When my eating disorder recovery was challenged during COVID, I leaned on the lessons I learned from the chef at my treatment center.
In July 2019, I tasted dal, the South Asian equivalent to chicken soup, for the first time in four years. The red flat oval lentils, eerily similar to the microscopic imagery of the red blood cells that my anemic body lacked, floated in a spiced broth that thickened after cooking for hours in a metal cauldron.
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