday season has officially begun. Thanksgiving is over, we’re all still feeling full, a little tired but of course, ready for more. More cheer, more merry, more carols and most importantly more food. This month we decided to celebrate a winter vegetable that may go unnoticed in many dishes and perhaps, you’ve never even heard of it, but this veggie can be your secret weapon when it comes to turning any dish into a savory, warming and healthy holiday meal.

This December we’re chatting it up about the green, long and ridiculously delicious LEEK! A leek looks a lot like a giant green onion, in fact it’s in the onion and garlic family. Unlike it’s potent cousins, the leek has a more mild flavor and when cooked until tender, leeks can add a savory, sweet flavor that’s unlike any other.

Why eat a leek?

Studies show that leeks are anti-viral, anti-fungal and anti-bacterial. They also contain a large amount of allicin. When digested allicin, produces sulfenic acid which helps your body neutralize free radicals.  In layman’s terms: leeks can help your body fight off viruses, disease and even the common cold.

How to eat a leek?

Leeks are easy to prepare BUT it’s very important that you thoroughly clean a leek as they tend to have hidden dirt inside the edible part.  To clean and prep simply cut off green tops of leeks and remove outer tough leaves (these outer leaves are a bit woodier then the white parts of the leek but they make an exceptional vegetable broth. Either make your broth with the meal your preparing or put the leek tops in a ziplock bag and freeze for later use).  Cut the white/light green part of the leek into thin rounds, fill a bowl with water and add leek rounds to the water. Use your hands to clean out any dirt hiding inside the leek.  Strain leeks and use as you would onions and garlic. 

When should you eat a leek?

Like we mentioned, leeks are a wonderful replacement for any recipe that calls for a sautéed onion.  Trust us, the minute the aroma of the leeks cooking in olive oil hits the air, everyone in your family will wonder "what's for dinner?"

Here are a few simple ways to incorporate leeks into your diet:

Leek and potato soup

Fried leeks (instead of fried onions)

Caramelized leeks

Quiche with leeks

Creamy leek and mushroom pasta sauce

Food of the Month: Tomatoes

Is a tomato a fruit? Or is it a vegetable? Here at Peas of Mind, we really don't care; what we're looking for this August is a perfectly vine ripened summer tomato.  The trick to truly loving a tomato (and getting your little one to do the same) is to be picky.  Yes, you heard that right, we want you and your kids to be BE PICKY. This means waiting all winter and spring  for beautifully seasonal summer tomatoes and saying NO to the mealy refrigerated tomato that comes as an after thought on the salad you ordered in the middle of February.  Nobody really likes that kind of tomato and that might be why your little one turns up her nose when you try to cut her up a tomato for a snack.  Yes, you will wait months for your for the perfect tomato but trust us, when it comes to nutrition and flavor, it will be well worth the wait.   

When eaten during the summer months tomatoes are a great source of vitamin A, C and folic acid. They also have high levels of lycopene which has been shown to protect against heart disease and choline which helps with learning and memory (a tomato a day may make summer reading time that much more productive). 

Now the question is, how do you incorporate these delectable summer treats into your kid's diet? Have no fear, Peas of Mind is here and we've compiled our favorite tomato recipe ideas and made them extra simple and extra kid friendly:

Homemade tomato sauce: 
The trick to an easy and yummy tomato sauce is using your blender or food processor.  Simply halve the tomatoes, peel a few cloves of garlic and puree in your blender.  Pour into a sauce pan and add your favorite herbs and veggies, bring to boil then put on low and let simmer for about 90 minutes (no need to stir, just make sure it's nice and low).  Before serving add a "glug" of olive oil, a squeeze of lemon, salt and sugar to taste (this will bring out the sweetness of your fresh tomatoes).

Salsa:
Some kids say EEEK to salsa BUT if you can figure out what it is they don't like about salsa and remove that and combine it with their favorite corn/tortilla chips, they'll devour it.  Most kids tend to be sensitive to spicy peppers, onions and cilantro.  Make a simple salsa with a small amount of finely chopped yellow onion (the most mild), chopped tomatoes (have your little ones choose a special heirloom tomato - with all the different colors, sizes, and shapes they'll love the challenge of finding the coolest tomato at the farmers market), a small amount of finely chopped cilantro, a squeeze of lime, salt and agave.  Again, this hit of sweetness brings out the natural kid friendly flavors of a ripe tomato.  Allow the salsa to marinate in the refrigerator for about 45 minutes before serving.

