BEAN & BEET STEW

Also known as Chard or Swiss Chard, Silverbeet is rich in many vitamins and minerals, like all other green leafy vegetables. Silverbeet contains high levels of magnesium, calcium, iron, potassium and vitamin A and K. It is a very versatile vegetable and one that my mother and grandmother used to cook in abundance when I was growing up. Silverbeet can be paired with all manners of meats, it works wonderfully in soups and stews and is a famous ingredient in the very tasty Greek filo pastries (spanakopita). I often use silverbeet in soups, stews and in frittatas. Play around with the recipe below and add whatever vegetables you need to get rid of, such as pumpkin, potato etc, but don't forget the silverbeet! 

INGREDIENTS

• 1 teaspoon extra virgin olive oil 
• 2 medium carrots, diced 
• 1 medium zucchini, diced
• 1 large garlic clove, finely chopped
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme, stems removed 
• ground black pepper
• 1/2 large silverbeet, around 150g, stems removed and finely chopped
• 1 x 400g tin cannellini beans, washed & drained
• Optional -100g reduced-fat ham, diced 
• Optional - 1 tablespoon reduced-fat grated parmesan cheese or grated regular cheese 

COOKING 

1. Heat a large deep saucepan over medium heat and add olive oil, swirling to coat. Add the carrots and zucchini and cook for around 5-6 minutes or until the zucchini and carrot are starting to soften. Stir occasionally to make sure the vegetables do not stick to the pan. Pour in the garlic and leave to cook for 1 minute. 

2. Add the thyme, a generous sprinkle of pepper and the silverbeet to the pan along with one cup of water. Stir to combine then cover the pan until the silverbeet wilts (this should just take a few minutes). Pour in the beans and continue to cook, covered, turning the heat down to a simmer, for 5 minutes or until the vegetables are tender. Add the ham to the pan if using and stir well to combine. 

Serves / 4 
Total Preparation time / 15 minutes 
Total Cooking time / under 20 minutes 

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ROAST SUMAC PUMPKIN SALAD

This versatile salad could also be used as a burrito filling, which I have used several times to make the meal more 'manly' for my husband. When it gets chilly I love nothing more than pumpkin and try to incorporate it into meals at least a few times a week, whether it be roasted, steamed or in soup form. Here's my take on a roast pumpkin salad with a zesty ground sumac & lemon rub. This salad also has a summery vibe as I'm not ready to let go of the warm weather yet! 

INGREDIENTS

• 900g pumpkin, peeled, seeded & cut into thin slices
• 1 tablespoon extra virgin olive oil 
• 1 teaspoon ground sumac 
• the juice of 1 lemon
• 2 large handfuls of mixed lettuce leaves 
• 1 x 400g tin of 5 bean mix, rinsed & drained
• 50g reduced-fat feta (I used Danish), crumbled
• 1 small avocado, roughly chopped 

COOKING 

1. Preheat a fan forced oven to 200 degrees celsius. Line a large baking tray with baking paper. Either toss the pumpkin slices, olive oil, sumac and the juice of half the lemon in a large bowl OR combine the oil, sumac and lemon juice in a small bowl and brush this over each pumpkin slice. Try not to overlap the pumpkin slices, however lay them very closely together so that you have room to fit all of them. Bake for 20 minutes or until the pumpkin is golden and tender but not mushy. 

2. Meanwhile, combine the mixed lettuce leaves, beans, feta and avocado in a large serving bowl. Drizzle the remaining lemon juice and ground black pepper on top. Once the pumpkin has roasted, leave to cool for a few minutes before carefully adding to the salad. You may not want to toss the pumpkin too much or it will become mushy. 

Serves  / 4 

Total Preparation time / 10 minutes 

Total Cooking time / 20 minutes 

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MEXICAN SWEET POTATO POCKETS

This recipe was adapted from one I found in the 'Lookbook Cookbook', a very hip cookbook filled with Vegan & Gluten-free meals. This book was surprisingly given to me by my meat-loving husband for my birthday! I've adapted this recipe to include dairy in the form of feta cheese, however if you wanted to keep it lactose-free and / or vegan, substitute the cheese for 1 medium avocado. Remember that whilst avocados are incredibly amazing, they do contain a lot of fat, so you have a bit of a Sophie's choice decision on hand: either avocado or feta cheese! Or perhaps half half! 

