Its crazy that it is already the second day of advent. Christmas can be a funny time of year when struggling with depression. I found it really hard last year, made worse by having the flu! Sometimes all the people you love can be in the same room but you can still feel completely alone and separate from reality. It can be made even worse when everyone around you is joyful and happy, and you just cant bring yourself to feel the same way. I was also struggling a lot more with my eating problems last Christmas... so the season of eating really really scared me. I was terrified of Christmas day and all the food. Last year I spent my first Christmas away from my family and spent it with my partners family. I am so glad I did. I was nervous and scared and so worried about being away from my Mum. But I felt loved and included and that I was spending Christmas with my surrogate family!!
I keep getting the same fears about Christmas as I did last year, but at the moment it doesn't seem as strong. This time I can see the parts I will love, and I am looking forward to being surrounded by family and friends. At the moment I am just trying to fight away that demon in my head telling me I will feel alone and I will be so unhappy. I am going to try to let the good bits happen and not worry about the next day. I know... easier said than done!
Anyway, enough about Christmas. There's still a few weeks to go yet!
Here is the promised recipe from last time! Sorry it took so long!! It is another recipe that can be made when feeling OK and then can be kept for a later date. I made it at lunch time when I was feeling OK and then reheated it that night for tea. We also kept it in the fridge and had it 2 days later, and currently we have a stash in the freezer too!! It should keep for a few months in the freezer.
Spicy parsnip and apple soup.
Serves 6-8
900g parsnips (chopped, peel left on)
3 bramley apples (pealed, cored, chopped)
2 large onions (chopped)
2 large cloves garlic (crushed)
1 heaped tsp: ground corriander
ground cumin
tumeric
ground ginger
smoked paprika
1/2 tsp mustard seeds
1.2L vegetable stock
5 tbsp low fat cream cheese
salt and pepper
When I have chopped the parsnips and apples, I put them straight into a bowl of cold water to prevent any browning.
Heat the mustard seeds in a large dry pan until they start to pop. Add the onions and garlic with some olive oil and cook on a low heat until the onions are soft (5-10 mins). Add the rest of the spices, the parsnips, apples and the stock. Bring to the boil and then turn the heat down to simmer gently for 40 mins-1 hour, until the parsnips are soft.
Remove from the heat and blend until smooth. Stir in the cream cheese until melted and combined with the soup. Season with salt and pepper to your preferred taste.
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So... soup again for tea!! This time pea, mint and apple. I will hopefully post the recipe in the week... if it tastes nice! I am notorious for making up recipes, but up to now most of them have worked!!! I honestly live off more than soup... although at the moment it seems as though I am a soup fiend!!!
Take care. Lots of love xxx