Rustic Homemade Ketchup:  Follow this recipea for our delicious and easy to make homemade ketchup. Don't forget to pair with a tray of Broccoli Veggie Wedgies for the perfect afternoon snack!

Stuffed tomatoes:
Halve a few large tomatoes and have your little ones help you gently scrape out most of the insides/pulp of each tomato.  In a hot pan combine bread crumbs, the tomato pulp, herbs, cheese and stir-fry together until mixed thoroughly.  Add mixture back into tomatoes and top with a bit more cheese. Bake in the oven for about 15 minutes for 350 degrees.

The time is NOW to seize this year's tomato harvest and enjoy some vine ripened, nutrient dense summer tomatoes. Now is your chance to get your little ones loaded up with vitamins, anti-oxidants and the joy that comes with waiting all year for the perfect summer fruit (or is it a veggie).

Get our perspective!

Here at Peas of Mind we love figuring out ways to make parent's lives easier and more fulfilling. We make all natural frozen food that's loaded with veggies and quick to prepare so that Moms and Dads don't have to worry about their picky eaters not getting enough veggies. We love providing recipes that take classic "kid food" and reinvent it so it's loaded with veggies; we're always trying to practice stealth health.  This month we decided we wanted to hear from you and provide our perspective on your questions.  So write in and we'll give you our Peas Perspective on how to make your kids healthier and happier at the kitchen table!

Our VERY first question is from Suzanne from San Jose, CA.  She asks: How do I get my daughter to eat more protein? She has a major sweet tooth and I'm always trying to find creative ways to add protein from real foods to her favorite foods.

This is a great question Suzanne and the truth is we could ALL benefit from adding more protein into our diet!

Our favorite protein rich foods that lend themselves to sweeter dishes are: nuts, nut butters, chickpeas (tahini sesame seed butter) and quinoa.  A great way to start your daughter's day is by making her a sweet quinoa porridge. Any grain porridge is healthy and delicious but quinoa is a complete protein that contains about 7g per serving; it's is simple and easy to make and you can make it to her liking by adding her favorite flavors like berries, maple syrup or chocolate.  A sprinkle of almond meal will take it to the next level protein wise and she'll never be the wiser.

Now that it's stone fruit season try making a fruit crumble and changing up your favorite crumble recipe by replacing the oil or butter with tahini and ground up nuts.  It will have the same crunchy, buttery flavor that we all expect from a sweet crumble but with good fats and lots of protein.

Chickpeas are a great protein rich snack and an easy way to make these beans "sweet tooth" approved is by roasting them so that they're crunchy.  Simply mix drained chick peas with honey, cinnamon and any of your favorite sweeteners or spices and roast on parchment paper for 45 minutes on 375 degrees. Then end result is a sweet and crunch snack that your daughter will devour like popcorn.

We'd love to feature your question next month! Simply email feedback@peasofmind.com with your question, name and the city you're from and we'll give you our Peas Perspective!

The "other" greens

"Finish all your Greens" demanded your Mom which is why you repeat it to your little ones.  "Greens" which usually makes us think of broccoli, spinach, kale and salad fixings are an essential part of a healthy diet.  But because we're Peas of Mind, we're here to shake things up and change the way you think of greens and help you incorporate some "other greens" into your families diet.

We're talking about FRESH HERBS! Now that it's spring, herbs are available at your local grocery store, your favorite farmer's market or hey, even your garden!  Not only are they loaded with nutrients they're packed with flavor and can add zest and pizazz to any meal. Yes, herbs are great to cook with but for an extra dash of flavor and nutrition, add freshly chopped herbs to your fully prepared meal. Uncooked-raw herbs are much more potent.

Our favorite herbs include basil, dill, thyme, rosemary, cilantro and parsley.  Fresh herbs like these contain a powerful antioxidant as well as an anti-bacterial that can help you fight a cold! Most herbs are extremely high in vitamin K and are a loaded with vitamin A and C, iron, magnesium and folate.

Now you can confidently serve your family their favorite meals: add extra parsley and basil to your favorite pesto recipe, a double sprinkle of cilantro on your famous enchiladas and put another sprig of rosemary in the lemon, garlic noodles that your kids love so much!  And with all these meals, you'll never have to say "FINISH all your greens" because they'll eat everything up and they'll never be the wiser!