INGREDIENTS

• 2 large sweet potatoes, cut into eight even pieces or 4 medium sweet potato, each cut in half, washed and dried (need around 1.2 kilo of sweet potato)
• 2-3 tablespoons extra virgin olive oil 
• 1/4 of a large red onion, finely chopped 
• 1 x 400g tin of four or five bean mix, drained & rinsed
• 150g green or red capsicum or a mixture of both, diced
• 2 spring onions, finely chopped, plus extra to serve 
• 100g reduced-fat feta, crumbled or finely diced
• 1/4 - 1 teaspoon dried chilli flakes
• 1 teaspoon smoked paprika
• 1 large tomato, diced
• the juice of 1 lime 

COOKING 

1. Preheat oven to 200 degrees celsius. Line a large baking tray with baking paper. Using a knife poke several holes into each piece of sweet potato (this will speed up the roasting process). Lightly brush the whole of each piece of potato with olive oil. Roast in the oven for 40-45 minutes or until the potato pieces are tender. 

2. Meanwhile, make the potato pocket filling. As the potato takes a while to cook, use this time to cut and prepare all the vegetables. Then combine the onion, beans, capsicum, 1 spring onion, feta,  chilli, paprika, tomato, lime juice and a generous sprinkle of ground black pepper. Stir well to combine and place in the fridge to marinate. NB: if you are using avocado do not add to the sweet potato until the last step. 

3. Once the potatoes are tender, remove from the heat and leave to cool slightly so that you are able to handle them. Leave the oven on if you want to further roast the potatoes; see step 5. 

4. Once cool, scoop out the potato 'flesh', leaving just the skin of the potato. Take the filling out of the fridge and stir the cooked sweet potato in, chopping up the pieces if they are too big. 

5. You could now serve the sweet potato pockets by filling each potato skin with the filling and topping with extra spring onion and avocado, if using. Or if you would like your potato skin crisper, fill each potato skin with the filling and return to the oven for another 15-20 minutes or until the sweet potato skin is crispy. Remove from the oven and top with spring onion and avocado, if using. I've eaten these pockets both ways and I honestly like them both ways; it often comes down to how hungry you are!

Serves / 8 

Total Preparation time / just a few minutes as most of the prep is done during the cooking time. 

Total Cooking time / 1 hour - 1 hour 20 minutes 

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BEEF LETTUCE CUPS

I love this meal because it is fresh, light and oh so easy to make! This dish could also be called San Choy Bau, however I often make my Bau with either chicken or pork mince or a combination of both. I'm not going to lie to you; eating these cups is messy! However it is also very fun and is an incredibly light meal. Make sure to use extra lean beef mince to save on the calories. 

INGREDIENTS

Beef 

1 teaspoon sesame oil

1 large garlic clove, finely chopped

1 spring onion, finely chopped

500g extra lean beef mince  

Fillings

•  2 medium carrots, grated
• 2 medium tomatoes, diced
• 1 Lebanese cucumber or 1/3 of a Continental cucumber, finely diced
• 1 spring onion, finely chopped
• 2 baby cos lettuces, each leaf washed and gently removed from the core so as not to break the leaf

Dressing

• 1 teaspoon sesame oil
• 2 teaspoons sesame seeds
• 1/4 - 1 teaspoon dried chilli flakes
• 2 tablespoons reduced-salt soy sauce or tamari
• the juice of 1 lime
• 1 tablespoons apple cider vinegar

COOKING 

1. Swirl 1 teaspoon of sesame oil in a medium fry pan over medium heat. Add the garlic and spring onion and cook for 1-2 minutes or until just starting to soften. Add the mince and cook, breaking up the lumps with a large spoon, for around 5 minutes or until the mince is browned and no red flesh remains. Remove from the heat. 

