What are those incredible looking veggies, you ask??

Just hold that thought.

Thank you all for your sweet recovery wishes to me. I woke up to an email from Cassie on Saturday morning with the subject line “Miss you!” and the following photo:


Serious bummer. I am so sad to have missed the NY Vegetarian Expo!

This said, I definitely made the right choice in staying home. I’ve been really sick since Friday: high fever, sore throat, headaches, cough. The usual bastion of misery that accompanies a terrible cold. Needless to say, my appetite—along with my desire to cook—has been pretty dim.

People often ask me what I eat when I’m feeling sick. The answer is: whatever I crave – or whatever doesn’t make my stomach turn! Typically, this means more cooked food than raw. My favorites for sick days are warm soups, baked root vegetables, sprouted grain breads and toast, brown rice and quinoa, puffed kamut cakes, and banana soft serve (which is especially awesome for a sore throat!).

Sometimes–especially if I’ve got a summer bug–I crave simple raw foods, too, like blended salads and raw veggie slaws (shredded veggies of choice, like carrots, cabbage, cucumbers, and zucchini, dressed with apple cider vinegar, raw honey and olive oil). I try to get raw or gently steamed greens in if I can – no matter how lousy my appetite is, I know that greens will make me feel better, and so I do my best to keep them down. And of course, I load up on juice, coconut water, and  hot ginger tea with agave.

This weekend, my eats included lots of these:


(Yams are back at the farmer’s market!)

Some of this:


(‘Zeke bread with coconut oil and cinnamon)

A whole lotta this:


(Kristen Suzanne’s amaaaaaazing raw Harvest Soup):

Lots of my creamy zucchini soup:


I was running a pretty high fever for two days (just under 103), and was pretty dehydrated. So my Mom was kind enough to pick up some Thai coconuts for me, which helped me stay hydrated the whole time (and the flesh is mellow-tasting and gentle enough to be a great “sick food”).

If you’re feeling under the weather, the best thing you can do is choose foods that are both sustaining (starchy vegetables and grains are good for this) and also easy to digest. If you’re really feeling queasy (or if you have a stomach ailment), try to at least get some soups down (the Pacific brand is great) and some blended foods: one favorite recipe of mine is “butternut pudding,” which is essentially butternut squash that’s steamed, then processed in a processor with coconut oil, a touch of maple syrup, and cinnamon. And if you can’t seem to digest anything at all, do try to sip as much vegetable juice as you can until you’re well enough to eat.

What about my favorite home remedies? To start, if you have a cold, I recommend using a neti pot a few times daily or as often as you need:


If you guys haven’t seen neti pots before, they’re part of an ancient tradition called nasal irrigation, which can help with everything from cold/flu relief to chronic sinus infections and allergies. Neti pots are inexpensive, and they’re easy to use. I highly recommend them!

On the whole (as you know) I’m not one for herbs and supplements. But I’m a big fan of oil of oregano for various medicinal uses, and there’s some evidence to show that it’s useful in treating fevers. You can find it in oil form, or in pills. I also recommend Quantum’s herbal cold and flu remedy. I’ve no proof whatsoever that this stuff is medicinal, but using it few times a day at the start of a cold has always helped me bounce back quickly.

carrot-fries-003-500x3752Epsom salt baths are also terrific, and have been shown to lower fevers. Cold compresses on the foreheads and wrists are also good for fever reduction.

Obviously, it helps to avoid alcohol, caffeine, nicotine, and other toxins. It can also be helpful to avoid any processed or refined sugars, and sweets in general.

Most importantly, stay hydrated! Tea, juice, water: these are essential. If you have a fever, dehydration is an ever-present concern, so do your best to drink lots of electrolyte rich liquids—coconut water is ideal for this!

Of course, if you find yourself developing symptoms that are more severe than those of a run-of-the-mill cold, or if you have any doubts about the origin or nature of your ailment, you should give your doctor a call or go in for a visit.

As for over-the-counter meds—Tylenol, Nyquil, Theraflu, etc.—don’t boycott them simply to be a hero. If my fever had crept any higher this weekend, I would have considered taking Tylenol every four hours, but it stayed within a range I could handle before it broke. If your neti pot isn’t working, try Vicks or some other kind of decongestant.

Fortunately, my sniffly, sweaty weekend included one new recipe–and a fabulous one at that!

What I craved most in the last few days (in fact, the only thing I craved) were warm root veggies. And I was reminded of a recipe that one of my clients had told me about some time ago, and I’ve been dying to try: carrot fries. A fun alternative to your usual sweet potato or potato fries, these are delicious, simple, and very comforting. They’re super versatile: you could dust them with cinnamon and nutmeg for an autumnal treat; you could dust them with chili powder or cayenne for a Southwestern twist; you could sprinkle them with garam masala and curry powder for an Indian-inspired variation. Or, you can do as I did, and keep the seasonings simple.

This recipe couldn’t really be easier. Simply cut 2-3 large carrots into “fry” shapes. You can use the larger shredder setting on a mandolin for this, or simply hack at large carrots until they’re thin enough (and lots of delis sell pre-cut carrots, too). Next, toss the fries in 1-2 tbsps coconut oil (which is my oil of choice for high-temperature cooking), sea salt, and pepper. Toss them in a 450 degree oven for 40-45 minutes or so, till they’re slightly browned.

And behold, serious yuminess:


You could dip the fries in any sort of sauce: ketchup, barbeque sauce, creamy peanut sauce, ranch dressing, green goddess dressing — the possibilities are endless!


The first time I made these over the weekend, I enjoyed them with the sauce above. You’ll have to wait for my next post to find out what it is!

Tonight, with my appetite slowly but surely on the mend, I enjoyed the fries along with some steamed sweet potatoes and veggies, some massaged kale, and some ‘Zeke toast. It was a tasty recovery meal:



I hope you all enjoyed more vibrant weekends than mine! Now, get to your kitchens for some carrot fries. I guarantee you won’t be dissapointed!!


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