9 Citrus Recipes That Will Help Support Your Immune System (2024)

2 cups old-fashioned oats

½ tsp kosher salt

1 tbsp granulated sugar

¼ cup avocado oil or vegetable oil

1 large egg, lightly beaten

3 blood oranges (aka raspberry oranges)

2 tbsp raw honey

¼ tsp ground nutmeg

1

Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper and set aside.

2

Placeoats in a food processor or blender and blend until a flour forms, about 30 to 60 seconds. Add salt and sugar and pulse briefly to combine. Addoil and eggs and pulse again until the mixture is just moistened.

3

Pour the mixture out onto a clean, flat surface and knead briefly until a smooth ball forms. On the prepared baking sheet, roll the ball into a flat, even 13-inch circle, about ¼ inch thick.

4

In a small bowl, whisk together honey and nutmeg. Use a pastry brush to spread the honey mixture evenly over the prepared crust.

5

Zest 1 orange and set the zest aside. Peel and slice all oranges into even ¼-inch-thick slices. Layoranges on the prepared crust, leaving 1½ inches around the edge uncovered. Fold the uncovered crust over the oranges and bake in the preheated oven until the crust is golden brown, about 25 to 30 minutes.

Nutrition Facts

¾ cup fresh turmeric root (about 100 g), washed and sliced (skin may be left intact)*

1 large piece (about 4 inches) fresh ginger, washed and sliced (skin may be left intact)

4 cups water

1 pinch freshly ground black pepper

2 tbsp honey

2 lemons, juiced

1

Place the turmeric, ginger, water, and pepper ina blender. Blend on high until the mixture is completely smooth.

2

Pour the mixture into a medium saucepan and bring to a simmer over medium-high heat. Lower heat and continue simmering for 15 minutes.

3

Once the mixture is done cooking, remove from heat and allow to cool slightly before pouring it through a fine-mesh strainer (or cheesecloth).

4

Add the honey and lemon juice, and serve chilled. The mixture will separate naturally while chilling, so give it a gentle stir before serving.

5

*Note: If you don’t have fresh turmeric on hand, don’t worry. Use 1 tbsp ground turmeric and enjoy!

Nutrition Facts

½ jicama, peeled and cut into julienne strips

1 daikon radish, cut into julienne strips

1 jalapeño, stem and seeds removed, finely chopped (use less if you prefer more mild flavors)

3 limes, juiced

2 tbsp rice vinegar

2 tbsp extra-virgin olive oil

1 clove garlic, minced

½ tsp kosher salt

1 pinch crushed red pepper (optional)

¼ cup chopped fresh cilantro

1

In a medium mixing bowl, place jicama, daikon, and jalapeño.

2

In a separate bowl, whisk together lime juice, vinegar, oil, garlic, salt, red pepper (if using), and cilantro. Pour the dressing over slaw mixture and gently mix to combine. Serve immediately or refrigerate until ready to enjoy.

Nutrition Facts

2 cups plain nonfat Greek yogurt

1 blood orange, peeled and sliced into rounds

¼ cup granola

2 tbsp unsalted pepitas or other nuts or seeds of your choice

¼ cup fresh blueberries, rinsed

1 tbsp honey (optional)

1

Divide yogurt into 2 serving bowls. Top each bowl with half the orange slices, granola, pepitas, and blueberries. Drizzle with honey if desired.

Nutrition Facts

Amount per serving

For salad:

6 cups mixed salad greens

1 orange, peeled and sliced into rounds

1 radish, thinly sliced

2 tbsp chopped walnuts

2 tbsp goat cheese, crumbled

For dressing:

1 orange, juiced

2 tbsp white wine vinegar

1 tbsp light-tasting olive oil

¼ tsp kosher salt

¼ tsp freshly ground black pepper

1 tsp honey

1

Evenly divide mixed greens between 2 serving plates. Top each plate with half of the orange slices, radish slices, walnuts, and cheese.

2

In a small bowl, whisk together the ingredients for the dressing. Pour over salad just before serving.

Nutrition Facts

Amount per serving

1 tbsp extra-virgin olive oil, divided

2 lemons, divided (1 sliced and 1 juiced)

1 head garlic, separated into cloves and peeled

3 chicken thighs (without sodium solution added during processing)

½ tsp kosher salt

¼ tsp freshly ground black pepper

1 tbsp chopped fresh oregano

1 tsp honey

1

Preheat oven to 425 degrees F. Pour 2 tsp olive oil into an ovenproof skillet (preferable cast-iron). Add lemon slices and garlic cloves and toss lightly to coat.

2

Spread lemon slices and garlic evenly over bottom of skillet, then place chicken thighs on top, skin side up. Drizzle chicken with the remaining 1 tsp olive oil. Season with salt, pepper, and oregano and place in preheated oven. Bake until chicken becomes golden brown and a thermometer inserted into chicken registers 165 degrees F, about 50–60 minutes.

3

Meanwhile, whisk lemon juice and honey in a small bowl. Once chicken is done cooking, drizzle with lemon mixture and serve with pan drippings and roasted garlic.

Nutrition Facts

4 6-oz skinless salmon fillets

2 tsp extra-virgin olive oil, divided

1 pinch plus ¼ tsp kosher salt

2 pinches freshly ground black pepper, divided

2 tbsp bottled yuzu juice or grapefruit or fresh orange juice

1 tsp Dijon mustard

1

Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or foil.

2

Place salmon fillets on prepared baking sheet. Drizzle with 1 tsp olive oil and season with a pinch of salt and pepper.

3

Place salmon inoven and bake until salmon flakes easily with a fork, about 8–10 minutes.

4

While salmon cooks, place yuzu juice, remaining 1 tsp olive oil, Dijon mustard, and remaining saltand pepper in a small bowl and whisk to combine.

5

Once salmon is done, remove from oven and drizzle with yuzu vinaigrette just before serving.

Nutrition Facts

Amount per serving

1 medium orange, peeled

2 limes, juiced

1-inch piece fresh ginger, peeled

1-inch piece fresh turmeric

⅛ tsp freshly ground black pepper

1 tsp raw honey (optional)

1

Place all ingredients in a blender and blend on high until completely smooth, about 1 minute.

Nutrition Facts

Serve in water if the flavor is too potent for your liking.

1 grapefruit, peeled

1 large banana, frozen

1 cup plain, fat-free unsweetened greek yogurt

1 cup plain, unsweetened soy milk (or milk of your choice)

2 tbsp chia seeds

1

Place all ingredients in a blender and blend on high until completely smooth, about 1 to 2 minutes.

Nutrition Facts