Food of the Month - Pumpkin

Here at Peas of Mind we love eating seasonally all year round.  But there's something extra special about eating (and lets not forget smelling and drinking) pumpkin this time of year.  This beautiful vegetable is sweet, grounding and warming and after a long summer of eating salads and fruit, there's nothing as satisfying as digging into pumpkin on the first cold day of fall.

That's why we couldn't think of a better Food of the Month for October then pumpkin!  And let's be clear, we're talking ALL pumpkins: white pumpkins, jack-o-lantern pumpkins, mini pumpkins and even canned pumpkin... they're all edible and all equally delicious and nutritious!

Why a piece of pumpkin a day can keep Doctor Frankenstein away:

• Pumpkin is a fiber powerhouse. So instead of drinking a chalky fiber drink when you're feeling bloated, make a pumpkin pie smoothie (1/2 cup of pumpkin, 1/2 a banana, 1 cup vanilla almond milk, 1/2 tsp of pumpkin pie spice, 1 tbsp honey and 1 cup ice, blend together and enjoy!).   
  
• Pumpkin is full of vitamin C. This important nutrient boosts your immune system and can ward off colds.  A simple way to add some pumpkin to your diet is by swapping out oil in your favorite desserts (brownies, cookies, sweet breads) for pumpkin. You'll cut the fat in half, add some depth of flavor and turn your dessert into a cold fighter! 
• Pumpkins are chalked full of vitamin A.  You can eat 100% of your recommended daily value of Vitamin A in just 1/2 cup of pumpkin.  So when your mom told you that carrots were good for your eyes, she actually should have recommended pumpkin!  Add pumpkin to your favorite soup. Simply cut into cubes (leaving the skin on) and add when the recipe calls for carrots.
  
• Pumpkins are rich in the anti-oxidant, beta-caroten which may help prevent cancer.  Add pumpkin as a side to dinner once a week and you'll be filling your family with cancer fighting goodness. A simple way to cook pumpkin is to cut the pumpkin into wedges (make sure you use a strong, sharp knife). With the skin on, toss cut up pumpkin in a bowl with a drizzle of olive oil, a sprinkle of salt and pepper and a 1/2 tbsp of freshly chopped rosemary. Place on a baking sheet and bake on 350 degrees for about 45 minutes or until the pumpkin is tender. 
• Pumpkin contains catenoids which eliminate free-radicals. This is not only good for your insides, it's good for your outsides as well.  Eating pumpkin will clear up your skin but using pumpkin in a facemask will immediately soften, moisturize and plump up your skin.  Mix 1/3 cup pumpkin, a drizzle of olive oil and honey and sprinkle in about 1 tbsp of crushed almonds. Apply mixture to your face and let sit until it dries.  Remove with a warm washcloth and admire your gourd-eousness!
  
  

Autumn's in the air

Not so sure about your neck of the woods but this past weekend, autumn arrived!  Here at Peas HQ we are so excited to welcome the season that celebrates apple cider, root vegetables, Halloween, black cats, cinnamon flavored candles and fall foliage.   The one thing we’re NOT so thrilled about is welcoming flu/cold season. And wouldn’t you know it, before we could say “pumpkin spice soy latte” we’re sneezing, congested and sick with this season’s first bug. 

We’re hoping that the same doesn’t happened to you so we’re revisiting our Fight the Flu series from this past winter to give you tips on how to keep your immune system up, ready to fight off any bug that comes its way.

1. Wash your hands! Suds up with warm water and soap and sing happy birthday and when you get to the final “happy birthday to yoouuuuu” you’re officially germ-free.
2. Rest up!  This is the time of year when summer Friday’s come to an end and schedules become jam packed so it’s extra important to find time to catch up on sleep and relaxation.  Try choosing one evening a week where you and your family get to throw a peas of pie in the oven, watch a movie and go to bed early…put it in your schedule and stick to it!
3. Start your day with a nutrient power-packed smoothie.  To get the most out of this easy morning breakfast, use Kale…as much as you can. If you can get 2 servings of greens and 2 servings of fruit in your morning breakfast you immune system will fight off any virus that tries to attack.
4. A Walk a day keeps the doctor away! Exercising on a regular basis helps to lower stress and speed up the rate our white blood cells fight off illness; this has a major immune-enhancing effect.
5. Take 20 minutes to enjoy the sunshine each day.  This is the last month that the sun is out past 6pm so take time to relish that vitamin D. Roll up your pants, grab a glass of water, put away your phone and breathe. 

Start off this season on the right foot by following these 5 steps and we know that you’ll make it through this fall healthy, happy and energized.

