My return to work has been totally exhausting. It is May the 8th and I have only just taken down my Christmas tree today! I have had a week's leave from work and today, the last day of my holiday, I feel relatively normal so I have done a few things that needed doing.
It has been a while since my last blog post for the same reason as the lateness of packing up my Christmas tree. However I would like to tell you today about how I eat well even when I have barely enough energy to walk to the fridge.
On the rare days when I feel up to it, I cook a large batch of something, perhaps chilli or pasta sauce or soup, all of which freeze well and are nutritious. I divide it into individual portion sizes and freeze it to use when I need to eat but can't face cooking.
There is one recipe that I have used since 1981 from the Tower Pressure Cook Book by Annette Yates. Yes, I am that old! The book is covered in stains and the pages are yellowed with age but the recipes are simple so it is a much loved book. I make this in a stock pot but it can be made in a pressure cooker, if you prefer, at high pressure (15lbs) for 10 mins, reduce the pressure slowly. If using a pressure cooker it is important to stick to the amounts in the recipe below. I use a stock pot so I can make 2 or 3 times the recipe amount so I have lots to freeze.
The recipe I am going to share with you today is called;
Lentil and Carrot Soup
Ingredients Imperial Metric American
Butter or oil 1oz 25g 2tbs
Rashers streaky bacon 4 4 4
or slices bacon, chopped
Onions, chopped 1 1 1
Carrots, diced 8oz 225g 1/2 lb
Lentils (washed) 4oz 100g 1/4 lb
salt and pepper
bouquet garni or fresh herbs
chicken stock 1+1/2 pints 900 mls 3 + 3/4 cups
- Heat the butter/oil in the stock pot and then fry the bacon, onion, and carrots gently for 4-5 minutes.
2. Stir in the remaining ingredients and bring to the boil. Simmer gently for 1 hour until lentils are soft. I make my own stock from chicken bones which is flavoured with fresh herbs from my garden so I don't add more herbs at this stage. Also if you freeze the soup you can add herbs when you thaw and reheat the soup.
3. Remove bouquet garni/fresh herbs. Adjust seasoning if necessary. Liquidise the soup.
I have lots of individual portions in my freezer which makes life so much easier. This soup is creamy and comforting when I need to eat but don't really want to.
Eating well is so important when recovering from a head injury. The body needs the nutrition to repair the brain and provide energy. Often, though, we feel too drained to bother, so stocking up the freezer if you have a good day is really helpful. It also helps stave off my cravings for take-aways on my way home from work.
Thanks for reading!