Even if you follow a full-fledged diet all winter, in the spring the body will experience a lack of vitamins to one degree or another. Sunny days are often followed by fatigue and irritability, hair and nails deteriorate, and immunity is weakened. Usually at this time of the year, nutritionists advise enriching the diet with food rich in vitamins C, B, A. Simple recipes for vitamin deficiency will help gain strength and get only positive emotions from the onset of spring.
Vitamin drinks
Dried fruits, vegetables and berries prepared by the quick-freeze method will become ideal ingredients for preparing a storehouse of vitamins - juices, fruit drinks and decoctions. Frozen and dried fruits retain much more nutrients than store products. To stay awake throughout the day, start every morning with a glass of vegetable, fruit juice, or a mix.
A source of vitamins C, B and carotene can be a carrot-kefir drink with citrus fruits. Squeeze the juice of carrots (1 glass), lemon (from a quarter of the fruit), orange (0.5 fruit), add 0.5 tablespoon of honey and half a glass of low-fat kefir. Stir everything and take it for breakfast. A mixture of fermented milk and citrus fruits removes toxins from the body and helps to get rid of excess weight.
Soaked viburnum - a concentrate of ascorbic acid, a good help to the immune system The simplest recipe for vitamin infusion: pour boiling water over the berries at the rate of 40-50 g per glass and keep under the lid until slightly warm. Dissolve 0.5 tablespoon of honey in a drink before use. Drinks can be varied by adding any frozen berries to taste.
Fresh salads
Salad is an integral part of the menu for vitamin deficiency. In spring, the kitchen will find the usual fresh vegetables - cabbage and carrots, which, in combination with lemon juice, apples and all kinds of herbs, become a healing dish. For a simple vegetable salad, chop 200 g of carrots and white cabbage, mix with grated apple (0.5 cups). Add chopped herbs (onion feathers, parsley, dill, basil). Season everything with sunflower oil and lemon juice (a tablespoon each), sugar and salt to taste.
An original and quick salad will turn out on the basis of petiole celery, rich in carotene and B vitamins. It is enough to finely chop three or four white pods, grate an apple and season everything with a pack of natural yogurt or yogurt - and a light dish is ready. It will not only delight you with a pleasant taste, but will also help with cleansing diets for weight loss.
Green cabbage soup
Spring greens, from the usual dill and parsley to May nettles and the first tops of early radishes, contain a huge amount of vital trace elements. So, in the leaves of young nettle - essential oils, magnesium, iron, calcium, zinc, carotene, vitamins K, B, C. In addition, this seemingly unassuming plant has no equal in the content of amino acids.
For green cabbage soup, collect 2-3 bunches of nettles in an ecologically clean area, rinse well and hold in boiling water for no more than a minute. Cook hard egg separately, peel and chop. Boil potatoes chopped into slices, fry grated carrots (1 medium root vegetable) and chopped onion in sunflower oil.
Free the scalded nettles from the stalks, cut and cook with browned vegetables in broth with potatoes for no more than 5 minutes. Before eating, add a chopped egg to a hot dish and, to taste, salt and yogurt (fermented baked milk, sour cream, varenets). Green nettle cabbage soup will become a real symbol of spring in your kitchen.
