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Friday, March 1, 2013
Here I am with yet another relapse from the flu I caught while in Belize. I don't know what to call this virulent bug, because people are fighting the flu all over California. So I guess it is an international flu. I am planning on running my first 10k on May 4th. So I began my training program a couple of weeks ago. I was loving running, but apparently my body was not ready for any extra expenditure of energy. I don't believe that any of the natural medicinals I have been ingesting have shortened this illness. Really, I have tried garlic, olive leaf, golden seal, pomegranate powder, MSM, chest rubs with essential oils and more. So here I lay on the couch with an agreement to my friends and family that I won't resume my running program until I have been symptom free for 1-2 weeks. That probably will not happen. I really will try to stay down. But if I feel at all healed by next Thursday that is when I will be running along San Francisco Bay to The Warming Hut.
So what have I been eating? Yesterday, right after acupuncture and before sleeping a good thirteen hours, my loving husband prepared paparadelle with butter, gouda, fresh goat cheese and horseradish cheddar. That combination must be soporific, because as soon as my empty bowl hit the coffee table I passed out for the night.
Today, the menu consists of arugula with lemon zest, lemon juice and olive oil with sauteéd shitakes, lots of water and matcha lattes. ( I am so happy that I washed all my greens ahead of time when I received my Mystery Box, last thursday. Otherwise they would be rotting in the fridge as we speak. Yay for pre-planning and pre-washing) I am eating just enough to have food in my stomach to support the Chinese herbs which I hope will knock out this bug once and for all. Tonight I will have bone broth with brown rice, unless my appetite returns to normal.
For now, I am copying recipes from my overdue library copy of Canal House Cooks Everyday. I am loving this simple vegetable centric seasonal cookbook. I hope to prepare many of the recipes that will today be added to my handwritten collection.