Blackcurrants are a powerhouse of Vitamin C, polyphenols and antioxidants. Per 100g of fruit, blackcurrants have almost 4x the amount of Vitamin C than an orange and 30x the Vitamin C content of an apple! Did you also know that Blackcurrant has the 29th highest antioxidant content (and even higher for polyphenols ref: this paper) per 100g of any wholefood on the planet! (Cloves are the highest).
We’ve all been worryingly reading about the Coronavirus. I’ve been reading that one of the complementary treatments in addition to pharmaceutical and oxygen therapy has been large doses of Vitamin C. (Ref: New York Post Article)
Vitamin C (also known as ascorbic acid) especially in its natural form, is necessary for the growth, development, and repair of all body tissues. It’s involved in many body functions, including the formation of collagen, absorption of iron, the immune system, wound healing, and the maintenance of cartilage, bones, and teeth. (Ref: NHS)
I figured if there was any time to ensure a daily boost of natural vitamin C and antioxidants it was probably now. Quite frankly anything to hypothetically lessen the chance of being stricken severely with COVID-19 (at the very least a help psychologically) in addition to all the physical safety measures individual citizens should be taking. In all likelihood, ramping up the vitamin C in its natural form has to be a good thing…
On a pure and utter whim, and about 30 seconds of thinking time later, I created a delicious smoothie bowl containing over 200mg of vitamin C, bursting with antioxidants and polyphenols and an absolute joy to devour on a bright sunny day. I topped the smoothie with shavings of toasted coconut and a sprinkling of an omega seed mix and put my coconut bowls to good use (I knew the perfect day would come).
Enjoy!
Stay calm, stay safe, stay home,
C xxxx
Ingredients
- 100g frozen blackcurrants
- 100g of fresh ripe banana
- 100 ml of fruit juice orange/mango juice/pineapple juice (whatever is your favourite- I used orange juice)
- Toasted coconut and omega seed mix to top (you could use granola or a topping of your choice but the toasted coconut is amazing! Hell why not swirl in some vanilla yogurt too!)
Method
- Put the 100g of frozen berries and chopped banana and 100mls of fruit juice into your blender.
- Pulse until the fruit is mixed and then for longer until smooth.
- Serve immediately into a bowl and top with whatever you like.
Cost to make per serving: Around 50 to 60p (not including toppings)
I purchased my Coconut Bowls here (affiliate link with Amazon)
this looks, and sounds, amazing!
👍🙂
Here is a link for knowing high antioxidant property with herbal plant.
https://healthjaagran.com/2020/05/24/importance-of-tulsi-herb-immunity-booster/
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Talking of Vitamin C during WW2 (or the lack of) rosehip syrup became very popular during rationing due to the lack of the availability of oranges as a source of vitamin C, a problem for the Uk but this was solved by the introduction of rosehip syrup. A Geordie company called Delrosa (based in Wallsend near Newcastle) mnaufactured the syrup and it was so highly regarded that bottles would be given out at baby clinics and parents across the land would administer a spoonful daily in the fight against coughs and colds.
A nationwide campaign to harvest rosehips in return for money was instigated and 3d was paid for every 1lb of rosehips – not a bad payment considering that at the time petrol cost 4d per litre. The rosehips would be delivered to their local collection points which were generally either schools, local post offices, or private houses, all organised by the Women’s Institute.