Linwoods have created three delicious immunity boosting recipes to help see you through the cold winter months – all featuring Linwoods Immune Support product which is specifically formulated to help maintain a healthy immune system.
This tasty plant-based blend includes Linwoods’ award-winning sprouted milled flaxseed, hemp seeds, milled brazil nuts and Ganeden BC30 probiotic cultures. This blend also provides a natural source of selenium, iron and zinc, which contribute to the normal function of the immune system. Other immune boosting ingredients include omega-3, protein, fibre and a host of nutritious vitamins and minerals like vitamin D3, vitamin C and vitamin B12!
Pumpkin Porridge
Preparation Time – 2 minutes
Cooking Time – 10 minutes
Servings – 2
Ingredients
- 90g oats
- 500ml oat milk
- 2 tbsp Linwoods Immune Support
- 2 tbsp honey
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ½ tin pumpkin puree
Toppings
- Pecans
- Pumpkin seeds
- Chocolate chips
- Linwoods Immune Support
Method
- In a pan add in oats, oat milk, vanilla extract, Linwoods Immune Support , honey, cinnamon, vanilla extract and pumpkin puree and cook for 5-10 minutes until thickened.
- Divide the porridge between 2 bowls and top with pecans, pumpkin seeds, chocolate chips and some more Linwoods Immune Support.
Immune Boosting Porridge
Preparation Time – 2 minutes
Cooking Time – 10 minutes
Servings – 2
Ingredients
- 30g Linwoods Immune Support
- 120g jumbo oats
- 2 tbsp Manuka honey, divided
- 300ml oat milk
- 200ml water
- ½ – 1 tsp cinnamon
- 3 tbsp tahini, divided
- Chopped hazelnuts and sliced fresh figs for serving
Directions
- Add oats, Linwoods Immune Support, 1 tbsp of honey, oat milk, water, cinnamon and 1 tbsp of tahini to a pot over a medium heat. Bring to the boil, reduce to a simmer and cook, stirring often, for 10 minutes or until they reach desired consistency.
- Serve topped with remaining tahini, chopped hazelnuts, figs, remaining manuka honey and a generous extra sprinkling of Linwoods Immune Support.
Immune Supporting Soup: Carrot, Ginger and Turmeric Soup
Preparation Time – 20 minutes
Cooking Time – 20 minutes
Servings – 2
Ingredients (Serves 4)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 tablespoons ginger, chopped
- 2 cloves garlic, chopped
- 1 kg carrots, chopped
- 2 teaspoons ground turmeric
- 1 tsp chilli flakes
- 1 tbsp curry powder
- 1 litre vegetable stock
- 200ml coconut cream
- 4 tbsp Linwoods Milled Flaxseed with Bio Cultures & Vitamin D
Toppings
- Pumpkin seeds
- Chilli flakes
- Cress
- Linwoods Milled Flaxseed with Bio Cultures & Vitamin D
Method
- In a pan heat up some olive oil and add the chopped onion and cook for a few minutes until the onions are soft.
- Then add in ginger, garlic, carrots, turmeric, chilli flakes, curry powder and vegetable stock and simmer for 15-20 minutes until the carrots are soft.
- Then add in the coconut cream and Linwoods Milled Flaxseed with Bio Cultures & Vitamin D and then blend the soup until completely smooth.
- Serve topped with pumpkin seeds, chilli flakes, cress and some more milled flaxseed.