2. Make the dressing by combining all of the ingredients with a few tablespoons of water and stirring well. 

3. Pour the carrots, tomatoes, cucumber and spring onion into the cooked beef and stir well to combine. You can either pour the dressing on top and toss well or you can individually serve the dressing in step 4. 

4. Assemble the cups by simply spooning the filling into each cup and pouring the dressing on top of each cup, if you have not followed step 3. Depending on how many lettuce leaves you have and on how much filling you serve into each cup, each person should be served 4-5 lettuce cups. 

Serves / 4 

Total Preparation time / max 15 minutes 

Total Cooking time / 7-8 minutes 

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ZUCCHINI, CARROT & PEA FRITTERS

I have made fritters a few times, however never without corn. I was initially concerned about how these fritters would cook, as all I had in my pantry was chickpea flour (besan flour). I was pleasantly surprised at how well they turned out and how little oil I needed to use (just 1 tablespoon for around 19 fritters, therefore 4 batches in the pan). I've turned down a bit of a vegetarian path recently and whilst I am still cooking and eating meat, I am loving getting creative with vegetables, herbs and spices. These vego fritters are a great option for lunch, dinner or a healthy snack. 

INGREDIENTS

• 500g or 3-4 medium zucchini, grated
• 300g or 3 carrots, grated 
• 1 1/2 cups frozen peas, thawed
• 50g reduced-fat feta, crumbled or finely chopped
• 3 eggs, preferably free-range, beaten
• 1/4 cup fresh herbs, finely chopped, such as chives, basil, parsley, corainder
• 3/4 cup of any type of flour other than self-raising, such as plain, gluten-free plain, rice, millet, besan etc - I used besan flour (chickpea flour) 
• 2 tablespoons tamari or soy sauce
• 1/2 cup reduced-fat cows milk, or if intolerant or allergic opt for lactose-free milk, unsweetened almond milk, soy milk, rice milk. 
• 1 tablespoon extra virgin olive oil 
• Optional sides / toppings - avocado, baby spinach, extra herbs, tomato, cucumber, etc. 

METHOD 

1. Wrap the grated zucchini in a thin tea towel or muslin cloth and squeeze out the excess moisture into a bowl or sink. 

2. Place the zucchini, carrot, peas, feta, eggs, herbs, flour, soy sauce, milk and a pinch of ground black pepper in a large bowl and mix well to combine. 

3. Heat in a large frying pan over medium heat, add 1/2 tablespoon of oil and swirl to coat. Scoop a heaped 1/4 cup of mixture out of the bowl for each fritter. Place each scoop of mixture in the pan and pat down well with a spatula. Make sure not to crowd the fritters or you will have trouble flipping them. I cook four at a time in a large frying pan. Cook on each side for around 3 minutes or until quite brown in colour. Remove from heat and repeat until all the fritters are cooked, only adding the remaining 1/2 tablespoon oil if needed. Serve warm with any or all of the toppings listed above in the Ingredients section. 

Total Prep time / around 20-25 minutes (need to grate the vegetables etc)

Total Cooking time / approx. 25 minutes 

Makes / around 18 - 20 

Serves / 6 / 3-4 fritters each 

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VEGETARIAN BUDDHA BOWL

I learnt about this amazing bowls from a vego friend. I love the fact that you can combine any type of grain or bean, lentil or legume and as many cooked and raw veges as you want and call it a 'Buddha Bowl'. It is such a perfect way to use up whatever vegetables that are reaching their use-by date in the fridge. I have made this recipe twice in the last week and each time this dish lasted me 4 plus serves and left me feeling full but not stuffed. I encourage to get creative and use whatever you have on hand. Here's a few ideas: 

Protein - can be a grain, seed, bean, lentil, legume or soy product. You can throw 1 or 2 of the following:

Tofu, Tempeh, Chickpeas, any type of Lentil, Cannellini beans, Four Bean Mix, Red Kidney Beans, Any type of Rice (Brown, Wild, Black, Red), Quinoa, Couscous, Farro, Freekeh, Amaranth.  

