Posts tagged ‘broccoli’
After putting off my swim on Wednesday to go running instead I finally decided to hit the pool last night. I think it’s important to switch it up every so often to reduce the pounding on my joints and the pool is the perfect thing for that. I was still a little sore in my right arm and back from golfing, but I knew that once I got going things would loosen up. Clearly it didn’t prove to be much of a hindrance because I ended up breaking my personal record for lap swimming. I finished a very tiring 48 laps, or 1.5 miles!! I really wanted to hit the 1.5 mile mark so I made a deal with myself that I could order dinner from my fav vegan eatery Candle Café if I hit the 1.5 mile mark. If that’s not motivation, I don’t know what is!
48 laps later I was happily walking the 20+ blocks home, stopping at Candle Café to pick up dinner. I love when the weather turns nice and I can avoid the subways and just walk everywhere! I got my favorite dish, the Ginger Miso Stir-Fry that has popped up on the blog before.
Check out those hearty chunks of tofu and delectable veggies… heaven. It’s all served over brown rice and is covered with just the right amount of a Ginger Miso dressing that I really need to figure out the recipe for!!
Since my workout was pretty grueling I knew the dish alone wouldn’t fill me up so I whipped up some Creamy Broccoli Soup – dairy-free of course! I don’t normally measure things out, but here goes:
Creamy Broccoli Soup (makes 1 hearty serving, easily doubled though!)
- 2 c. Water
- 1 ½ – 2 c. chopped broccoli, stalk included
- 1 clove garlic
- 1 tsp Better than Bullion – Veggie flavor (optional, but adds a nice flavor)
- 1 tsp nutritional yeast
- 2 tbsp raw macadamia nuts
- Dash of Spike Seasoning (optional)
- Salt & Pepper, to taste
First I brought the water to a boil in a small saucepan and then threw in the broccoli and garlic so that the water just covered all the veggies. I let this simmer for about 1-2 minutes (I like to keep the color & flavor of the broccoli pronounced) and then poured it into the Vita-Mix along with the nuts and seasoning. Blend on high for a few minutes until the nuts and broccoli have creamed together nicely, adding water to thin as desired.
I know it’s about 80 degrees out, but my a/c makes my apartment freezing, so it always seems like a good time for soup!
Do you guys ever get food cravings that go against the normal fare of the season – ice cream in winter / soup in summer?
As promised here’s some pics of what I’ve been blending into oblivion with my Vita Mix 🙂 It runs the gamut from savory to sweet, and includes a whole array of colors! What would I do without my buddy Vinny? Yup, I named my Vita Mix Vinny, something I tend to do quite often with inanimate objects actually. My laptop is actually named Truman because macs have built-in cameras and it makes me feel like I’m on the Truman Show when I turn it on. Any-who…First on the menu: Pureed Parsnips! Steamed & peeled parsnips, 1/2 a vanilla bean – scraped out, a few splashes of homemade Brown Rice Milk and some Earth Balance light. Next up a split bowl of Pumpkin Pudding (soy-free unlike my other Pumpkin Pudding) & Strawberry Pudding! I used Katie’s recipe for agar pudding shown here in my post on Cocoa Pudding. Basically I just omitted the cocoa powder and added a bunch of frozen strawberries to one batch and pumpkin puree to another batch and pureed it all before allowing each one to set in the fridge. Simple!
Vegan Banana-Cocoa Mousse anyone??? Another CCV recipe modified slightly: 1/3 package morinu silken firm tofu, 1/2 tsp agave nectar, about 1-2 tbsp banana slices, 2 tsp cocoa powder (or more to taste) and 1-2 tsp nut milk to thin things out a touch.
…and last, but not least Broccoli Soup!!! I added some silken tofu to this towards the end of blending for extra creaminess. Thanks for all the yummers food Vinny! Hmmm maybe he could be my Valentine… I’ll let him and the fiancé duke it out later 😉 Have a good afternoon chickadees! I’m going to go relax and read for a bit until the boy gets off work. I had a work trip yesterday at a casino, which was fun, but I’m worn out now! I’m not so much of a gambler, but dinner was excellent and it was sorta like a paid vacation complete with a king size bed and a mini-fridge full of yummy nuts & fruits.
So I’ve been trying to figure out ways to run without experiencing the excruciating knee pain and stumbled across something called “Chi Running“. I did a little research and then finally went out and bought the book last week in hopes that all the good hype was worth it. I’ve only tried it twice now, but I’m totally hooked. Granted, I don’t have the technique totally down, but I was able to get through 4 miles today and an 11 miler on Saturday – my longest run since my first marathon in October!! Have any of you guys tried Chi Running, or have any suggestions for how to strengthen an injured knee? I’m feeling much better, but am really worried about re-injuring myself before the Boston Marathon. After a torn patellar tendon and a blister underneath my kneecap, which according to my doctor was due to no crosstraining or stretching – oops – I’m trying to be careful.
The broccoli soup was super easy – I used half of a head of broccoli, 2 cloves of garlic, 1/2 a medium red onion, veggie broth and enough water to just cover the vegetables. Simmer for about 30 minutes or until tender, add salt & pepper & puree in the Vita Mix until smooth. Soooo good, and so easy to make! Gotta love those butternut squash fries too… 425 for 35-40 minutes with salt, pepper and paprika… and lots of ketchup 😀
Goodnight moon! **song of the day: “District Sleeps Alone” – The Postal Service