We’re big fans of getting our daily dose of vitamin C. The multi-purpose vitamin helps keep skin healthy and smooth and aids in red blood cell formation and repair. Those feeling fatigued or down in the dumps due to wintery weather will also find that this wonder supplement can help boost one’s mood. Because vitamin C is an antioxidant, it also helps protect against free radicals and helps heal wounds. What doesn’t vitamin C do?
Read this article to learn more about which vitamins to pair C with for maximum health benefits: Vitamin C: Even Better For You Than You Thought.
Jump on the vitamin C train with these tasty, nutritious recipes:
Avocado, Beet and Orange Salad
Martha Stewart knows food. She also knows how to craft recipes that pack a vitamin C punch. Simply thinking about this salad makes us feel refreshed, renewed and ready to take on the rest of the day.
- 1 small bunch beets (1 lb), trimmed
- 2 slices rustic bread, torn into 1-inch pieces (2 cups)
- 1/4 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 2 teaspoons balsamic vinegar
- 2 tablespoons orange juice
- 2 avocados, sliced
- 2 navel oranges, peel and pith removed, segmented
- 2 cups spinach
- 1 tablespoon toasted salted sunflower seeds
Heat oven to 425 degrees. Wrap beets tightly in foil and roast until tender, about 1 hour. Once cool, remove skin and slice.
Meanwhile, toss bread pieces with 2 tablespoons oil, season with salt and pepper, and toast until golden, about 6 minutes.
Whisk vinegar, orange juice, and remaining 2 tablespoons oil. Season with salt and pepper. Drizzle over beets, avocados, oranges, spinach, and croutons. Season with saltand pepper. Top with sunflower seeds.
Vegan Banana Orange Nut Loaf
We love this recipe. If you’re not nuts about nuts, though, you can forgo the suggested walnuts or pecans. ECurry does a wonderful job of creating a mouthwatering dish.
- 3.5 cups of whole wheat flour (Enriched Flour can also be used)
- 1 cup sugar
- 2 teaspoons baking powder
- A pinch of salt
- 2 cups mashed ripe bananas (about 4 large)
- 1/2 Cup ground flaxseed
- ¼ cup Olive Oil
- 1 teaspoon vanilla extract
- 4 big oranges Blended + the zest of the oranges
- ½ cup Walnuts or pecans (or any nuts)
- 1 cup Raisins/Craisins/Any Assorted dry fruits
- Preheat oven to 350 degrees F.
- Grease and flour a 12 inch fluted tube pan.
- Sift Flour, salt & baking soda.
- Blend the oranges into to a puree. Add the flaxseed to it & combine.
- Mash the bananas & mix to the orange & flaxseed. Add oil, vanilla extract to this.
- Combine these with the sifted flour mix. with a wooded spoon. It will not be a runny dough.
- Stir until just blended.
- Coat/dust the nuts, zest, craisins shake off excess flour and gently fold them in the mixture in the bowl.
- Pour the mixture into the prepared pan.
- Bake for one hour to one and a half hour or until a toothpick inserted in the center of the cake comes out clean.
- Cool 15 minutes in pan. Turn on to rack to cool completely.
Pinto Bean and Mole Chili with Orange Zest
This savory dish boasts a healthy helping of fiber (beans) vitamin C (this time, the squash and zucchini provide most of the C) and warm, fuzzy good feelings. We love what you did here, Mother Nature Network.
Pinto Bean Mole Chili with Orange Zest
2 medium dried ancho chiles
1 dried chipotle chile
1 teaspoon toasted cumin seeds
1 teaspoon dried oregano
1/8 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
2 medium onions, chopped
2 tablespoons extra virgin olive oil
4 garlic cloves, finely chopped
3 medium zucchini and/or yellow squash, quartered lengthwise and cut into 1/2-inch pieces
1 teaspoon grated orange zest
1 tablespoon freshly squeezed orange juice
2 tablespoons unsweetened cocoa powder
1 can diced tomatoes (reserve juice)
1 1/4 cups water
3 cans pinto beans, drained and rinsed
1 pinch fine sea salt
- Slit the chiles lengthwise, stem and seed them, and add them to a skillet over medium heat. Toast them for about 30 seconds or until they’re hot and a bit pliable, turning them every so often. Tear them into small pieces and add them to a grinder or mini food processor. Add the cumin seeds and pulse everything together until finely ground. Add in the oregano, cinnamon, and 1 1/2 teaspoons salt. Pulse 2-3 more times to combine.
- Heat olive oil in a large pot over medium-high heat, and add the onions. Cook until the onions begin to soften, then add in the garlic and cook an additional minute. Add in the chile spice mix and stir to coat the onions.
- Add in the zucchini, zest, orange juice, cocoa powder, tomatoes with their juice, and water. Cover the pot and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.
- Stir in the beans and simmer 5 minutes or until the beans are heated through. Season with salt. Serve and enjoy!
Add a twist to dinner dishes or #TacoTuesday like Whitney Bond does. Her mango salsa recipe, found on WhitneyBond.com, perks up everything from salmon to the aforementioned tacos. It’s easy. It’s delicious. It’s rich in vitamin C.
- 1 mango (diced)
- 3 roma tomatoes (diced)
- 1/4 cup red onion (minced)
- 1 jalapeño (de-seeded and minced)
- 1 tbsp fresh cilantro (minced)
- 1 lime (juiced)
- Add the mango and tomato to a small bowl.
- Add the onion, jalapeño and cilantro.
- Squeeze the lime juice over the top and mix together.
One of our favorite ways to get a delicious daily dose of vitamin C is from our yummi gummies. We have one for adults and another that’s specially formulated just for your little ones: