It’s Saturday and almost the end of another week into Boston Training. Sunday will conclude week six and it hasn’t been easy. The winter weather has challenged almost every run. I’ve been forced to hit the treadmill a few times. Fortunately, long runs have been done all on the road, even though they’ve been miserably slow.
I’m not sure I get the best workout on the treadmill because I crank up the speed in an effort to get it over with quicker. This means I’m exceeding training paces. Could this lead to injury? Hope not.
The long runs, as I said, have been slow. Longest run this training period has been 15 miles, completed today, thanks to Shane and Zoey for the company. Each dog ran 7 1/2. That’s a good workout for them as well. This is the result.
Eyes shut tight
The plan I’m following is the advanced Hanson’s Marathon Method. I’ve tweaked it so I can build up to a 20 miler instead of the recommended 16. The way to do this, using their suggested method, is to run farther on your easy days. As long as the long run is within 30% of the total weekly mileage, it’s safe.
Running six days a week is keeping my legs tired. It’s surprising when I actually have a day when my pace hits the mark. I have to change things up with each marathon training season otherwise I’ll get bored. My fingers and toes are crossed that this plan allows me to have the best Boston Marathon yet.
A recipe found in BonAppetit for Toasted Spelt and inspired by the classic Italian soup, Pasta e Fagiole. I didn’t have Spelt but I did have an unopened package of Bob’s Red Mill Sorghum. I’ve never used Sorghum before and didn’t know what to expect but the grain used in this recipe should stay chewy. Sorghum will remain chewy when cooked. It turned out to be an excellent choice.
Sorghum originated in Africa then spread throughout the Middle East and Asia. By ancient trade routes, it went to the Arabian Peninsula, India and China. Sorghum is still a staple food in India and Africa. It’s a hearty grain which will remain chewy and make it perfect for use in pilafs and salads. You might even pop it like popcorn which is called jowar dhani in India, although a much smaller kernel than corn.
Since this grain was new to me, I wanted to taste it before making a huge pot of soup with it. So I decided to try the “Popcorn” method of cooking sorghum.
I put 1/4 cup in a brown paper lunch bag, folded over the top, and microwaved it for 3 minutes.
It looks like miniature popcorn! It tastes like it as well.
Now the soup. Toasted Sorghum Soup with Greens and Beans
- 1 medium onion, chopped
- 1 fennel bulb, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 TBS olive oil
- 3 oz Light Life Vegetarian Ham – substitute for panetta
- 1 cup sorghum
- 2 tsp minced garlic
- salt to taste
- 1 TBS tomato paste
- 3/4 tsp crushed red pepper flakes
- 8 cups vegetable broth
- 2 small heads washed escarole, chopped
- 15 ox can cannellini beans, rinsed
- Parmesan cheese to serve.
*Can use spelt, farro, or wheat berries
Heat 2 TBS oil in large soup pot. Add vegetarian ham and cook about 3 minutes. Add the sorghum and cook, stir constantly for another 3 minutes.
Add the onion, fennel, carrot, celery and garlic, season with salt and pepper. Cook, stir occasionally, until vegetables are soft about 8 minutes.
Add tomato paste and red pepper flakes, cook for 1 minute.
Add broth, bring to a boil, reduce to a simmer and cook for 70 minutes until tender.
Stir in escarole and beans. Cook for 8 minutes. Serve in bowls topped with parmesan cheese.
Very good. I think my favorite part of this soup is the escarole and beans. The sorghum kind of disappeared into the whole mix but it’s there for fiber, protein and other nutrients.
What other ancient grains do you cook with?
Have you ever tried puffing grains at home? I was looking up how to puff quinoa to use it in baking to add protein and fiber to baked goods.