I was feeling rather sluggish and lethargic of late. With the back-to-back meetings at work, it did not help at all. I had to miss a proper lunch and ended up getting the last piece of a super teeny-weeny, mini piccolo sandwich from our sandwich vending machine.
My stomach rumbled and my head spun like a spinning top. I felt as if someone had drilled a crowbar through the skull of my head and my eyeballs felt like they were popping out of their sockets. The pain was excruciating, and driving home from work with the glaring sunlight was no fun.
Not the first time
That was not the first time. I have had many bouts of severe headaches or migraine and I have found a way to ease the pain, at least it worked for me.
By not eating anything would aggravate or even trigger the pain and I am not a person who likes to pop over-the-counter painkillers.
I had a Russian colleague who told me that coca cola worked for her. I did try her method. It was really only temporary. Anyway, I’m not into all these fizzy or carbonated beverages, hence, I eliminated that method. What I did was buy some sweet potatoes – the bright orange-fleshed ones. Purple-fleshed potatoes would be even better but I never had the chance to find those in our stores yet.
Because I wanted a quick fix, I resorted to microwaving the sweet potato, making a few pricks on the potato with a fork, and then placed it on an absorbent paper. I microwaved the sweet potato for a few minutes until the potato became softer when pressed lightly with the back of the fork. Then I would cut the potato in half lengthways and that’s it, just eat the potato right out from the shell, with a spoon, of course!
A Notch Above
That evening, I wanted something different, something more special than the ordinary, and something that could titillate my palate and calm my pain. I found just the answer! I was bowled over by the vibrant orange colour of the salad, simply called, Sweet Potato Salsa.
This is a Mexican salad, very colourful with its natural sweetness and above all, refreshing. All ingredients used are fresh, fresh and fresh.
The recipe is based on Julia Canning’s The Salad Bible. I have indicated my comments in blue font comparing with the author’s recipe.
- 675 g sweet potatoes, peeled & finely diced (I used 3 medium sized orange-fleshed sweet potatoes, peeled and then cut in big chunks of 3 cm)
- Juice of 1 small orange (I squeezed the juice of ½ + ¼ of the normal size orange, or according to taste)
- 1 tsp dried crushed jalapeños, or chilli flakes (I could not find fresh or dried jalapeños, hence I used fresh cayenne pepper, deseeded)
- 4 small spring onion, finely chopped (I used 3 medium sized spring onions)
- Salt to taste (I did not use)
- Juice of 1 small lime (I used half in the salsa and half for garnishing)
- Boil sweet potatoes in water to cover over medium heat for 8 to 10 minutes or just until soft. ( I steamed my chunkily cut sweet potatoes in a microwavable steam basket for 7 minutes on 600W)
- Drain sweet potatoes well using a colander and return the sweet potatoes to saucepan and place back on burner with the heat turned off to dry out. ( Since I steamed my sweet potatoes, this step was completely omitted)
- Place in a bowl and allow to cool. (While my sweet potatoes were cooling down, I diced them up)
- Combine orange juice, jalapeños, spring onions. Set aside
- Mix gently with the diced sweet potatoes until well coated. Chill for at least 1 hour
- Add salt to taste and lime juice for a fresher taste (I did not use salt. I squeezed the juice of half a lime)
- Allow to stand for at least 1 hour longer before serving (I skipped this step as I was too hungry to wait for another hour. Furthermore, I made this salsa in the evening after coming home from work and I did not intend to have a supper!)
According to the author, the salsa will keep in the refrigerator for 2 to 3 days (For me, my bowl of salsa was gone the same evening I made it!)
By the way, my headaches were gone and I slept like a baby that evening. Sweet potatoes work for me all the time and they are – without a doubt – my sweet remedy 🙂
I am dedicating my Sweet Potato Salsa recipe to the following blog-hop events –
1) Vanesther’s Bangers & Mash’s Mexican Month on The Spice Trail
3) Javelin Warrior’s Cookin w/ Luv’s Made with Love Mondays: Week 21st April
4) Little Thumbs up with the April 2014 theme using “ORANGE” as the main ingredient organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Ann from Anncoo Journal at this post.
Please check the link here
Enjoy the rest of the week.