I Got the Flu Vaccine. Now I Have the Flu.

Alicia Travis, CRNP, from the Penn Adolescent and Young Adult Medicine practice discusses some known – and not-so-known – drawbacks to flu season.

Alicia Travis, CRNP

As is required for all health care workers, I got my flu vaccine in October and figured this would protect me throughout this flu season. As I am writing this, though, I am under my heated blanket with a cup of green tea in one hand and a box of tissues in the other. My throat is sore, my nose is dripping, my temperature is 100.8° F, I have a deep chest cough, and worst of all, my body aches all over.

I have the flu and I am miserable!

The reality is that influenza is an ever-changing virus with several common strains that can cause an array of troublesome symptoms. These symptoms include fever, cough, congestion, sore throat, body aches, fatigue, headache, nausea, vomiting and generalized malaise. In immunocompromised patients, or people whose immune system is not capable of resisting the infection, influenza can be a much more severe, even fatal, illness. It is for this reason that every fall, your doctor and/or nurse recommends you get that pesky needle pinch (or inconvenient intranasal spray) to be protected.

Unfortunately, like most things in life, the flu vaccine is not 100% effective. When vaccine researchers formulate the components of the vaccine, they are speculating months in advance as to which strains will be dominant that year. Therefore, the effectiveness of the flu vaccine can vary year to year based on viral resistance patterns and the accuracy of vaccine researchers’ predictions.

According to an article published by the Center for Disease Control, researchers approximate the flu vaccine is around 60% effective most years. Meaning, this leaves me, and roughly 40% of the vaccinated population, at risk of contracting influenza despite getting the vaccine. That may seem like unfavorable odds, but 60% is better than nothing.

To put this in perspective, as a nurse practitioner in a busy adolescent and young adult practice, I have seen upwards of 100 patients in the past couple months with flu-like symptoms. Influenza is very contagious and, if I had not received the vaccine, I would have certainly been at a higher risk of contracting influenza.

The key to staying flu-free is to wash your hands frequently, stay away from anyone who has flu-like symptoms, stay well rested and get your flu vaccine.

Need to see a physician?
Schedule an appointment today.

Jazzy Vegetarian Classics Book Review, Recipe & Giveaway

I am very excited to be reviewing Laura Theodore's new book, Jazzy Vegetarian Classics and giving one away.  You may know Laura from her PBS cooking show Jazzy Vegetarian, which is now in its third season and can currently be seen on the Create Channel on Tuesdays and Thursdays (See video at bottom of page).  For eighteen years, Laura has helped people all over the world to understand the relationship between diet and health and that eating a well-structured plant-based diet can prevent, stop, and even reverse some degenerate diseases.

On her television show and in her book, she entices people, regardless of their current eating habits to want to explore new foods and dishes.  Her book has a beautiful hardcover, high quality pages and was published September 3, 2013 by BenBella Books.  The book is 312 pages and features gorgeous photos throughout. In her introduction she quotes Albert Einstein, "Nothing will benefit human health and increase chances for survival of life on Earth as a much as the evolution to a vegetarian diet."

It is written for everyone - from seasoned vegans looking for innovative new dishes, to casual home cooks interested in adding one or two plant-based meals a week to their repertoire.  Jazzy Vegetarian Classics includes guides to the basics of vegan cooking coupled with a glossary of common ingredients. I love that she included 10 full menus, besides all of her awesome recipes.  For example,  All-American Burger and fries (Menu 5) includes:  Mushroom-Nut Burgers, Confetti Oven Fries, Pretty Purple Coleslaw, Banana Milk-less Shake and Chewy Chocolate Chip Cookies. Festive Family Meal (Menu 8) includes: Apple, Walnut, and Cinnamon Salad, Sweet and Sour Stuffed Cabbage, Mashed Potatoes with roasted Garlic, Steamed Green Beans & Carrots with Orange Sauce , and Coconut Vegaroons. All of these menus make it very easy to plan for a special day. 

If you are wondering why Laura is called the Jazzy Vegetarian, it is because she is also a good jazz singer.  The bottom of her books pages even include faint piano notes.  Her book is of the highest quality to give away at Christmas or any time.

I decided to make Laura's Sweet and Sour Stuffed Cabbage, which turned out absolutely fabulous and delicious. The recipe was based on her mother-in-laws traditional family recipe.  This is a fabulous holiday or Sunday night meal which I highly recommend!  I used leftover brown rice and instead of the canned tomatoes you can use vine ripened tomatoes that have been chopped in quarters and smashed a bit to equal 3 1/2 cups. I  received permission to share this yummy recipe with all of you.   I hope you enjoy it. Don't forget to enter for the Giveaway.  Instructions are at the bottom of the page.  

