It has been so incredibly sticky… UGH. The air conditioning is still not on, so I’m melting in our apartment. MELTING.
I even have a new hobby. It’s called showering. I think I shower 4 times a day… 
Maybe it would be more time effective to just stay in the shower. The fresh feeling after the shower lasts for about 10 minutes.
I definitely have been craving more cold breakfasts.
Kashi cereal + fat free soy milk
Beautiful breakfast sandwich = 1/2 whole wheat pita + tomato + avocado
And a cold drink.
Still can’t skip the coffee though…
After teaching yoga, physio appointment and a short run (3.5 miles) on a treadmill, colorful lunch:
INPUT:
OUTPUT: 1 Ezekiel wrap + hummus + broccoli sprouts + onion + tomato + olives + sweet and spicy mustard
And a cold one…
Snacks included:
Dinner is served for both carnivores…
… and vegans alike.
Random salad = radicchio + frozen peas + pepitas + sesame seeds + 1/2 tomato + cucumber.
I actually couldn’t handle the salad. It was just too bitter from the radicchio. Trying to save the salad mission included chopped apple and maple syrup. It actually worked! Julia actually mentioned that this is exactly how you are supposed to eat radicchio – set off with something sweet.
Hydrate – splash of apple juice with soda water.
Later snack = pumpkin granola + chocolate soy milk
I decided to try a new recipe today that has been kicking around in my inbox for a while, compliments of Lee!
Spicy Edamame Dip [adapted from here]
Ingredients:
- 4 large cloves garlic, unpeeled (I used 6)
- 2 cups shelled edamame (green soybeans)
- 1/4 cup chopped cilantro leaves (I used parsley)
- 1 tsp salt
- 1/4 tsp each: cayenne pepper (I used chili powder), ground cumin
- 1/4 cup each: extra-virgin olive oil, fresh lime juice
Directions:
In small pan over medium heat, roast garlic, turning frequently, 15 minutes until softened. Peel.
In medium saucepan of boiling water, add edamame. Return to boil; cook 5 minutes. Reserve 1/2 cup cooking liquid. Drain, rinsing edamame under cold water.
In food processor, chop garlic. Add edamame, cilantro, salt, chili powder and cumin. Process 30 seconds. With motor running, add oil and lime juice. Process until smooth, adding a little reserved cooking liquid at a time, as needed. Refrigerate in covered container until chilled.
Makes 2 cups.
Roasting garlic… I have never done this, and to be honest, was pretty much guessing on the procedure. It worked really well!!!!
15 minutes later… it was nice and soft. Really easy to peel too!
The limes I bought were the driest I have EVER encountered. I ended up recruiting Vlad for help, and he used a GARLIC PRESS to squeeze out the tiny amount of juice contained in each lime. (So I actually peeled each lime, cut its flesh into little pieces that would FIT into garlic press and off we went… for at least 15 minutes). This part took forever. Make sure your limes are fresh and juicy!
I am not happy with this dip at all. Not sure what went wrong and where, but I don’t think this is the consistency it is supposed to have. Even after a long time in the processor, it was still somewhat gritty – similar to homemade pesto. Lee describes her dip as airy and fluffy. Definitely not this batch…
I wasn’t nuts about the flavour either… Gonna use this as a sandwich spread, so it’s not as noticeable… Sigh.
