I Eat This When I’m Sick (Nutritious and Comforting Food)

When you're feeling under the weather, the right food can make all the difference! In this video, I’m sharing my go-to nutritious and comforting meals that help me feel better when I’m sick. Find the recipe below.




Recipes
(Complete instructions within the ingredients list before starting the method)

Miso tofu and sweet potato soup

Serve 4

1 450g block tofu, cubed
1 large sweet potato, cubed
1 tbsp cornflour
1 tsp sesame oil
2 garlic cloves, zested
1 tbsp grated ginger, zested
½ a red chili, finely sliced
1l mushroom stock
1 tbsp miso
1 tsp soy sauce
1 tsp turmeric
2 carrots, peeled into ribbons
1 courgette, peeled into ribbons
1 tbsp five spice
1 small bunch fresh coriander, chopped
1 lime, juiced

Method:
In a bowl toss the tofu in 1 tbsp olive oil then dust with the five spice and cornflour. Season and toss to coat.
Air Fry the sweet potato and tofu for 20 minutes at 190C. Toss halfway through.
Heat a saucepan over medium heat. Fry the garlic, ginger and chili in the sesame oil for 2 minutes. Add the turmeric powder and fry for 30 seconds.
Add the mushroom stock and bring to a simmer. Add the soy sauce and miso and whisk in.
Simmer for 5 minutes then add the courgette and carrot. Turn off the heat and allow it to sit.
Add the fresh coriander and lime juice.
Serve in a bowl with the roasted sweet potato and tofu. Top with more fresh coriander.


Creamy fennel and sausage pasta

Serve 4

6 Vegan sausages, casing removed and crumbled
1 onion, finely diced
1 large bulb fennel, finely sliced
2 garlic Garlic cloves, finely sliced
1 Lemon, zest and juice
100ml white wine
1 tbsp Tomato puree
1 tsp dijon mustard
1 tbsp nutritional yeast
240g cannellini beans
1 small bunch parsley, finely sliced
100g cherry tomatoes, quartered
400g brown spaghetti
100ml unsweetened plain vegan yoghurt

Method:


In a wide sided large frying pan heat a tbsp of olive oil over a medium high heat.
Fry the sausage until golden and caremalised then remove from the pan into a small bowl.
Add the fennel, garlic and onion and fry over a medium heat for 10 minutes until soft and caremalised.
Add the mustard and tomato puree and fry for a further minute.
Deglaze the pan with the white wine. Add in the nutritional yeast, cannellini beans, lemon juice and zest, parsley and cherry tomatoes.
In a separate saucepan cook your spaghetti until al dente. Add your spaghetti to the sauce with some of the pasta water to loosen the sauce to your desired consistency.


Immunity booster shots

1 cloves garlic
20g fresh turmeric
20g fresh ginger
1 tablespoon maple syrup
Juice of 1 lime
Juice of 1 lemon
Juice of 1 orange
Half a red chili, seeds removed
¼ tsp cinnamon
A pinch of freshly ground black pepper
2 tbsp raw apple cidre vinegar
100ml cold water

Method
Blend.
Strain through cheesecloth or a sieve if you want.



0:00 Intro
0:55 Health shots
4:56 Miso soup
9:26 Smoothie and snack
11:00 Creamy fennel and sausage pasta