I still remember the day after homecoming. Senior year, me working in a scrapbook shop, me being sent home. Nay, not a sending home because of frivolous amounts of partying the night before (the angel I was didn’t really drink in high school), but because I almost fainted from being sick. I thought it was strep throat. Which I guess can easily be construed for mono.
I can’t compare what I have right now to mono, aside from the throat that won’t sit still, the ample plugging and then releasing of the nasal region, and the impressive head pressure. Also the fact that I am horrible at being sick. I really am:
The week of homecoming my extracurricular jargon kept me at an average of 5 hours of sleep a night (I was notably sick then, too). Once discovering it was mono and being quarantined to protect my peers, I gained weight instead of lose it because if I’m stuck at home, what better way to pass the time than the prepare food? Nothing has changed. This octopus flu has me cooped up like an unwilling chicken and I am unexpectedly active in the hen house.
Guess the not being able to sit still thing is good for the career of Chef. And here’s an experiment gone right in my days of sunny cabin fever.
Gluten, nut, dairy, soy, and corn-free. Vegan option.
1/4 cup honey (or agave nectar for vegan)
1 tsp. pure vanilla extract
1/4 tsp. sea salt
3/4 cup buckwheat flour
1/4 cup + 2 tbs. potato starch
1/2 tsp. baking powder
Preparation time: 5 minutes
Cooking time: about 15-20 minutes
1. Pre-heat oven to 375 degrees Fahrenheit (160 degrees Celcius). Slice avocado and banana into small pieces. Purée these pieces in blender with honey (or agave), vanilla, and sea salt.
2. Combine dry ingredients in separate bowl. Combine with wet ingredients until batter is formed. Bake for 15-20 minutes in standard ovens (or until inserted toothpick comes out clean).
It’s a healthy cake. Still tasty, but gotta say it. To make it slightly less healthy, cover it with frosting. (I whipped some kefir with powdered sugar for an icing.)