There can be times our appetite wanes, not by a physical illness or ailment but something more profound, something all-consuming and, unfortunately, something which crosses all our paths at some stage or at many stages of our lives.
When grieving a loved one, the pain of heartbreak and sadness can be so intense our bodies feel as though they are battling an illness. We simply lose our appetite for most things, and this often includes food.
The sheer exhaustion of the body and mind can be so debilitating when dealing with grief. This is a time we need nourishment and care the most, and even though we understand how vitally important it is to eat to sustain daily life, sometimes sadness or stress can suppress this need.
When approaching how best to encourage our appetite for food, the goal is to include small, nutrient-dense dishes or snacks which are easy-to-tolerate, but also easy-to-prepare. Small, frequent meals can be easier to tolerate in comparison to three large meals. It is best to prioritise easy-to-digest foods like soup, eggs, smoothies and yoghurt. High calorie, protein-rich foods such as full-fat dairy products, and nut butters, even in small portions, will be filling and nutritious. Nutrient-rich snacks such as dried fruit, nuts, fruit-based muffins, or flapjacks are also convenient to have to hand for snacking.
It is important to also keep well hydrated. Water can be best for hydration, but nausea can often hit when the body is stressed, and a herbal tea can be soothing to the tummy while also providing some hydration. When struggling to support an adequate intake of nutrients through food, aim to drink some calories in the form of smoothies or milk, but this is best to do in between meals, as opposed to with a meal.
If a low appetite, for any reason, persists or results in significant weight loss, it is always best to consult with your doctor.
Golden chicken soup for the soul
Ingredients: Serves 4
50g butter
1tbsp olive oil
2 carrots, diced
2 sticks celery, diced
1 onion, diced
4 cloves garlic, crushed
1 bay leaf
½ tsp turmeric
Salt and freshly ground pepper
2 chicken fillets
1.3 litres of hot chicken stock
Method
1. Melt the butter with the olive oil, in a large saucepan over a low heat. When it begins to foam add the carrot, celery, and onion. Stir to combine.
2. Cover with the lid of the saucepan. Sweat over a low heat for about 10 minutes, making sure the vegetables don’t stick to the bottom of the saucepan.
3. When the vegetables have softened a little but not coloured, add the garlic, bay leaf, turmeric, a little salt, and a few grinds of pepper. Stir to combine and add the chicken and stock. Continue to cook for 25 minutes.
4. Remove the bay leaf and discard. Remove the chicken fillets to a plate and using two forks shred the chicken and return it to the saucepan.
5. Pour the soup into serving bowls and garnish with some finely chopped herbs.
Ginger and lemon tea.
Ingredients: Serves 3-4
1 piece of ginger, around 5cm in size
½ lemon, sliced
800ml boiling water
Honey, to sweeten
Method
1. Grate the ginger and add to a teapot or cafetière. Pour over the boiling water and steep for 10 minutes.
2. To serve, add a slice of lemon to a cup. If not using a cafetière, strain the tea through a sieve, then add a teaspoon of honey to sweeten. Stir and enjoy.
There can be times our appetite wanes, not by a physical illness or ailment but something more profound, something all-consuming and, unfortunately, something which crosses all our paths at some stage or at many stages of our lives.
When grieving a loved one, the pain of heartbreak and sadness can be so intense our bodies feel as though they are battling an illness. We simply lose our appetite for most things, and this often includes food.
The sheer exhaustion of the body and mind can be so debilitating when dealing with grief. This is a time we need nourishment and care the most, and even though we understand how vitally important it is to eat to sustain daily life, sometimes sadness or stress can suppress this need.
When approaching how best to encourage our appetite for food, the goal is to include small, nutrient-dense dishes or snacks which are easy-to-tolerate, but also easy-to-prepare. Small, frequent meals can be easier to tolerate in comparison to three large meals. It is best to prioritise easy-to-digest foods like soup, eggs, smoothies and yoghurt. High calorie, protein-rich foods such as full-fat dairy products, and nut butters, even in small portions, will be filling and nutritious. Nutrient-rich snacks such as dried fruit, nuts, fruit-based muffins, or flapjacks are also convenient to have to hand for snacking.
It is important to also keep well hydrated. Water can be best for hydration, but nausea can often hit when the body is stressed, and a herbal tea can be soothing to the tummy while also providing some hydration. When struggling to support an adequate intake of nutrients through food, aim to drink some calories in the form of smoothies or milk, but this is best to do in between meals, as opposed to with a meal.
If a low appetite, for any reason, persists or results in significant weight loss, it is always best to consult with your doctor.
Golden chicken soup for the soul
Ingredients: Serves 4
50g butter
1tbsp olive oil
2 carrots, diced
2 sticks celery, diced
1 onion, diced
4 cloves garlic, crushed
1 bay leaf
½ tsp turmeric
Salt and freshly ground pepper
2 chicken fillets
1.3 litres of hot chicken stock
Method
1. Melt the butter with the olive oil, in a large saucepan over a low heat. When it begins to foam add the carrot, celery, and onion. Stir to combine.
2. Cover with the lid of the saucepan. Sweat over a low heat for about 10 minutes, making sure the vegetables don’t stick to the bottom of the saucepan.
3. When the vegetables have softened a little but not coloured, add the garlic, bay leaf, turmeric, a little salt, and a few grinds of pepper. Stir to combine and add the chicken and stock. Continue to cook for 25 minutes.
4. Remove the bay leaf and discard. Remove the chicken fillets to a plate and using two forks shred the chicken and return it to the saucepan.
5. Pour the soup into serving bowls and garnish with some finely chopped herbs.
Ginger and lemon tea.
Ingredients: Serves 3-4
1 piece of ginger, around 5cm in size
½ lemon, sliced
800ml boiling water
Honey, to sweeten
Method
1. Grate the ginger and add to a teapot or cafetière. Pour over the boiling water and steep for 10 minutes.
2. To serve, add a slice of lemon to a cup. If not using a cafetière, strain the tea through a sieve, then add a teaspoon of honey to sweeten. Stir and enjoy.
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