It’s been a good week so far, but then, we only have two days under our belt. 

Monday seems to be the toughest day to get out of bed. This week, Monday was so tough that I got up too late to do any cross training aerobics.  I settled for a 30 minute legs and stomach workout followed by a 5 mile run.

Tuesday I was determined to get up early and get my long run in for the week.  I DID manage to get up early but then my stomach was all upset and grumpy so it put me back about 30 minutes.  With the time I had, 13 miles were run.   It was a gorgeous morning.  The switchbacks were quiet, cool, shaded with the sun just beginning to shine through the small gaps in the trees along the trail. The smell of fresh mowed grass was in the air as the men groomed the golf course.  As I turned a corner for home, around mile 12, I thought “Hey! My legs and energy level feel pretty good!”  What a great day!

Even though I had a good run in the morning, I still wanted to add 1 more mile to last weeks long run total.  If the thunderstorms held off, I would drag myself out again after work. The rain held off and  3 miles was the goal.  Easy, right? Not so much when it’s 87 degrees, sunny and you run on nothing but hot pavement.  It was a killer 3 miles but I did it.  Total for the day 16.1 miles.

SUMMER SALAD SERIES: ORANGE & MINT MUNG BEAN SALAD

I told you before about these delicious and nutritious little sprouted beans (a recipe for Mung Bean Fettucini). A great source of protein!

From AyurBalance:

….They are very nourishing, while being relatively easy to digest–they do not generally create abdominal gas or bloating, the drawbacks of larger beans. Persons recuperating are often recommended khichari, a combination of rice and mung beans, because of their ability to provide a good level of nourishment without overtaxing the digestion.

According to modern nutrition, mung beans offer 14 gms of protein per cooked cup. Mung beans are also a good source of dietary fiber. They also contain thiamin, iron, magnesium, phosphorus, potassium and copper, and are a good source of folate.

Mung beans can be eaten on their own, or combined with rice to make khichari, or combined with vegetables and greens to make hearty soups or ground into flour to be used to make crepes or added to breads. Turmeric, cumin, dried ginger and coriander are some spices that work very well with mung beans.

Mung beans are one of the most cherished foods in ayurveda.

A very special salad you are sure to enjoy, made with mung beans

• 10 oz dried mung beans
• ½ cup olive oil
• juice of 2 large oranges
• juice of 1 large lime
• ½ to ¾ tsp crushed red pepper flakes
• 2 TBS molasses
• 2 tsp honey
• 2 large scallions, sliced
• 1 tsp minced garlic
• 1 red bell pepper, chopped
• 2 celery stalks, chopped
• 1 tsp dill (or 1 TBS fresh dill, chopped)
• 1/3 cup chopped mint leaves
• 2 cups chopped baby spinach
• salt to taste
• toasted sesame seeds (optional )

In a saucepan, bring 6 cups of water to a boil and add mung beans. Bring back to a boil then reduce heat to simmer, cover and cook for 30 – 35 minutes or until tender. Drain and allow to cool.

In a large bowl, combine all ingredients except the mung beans and sesame seeds (if using).

Add the mung beans last and after they have cooled. Toss to coat well. Sprinkle sesame seeds on top.

Another completely balanced meal in one dish with so little effort.

I bought my mung beans from Peter’s Cornucopia in New Hartford but any whole foods or healthy foods stores will carry them.

Check out our local cook book with every recipe sure to please the entire family.

This week we’re cooking up Linguini with a delicious Asparagus Pesto sauce.  It can be found on page 120 and the recipe was posted by Mario.

If you want easy, absolutely tongue pleasing tasty, you want to make this pasta.  A quick week night meal for sure.

