Plant-based Patti here to share my fact-based decades of vegan wisdom and experience with you! Yes, I’m launching my website, (a dream realized), as we deal with a global pandemic and a recession. Oy! But as a pragmatic optimist, I view it as a blessing. Why? Because it’s the ideal time to empower other vegans, support vegetarians as they evolve, and invite meat-eaters to explore plant-based alternatives. We need collective strong health to ensure that Vermont remains strong.

Let’s begin with the Covid-19 virus. Are your comfort foods the healthiest of foods? Be honest. If not, I have suggestions for you. For years, my discipline included strengthening my immune system in August. And yes, I am a list maker and saver. And look forward to sharing them with you!

So here goes: Plant-based Patti’s 6 vegan food groups to boost your immune system NOW!

  1. Citrus Foods
  2. Colorful Veggies
  3. Ginger & Turmeric
  4. Garlic & Onions
  5. Beans
  6. More Spices
  1. You may already know how vital Vitamin C is. Bottom line our bodies do not store it, so we need a daily dose. My education of Vitamin C began with a book by Linus Pauling, (what a cool first name). He was an American chemist, biochemist, chemical engineer, and peace activist.

His theory: that taking large amounts of Vitamin C could reduce the severity of the common cold. I can attest to his theory. I proudly megadose Vitamin C daily. And often share it!

So back to Citrus Fruits. Here’s a list that are available at this time of year.

I know this as fact from shopping. Citrus is plentiful. Begin with: clementines, navel oranges, ruby grapefruits, lemons and limes.

Nosh on them as snacks or for dessert. Try dipping segments in vegan chocolate.

  • Here’s a list of 5 colorful veggies that are immune system boosters:
  • Carrots
  • Sweet Potatoes
  • Butternut Squash (Cubed)
  • Beets
  • Red Peppers

Nosh on carrots during screen time. After roasting sweet potatoes, fill a couple with vegan chili, or just top with Vermont maple syrup. Roast those beets! And don’t compost their green tops. They can be steamed. Drizzle Tamari Sauce on them to add another layer of flavor. Saute red peppers to add to a Veggie Stir-Fry or to a Tofu Scramble.

  • Ginger & Turmeric

I eat them daily. Both roots can be found in produce departments. Last week I found an entire hand of ginger! Turmeric fingers are small, so bring one of your mesh bags. I slice ginger root and place it in my tea. I use both roots in stir-fries.

Make ginger-turmeric tea. Do not compost the tea-soaked ginger slices. Eat them from the bottom of your teacup. I plan to share my recipe next blog.

  • Garlic & Onions

Talk about a power-pairing. I saute garlic and caramelize onions daily. Caramelized onions add unexpected flavor to steamed veggies, or hot from the pan over a cold green salad. Sauteed garlic as well. New to these combined flavors? Add them as a base of your soups. More about them in a future blog.

  • Beans

Yes! For vegans beans are a powerful protein. Whether you purchase them dried, (most economical) or canned, (I prefer Goya), consider ½ cup a day as your minimum intake.

  • More Spices

In a given week, use the following powerful spices to boost your immune system:

  • curry powder
  • ground cumin
  • cinnamon (Ceylon)
  • cayenne

Work these lists! If you choose to integrate any of them, especially for the first time, please share your experience with me. Next blog I plan to focus on vegan foods that can strengthen our respiratory systems; as well as share a few recipes.

I welcome feedback. Please reach out via email: veganvermontofficial@gmail.com

Only good things,

Plant-based Patti

GREETINGS!

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