I don’t usually have a diatribe before the recipe, but feel this is relevant today as it was when this recipe came into being in March 2014 …
(written in April 2014) Twenty two days ago I had a total laparoscopic hysterectomy – my uterus, ovaries and cervix were all removed with key hole surgery. After a four hour operation and three days in hospital, I am on a very steady and beautiful recovery and recuperation. Over the last four weeks, my food has been as much a part of the healing as the preparation, operation and rest. I now truly see how food affects how we are and what effect it can have on healing.
Two months prior to the operation I consulted the instructor at my gym and we devised a strength-building program to ensure my body was ready for the surgery. Two days of colon cleanse and bowel prep before the operation meant only liquids and a very thorough prescribed laxative, was a surprisingly healing process. I felt strong, fit, light and clear going into hospital and my body was ready to be healed.
Three weeks post op and I am starting to really feel the affect of food – almost instantly! For a couple of days I gave into cravings and ate some sugar in the form of gluten free bread, soy ice-cream, chocolate and other ‘treats’ and wow, what a mistake that turned out to be! I felt nauseous and couldn’t sleep and the sugar affected the effectiveness of painkillers. It was as though I needed more pain relief after sugar than not. Interesting huh? I reverted back to the high protein with leafy greens, salads and soups and the effect is profound. I can truly feel my body healing faster with a clean palate of food. What I have discovered, and continue to see through this process, is that what we eat really does harm or heal. The choice is ours.
This soup is exquisite. It felt so gentle and nurturing in my body last night and this morning I feel alive and beautifully fragile.
1 large brown onion, chopped
1 large garlic clove, or 1 teaspoon minced garlic
1 large bunch of watercress
2 cups frozen or 3 cups of fresh spinach
1/2 cup frozen peas
3 cups home made stock (I used lamb stock)
3 tablespoons olive oil
3 teaspoons cracked black pepper
2 teaspoons lemon juice (to serve)
Heat olive oil in a large saucepan over a medium heat
Add onion, garlic and pepper and sauté gently until the onion becomes translucent
Add watercress, spinach, peas and stock and bring to the boil
Simmer gently till the frozen ingredients are cooked through
Remove from heat and remove the thickest watercress stems – you could remove these before cooking too
Blend really well till super smooth with either a hand blender or in a blender
Serve with love and a squeeze of lemon juice
With love, Sarah