Good morning all!
How are you today? Before I get into today’s new things, I’ve got a quick foot update for you. I tried running yesterday after been on run-hiatus for 3 weeks. It was just a treadmill run, because I didn’t want to brave uneven surfaces so soon after my injury. When I started, things felt ok for the first 5 minutes. Then the pain started to come back, and after 20 mins I had to stop.
I was so annoyed and frustrated so I took it all out on the Step Mill… for 40 minutes. If you need to get aggression out, I highly recommend it because you will likely be too tired to care when you’re done! (You’ll also be so sweaty, it’ll feel like you’ve had a shower.) The Step Mill has been a great foot-friendly cardio machine for me throughout the past 3 weeks because my weight is more distributed across the front of my foot as opposed to the heel. After I got home, I iced and applied my anti-inflammatory medicated cream, and the pain wasn’t as bad any more. I booked a physio appointment at lunch and had the usual ultrasound and acupuncture done, and plan to stay off the treadmill for a little while longer. Thanks for all of your kind comments and well wishes over the past little while. I know a lot of you have suffered from various running injuries in the past so you know how hard it is to take it easy!
OK, over to happy and delicious things, here comes my recap of Try Something New Tuesday 110!!
1. Recipe of the Week: I hope you’re ready to eat your veggies!!!!!
I’m not too sure who coined the term ‘Buddha Bowl’, but it’s one that I’ve seen pop up on several menus recently. Now, we’re not talking about the bowl itself (which looks like this). My Buddha Bowl refers to food. While the actual bowl is designed to nestle perfectly into your hands, this week’s recipe is designed to nestle perfectly into your stomach and deliver a plethora of wonderful vitamins and minerals to your bodacious bod. It looks like this:
Here we have my Great Big Buddha Bowls with Miso Ginger Dressing. After mixing up this feast, I learned that Kris Carr, the fabulous author of Crazy Sexy Diet, has a similar recipe posted on her website. As she states, there are no rules to making a Buddha Bowl – just jam it packed with as many whole grains and brightly coloured real foods as possible. Add a little protein of choice and some healthy fats like nuts or a homemade dressing and you’ve got yourself a meal!
It’s recipes like this that make me want to eat veggies all day!
2. Physalis. I have to admit that there is a slight possibility I may have had one of these in a restaurant at some point in my life, because when I spotted them at Organic Garage on the weekend, they reminded me of a garnish I’d seen before.
They’re not just papery leaves – there are little orange berries in those shells! This fruit is used both for consumption as well as for garnishes, which would explain why it looked familiar. Based on what I’ve read, they’re somewhat related to tomatillos, and are in the nightshade family along tomatoes, eggplants and potatoes.
The fruit grows inside the leaves and can be red, orange, or yellow. Mine were all orange, with very small edible seeds inside.
Although these are often turned into jellies, salsas, and sauces, I wanted to try them totally nekkid. Raw and unaltered, just the way I like most of my fruits.
I peeled back the husks, gave them a little wash, then halved them and tossed them in a fruit salad at breakfast.
Visually, the insides looked like those of a very small orange tomato. Mine had a bit of a sour taste, but weren’t quite as pucker-inducing as sucking on a lemon wedge. I couldn’t decide if there was another fruit that I could compare them to, but taste-wise, the physalis reminds me of a cross between an orange and a lemon, in berry form. Fruit success!! 🙂
3. Home-sprouted broccoli sprouts. For TSNT 99, I grew my own sprouts using Detox Mix seeds from A Vogel, and the BioSnacky sprouter jar, and way back on TSNT 62, I sprouted quinoa. The Detox Mix consisted of red clover, radish, mung beans and lentils, but I wanted to try out a different type of sprout this week. Enter: broccoli sprouts!
As was the case with the previous trials, I consulted The Sprout People for some basic instructions on how to do this. (General instructions for most types of can be found here.) I began by leaving them to soak in my sprouter jar overnight.
The next day, they got a good, thorough rinse with cool water. I tried to drain them as much as i could by shaking water out through the holes in my sprouter jar lid, then left the jar on an angle to let the sprouts work their magic. (Note: It’s important not to leave them in direct sunlight. In past sprouting trials, I learned that this leads to moisture buildup on the inside of the jar and mouldy… yuck!) After 2 days, they looked like this:
And after 2 more days, they looked like this!!
I used the same amount of seeds in the jar as I did in my last sprouting experiment with the Detox Mix (1 tablespoon) but these babies practically exploded! They nearly filled the jar, and had I let them keep going, I’m sure they would have.
Since at least one salad beast is prepared in my kitchen on a daily basis, it won’t surprise you that this was the chosen application for my broccoli sprouts. In the mix:
- Spinach and romaine lettuce
- Orange bell peppers
- Plum tomatoes
- Spring onion
- Broccoli sprouts
- Balsamic vinegar
A huge array of tastes and textures, but all of it together was delicious, and it made for a perfect lunch on a summer day. I was amazed by how much the sprouts actually tasted like broccoli! They were more bitter than the other sprouts I’ve tried, including any store-bought broccoli sprouts (which in my opinion, don’t really taste like the cruciferous veggie at all). I’m still working my way through my supply, and I love the way they sop up balsamic vinegar, yet still remain crunchy.
Alrighty, now it’s your turn!
- Did anything new and exciting happen in your neck of the woods yesterday?
- Have you tried physalis before? What did you think?
I hope you have a truly wonderful day! 🙂