1/14/19 – Breakfast was granola made a week ago, with blueberries frozen over the summer and macadamia nut milk bought in bulk back before Thanksgiving.
Lunch – reports of illness – looked up a new flu fighter soup recipe online, knowing that it needed to contain copious amounts of onions, garlic and turmeric. Normally, I’d just try to wing it, but I think sitting here with a little fuzzy icky head demanded that I just find what someone else had done. I found a nice version that was light on spices, and heavy on the veggies. I double-checked my new Healing Spices book and realized I could add ajwain, oregano, marjoram, and thyme. I added both types of black cumin and then braced myself and opened my new container of asafetida. Not bad. I was expecting to be knocked over by the smell. A little dash of that in the soup. Knocked the whole top out of the container. I need to find something else to put it in. Anyway. Veggie heavy soup. Puree with stick blender. Threw in last night’s pho, because pho. Pretty good.
1/15/19 – Today, I decided we needed still more soup to try to knock this outta here. We’re still not 100%, but I wouldn’t say we’ve succumbed. I made another soup this morning with
- 1/2 red onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic
- 1 Tbsp ground turmeric
- 2 tsp ajwain
- 2 tsp black cumin
- 1 Tbsp onion powder
- 1/4 large russet potato, diced
- 1 cup cooked chickpeas
- 1 cup Baraka Cracked Wheat with Vermicelli (I said this was comfort food)
- 4 cups water / stock / boullion
In a large soup pot, saute onion, garlic and celery and spices about 2 minutes. Add a tiny bit of water if things are sticking or getting too brown. Add potato and cook abother couple of minutes. Add the cracked wheat and 4 cups of your chosen liquid. Cook about 7 minutes covered. Add chickpeas and season to taste. Serve immediately.
This made me two bowls and two for sweetie. We’re going out again for Vietnamese food tonight, so here’s hoping for some more pho.