For Posey Trant, staying healthy during cold season used to feel like a losing battle. Every year, like clockwork, she’d catch a nasty cold that lingered for weeks. But after switching to a plant-based diet, she wondered—could food help her body defend itself better?
Determined to find out, she began researching immunity and nutrition. “What struck me most was how many immune-supportive foods are already in the vegan pantry,” she says. Garlic, mushrooms, citrus, ginger, leafy greens—ingredients she already loved, now with a renewed purpose.
Rather than chase superfoods or expensive powders, Posey focused on daily consistency. She brewed ginger tea with lemon each morning. Lunches were colorful bowls filled with roasted vegetables, legumes, and fermented foods like kimchi. Dinners leaned on hearty lentil soups and leafy greens. She made sure to hydrate, sleep well, and take movement breaks throughout the day.
By building meals around whole, plant-based foods and cooking from scratch, she gave her body what it needed to thrive. “Last winter was the first in years I didn’t get sick,” she smiles.
To her, the vegan immunity plan isn’t a trend—it’s a lifestyle rooted in nourishment and trust in nature’s ingredients. “Food won’t make you invincible,” she says. “But it can make you resilient.”