Cooked Vegetables: roast pumpkin, sweet potato, potato, mushrooms. 

Raw Vegetables: tomato, cucumber, red cabbage, capsicum, baby spinach, kale, any type of lettuce, avocado. 

And a dressing that you have made or 1 medium avocado, cut into small pieces. I often go for the avocado option, as it really rounds out the salad! 

Heres my recipe: 

INGREDIENTS

• 350g sweet potato, cut into even, small pieces
• 2 tablespoons extra virgin olive oil 
• 2 heaped teaspoons ground cumin, coriander or smoked paprika
• 1/2 cup brown rice
• 1 cup water 
• 1 head of broccoli, stalk and florets evenly chopped
• 1 cup of frozen peas, thawed 
• 225g firm tofu in a block 
• 1/2 a medium red capsicum, cut into thin strips
• 1/2 a medium green capsicum, cut into thin strips
• 2 generous handfuls of baby spinach, baby kale and mixed lettuce
• 1 medium avocado, cut into small pieces 

COOKING

1. Preheat a fan-forced oven to 200 degrees celsius. Line a large baking tray with baking paper. 

2. Place the tofu between two chopping boards or plates with a weight on top (I used a jar of nuts). Raise one end (I placed a small scale underneath one side of the chopping board) and sit for 25 minutes to drain. Once drained, cut into even thin strips. 

3. Whilst the tofu is draining, toss the sweet potato in a medium bowl with one tablespoon oil and one of the spices. Arrange the potato pieces in a single layer on the prepared tray. Bake in the oven for 25-30 minutes or until the sweet potato is tender and golden. 

4. Once the sweet potato is in the oven, place the brown rice and water in a medium saucepan, covered, and bring to the boil. Once boiled, reduce heat to a simmer and leave to cook for around 10 minutes or until all water has been absorbed and the rice is tender. Remove from heat and place rice in a large serving bowl to cook. 

5. Return the same saucepan to the stove, filled halfway with water and bring to the boil, covered. Once boiled add the broccoli and leave to steam for four minutes before pouring in the peas. Leave to steam for one further minute, before draining in a sieve/colander over cold running water. Pour the cooked vegetables into the serving bowl with the cooked rice. 

6. Swirl the remaining one tablespoon of oil in a large pan over medium heat. Add the tofu pieces and cook for 2-3 minutes on each side, covered. Remove from heat and place in the serving bowl. 

7. By now the sweet potato should be cooked. Remove from the oven and place in the serving bowl. Add the raw vegetables; in this case the capsicum, baby spinach, kale and lettuce and avocado pieces or dressing, if using, and toss well to combine. 

Serves / 4 
Total Preparation time / around 10 minutes 
Total Cooking time / 30-40 minutes 

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GREEN TEA HAWAII - WHAT EXACTLY IS IT and WHY WE SELL IT AT THE STUDIO

It's hard to not become totally and completely lost with all the new energy & weight-loss drinks on the market right now. What's deemed as healthy and good for you one day may be criticised tomorrow. The instructors at Premium Pilates Studio work hard at staying healthy and fit; we eat wholesome foods, we exercise a lot (namely Pilates, big surprise there!) and we drink Green Tea Hawaii. We are not here to force products on you, we just want to tell you why we endorse this product and why it works for us. 

So what exactly is Green Tea Hawaii? You may have seen our display in the studio near the front desk or have glimpsed the instructors and several clients sipping from water bottles with bright coloured liquids in them. Green Tea Hawaii is a highly concentrated form of green tea and noni fruit. One serving of Green Tea Hawaii (a single sachet mixed with water) contains as many as antioxidants as 45 cups of regular green tea and a daily serving of noni juice! It sounds a little too good to be true, doesn't it? Lets delve deeper: 

What exactly is in Green tea and in Green Tea Hawaii: 

Green tea is made from the leaves and leaf buds of the Camelia sinensis plant that have undergone marginal oxidation during processing. The leaves are steamed promptly after being picked so that the EGCG compound in green tea is not destroyed. This compound is what provides green tea with its rich source of antioxidants. Studies have revealed that EGCG is approximately 100 times more powerful that Vitamin C and 25 times more potent that Vitamin E in antioxidant power. 

