Ah, the wonderful days of early spring have been overcast for a bit here because M has the flu. Not the swine flu – that might have been easier. It is a stomach bug of some sort, and it was so bad that we rushed to the hospital because M thought he might be having acute pancreatitis (what sent us rushing into the hospital two years ago and on this wonderful food journey to health).
I was frightened and bewildered because we’ve been eating so well and have worked so hard to be healthy. So when the doctor came back with a big smile and an “it looks good” my entire body let out an enormous sigh of relief.
But we still had dehydration to deal with, and lots of stomach cramps and nausea. So, here’s what we have been doing for the spring flu (is that an oxymoron?): mint tea, green tea, crackers (we love Annie’s Bunnies if you can eat wheat), and soup broth.
When ready, this soup is a nice intro back to real food. Can you find the bunnies in the picture?
- 4 cups of chicken soup stock (or vegetable stock)
- 4 peeled and diced carrots and 1 chopped celery stalk
- 1 teaspoon of dried ginger, or fresh ground if you have it
- 1/2 teaspoon of sea salt
- drizzle of honey
- Optional, but not SCD : 1 cup of Tinkyada brown rice pasta shells (add for the last 10 minutes of cooking)
- Boil (on a steady low boil) everything in a saucepan or pot for at least 30 minutes to get the carrots and celery soft.
- Cool, and then slurp.