Colorful Nutrition

Nutrition can be an overwhelming, ever changing topic. How do you ensure that you and your family are eating properly and getting all of the important vitamins and minerals (not to mention what ARE the most important vitamins and minerals)?  Because we love providing a little Peas of Mind to busy parents, we’re here this week to make eating right as easy as saying ROY G BIV! If you’re not sure what that means, go ask your 2^nd grader.  She’ll excitedly tell you that it stands for the colors of the rainbow: red, orange, yellow, green, blue, indigo and violet.  Now is the perfect time to rely on the colors of the rainbow to get your nutrients as we still have the bounties of summer but are also starting to get the tastes of fall.  

We’re making an easy to follow color-coded guide that will help you fill up your plate (or your daughter’s lunch box) with nutrient packed produce.

RED: Strawberries, tomatoes, apples, beets, cherries, raspberries

ORANGE: Sweet potatoes, carrots (carrot fries), peaches, melon

YELLOW: Bananas, bell peppers, pineapples, asian pears

GREENS: Kale, spinach, broccoli (broccoli fries), apples, lettuce, kiwi

BLUE/VIOLET: blueberries, eggplant, blackberries, plums, grapes, figs

Each day eat AT LEAST one item from every color.  And keep in mind that it’s always a good idea to get your kids involved with healthy eating choices; let them help you pick out produce at the grocery store based on their favorite colors or have them pack their lunch keeping in mind, the more color the better.   What are you waiting for…it’s time to taste the rainbow!

A Dinner Story with a Rookie Mom

It's FRIDAY which means we're back with another Dinner Story. This week we'll be talking to the Heather from Rookie Moms!  And we're pretty sure that after reading this, we know what you'll be having for breakfast tomorrow!  

Photo by Alex Cave

Where do you live and how many kids do you have? 

"Berkeley, CA. We have 3 kids."

What meal do you make that you know, no matter what, your family will devour? 

"Cinnamon bread french toast using Semifreddi's cinammon swirl bread."

What's your favorite Saturday morning breakfast to enjoy as a family? 

"Cinnamon bread french toast!"

What's your favorite Peas of Mind Product? 

"Veggie wedgies fries. My son will eat anything that resembles a cracker or fry."

How many times per week do you cook from scratch? 

"Do scrambled eggs count? For dinners only, let's call it 3. The rest of the meals are supplemented by leftovers, convenience food, and carryout."

What's your go to "I'm feeling unhealthy and need a nutrient-power punch" meal? 

"I love kale salad or if I don't have time to wait for it to marinate, I'll throw together a green smoothie."

What kitchen tool could you never live without? 

"My Breville toaster oven."

If you could only eat one thing for the rest of your life, what would it be? 

"Chicken parmesan made by my husband."

Cook like a Queen

We’ve heard through the pea-vine that Kate Middle is taking royal cooking classes in preparation for her role as new mum.   We just can’t help but imagine what it would be like to slice, dice and sauté alongside the Duchess of Cambridge in the Buckingham Palace.  But stepping back into reality, it’s obvious that Kate is onto something.  Preparing home-cooked meals automatically makes you and your family healthier; people consume 50% more calories, fat and sodium when they eat out than when they cook at home.   So whether you never cook, rarely cook, or sometimes cook, we want to inspire you to step into the kitchen even more.  By following these simple steps, you will begin to enjoy preparing meals for your family just as you would if you were cooking with her highness.

• Plan accordingly.  Make your dinner goals and write down a plan of attack.  Would you like to make three home cooked meals this week?  Your first step is to figure out what you’re going to make and remember to start with a simple recipe that you know your family will like then build from there. 
• Create a detailed list. Grocery shop for all your weekly meals at once, which means before you go the grocery store make a detailed list of every ingredient you will need.  Also, find out what produce is currently in season in your area and add that to your list.   This will save you money as seasonal produce costs much less due to its availability.
• Make sure your pantry is well stocked. Check out our Peas-Perspective about our favorite kitchen staples and use it to help you stock up.
• Get comfortable with your knife.  In order to get the most out of your home cooked meals you’re going to want to load those plates with vegetables so it’s important that you feel confident while slicing zucchini’s, chopping tomatoes and dicing onions. You’ll also find that when you know how to use your knife you’ll save loads of time on prep.  We found this youtube knife skills video very helpful and we think you will too.
• Set the mood.  Do what you need to do to make cooking feel like a joy, rather then a task.  Light some candles, fill your favorite vase with flowers and set it in a place you can see it, put on your favorite album, sing along and remind yourself that Kate is doing the same thing.
• Don’t be afraid to make mistakes. Burn the rice, over salt your marinade, drop some lemon seeds into the dressing…it’s all-good.  As you get more comfortable with your favorite recipes this will happen less and less, your meals will get tastier and you will speed up the whole meal making process. But until then, just relish in the learning experience.   Just remember to have a few Peas of Mind products on hand so that when this does happen, you can toss a pizza in the oven with some veggie fries and know that your family is getting a health meal and that it will be better next time.

