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Maintaining immunity and intercepting illness with the power of plants
As the seasons change, our routines change with them. The mornings get darker, the evenings draw in and, after a busy summer, autumn can be a good time to take stock of how we’re feeling and what we need to support our wellbeing.
There are no shortcuts when it comes to feeling well. A varied, nourishing diet, regular movement, time outdoors, good-quality sleep and staying connected to the people around us all play an important role. But sometimes, particularly when we’re feeling run down or recovering from a period of illness, we might also look for a little nutritional support.
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Most of us accept that our emotions affect our physical health. We know that grief can leave us exhausted and more vulnerable to illness. Stress can upset our digestion, disturb our sleep and sap our energy. Anxiety can leave us tense, with headaches, a racing heart or an unsettled stomach. Even after a frightening accident, the emotional shock can linger long after the physical injuries have healed.
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Before we were born, our mum, Caroline Dare, spent time making vegetarian food for a café in Brighton. As a result, we grew up eating homemade hummus, made the traditional way with chickpeas cooked from scratch, and her recipe is one we've never stopped making. Here in the Organico Kitchen, we still prepare our hummus from dried chickpeas, and it's one of our favourite staples for easy summer lunches, picnics and sharing platters.
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