Green tea first came into existence in China and is the most popular and widely consumed beverage in the world after water. Over the past several years green tea has undergone numerous scientific studies to determine its extensive health benefits, which will be discussed shortly. 

Green Tea Hawaii also contains noni fruit which comes from a small, tropical evergreen tree. This fruit is grown abundantly in Polynesia and is conventionally used to treat several maladies and conditions. Noni fruit has been proven to lower cholesterol as well as lower blood pressure. In addition, studies have shown that noni contains antioxidant, immune-boosting and tumour-fighting properties. 

Green Tea Hawaii does contain a marginal amount of sweeteners. Certain flavours of Green Tea Hawaii contain xylitol, which is a natural sugar found and extracted from birch trees, corn fibre, plums and raspberries. It has a low GI and contains half the energy of sucrose. Being a natural sweetener xylitol contains its own health benefits, including the prevention of tooth decay and the invigoration of growth of probiotic bacteria in the small intestine. Certain flavours of Green Tea Hawaii contain sucralose, which is 600 times sweeter than sugar but only contains one fifth of the energy of sugar. Sucralose has a very low GI which makes its a very suitable weight-loss & health drink for diabetics. 

The breakdown of what each sachet / a single serving contains: 

• 45 cups of Green Tea (450mg of antioxidants)
• only 60mg of caffeine (approx 1/3 of the caffeine in coffee)
• less than 1/2 a gram of sugar
•  daily serving of Noni
• Gluten-free and
• Aspartame free

Health Benefits: 

There are over 200 health benefits of Green Tea and Green Tea Hawaii! Below I have listed the benefits that I believe most appeal to us at the studio who consume this product on a consistent basis: 

• Increased metabolism
• Burns fat for weight loss
• Boosts the immune system
• Decreases the appetite by 20%
• Reduces muscle damage
• Increases (healthy) energy
• Reduces stress & anxiety
• Lowers bad cholesterol
• Lowers high blood pressure 
• Stabilises low blood pressure
• Regulates blood sugar
• Decreases inflammation
• Is safe for diabetics
• Regulates blood sugar 
• Assists in fighting cancer cells
• Improved skin, nail and hair health 

and so many more! 

Why Green Tea Hawaii is in a powered form:

Recent studies have shown that the absorption rate of drinking instant powdered supplements far out performs the equivalent in a pill form of the exact same supplement. This is due to the bio-availability of the supplement through water.

Why is Green Tea Hawaii not bottled? Here's why: every antioxidant, mineral and/or mineral has a shelf-life. This means that once a supplement is absorbed into water it's potency and health benefits start to lessen almost instantly. The vast majority of antioxidants will began to deteriorate within three hours of hitting water, which therefore diminishes the performance of the supplement. Therefore, powered drinks were chosen as the Green Tea Hawaii medium due to the improved absorption rates over pills and being more powerful than bottled drinks. Making Green Tea Hawaii in a powered form allows for a higher quality product that is fresher and more effective than other similar products on the market today. 

The instructors and their story with Green Tea Hawaii: 

Emily first tried Green Tea Hawaii over three years ago and immediately noticed increased energy as well as improvement to her skin health and weight loss around her stomach. She drinks Green Tea Hawaii whenever she has a sugar craving (which is often!) and finds that this drink subsides her cravings as well as her appetite for sweet things. Emily used to consume around 3 cups of coffee a day but gave up coffee several months ago, as she believes that Green Tea Hawaii provides her with much more energy and greater benefits!   

Chris got hooked on Green Tea Hawaii when Emily did and often likes to mix 2 sachets together after a tough Pilates or bike riding workout. He has noticed weight loss around his stomach as well as increased energy. Chris also swears by Green Tea Hawaii for assistance with those terrible symptoms one feels after a casual night out drinking! 

