food & dining
What to Eat, When You Can’t Eat
ecently a friend from my sis-
terhood circulated an email,
saying she was nauseated and
had no appetite. Because most of what
she ate made her feel worse, she was
hardly eating at all.

She asked what foods would go down
easily, so she could keep up her strength.

When you ask three dozen Jewish
women for advice about food, you know
you’re reaching the source of wisdom. But
you will get enough opinions to fi ll a book:
• •
• •
• •
Stick to plain pasta or rice.

Boiled potatoes are even better.

Avoid fried foods and spices.

Have toast with no butter.

Stay away from milk products.

Roasted chicken without skin is
easy to digest.

• Peppermint tea or sucking candies
will settle your stomach.

• Ginger root tea works well, too.

• Try poached apples without the skin.

• Eat chicken broth — preferably
homemade. • Boil skinless chicken and vegeta-
bles. Serve them over couscous.

• Go back to basics — eat Saltines
and drink fl at soda.

From time to time, all of us have
suff ered from stomach upsets, whether
they’re caused by a virus, morning
sickness during pregnancy or a reac-
tion to chemotherapy. Each family has
its remedies for this common ailment.

When nausea struck our family, my
mother was a great proponent of cin-
namon toast, butter and all. Although
that may not be helpful for everyone,
I have fond memories of her making
it for my brother and me. Her advice
about nausea was simple: “If you don’t
feel like eating something, then don’t.

It will probably make you sick.”
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22 AUGUST 11, 2022 | JEWISHEXPONENT.COM
Ginger Root Tea | Pareve
Yield: 1 cup
1½ cups water
1 inch of ginger
root Pour the water
into a small sauce-
pan. With a sharp knife,
peel the skin off the ginger
root and discard. Dice the ginger
fi nely; then chop it. Move the gin-
ger to the saucepan, and cover it.

Bring it to a boil on a high fl ame for
5 minutes.

Place a small sieve over a coff ee
mug. Carefully strain the ginger root
tea through the sieve into the mug.

Discard the ginger. Cool the tea
momentarily before drinking so you
don’t burn your lips and tongue.

Cinnamon Toast | Dairy or
Pareve Serves 1-2
2 pieces of challah or white bread
1 teaspoon butter or dairy-free
margarine ⅛ teaspoon cinnamon
⅛ teaspoon sugar
Toast the bread until it’s golden.

Move it to a plate, and immedi-
ately spread the butter or margarine
evenly over both pieces of bread.

Sprinkle the toast with the cinnamon
and sugar. Eat it while warm.

Poached Apples
Serves 1
1 baking apple, such as Gala or
Fuji 1 cup water
1 teaspoon honey
⅛ teaspoon cinnamon
Cut the apple into eighths. Cut
off the skin, core and pits and dis-
card them. Place the apple slices
in a small saucepan along with the
remaining ingredients. Cover the
pot, and bring it to a boil. Then
reduce the fl ame to a fast simmer.

Simmer it until the apple slices are
soft and the poaching liquid has
thickened, about 10 minutes.

This can be eaten hot, cold or at
room temperature with or without
the poaching liquid. If you have no
appetite, the apple can be con-
sumed a little at a time over many
hours. Homemade Chicken Broth and
Couscous | Meat
Serves 2
2 skinless chicken breasts with the
bone in
3 carrots
3 celery stalks
1 small onion
1 teaspoon dill, chopped
Kosher salt to taste
Uncooked couscous for 2 servings
Place the chicken in a medi-
um-large pot. Reserve.

With a vegetable peeler, scrape
the carrots and celery. Then dice
them. Peel the onion and dice it.

Add the carrots, celery, onion, dill
and salt to the pot. Pour in enough
water to cover the ingredients by an
inch, about 4 cups.

Cover the pot, and bring it to
a boil. Then lower the fl ame so
the soup maintains a fast simmer.

Simmer for 30-40 minutes until the
chicken is cooked through.

With a slotted spoon, remove the
chicken from the pot, and place it
on a plate. When it’s cool enough
to handle, shred the chicken with a
fork, and return it to the soup.

Meanwhile, prepare the couscous
according to the directions on the
box. Divide the couscous in half,
and place it in two large soup bowls.

Spoon the soup over the couscous.

Serve immediately. JE
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R LINDA MOREL | SPECIAL TO THE JE