Sick Foods: maybe not the sexiest title, but I thought this topic was so interesting! I asked you all what foods you eat when you are sick and the responses were so interesting I had to make a video about it! Thank you so much to Abbey and Brett, Donna, Shivani, Sona and Polyana for helping me and submitting their sick foods! Here is a link to Polyana's cookbook if you are interested: https://travel-to-brazil.com/the-cookbook/ or follow them on Instagram at @viaretravel. Where I get my earrings with a little discount code! https://shrsl.com/32k14 Pops of Color aka the Microgreen kit I swear by: https://shrsl.com/32k93 Here are Some Links for things you see often in my videos! A VERY similar Glass Pot to the one I have: https://geni.us/Z9V1jo My little red blender: https://geni.us/DPIkH Bamboo Cutting Board: https://geni.us/F0T2ZC Colorful Ceramic Bowls: https://geni.us/EuAsnn Mini Whisk That Is the Best Whisk: https://geni.us/sNA9H7c Silicone Brush: https://geni.us/P9TDJ Small Silicone Spatulas that I Love: https://geni.us/qBgs Wooden Spoons: https://geni.us/0N17A My Favorite Board Games Right Now Dominion: https://geni.us/4HlP Ticket to Ride: https://geni.us/fAcAcJ Carcassonne: https://geni.us/p4Ldfr 7 Wonders: https://geni.us/TgSw Wanna mail something? Beryl Shereshewsky 115 East 34th Street FRNT 1 PO Box 1742 New York, NY 10156 Follow me on Instagram: https://www.instagram.com/shereshe/ Support me on Patreon: https://www.patreon.com/beryl #centuryegg #sickfood Recipes: Japanese Ochazuke mix if you want to try: https://www.nagatanien.com/products/ochazuke/ Singaporean Congee Recipe: https://hot-thai-kitchen.com/quick-congee/ Armenian Tan Apur Recipe: https://www.curiouscuisiniere.com/spas-armenian-yogurt-soup/ Indian Khichdi Recipe: https://www.indianhealthyrecipes.com/dal-khichdi-recipe/ Brazilian Caldo de Ovos Recipe: Recipe by Chef Christiano Campos • 2 tablespoons Worcestershire sauce • ½ yellow onion, chopped • 2 tablespoons chopped bell pepper (any color) • 4 garlic cloves, minced • 1 tablespoon minced biquinho chili pepper (or another mild chili pepper) • ¾ pound (350 grams) lean ground beef • 1 tablespoon extra-virgin olive oil • 2 beef bouillon cubes, crumbled • 1 teaspoon urucum (or paprika) • 1 teaspoon ground cumin • ½ teaspoon ground black pepper • 4 tablespoons tomato extract • 8 cups (2 liters) water • 4-6 eggs • 1 cup (125 grams) fine grind cassava flour • Juice from ½ of a lime • 1 handful chopped cilantro (or parsley) Directions: • Mix the Worcestershire sauce, onion, bell pepper, garlic and biquinho pepper with the ground beef in a bowl and set aside. • In a stockpot, heat olive oil over high heat, and sauté the ground beef. Reduce the heat to medium-low and allow to cook for about 5 minutes or until the beef has browned but is still moist. • Add bouillon cubes, ground cumin, black pepper and urucum (or paprika) to the pot and stir, cooking for another 5 minutes or so, until most of the liquid from the beef and vegetables has evaporated. Add the tomato paste and stir to combine. • Add 6 cups (1 ½ liters) of water and stir, removing any bits that may have stuck to the bottom of the pan with a spoon. • Once the soup comes to a boil, lower the heat back to medium-low and break the eggs into the pot, slowly stirring with a spoon so they cook as stringy pieces. Ideally, you’ll have one cooked yolk per person, which is why we indicate a range of eggs in the ingredients list. • In a bowl, mix the cassava flour with the remaining 2 cups (500 ml) of water, and with a spoon, slowly add the flour and water mix to the pot, stirring with each spoonful, so it does not clump. Keep stirring for another 5 minutes or until the flour has fully cooked. If you do get clumps, press them against the edge of the pot to disintegrate them. It’s okay if you’re left with some smaller balls of flour at the end, focus on breaking up the bigger ones. • Turn off the heat and add the lime juice and chopped cilantro. Taste and adjust seasoning and salt. Stir and serve hot in bowls, topped with chopped scallions, or more cilantro, or add a spoonful of dried or roasted cassava flour or farofa for some crunch.