Run Down

I'm a bit run down. This season has been filled with too many things to do in too short a period of time. I've been routinely double and at times triple booked for months now. I knew I just had to make it up the last big hill and things would slow down to a reasonable rate, if I could just make it a bit longer I wouldn't have to run so hard on the treadmill.

In the back of my mind I have been a little concerned. I have been feeling so run down without respite for so long I feel I'm really pushing the envelope. Cold and flu season has been viscous this Autumn and increasingly more and more folks I come into contact with have been sick. One day about a week ago literally every one I came across was sneezing, sniffling, coughing and looked like they should be in bed, not out and about in the world. Added to this I got a flu shot in September and I had a bad reaction which is only now beginning to dissipate.

Knowing I need to do something to help myself, I have taken some steps which may or may not be helpful as I am starting to feel a little wane myself. When overexposed by too many germs I have found Echinacea Goldenseal is an excellent remedy to stave off whatever might be coming. Use a moderate dose if you feel sickness “coming on.” For an average weight adult, use 1 dropperful 3 times per day. Pump up the vitamin C, but be careful with fruity drinks, many contain large amounts of sugar. Sugar is hell on the immune system. I personally think Halloween jump starts the cold and flu season. Of course yoga is always beneficial, but beware if something is hiding in your system asana can facilitate the germs journey out of your system which means after a bit of yoga you may feel worse not better. Your getting the junk out of your trunk so to speak, but it can be disheartening to try to do something to make you feel better and end of feeling worse. Last but never least and always the hardest to put into practice, rest. My sixth grade teacher, really a not very nice lady who I do not look back on fondly, did have one piece of brilliant advice. If you are sick stay in bed till you feel well, then stay in bed one more day. So many of us cut our healing period short only to find were sick all over again. Giving the body time to heal dramatically shortens the amount of time you feel listless and dull. If we don't give ourselves enough time, the body will heal, but the immune system is weakened, which means the next snuffly sneezing person you come across will bring you right back into a cold.

If your not feeling well, be good to yourself, love yourself up and take some time to feel better.

Peace, love and good rest everyone.

My Soul and Body

It the midst of boxes and chaos and moving I got really sick. I have not been this sick in years. Mostly what I want to do is sleep, have some hot herbal tea ,and chicken broth. Today is a landmark day as I feel a little better which means being up for a bout 45 minutes before I am totally blown out with exhaustion. Sorry, I'm not very interesting these days and not too much fun. Just wanted to check in and say I'm still here just a bit under the weather at the moment.

This recipe was taken from the Chef Maven November 30, 2008
http://thechefmaven.com/2008/11/30/best-chicken-soup-recipe-for-colds-and-flu/

Chicken Soup
The cooking process is rather simple, you will be adding the ingredients along with the chicken and water and allowing it all to boil then simmer for at least 90 minutes until the chicken is done. Then removing the chicken allowing it to cool so that you can remove the meat from the bones. Then cooking your noodles separately if you want to add them to your soup, then adding the last of the reserved veggies to your soup and returning the now-deboned chicken along with the noodles to the soup and serving it up to you and your family.

Ingredients:
One large Soup Pot
chicken pieces – I used three leg quarters (legs and thighs)
2 tablespoons olive oil
4 stalks celery – diced (reserve one stalk)
2 jalapenos – diced (or more)
2 medium sized onions – diced
3 large carrots – diced (reserve one carrot)
2+ teaspoons kosher salt
1/2 teaspoon fresh cracked pepper
1 teaspoon+ red pepper flakes
1/4 teaspoon cayenne pepper
4 tablespoons of FRESH rosemary, minced
1/2 teaspoon cumin
4-6 whole ‘cloves’ of allspice
2 large bay leaves – fresh or dried
6-8 cups of water
2 tablespoons of ‘better than bouillon’ chicken flavored paste (optional)
4 stalks of scallions – diced and added at the end.
2 cups dried noodles (optional & cooked separately near the end)
chopped fresh parsley or cilantro added at end or to the bowls when serving.
Directions:

Gather your ingredients and place your large stock pot on your stove or even use your slow cooker.
Add olive oil to your stock pot (if you are using your slow cooker omit this step and simply add your ingredients to the slow cooker starting with the vegetables first, then add the chicken, then the water and turn it on)
Remember to reserve one celery stalk, one carrot and all the scallions – you will be adding those last to the soup pot once your chicken has cooked and you have removed the meat from the bones and replaced it back into the soup – this keeps them slightly crunchy and adds color)
Add diced onions, celery and carrots to the mix and turn the heat under pot.
Allow the vegetables to sweat for 5-7 minutes, stirring occasionally.
While vegetables are cooking, remove skin off chicken and separate legs from thighs.
Add chicken to pot, add all remaining ingredients: garlic, spices, salt and pepper, jalapenos, etc. (except for one carrot, one celery stalk, scallions)
Add water to pot enough to bring the water level to about one inch from the top.
Allow to come to a boil, then lower heat and allow the soup to simmer for at least 90 minutes.
Scoop out chicken. Let cool slightly so it is easier to remove meat from bones.
While noodles are cooking (see next step) and chicken is cooling, add the reserved diced carrot, celery and scallions to the soup.
When removing meat from the chicken bones, I like to keep the chicken in chunks.
Cook noodles separately and when done drain and rinse noodles before adding to soup.
Serve up in bowls to feed your cold and starve your fever!

Thank you Chef Mavan I will be using your recipe today,

to everyone else, namaste and good health.