I have been missing in action from My Edmonds News since November, 2015. I feel that I owe you a brief update about my absence.

Last November, I traveled to Cape Town, South Africa to participate in a service project in the Njanga Township at a community center that helps women and children impacted by HIV/AIDS. Unfortunately, on the very last day of the program I slipped on the driveway of the guest house where I was staying and broke my ankle. I had surgery in Cape Town and made my way home with screws and a plate in my leg. It has been a slow journey to recovery. I am just beginning to put more pressure on my foot and leg and I have short bouts of being able to manage without my crutches.

All I can say is DO NOT leave home without travel insurance. I had a policy that flew me home with a nurse in business class, paid my medical bills in Cape Town and reimbursed me for my travel expenses for a canceled tour. Only cost me $75. The best $75 I ever spent. If you are traveling abroad I HIGHLY recommend travel insurance.

Since I have been home, it’s been quiet. I am a very active person and trying to navigate the tasks of daily living with a painful break has slowed me down. Since this column is about healthy eating, I should comment that cooking with crutches is a challenge. I borrowed one of those nifty knee scooters, which helps me negotiate going from counter to sink to stove-top and back again. But have you every tried carrying a pot of spaghetti with boiling water to the sink while using a scooter? It’s dangerous. Don’t try it at home.

Over the past few months I have become a big fan of the one pot wonder. I still have veggies from my garden in the freezer and so I’ve been making large batches of soup, stew, chili, etc. that last the week. I start with the trifecta of onions, celery and carrots. Sweat them with herbs and spices. Add vegetable or chicken stock. Then it’s more vegetables, rinsed canned beans and sometimes chicken or turkey.

Usually I stick to a vegetarian version. In a a few versions I added rice, pasta or some other grain such as wheat berries. You can change the flavor profile by altering the spices. Sometimes it’s more like an Indian Curry, Italian Minestrone, or Texas Chili. One of my favorite versions had white beans and kale from the garden. Sometimes I puree half the pot with an immersion blender to bring a creamier texture to the soup and sometimes I leave it chunky and hearty. Add a salad and perhaps a piece of toast.

Dinner for a week for two. Great for what ails you. Warms up the bones on a chilly night. Heals ankle bones that might not ever be the same. One day at a time. One bowl of healing elixir at meal time.

— By Deborah Binder