Breakfast Split

Our mother’s told us, our grandmothers told our mothers and I’m sure that our great-grandmothers told our grandma’s: they all knew that the most important meal of the day is breakfast.  In the morning, you are literally “breaking” your twelve-hour “fast” with breakfast.  This meal is so important because it refuels the body and kick starts the metabolism but the truth is, the same old bowl of cereal can get boring.  So Peas of Mind is here to add some excitement and fun to this important morning meal.  Let’s have dessert for breakfast! Now we know what you’re thinking, “doesn’t that defeat the point?” Not when you’re having a Peas of Mind, reinvented banana split! That’s right, we’re taking the classic favorite ice-cream shop treat and turning it into a nutrient-packed breakfast.

Peas of Mind Reinvented Banana Split:

• 1 Banana peeled
• 1 TBS of butter
• 3 Scoops of your favorite greek yogurt
• Toppings of your choice (i.e.: granola, raisons, etc.)

Lay the peeled banana flat on a cutting board. Slowly slice the banana lengthwise into thin slices.  Heat up a skillet and add the butter (the skillet should be hot enough to melt the butter almost immediately).  Place the banana slices in the pan and after about 1 minute flip the banana carefully not to break the slices.  Let the banana cook for about another minute.  Remove from heat and let cool.

Top the slices with 3 scoops of yogurt and sprinkle generously with your chosen toppings.  As you’re serving this nutritious banana split to your kids, don’t forget to say (in your best, wise mother voice) “now children, breakfast is the most important meal of the day and should never be missed!”

Home Remedies for Seasonal Allergies

Here in San Francisco spring is in full bloom.  All around the city, folks are having outdoor picnics while soaking in the sunshine and enjoying everything this delightful season has to offer.  Unfortunately for some, spring is a lot more than sunshine and flowers. The American Association of Allergies, Asthma and Immunology (AAAAI) reports that 36 million people in the US sneeze at the scent of blossoms and tear up at the sight of a flowering weeds all due to seasonal allergies.  But have no fear allergy sufferers, Peas of Mind is here to help reduce these symptoms with some simple home remedies.

 First things first, make sure your home is a sanctuary from your allergies by dusting and vacuuming every single surface in your house (don't forget about your drapes and curtains which can easily collect pollen and other allergy-causing culprits). If you live in an especially humid area, you may want to get a dehumidifier. This will remove mold causing moisture from the air (but be sure to change the filters once a month). 

Now that you’ve ensured that your house is allergen-free, it’s important to keep it that way.  Keep your windows closed, especially between the hours of 5am and 10am when pollen tends to be at it’s worst and when it’s windy outside.  If you shower in the morning, you may want to switch to nighttime showers to remove any pollen from your hair and body before you crawl into bed.  With that being said, it’s also a good idea to change your sheets once a week to ensure that the coziest place in your house doesn’t cause you to sniffle and sneeze all night.

Educate yourself on your allergies by visiting the AAAAI's website.   This website has daily pollen and mold reports which will allow you to prepare for your day according to the pollen and mold levels.  Also if you don't know what's causing your allergies, these reports may help you narrow down the trees, weeds or types of mold that could be the culprits.

When it comes to severe allergies, it’s always best to consult your doctor but if you're just suffering from some annoying sniffles and sneezes, there are many at home remedies hiding in your kitchen cupboard:  

