Sunday, 8 May 2016

Concussion: A recipe - eating well when too fatigued to be bothered.

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

  1. 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.

  4. Enjoy!

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!


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