Cold and Flu Recovery Tips
We all dread catching the flu or a cold. When you’re feeling sick, it’s important to give your body the rest and nutrients it needs to recover. That means staying hydrated, getting plenty of sleep, and lots of vitamins!
Which Juice is Best for a Cold?
Many 100% juices can help support a strong immune system by providing a variety of vitamins and minerals. Juices such as tomato, pineapple, orange juice, beet and grapefruit are a good source of vitamin C.
Juice Recipes for Cold & Flu
Drinking plenty of fluids is critical when battling a cold or the flu. Water should be your primary drink of choice but 100% juice is also great for hydration and naturally contains essential electrolytes, which aid in fluid balance.
Try these recipes to help your body recover from the cold or flu.
Sunshine in a Glass Cocktail
- 2 sprigs mint divided
- ⅛ tsp turmeric
- 1 tsp grated ginger
- 1 ½ oz gin
- 4 oz pineapple juice
In the bottom of a Collins glass, muddle 1 sprig mint, the turmeric, ginger and gin.
Pack the glass with ice.
Pour pineapple juice over the ice. Stir well.
Garnish with the other mint sprig and a straw.
White Grape Juice, Cucumber, Kale & Parsley Smoothie
- 1 cup kale leaves
- 1 cup cucumber roughly chopped
- ½ cup parsley
- ½ cup white grape juice
- ½ cup ice cubes
Place all the ingredients in a blender and blend until smooth, about 1 ½ minutes.
Pour into a 12 oz. glass and enjoy!
Butternut Squash Soup with Cranberry Apple Swirl
- 2 tbsp olive oil
- 3 carrots chopped
- 2 celery stalks chopped
- ½ onion chopped
- 2 cloves garlic minced
- 1 apple peeled, cored, and chopped
- 6 cups chopped butternut squash fresh or frozen
- 4 cups chicken broth
- 1 cup 100% apple juice
- 1 ½ tsp salt
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh sage
- ½ tsp pepper
- ½ tsp ground ginger
- 1 tsp fresh lemon juice
For Cranberry Compote:
- 2 cups fresh cranberries
- 1 cup 100% cranberry-apple juice
- ¼ cup dark brown sugar
- ½ tsp cinnamon
- ¼ tsp ground ginger
- 1/8 tsp ground nutmeg
To Make Soup:
Heat olive oil in a large saucepan over medium-high heat.
Add carrots, onion, celery, garlic, apple, and butternut squash to pan; cook for 5-7 minutes or until fragrant and beginning to cook through, stirring occasionally.
Add broth and juice; bring to a boil and reduce to a simmer.
Add salt, thyme, sage, pepper, and ginger. Simmer for 15 minutes or until vegetables are tender.
Use an immersion blender (or transfer mixture to a blender container) and blend until smooth. Stir in lemon juice.
To Make Cranberry Compote:
Combine cranberries, juice, brown sugar, cinnamon, ginger, and nutmeg in a medium saucepan over medium-high heat.
Bring to a boil, reduce heat, and simmer for 5 minutes or until cranberries have popped and mixture thickens.
Allow to cool slightly.
Stir a spoonful of Cranberry Compote into center of each bowl of soup. Swirl, if desired.
This recipe was provided by Regan Jones and Gretchen Brown from Healthy Aperture, as part of the Healthy Aperture blogger partnership.
Roasted Cauliflower Soup with Pomegranate Juice, Cumin & Sunflower Seeds
- ½ head cauliflower cut into florets (approx. 4 cups/1 lb. )
- 2 cups onion medium dice
- 2 tbsp vegetable oil
- 1 ½ tsp ground cumin
- 1 cup pomegranate juice
- 4 tsp sunflower seeds
- 2 tsp shredded mint
Preheat oven to 400ºF.
Place the cauliflower and onion on a baking sheet. Toss with, vegetable oil, cumin and salt & pepper to taste.
Place in the oven and roast until softened and golden brown, turning halfway through cooking, about 20 minutes.
Transfer the cauliflower to a soup pot along with the pomegranate juice and 2 cups of water. Simmer for 10 minutes.
Allow to cool slightly before pureeing in batches in a blender or food processor.
Taste and adjust seasoning. Reheat before dividing between 4 bowls. Sprinkle with sunflower seeds and mint.