Immunity building recipes by Vinsplate


“Chronic fatigue is the most common symptom among people who are going through the post-Covid recovery phase. Considering diet plays a vital role in beating fatigue, here are some easy to make recipes that include rich food and nutrients to boost your immune system and regain your strength. These recipes are simple and very appealing, both taste-wise and visually.”

Dish1: Summer Salad

* bunch of baby spinach
* 2 mango slices
* 1 dragon fruit
* 2 sweet potatoes
* 1 cup soaked baked beans
* 3 tbsp of feta cheese
* Handful of mint leaves
* 1 packet of sour dough
* 1cup of tomato mustard dressing
* 2 tsp chilli powder
* 1/4 cup of pomegranate seeds
* Salt and pepper to taste
* squeeze of lime

From the dressing :
* 1 large tomato chopped
* 1 small onion chopped
* 2 to 3 cloves of garlic
* 1 tbsp of coriander leaves
* 2 tbsp of mustard sauce
* 1 tbsp of honey/maple syrup
* 1 tbsp of virgin olive oil
* 2 tsp of chilli powder
* Salt and pepper to taste

1.) Spread the spinach leaves in your platter.
2.) Spread the fresh chilled mango slices
3.) Make the segments in the dragon fruit. Place the chilled dragon fruit on the platter
4.) Chopped the sweet potatoes into big pieces, grease them with oil, brush them with chilli powder and salt. Air fry or bake them till they are done. Squeeze lime juice on the potatoes and add them to the salad platter.
5) Add salt to the boiled baked beans and add them to the platter.
6.) Add the feta in the centre.
7.) Add the mint leaves and the crisp sour dough crostinies
8.) Blend all the ingredients of the dressing together and keep it chilled.
9.) When ready to serve, Spread the dressing on the salad and sprinkle the pomegranate seeds on the salad.
Vegans can omit the feta cheese

Dish 2: Sweet Potato Rosti with pink cabbage salad and roasted pistachios

For the rosti
* 2 large sweet potato, parboiled and grated
* 1/2 teaspoon salt
* Pinch of pepper
* 1 tbsp oil

For the salad
* Pink cabbage chopped lengthwise
* 1 to 2 red chilli deseeded and diced
* juice of a lemon
* Pinch of salt and pepper
* chopped cilantro leaves
* chilli flakes
* Handful of roasted shelled pistachios

1.) Grate the parboiled sweet potato using the grater, mix half a teaspoon of sea salt and a pinch of cracked black pepper.
2.) Heat a large frying pan with a tablespoon of oil.
3.) Transfer the potato mix to the middle of the pan, spread and flatten using a spatula until the layer is nice and thin, like a large pancake.
4.) Turn the heat down to medium and fry the roast, covered with a lid, for 3-4 minutes. To flip the pancake without breaking it, put a large plate face down on top of the pancake and turn the frying pan upside down. The pancake will fall on your plate, cooked side up. Add another 1/2 tsp of oil to the frying pan and once melted, slide the pancake back into the pan. Cook uncovered on medium heat for 4-5 minutes, until golden brown on the bottom as well.
5.) While the rosti is cooking, stir fry the pink cabbage and the red chillies. Add the salt, chilli flakes and lime juice to the cabbage
6.) To assemble, carefully transfer the rosti pancake to a large serving plate. Scatter the pink cabbage salad and cilantro leaves on top.
7.) Drizzle with some extra lemon juice, finish up with a sprinkle of black pepper or chili flakes.
8.) Lastly, top the sweet potato rosti with roasted snd shelled pistachios

Dish 3: Pumpkin Soup

* 1 Medium sized Pumpkin, peeled, deseeded & cubed
* 1 potato cubed
* 3 to 4 green chillies finely chopped
* 2 inches ginger grated
* 2 tsp Sea Salt
* 2 Onions, peeled & roughly chopped
* 3 Cloves Garlic, peeled & roughly chopped
* 1 to 2 tbsp olive oil
* Few drops of Truffle oil
* 4 to 5 cups of Vegetable Stock
* Squeeze of Lemon Juice

* Air fried mushroom slices with garlic to garnish!!

1.) Sauté the pumpkin, potato, onion, green chillies, ginger and garlic with the olive oil in a large saucepan
2.) Add the vegetable stock in the sauce pan. Allow the soup to simmer for 10 to 20 minutes before blending it until super smooth.
3.) Add the salt and the lime juice
4.) Wash the mushrooms and sauté them with garlic and salt till they are caramelized. Later put them in the air fryer to make them crisp.
Serve the soup hot, topped with mushroom crispies and a dash of truffle oil.

Dish 4: Farro salad with feta &blue-berries

2 cups of farro (gehun)
* 1/2 cup of chopped red and green pepper
* 8 to 10 cherry tomatoes roasted
* Bunch of baby spinach
* 1 tbsp of virgin olive oil
* 1 onion chopped
* 2 to 3 garlic gloves grated
* 1 lime juice or more if required
* 1/4 cup of dried blue-berries
* 1/2 cup of feta cheese chopped
* Salt to taste

1.) Soak the farro overnight. When ready to make boil them.
2.) Mix the rest of the ingredients to the cooled down farro

Dish 5: Oats and Spinach Soup

* 1 tbsp of olive oil
* bunch of spinach
* 2 spoons Oats
* 2 to 3 cloves of Garlic chopped
* 2 green tomatoes chopped
* 2 cloves
* Salt and black pepper
* lime juice

1.) Heat the olive oil in a pan. Add the cloves, garlic, oats, green tomatoes and sauté for 2 to 3 minutes.
2.) Add the blanched and chopped spinach. Sauté for a minute.
3.) Add 3 cups of water. Add salt and pepper. Give it a boil. Let the soup cool down. Once cool enough, blend it till it’s smooth. Add more water for the desired consistency.
4.) Serve it chilled or hot. Sprinkle a little freshly crushed black pepper and squeeze of lime on top.

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