Tag Archives: split peas

Sick Days

As it often happens, my rainy day was followed by a sick day, or two (maybe three–we’ll see how I feel tomorrow). Come to think of it, I’m pretty sure that my current bout of sickness has a lot more to do with my sick–yet wonderful!–suitemate and extreme levels of stress than it does the rain, but I like having a natural sequence to my posts. :)

I have a super sore throat, and last night I was running a bit of a fever, as far as I could tell. I hate, hate, hate taking conventional medicine unless it’s absolutely necessary, so I’ve been doing what any antibiotic-weary, holistically-minded vegan would do: loading up on vitamins and stuffing my face with ridiculously healthy food.

When I first woke up yesterday morning, I knew I’d need a fresh veggie juice. I basically asked for everything except for fruit, and ended up with kale/spinach/dandelion/parsley/garlic/ginger/lemon/bell pepper/cucumber/carrot juice! Whoa! Lotsa great cold/virus-fighting ingredients in there–especially the garlic, ginger, and lemon!

I followed that up with a Raw Greens Salad, to go.

It’s almost like my juice, deconstructed! Dandelion, kale, collard greens, cucumber, green onion, carrot, lemon, olive oil, garlic, and sea salt. Fresh and invigorating.

I really miss not having my leafy greens in the dining halls, so every once in a while, it’s nice to splurge on an overpriced salad like this.

I also picked up some Amy’s Split Pea Soup, because who wants anything but liquefied food when it feels like your throat is being shredded from the inside out? Even my raw salad was a bit hard to get down.

Anddd, more garlic and ginger. I’ve been taking garlic in the form of minced raw cloves for its antifungal, antiviral, and antibacterial properties, and making lots of fresh ginger tea for its anti-inflammatory properties. Wow, can you tell I worked for Dr. Weil much? I’ve also been drinking more than my fair share of coconut water (vitamins, minerals, and electrolytes!) and hot water with lemon.

Finally, I couldn’t resist buying a kabocha squash at the health food store. Besides soup, roasted squash has to be the perfect sick day food. Comforting, warm, and filling, but still light and easy to digest.

I sliced it up, slathered it in coconut oil, sprinkled it with sea salt, and popped it into a 400 F oven for exactly 40 minutes. It came out perfectly.

And yeah, the only thing better than roasted vegetables is roasted vegetables with hummus! (Well, peanut butter is better than everything, but that’s besides the point).

I just puréed some chickpeas, garlic, olive oil, lemon, cumin, sea salt, and a splash of water in my Magic Bullet, and voilà! Fresh hummus! (I stopped eating the hummus in the dining hall when I found out from my friend who did a “Real Food” assessment of our school for her thesis that its ingredients include a ton of weird additives and modified food starches–blech!)

If you haven’t tried roasted vegetables (especially squash, sweet potatoes, and potatoes) with hummus, you’re seriously missing out. It’s one of those food combinations that I wouldn’t mind living off of. I just love the contrast of the warm, chewy veggies and the cool, creamy hummus. Broccoli and cauliflower also rock with hummus because the florets soak it all up!

The last delicious bite.

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