Jess loves Green Tea Hawaii and grabs a sachet whenever she feels a little devoid of energy. She loves the taste of the flavours and the boost the drink gives her! 

Premium Pilates studio believes in Green Tea Hawaii so much that they give out complimentary samples in each Introductory pack! Come try some Green Tea Hawaii today by stopping by the studio and/or grabbing one before or after a workout. Green Tea Hawaii can be purchased at Premium Pilates Studio for $2 per single sachet or $70 for a box of 60 (thats just $1.17 a single sachet!). And the more green tea boxes you buy the cheaper the single sachet price becomes! There are several flavours to satisfy all tastebuds, including Original,  Raspberry Lemonade & Pineapple Strawberry. 

VEGETARIAN (or not) OMELETTE

Eggs are a great way to get your protein and good fat hit. I don't think of omelettes or eggs for that matter as exclusively for breakfast; they are a wonderful late night dinner idea, as they are low in carbs and full of flavour. I have always been a little apprehensive about cooking omelettes, however after several attempts over the years I am confident with my recipe below. The finished product may not look as fancy as what would appear on your plate at a cafe, but it is tasty, nutritious and simple to make. I prefer this omelette sans meat, however I do realise that will not like this, hence the optional addition of bacon or ham. Ground or smoked paprika is also optional- if this is not in your pantry just use more ground black pepper. 

INGREDIENTS

• 1 1/2 teaspoons olive / rice bran oil
• 1/4 small red onion (30g), finely chopped 
• 1/2 a small red capsicum, roughly chopped
• 1/2 a small green capsicum, roughly chopped
• Optional - 1/2 teaspoon ground or smoked paprika 
• Optional- 80g bacon or 100g ham, roughly chopped
• 4 eggs, lightly beaten
• 1/2 cup water 
• 2 tablespoons fresh chives, roughly chopped, plus extra, to serve 
• ground black pepper 
• 20g feta, crumbled 
• a small handful of baby spinach 

COOKING 

1. Heat 1/2 teaspoon of oil in a medium frying pan over medium heat and cook the onion for 2 minutes or until the onion has softened. Add the capsicum and the paprika and/or meat if using and stir for 2 minutes or until well combined and the capsicum is just al dente (still slightly crunchy). If you are cooking bacon or ham this step may take slightly longer, depending on how you like your meat cooked. Remove from the pan when cooked and keep warm. 

2. Whisk the eggs, water, chives and a generous pinch of pepper in a deep bowl or jug. Heat 1/2 teaspoon of oil in a medium frying pan on low to medium heat and swirl to coat. Pour in half of the omelette mixture and leave until the egg is set around the edges; this should take around 2-3 minutes. Carefully fold one half of the omelette over the other and leave to cook for another minute or until the the omelette has just set.  Remove the omelette from the pan, place on a serving plate and add half of the capsicum mixture, topping with feta and half of the baby spinach. Repeat the cooking process with the remainder of the egg mixture. 

Serves / 2 
Total Preparation time / max 10 minutes 
Total Cooking time / around 15 minutes 

x Emily 

PUMPKIN, BROCCOLI & COCONUT MIXUP

I have been trying to incorporate more vegetables into my daily intake recently. It’s been a bit of a struggle. Don’t get me wrong, I do honestly like vegetables, but as they can take some time to prepare I find myself reaching for rice or corn cakes to curb my appetite. And whilst these aren’t bad for you in moderation, I find that when I increase my weekly vegetable intake I build up a fierce immunity to winter illnesses (and also feel really healthy and energised!). As some of my readers may know, I seem to go through food phases and right now its all about vegetables to ward off those nasty winter flus. Because no one has the time for these. I hope you enjoy this pumpkin, broccoli and coconut dish as much as I did…throw in some walnuts and/or another herb if you want added flavour. And don't throw away the broccoli stalk- they taste so good in this dish. 

