Now that it’s been almost two months since Chicago, I’ve had lots of time to think, reflect, and curse over my slow recovery. This time, my mistake was keeping myself in the mindset of running another race one month later. If I hadn’t been so adament about trying, I might have taken proper break and healed a lot sooner. When I realized after 5 weeks, I was still running in pain, I went to see my physio despite having maxed out my physiotherapy benefits. After she worked on my leg, she advised me to take the week off from running and to see her a week later. The next week, I was back on her office failing the “hop test”. Have you ever done this before? Basically, if I was able to hop on one leg without feeling any pain, she would have cleared me to run again. Since I couldn’t say for sure that I felt zero pain and she recommended I take another week off. She also didn’t let me leave her office until I watched this video. “Ask me if you should start running this week after you see this video”, she told me just before she pressed play.
Needless to say, this week was full of sweaty spinning classes (that left me gasping for air at times because I really pushed it), challenging flow classes, and even some resistance training at the gym. Side note: I was pleased to discover from the gym that I haven’t lost most of my muscle. For the most part, I was able to lift weights at the same level as I was at pre-marathon training. I was sure I would have lost my base fitness since it had been close to six months since I went to the gym regularly to lift weights. I thank flow yoga for keeping my strength. The classes truly are a great workout.
Last week, one of my yoga instructors pointed us to this article about being thankful. I don’t know about you, but I find I always tend to focus on the negative things in my life and often forget to be thankful. I know it sounds cheesy, but I urge you to try to spend a few minutes each day thinking about all the things you are thankful for. And if possible, do this right before a yoga class – I promise it will enhance your working/experience. You can thank me later. 🙂
One of the things I’m especially thankful for is having the ability to eat whatever I want. How many other people in this world can say that they are able to do the same? As soon as I had some time, I took this gratitude into my kitchen, rolled up my sleeves and got busy.
Sunflower Seed Paté has been on my to-do list for a long time. As a kid, I went from thinking paté was absolutely disgusting, to acquiring a short-lived taste for it. I haven’t had it in years, and I’m not exactly rushing to to the store to pick some up. But I do like the idea of a protein heavy spread that’s thicker and heartier than a hummus type spread.
This paté is easy to throw together with fairly simple and basic ingredients, the only exception being nutritional yeast. I know this stuff sounds gross, but give it a try! It really brightens up the flavour in food.
Mix together ground sunflower seeds (freshly ground using a magic bullet works like a charm!), cornmeal, nutritional yeast, and salt.
Mix in spices, water, oil, soy sauce, and shredded potatoes.
Bake for 40 minutes.
While you’re waiting for it to cool, throw together some delicious food using leftovers from the fridge. When I’m in the mood to cook, I cook!!!
Organic red kale, red chard, shitake mushrooms sautéed in coconut oil, ground mustard, salt, pepper, and some apple cider vinegar drizzled on the end on the side. That slush on the side is a medley of bean stew that I promise tastes better than it looks. I would share the recipe but to be honest, I don’t have one. It was one of those “a little bit of this, a little bit of that” stews. And some roasted organic kabocha squash. Some of the pieces look burnt in the picture but they certainly didn’t taste burnt. Nope, instead, they tasted like caramelized squash (In case you’re curious, that translates to AMAZING).
This paté holds up on its own, and is soft enough to be spreadable. Oh, and it’s tasty too!
It’s delicious spread in crackers, and I suspect delicious as a sandwich filling or in a raw wrap (more on that later this week).
Sunflower Seed Paté
(adapted from here)
- 1 c ground sunflower seeds
- 1/2 c cornmeal
- 1/2 c nutritional yeast
- 1.5 t dried parsley
- 1.5 t dried basil
- 3/4 t sea salt
- 2 small potatoes (came out to about 2 c)
- 1 1/3 c water
- 1/2 c olive oil
- 2 T soy sauce
- Preheat oven to 375°C.
- Rinse grated potato, squeeze, and allow set aside in a strainer.
- Mix ground sunflower seeds, cornmeal, nutritional yeast, parsley, basil, salt in a large mixing bowl. Add water, olive oil, soy sauce, and shredded potato.
- Pour into a greased baking dish (I used an 8×8 square pan), put into the oven, turn the heat down to 350°C and bake for 40 minutes.
- Allow to cool for 1-2 hours.
- Eat, spread, enjoy!