Protect Yourself With Citrus Fruit

This is the time of year when people start dropping like flies, taken down by the flu, strep throat, or other illnesses that can keep us from work and play. But what can we do to avoid getting sick this winter? Some people will get the flu shot, others take preventative supplements like Airborne or Emergen-C. Drinking herbal teas is another popular way to boost the immune system, as is ramping up doses of vitamins. These are all sound options and I myself will be doing at least a few of them (no flu shot for me, thank you) but there is one ally we often overlook when it comes to our winter health care- citrus fruit!

Once a common Christmas stocking stuffer, citrus fruits are "in season" during the winter months, providing us with a tasty treat during a time when our food staples offer less variety. The fresh scent and flavor of a ripe orange or grapefruit can lift the spirits on those cold, grey winter days.

Vitamin C is essential to immune system maintenance, and guess where you can load up on it? That's right! Citrus fruits! If we keep our immune system in fighting shape throughout the winter we can avoid getting sick, no matter how many times we are exposed to viruses.

Oranges, grapefruit, lemons and limes (among other citrus fruits) aren't exactly exciting or exotic. They don't come in fancy packaging or convenient pill form. But they DO provide one of the best forms of defense against germs and illnesses, and that is why you should stock up and make them a part of your daily diet. 

I admit that citrus fruit isn't one of my favorite foods. I rarely get a craving for it, and honestly should be eating more. This winter I plan to do just that. Blood oranges are my favorite of the citrus group and I look forward to their arrival at the market every December.

 A healthy salad is a great way to fit fruit into the day. Below is a recipe taken from Martha Stewart Recipes. This salad is delicious and full of immune boosting nutrients that will help keep you healthy and full of energy all winter long. 

ESCAROLE, BLOOD ORANGE, AND WALNUT SALAD

INGREDIENTS:

* 1 large blood orange

* 1 medium head escarole, outer leaves discarded, remaining leaves torn into 1 1/2 inch pieces (about 10 cups)

* 2 celery stalks, cut 1/4 inch thick diagonally

* 1/2 cup celery leaves, preferably tender inner leaves

* 1/3 cup walnut halves, coarsely chopped 

* 2 teaspoons extra virgin olive oil

* 2 teaspoons champagne vinegar

* 1/2 teaspoon coarse salt

* 1/8 teaspoon freshly ground pepper

DIRECTIONS:

Step 1

Cut ends off orange, then cut off peel, pith, and outer membrane following the curve of the fruit. Cut between each membrane to remove whole segments, and place in a small bowl. Squeeze juice from membranes into another bowl (you should have about 2 tablespoons juice.) Discard membranes.

Step 2

Cut each orange segment in half, and toss with escarole, celery stalks and leaves, and walnuts in a large bowl. Add reserved juice, oil, vinegar, salt, and pepper, and toss to coat. Serve immediately. 

* Serves 4 

~ Love and Light ~