INGREDIENTS

•   1 tablespoon coconut oil 

•   1 large garlic clove, finely chopped

•   1/2 medium pumpkin or 1/4 large pumpkin, skin & seeds removed and cut into even pieces

•   sea salt 

•   1 head of broccoli, cut into even florets & stalk cut into even slices 

•   1/2 cup gluten-free vegetable stock 

•   1/2 cup shredded coconut 

•   1-2 tablespoons fresh parsley, finely chopped

COOKING 

1. Heat oil in a large saucepan over medium-high heat. Add garlic, pumpkin and a pinch of salt to the pan and cook, stirring frequently to sauté, for 4-5 minutes or until pumpkin is almost tender and slightly golden. Add broccoli and chicken stock and keep stirring often for a few minutes or until stock has reduced completely. Remove from pan and place in a medium serving bowl. Place shredded coconut in the pan and cook for just 30 seconds to a 1 minute or until coconut is toasted and just golden. Remove from heat and sprinkle over the pumpkin and broccoli and scatter fresh parsley on top. Serve warm. 

Serves / 2 

Total Preparation time / 10 minutes 

Total Cooking time / 12 minutes 

x Emily 

WINTER FOODS to BOOST YOUR IMMUNITY

As we approach the beginning of winter, sniffles, colds, coughs, viruses and the dreaded flu are still all around us. There's always so much talk about what you should eat in winter that it is natural to feel a little confused and overwhelmed over all the super foods that people tell you to eat. Below is a list of ten vitamin & mineral rich winter foods for you to incorporate into your diet. 

Broccoli - exceptionally high in antioxidants.

1. Carrots - full of the antioxidant beta carotene.
2. Red capsicum - massive hit of vitamin C.
3. Kiwifruit - just one contains your entire daily requirement of vitamin C.
4. Oranges - just one contains your entire daily requirement of vitamin C.
5. Green tea - powerful antioxidant.
6. Mushrooms - rich source of antioxidants.
7. Lean beef - rich in zinc.
8. Oysters - exceptionally high in zinc and iodine.
9. Berries - packed with antioxidants and hardly any kilojoules.

These 10 foods are vital for your immune system to function properly. As you Âcan see,vitamin C is essential to fighting colds and coughs and is present in red capsicum, kiwifruit and oranges. However, not many people struggle with consuming enough vitamin C a day. We usually go overboard on the vitamin C and ignore a very important mineral; zinc. 

Many people, particularly women and children, suffer from a low intake of zinc. Foods rich in zinc include red meat, seafood, wholegrain bread, nuts and fortified breakfast cereals (cereal that has had vitamins & minerals added to it in the production stage). 

Adults require 8-12 milligrams of zinc a day, half of which can be found in a palm-sized piece of lean red meat. Surprisingly one little oyster contains almost your entire daily requirement of zinc. Once you know you are satisfying your daily intake of zinc, you can move onto the really colourful foods; fruit and vegetables! 

Fruit & vegetables are full of numerous antioxidants, including our good friend vitamin C, which assists in protecting our cells from infection. I absolutely love this next fact; the brighter the fruit and vegetable, the better it is for you! Therefore, stock up on beetroot, broccoli, green beans, oranges, pumpkin, red cabbage, red capsicum and sweet potato and use them in smoothies & juices or in casseroles, stir-fries or soups. 

The one thing that most of us fail at in winter is keeping our fluids up. The air is brisk, the wind is chilly and we just do not feel like drinking water. We desperately need to! Dehydration not only exacerbates our cough and flu symptoms but it is also horrible for our digestion. If you cannot face icy cold water in winter, don't put your water in the fridge! Or drink Green Tea Hawaii, a delicious green tea and noni energising drink that can be purchased at alohahealth.com.au. One sachet of green tea hawaii contains an enormous amount of antioxidants; in fact, to get the same antioxidant value from regular green tea, you would need to drink 45 cups!  If all you crave in winter is hot drinks, get into hot green tea or warm water with a slice of lemon. 

Wishing you all a warm and toasty winter! Stay healthy with these 10 top winter foods and keep drinking! 

x Emily