In addition to all these, it is necessary to keep the water consumption at a high level. In order not to dehydrate the body, you can drink 2 liters of water a day, if you have difficulty drinking water, you can drink cucumber, ginger, mint or cinnamon soaked water, you can make tea from fresh or dry herbs such as thyme, mint, rosemary or lemon balm and consume it hot or cold.

Stress and inactivity are the main factors that damage immunity. It is recommended that we sleep well, act sufficiently without forcing ourselves, and keep away from stressful matters.
When it comes to food, sugar and starch are among the things that should be avoided. Dr. Mark Hyman recommends that we put these two together and keep them to a minimum. In short, sugar, which also contains sugar in starch, directly suppresses immunity and increases the risk of viral infection.
This winter, we can take strength from what we eat to keep our immune system intact. Consuming seasonal and local food allows us to get the polyphenols contained in seasonal vegetables and fruits and keeps our carbon footprint under control. It is time to introduce healthy food into our lives, paying attention to the seasonality of the food and how it is produced.

3 ripe avocados, peeled and pitted
juice of 1/2 lime, or to taste
1/4 cup diced red onion
2 tablespoons – 1/4 cup finely chopped cilantro
1 jalapeño, minced, or to taste
salt and and freshly ground pepper, to taste
In a bowl, use a fork to roughly mash the avocado with the lime juice. Stir in the red onion, cilantro, and jalapeño. Taste and season with salt and pepper, adding more lime juice if needed.

EASY HOMEMADE TACO MEAT
oil, for the pan
1 small onion, diced
1 lb ground beef
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon red chili flakes
1/2 teaspoon cumin
1/4 teaspoon cayenne
1/4 teaspoon garlic powder
In a skillet, heat up a bit of oil over medium heat. Add the onion and cook, stirring, until translucent, about 2-3 minutes. Turn up the heat and add the ground beef and break up, stirring until crumbly and cooked through. Turn the heat down to medium and add the spices and stir in 2/3 cups of water and cook down until thick and saucy. Remove from the heat and let cool, stirring every so often to help with the cooling process.

Gooey in the middle, a little crunchy on the outside with big chunks of melted chocolate. really easy, really speedy, completely delicious. can’t wait to hear what you think.

ingredients
25g coconut oil
90g coconut sugar
100g plain flour, we use gluten-free flour
1 teaspoon of baking powder
35ml almond milk
60g dark chocolate chips
a pinch of sea salt
method
preheat the oven to 190c (375f), fan setting.
melt the coconut oil over a low heat, ensuring it never comes to the boil or else it’ll taste burnt. once melted, remove from the heat and leave to cool a little – you want it to reach room temperature, but still be in liquid form.
in a large bowl, mix the coconut sugar, flour, baking powder and salt, until there are no lumps.
pour in the almond milk and cooled coconut oil and mix well until a thick mixture forms – i find it easiest to do this part by hand
add in the chocolate chips, and bring the cookie dough together using your hands. we really recommend using your hands for this part, it works a lot better than using spoons or mixers in this recipe.
shape the dough into six balls.
place the balls onto a baking tray. space them out evenly across the baking tray, leaving at least 3cm between each ball (as they will expand).
bake for 10 minutes until golden.
once cooked, leave the cookies to cool for at least 5 minutes – during this time they will harden.

3 ripe avocados, peeled and pitted
juice of 1/2 lime, or to taste
1/4 cup diced red onion
2 tablespoons – 1/4 cup finely chopped cilantro
1 jalapeño, minced, or to taste
salt and and freshly ground pepper, to taste
In a bowl, use a fork to roughly mash the avocado with the lime juice. Stir in the red onion, cilantro, and jalapeño. Taste and season with salt and pepper, adding more lime juice if needed.

EASY HOMEMADE TACO MEAT
oil, for the pan
1 small onion, diced
1 lb ground beef
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon red chili flakes
1/2 teaspoon cumin
1/4 teaspoon cayenne
1/4 teaspoon garlic powder
In a skillet, heat up a bit of oil over medium heat. Add the onion and cook, stirring, until translucent, about 2-3 minutes. Turn up the heat and add the ground beef and break up, stirring until crumbly and cooked through. Turn the heat down to medium and add the spices and stir in 2/3 cups of water and cook down until thick and saucy. Remove from the heat and let cool, stirring every so often to help with the cooling process.

In addition to all these, it is necessary to keep the water consumption at a high level. In order not to dehydrate the body, you can drink 2 liters of water a day, if you have difficulty drinking water, you can drink cucumber, ginger, mint or cinnamon soaked water, you can make tea from fresh or dry herbs such as thyme, mint, rosemary or lemon balm and consume it hot or cold.

Stress and inactivity are the main factors that damage immunity. It is recommended that we sleep well, act sufficiently without forcing ourselves, and keep away from stressful matters.
When it comes to food, sugar and starch are among the things that should be avoided. Dr. Mark Hyman recommends that we put these two together and keep them to a minimum. In short, sugar, which also contains sugar in starch, directly suppresses immunity and increases the risk of viral infection.
This winter, we can take strength from what we eat to keep our immune system intact. Consuming seasonal and local food allows us to get the polyphenols contained in seasonal vegetables and fruits and keeps our carbon footprint under control. It is time to introduce healthy food into our lives, paying attention to the seasonality of the food and how it is produced.