I'm Back! / ¡Ya Volví!

 

It has been a while since I last posted a recipe, I think it’s time to come back. 

I have been away from my blog because I’ve been busy renewing a long passion of mine; hiking. I love walking and used to hike all the time but because of other priorities I stopped doing it. On February 2, 2015, I went on my first hike after being away from the trails for about 10 years. It was hard but it felt great!

My first hike was only a mile long and it took me a long time to do it. I could only hike during the weekends, which was fine because in the beginning, I was so out of shape that I needed the whole week to recover from any short hike. Now, after a year, I can climb mountains and can go on more than one hike per week. I can walk long distances much more easily and have taken a few backpacking trips, which I never did before but have discovered that I love it.

I’ve done the Mission Trails 5-peak challenge and found a #52hikechallenge on the web and decided to do it. The challenge is to go out and walk 52 hikes in 52 weeks; one per week. However, I’m working on a personal goal this year. I want to walk at least 52 hikes before August. My husband and I, together with other family members, are planning a big backpacking trip to the Sioux Hustler Trail in BWCA Wilderness, Northern Minnesota and I’m using my weekend hikes as training. I have done 21 so far…I have a lot more to walk.

Do you make New Year resolutions? I don’t but this year is different. I have set a couple of goals I want to be able to achieve this year; to be more active and to eat better. I really need to work on these so I can improve my overall health. With these goals in mind, I’m going to start doing a lot more cooking so, I guess this could mean posting more often…I’ll try. Here is a recipe for a healthy lunch or a light dinner. I found this soup in the book that came with my blender and adapted it to my taste. It is easy to make and it is delicious.

Hummus Soup

(for 4 portions)

3 cups of vegetable broth (chicken broth can be used)

1 15-ounce can of chickpeas, drained

1/4 cup lemon juice

1 1/2 Tablespoons tahini paste 

1 Tablespoon chopped garlic

1 1/2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

1 teaspoon salt (or to taste)

1/2 teaspoon ground black pepper (or to taste)

Combine all ingredients into the jar of a blender and secure the lid. Blend for a couple of minutes at a high setting or until everything is smooth. Pour into a pot and bring soup to a simmer over a medium-low heat and cook for 15-20 minutes. Serve hot with croutons or pita chips and enjoy. 

I accompanied mine with warm bread topped with greek yogurt, sprinkled with zaatar and a little olive oil. It was delicious!

It's All About Sharing / Se Trata de Compartir

Kristy at the San Diego Rock & Roll Marathon, 2014

Inspiration came to me early this morning so, before I lose it, I decided to write a short post.

I got up early and while I was trying to figure out what kind of pancakes I should make for breakfast, I picked up my phone and read Kristy’s Facebook post where she shared pictures of her pancakes. Kristy is my niece who lives in New York. She often inspires me to do things… like running my first 5K and trying new kinds of beer. She is an awesome marathon runner and she loves a good beer. She is also a great cook who focuses on cooking and eating healthy and nutritious food, like the pancakes she prepared this morning. They were made with teff, an incredibly nutritious grain high in protein and calcium. 

Teff is one of the earliest domesticated plants and it originated in Ethiopia but is now being raised in United States. I was introduced to teff a few years ago by my friend and co-worker, Helen, who showed me how to make injera, a traditional Ethiopian bread made with teff flour and a staple in Ethiopian cuisine. I’ve tried to make injera several times but with very poor results so I usually use teff in pancakes and I have made veggie burgers with it. I’ll share that recipe some other time. 

Today, I was inspired by Kristy to make teff pancakes for breakfast. Our time zone is 3 hours different from New York, so I was so glad that, by the time I got up, she had her pancakes made and shared in Facebook. I was inspired to make this delicious breakfast. Now, I’m sharing my recipe here and hope this will inspire someone else - it is all about sharing!

Teff Pancakes

1/2 cup all purpose flour

1/2 cup whole teff grain

1/4 cup powdered coconut milk

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon sugar

1 pinch of salt

1 egg

1 cup buttermilk

2 Tablespoons melted butter

1 teaspoon vanilla extract

Process first 3 ingredients in a blender until pulverized. Pour into a large bowl and whisk in baking soda, baking powder, sugar and salt. In a separate bowl, beat the egg with the buttermilk, stir in melted butter and vanilla. Combine wet and dried ingredients to form the pancake batter. Cook pancakes on a hot griddle. Makes 12 delicious 4-5 inch pancakes.

Green Drinks / Bebidas Verdes

Green drinks are very popular nowadays and in addition to being very good for our health, they taste great!

I'm not very good at describing the health benefits of these drinks but I can tell you that since I started preparing and consuming a green smoothie every day, I feel less tired and less hungry during the day. I usually prepare mine in the morning to take to work. I drink a small glass for breakfast and a bigger glass for lunch. This fills me up and I'm not hungry until is time for dinner. But I snack on a piece of fruit  and drink water in between meals. One can't forget to drink lots of water during the day.

I get very excited about my smoothies. When I open my jar of green smoothie, and after I take the first drink, you could hear me said "yum, this is so good!". Some of my coworkers cannot understand how I can get so excited with an ugly looking drink and when I tell them what's in it, well... this is just mind-boggling to them.  So, let me tell you how I made today's green drinks.

Green Smoothie

2 large kale leaves, washed and stems removed
2 large Swiss chard leaves, washed and stems removed
1 small unpeeled cucumber, washed 
1/2 unpeeled apple, core and seeds removed (make sure to remove all the seeds, they are toxic!)
1/2 riped persimmon
1/4 inch piece of fresh ginger root, peeled
1 heaping tablespoon wheat germ
3/4 cup water

Tear the leaves in small pieces and add them to the blender jar. Cut the fruit in small pieces and add it to the blender together with the ginger and wheat germ. Add the water and process in the liquefying setting to obtain a smooth drink. Done!

I don't use sweeteners because I don't like mine very sweet, the fruit is enough sweet for me. But if you prefer yours sweet, add more fruit or some honey (do not add sugar). Also, add or delete water to get the consistency you like. I place mine in jars and take them to work in a cooler. But if you are going to drink it right away, you can add ice to the blender, it taste great when very cold!

These drinks are very versatile. You can prepare them with many different vegetables or fruits according to your taste. I usually use what I have in my fridge. Here are some options:

1. Romaine lettuce, spinach, parsley, celery, apple, carrots and flax seed.

2. Swiss chard, nopalitos (cactus), spinach, celery papaya, cucumber and wheat germs.

3. Spinach, beets, celery, blueberries, apple and raw almonds (5-6 seeds).

The possibilities are endless, you just have to use your imagination. Just remember to use at least  1/2 of raw vegetables with your fruit.