• Peppermint tea not only helps clear your sinuses, it also acts as an anti-inflammatory and a mild anti-bacterial.  Make the tea extra strong by using both a tea bag and fresh mint.
• A teaspoon of raw, local, unfiltered honey everyday has been known to act as a vaccine by building your immune system's defense against the allergens in your environment.  Check out your local farmers market and make sure that the honey is from your city. This ensures that you're ingesting the same pollen that's causing your allergies.
• Stinging nettle tea does not only aid in feeling better from allergy symptoms, it’s also been known to help stop the symptoms before they even start.   Stinging nettles contain natural anti-histamines and are power-packed with nutrients which can boost your immune system.  It’s important to make the tea EXTRA strong (steep the tea bag until it's dark green) and drink it daily (it will work even better if you start drinking it a month or two before allergy season begins).
• Cucumber slices on your eyes are no longer just for the spa. These cold, cooling veggies are known to reduce the redness and puffiness around your eyes caused by hay fever.
• If you're up for it, wasabi and horseradish is another delicious decongestant. Not only will these spicy root vegetables clear your sinuses they also have anti-inflammatory properties.  So go get some lunchtime sushi, add a heap of wasabi, take a deep breath and enjoy nature’s tasty remedy.

Eating Healthy and Vitamin Absorption

We all strive to eat foods that are high in vitamins and minerals but did you know that if you combine your foods in a certain way your body will absorb significantly more of these nutrients?
We’ve compiled a list of easy ways to make sure that all the time, money and thought your put into eating healthy pays off.

Vitamin C and Iron absorption:
Vitamin C is a fantastic way to make sure that your body is getting the most out of the iron you’re eating, whether it’s in the form of supplements or food.  This can mean squeezing a bit of lemon on your kale, throwing some strawberries on your spinach salad, taking your iron supplement with a glass of orange juice or eating an iron rich meal and washing it down with a glass of OJ.  With that being said, it’s best to avoid caffeinated beverages (ie: black tea and coffee) and dairy when getting your daily dose of iron because this hinders absorption.

Vitamin D aka sunshine and Calcium absorption:

Getting your daily dose of vitamin D via 15 minutes in the sun will help your body absorb calcium.  On those warmer days take your lunch outside, roll up your sleeves and feel the goodness of vitamin D and calcium. 

Unsaturated Fats helps Vitamin A, D, K and E absorption:

Remember that it’s not the early 90s any more and the fat free craze is over (there is such a thing as GOOD FATS).  Fat Soluble vitamins such as A, D, K and E need fat to absorb into the body.  So instead of using fat free dressing, make your own by combining 3 parts olive oil and flax seed oil 1 part balsamic vinegar, a dollop of Dijon and a tiny scoop of jam and salt and pepper to taste and VOILA, you have a delicious balsamic vinaigrette. Avocado's are another great source of unsaturated fat!

Good Digestion

Good digestion is also important when it comes to getting the most out of your food so remember to CHEW your food, get some probiotics everyday (in the form of yogurt, kombucha, pickles, etc.) and don’t over eat.

Following the simple steps above will help you get the most out of the food you’re eating, the vitamins you’re taking and of course, just give you a little PEAS OF MIND about your health!

Fight the flu (part two)

If you read our last post you know that here at Peas of Mind we’re staying healthy and fighting the flu by washing our hands, getting enough sleep and eating our veggies.  But because desperate times call for desperate measures we’ve turned to our Peas of Mind Facebook followers to see what other things we could be doing this month to stay healthy. We got some great suggestions, so get out a pen and paper, take some notes and get ready to fight the flu (part two)!

Start your morning off right.  Michelle recommends a healthy shake/smoothie in the morning.  It’s much easier to load your day with fruits and veggies when you start it off with a bang.  This morning we drank a green smoothie that had a two cups kale, 1 cup of orange juice, ½ cup of blueberries, a banana, a peeled orange, an apple and a tablespoon of chlorella.  This made about two smoothies and it was so tasty!  Be creative and try different fruits and fresh juices always adding some type of green.

Christena suggests oil of oregano (one of our favorite health secrets).  It’s a powerful antibiotic and antimicrobial and is great when you feel like you might be getting sick.  It’s not for everyone so do your research and use cautiously.

Sarah recommends good old-fashioned exercise.  Exercising on a regular basis helps to lower stress and speed up the rate our white blood cells fight off illness; this has a major immune-enhancing effect.

Micheal says he uses Echinacea tea and also drinks a tall glass of water with a dash of Bragg Live Foods raw apple cider vinegar and honey.  Sounds interesting and so easy to add in pre smoothie.

The last two helpful hints from Jennifer and Kathy are so easy and oh so important: drink lots of water and get your vitamin D.  These are two key pieces in keeping your immune system up and ready to take on any germs that come your bodies way.  So this afternoon (if it’s sunny) grab a big glass of water and sit in the sun for 20 minutes – simple AND relaxing!

We hope this helps you stay happy and healthy the rest of this flu season!