Sweet and Sour Stuffed Cabbage

PRINTABLE RECIPE

Makes 4 to 6 servings

Based on my mother-in-law’s traditional family recipe, this dish is totally tasty! The freshly squeezed lemon juice balances beautifully with the brown sugar, making a truly sweet and sour sauce for these hearty, savory stuffed cabbage rolls. A fabulous holiday dish or satisfying weeknight meal!

SAUCE

1 cup diced onion

1 cup vegetable broth

1 teaspoon all-purpose seasoning

½ teaspoon reduced-sodium tamari

1 can (28 ounces) whole peeled tomatoes, with liquid, lightly mashed

⅓ cup brown sugar or maple sugar

2 tablespoons freshly squeezed lemon juice

2 cloves minced garlic

ROLLS

Large head of green cabbage

2 cups cooked brown rice (long grain or basmati)

¾ cup walnuts

1 slice whole-grain bread

1 teaspoon all-purpose seasoning

¼ teaspoon sea salt

2 cups mushrooms, chopped

1 cup onion, diced

Preheat the oven to 375 degrees F.

To make the sauce, put diced onion, ⅓ cup vegetable broth, all-purpose seasoning, and

tamari in a medium sauce pan. Cover and simmer over medium-low heat for 5 minutes.

Add the remaining ⅔ cup broth, tomatoes, sugar, lemon juice, and garlic. Cover and

simmer for 15 minutes while preparing the cabbage rolls.

Fill a large soup pot two-thirds full with water. Bring to a simmer over medium-high heat.

Meanwhile, remove the core from the cabbage. Gently separate 12 whole leaves from the

cabbage (it’s fine if they tear a bit). Reserve

remaining cabbage for another use.

Remove the pot of simmering water from the heat. Carefully place each cabbage leaf in the pot of water until they are all submerged. Cover and let stand for 4 to 5 minutes to allow the cabbage leaves to soften. Remove the leaves and place them in a large colander to drain and cool.

To make the filling, put the brown rice in a large bowl. Put the walnuts in a blender and pulse to process into coarse crumbs. Add the walnuts to the brown rice. Put the bread, all-purpose seasoning, and salt in a blender and process until coarsely ground. Add the bread mixture to the brown rice.

Put the mushrooms and 1 cup diced onion in a blender and process into a chunky purée. Add the mushroom mixture to the brown rice. Stir gently to combine all of the filling ingredients. Spread ¾ cup of the tomato sauce evenly in the bottom of a 9 x 12 inch casserole dish. Lay a cabbage leaf flat on a large dinner plate. If the leaf still has some of the thick stem attached, carefully cut around it with a small paring knife to remove. This will make the leaves easier to roll up around the filling.

Mound ¼ cup of the filling in the center of the leaf. Fold the sides inward and roll the cabbage leaf firmly around the filling. Place the cabbage roll seam-side down in the prepared casserole. Repeat with the remaining leaves. Pour the remaining sauce over the rolls and cover tightly. Bake for 70 to 90 minutes, or until the cabbage is soft. Cool for 10 to 15 minutes before serving.

Giveaway! 

It is VERY easy to enter - just leave a comment after this post and check back in one week to see if you have won. You can also leave a link or your email with your comment where to contact you. Deadline for entering giveaway is December 18th.  Drawing will be held on December 19th. Good luck!!  

________________________________________

  THIS GIVEAWAY HAS ENDED 

Congratulations Jenny!

Thank you to everyone that added a comment. I wish I could send each one of you a book. Look for the next Giveaway book on January 14th, 2014.

New Year's Chili Bash - Vegetarians in Paradise

I hope everyone is having a wonderful holiday season and trying to get in some extra quality time with your loved ones.  One of my favorite warm foods is chili. I was asked to join December's issue of Vegetarians in Paradise with my favorite recipe.  This issue features a New Year's Chili Bash with recipes from a Bakers Dozen of Inspired Chefs. I was honored to be included, so I  decided to get inspired and come up with a delicious, nutritious and beautiful chili. Most of you know that I am all about packing in the nutrients, so I created a chili using a whole head of cauliflower. The health benefits of cauliflower are huge and you will find it virtually undetectable and delicious! The secret is to cook your cauliflower in a separate pan with onions, garlic and all the seasonings, then add it to the chili. The fitting name I decided on was Cauli-Bean Chili. When feeding your family and loved ones, you need to pack in as much nutrition as possible to insure a healthy immune system. The health benefits of cauliflower are huge and accomplish this support.  Your family will love this recipe, along with those created by all the other creative chefs. Check out Zel and Reuben Allen's Vegetarians in Paradise -  A Los Angeles Vegan Web Magazine. You will love all the wonderful work they are doing to help people live healthier lives.

Also check out my Cauli-Bean Tacos and all the health benefits of cauliflower.