Eating a balanced diet is the best way to boost your immunity and support your body, particularly during a global pandemic like the Corona Virus.

Consuming heavily processed foods containing high levels of sugar and salt can affect not only your mood but the overall health of your organs, undoing all of the excellent work you have done on the mat.

Cooking with heart-healthy fresh ingredients or adding a few tasty superfoods to your daily menu can make all the difference to your mind, body and yoga flow.

Each week we will share some of our favourite recipes using a superfood favourite to add to your nightly cuisine. Let us know on Facebook or Instagram if you notice the difference.

It’s high in fibre, vitamin C, potassium, vitamin B6, and vitamin A. Broccoli is the gut-friendly superfood that you should eat daily. Rich in protein (45%) and high in fibre essential for the maintenance of an athletic lifestyle. To feel the full impact of this little green powerhouse, chop it into tiny pieces and add it to your summer salad. For perfectly steamed florets cook for no more than 5-6 minutes.

Keep it simple

Stir fry broccoli florets for 2-3 minutes with half a finely chopped chilli, two cloves of grated garlic, and soy sauce. Add a handful of sesame seeds and lightly toasted cashew nuts to add a crunch to your side dish.

Quinoa, squash & broccoli salad

Recipe from the BBC Good Food Guide

Serves 2

2 tsp rapeseed oil

1 red onion, halved and sliced

2 garlic cloves, sliced

175g frozen butternut squash chunks

140g broccoli stalks sliced, top cut into small florets

1 tbsp fresh thyme leaf

250g pack ready-to-eat red & white quinoa

2 tbsp chopped parsley

25g dried cranberries handful pumpkin seeds (optional)

1 tbsp balsamic vinegar

50g feta cheese, crumbled

Method Heat the oil in a wok with a lid, add the onion and garlic and fry for 5 mins until softened, then lift from the wok with a slotted spoon. Add the squash, stir around the wok until it starts to colour, then add the broccoli. Sprinkle in 3 tbsp water and the thyme, cover the pan and steam for about 5 mins until the veg is tender.

Meanwhile, tip quinoa into a bowl and fluff it up. Add the parsley, cranberries, seeds (if using), cooked onion and garlic, and balsamic vinegar, and mix well. Toss through the vegetables with the feta. Will keep in the fridge for two days.