Serves 4 to 6

• 1 lb fresh asparagus
• 3 fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped pecans or walnuts (I used pecans)
• 1 small clove raw garlic
• 1/4 tsp salt
• 3 TBS olive oil (separated) *NOTE:  I found the pesto too dry and added 1/3 cup olive oil PLUS 2 TBS hot pasta water PLUS 3 TBS lemon juice.
• 1 lb linguini

Cook the linguini al dente then drain.  Add one tablespoon of olive oil to the drained, hot linguini.

Put the remaining olive oil (water and lemon juice if you decide to use), asparagus, basil, cheese, nuts, garlic, and salt into the blender.  Blend until smooth. Pour over the linguini and serve.

It’s really that simple.

It’s really THAT tasty!

Next week:  Spaghetti Aglio Olio

The key to this quick, simple, centuries old favorite is using the best and freshest ingredients possible.  The better, more flavorful the ingredients, the better the dish, no question about it! It’s one of our all time favorites.

Save 15% on Your Entire Purchase at RedEnvelope. (Expires 5/31/11)

I couldn’t make up my mind:  A crisp corn taco or a soft Flax whole wheat wrap?  One of each.  That’s what happens with dessert options, right?  Can’t make up your mind….”I’ll have one of everything and Oh …. bring spoons for the table!”

This was my dinner and the “Meat Eater’s” vegetable side dish.  The “Meat Eater” enjoyed these delicious Taco come Wraps more than he did the Healthy Non-Vegetarian Chili-Stew.  Although he won’t admit it.

You see, Ted (my resident Meat Eater) has a way of eating the best thing first on his plate.  Like a little kid, he leaves veggies for last…just in case he doesn’t have enough room    

I watched his plate carefully and he spent quite a bit of time eating a wrap and a crispy taco before moving over to the bowl of chili stew.   He was onto me.  He said… “Don’t even begin to THINK I’m turning Vegetarian”.   Oh well ….   

Make a nice fresh salsa first… really easy, I promise.  (Serves 4)

• 2 Plum tomatoes, diced
• 1/2 red onion, diced
• 1 green onion, chopped
• 1 tsp fresh cilantro, chopped
• 1 garlic clove, minced
• 1/3 of a fresh jalapeno pepper (seeded and chopped)
• 1 fresh lime:  Grate the zest and squeeze it for the juice.
• 1/4 tsp ground cumin

Mix all the above together in a serving bowl.  Chill until ready to serve.

Now make the TACOs or the WRAPS:  This is a long list of ingredients but it’s REAL easy so don’t let that deter you.  In fact, if you don’t have something, substitute. 

• 4 Corn Taco shells or 4 Whole Wheat Wraps or 2 of each
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1/2 red onion, chopped
• 1 green onion, chopped
• 2 cloves garlic, minced
• 15 oz can Black Beans
• 15 or so Baby Portobello Mushrooms, peeled and sliced
• 1 avocado: remove the pit, cut into slices and gently scoop out onto a dish
• pinch of cumin
• 3 Celery ribs – chopped
• 2 TBS cilantro, chopped
• 1/2 cup grated carrots
• 1 cup sliced iceberg lettuce
• 1/2 cup shredded mixed cheese

Preheat oven to warm (about 150 F)

Heat a large skillet on medium and when hot, cook the peppers and onion for 5 minutes.  Add the garlic and beans and cook for 3 minutes.  Add the mushrooms and cook for 3 minutes.

Place the taco shells and/or wraps in the oven to get warm.

Plate the avocado and sprinkle it with cumin.  On the same plate add the celery, lettuce, carrots, cheese and cilantro.  This will be your “options” dish for toppings.

Serve the Tacos and Wraps with the warm filling, the fresh salsa, and the choice of healthy options.

My original intention was to make a wonderful soup served in an oven roasted pumpkin bowl.  But some little fluffy tailed rat-like critter… better known as a SQUIRREL… nibbled at my pumpkins and I just can’t bring myself to put  the nibbled goods in my oven and NO WAY on my table.

So much for Anne and Ed keeping the wild life away (Anne as in JO-anne and Ed as in T-ed )