Combat Colds with Vitamin C

(NC)—For many Canadians, trying to fend off a cold during the winter months can feel like a losing battle. While first instincts are often to turn to tea and medicine, there are sweeter ways to help you bear the coughs and sniffles when the temperatures drop.

Increasing the amount of vitamin C in your diet is one of the easiest ways to hold strong during cold season. Just one 250 mL glass of 100 per cent pure Florida orange or grapefruit juice provides a full day’s supply of vitamin C, which keeps you feeling good while tantalizing your tastebuds.

“When cold season rolls around, a week of bed rest and blankets may seem inevitable,” says registered dietitian Lydia Knorr. “However, taking proper precautions such as increasing your Florida citrus intake can help support your immune system and ward off those nasty symptoms.”

Vitamin C is an effective antihistamine that helps cold-ridden Canadians feel better by minimizing inflammation, stuffy noses and uncomfortable aches. In addition, a glass of pink or red grapefruit juice offers the added benefit of beta-carotene, which can be converted into vitamin A—a powerful antioxidant that helps to improve and strengthen immune systems.

“Staying healthy doesn’t have to be complicated,” says Knorr. “One of the best and easiest ways to keep illness at bay is to get the vitamins necessary for holding steady throughout the colder months.”

Try this recipe to keep out the cold this season:

Curried Chicken Naan Sandwiches

Preparation Time: 15 minutes

Cook Time: 15 minutes

1 tbsp (15 mL) canola oil

1/2 cup (125 mL) diced red onion

2 cloves garlic, minced

12 oz (375 g) boneless skinless chicken breasts, diced (about 2 breasts)

2 tsp (10 mL) curry powder

1/2 tsp (2 mL) each ground coriander and turmeric

1 tbsp (15 mL) cornstarch

3/4 cup (175 mL) Florida orange juice

1/4 cup (50 mL) 0 per cent plain Greek yogurt

3 tbsp (45 mL) chopped fresh coriander

2 tbsp (30 mL) mango chutney

Pinch each salt and pepper

2 large naan breads

1 cup (250 mL) baby spinach

In skillet heat oil over medium-high heat and cook onion and garlic for 3 minutes or until starting to soften.

Add chicken, curry powder, coriander and turmeric; cook, stirring for 2 minutes. Whisk cornstarch into orange juice and add to skillet; bring to boil. Reduce heat and simmer for about 5 minutes or until chicken is no longer pink inside.

Remove from heat and stir in yogurt, coriander, chutney, salt and pepper.

Spread mixture over 1 naan bread and top with spinach. Top with other naan and cut in quarters to serve.

Makes 4 servings.

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