Summer is winding down. Soon it will be too cold and dark for outdoor core classes, the leaves will fall and yada yada yada. I’m not one to wax poetic about the seasons, but I am one to give excuses for my slacker blogging. I’ve been busy—busy coaching the fabulous women of SheJAMs and some amazing Sustainable Athletes, busy testing wetsuits (trying to find the best suits for women)…and busy getting ready for New Zealand.
Yeah, that’s the big news. Next month, I’ll be heading to Auckland to compete in the Sprint Triathlon World Championships. It’s an incredible opportunity and I’m very excited to be part of Team USA, to compete at an international level and to go to New Zealand, but—this is the part that I’m not very good at—it’s really expensive and I would greatly appreciate any financial support. If you are interested in supporting me, please use the PayPal button on the right. THANK YOU!
Now, onto the food:
Wild Rice Salad
This salad has come with me on airplanes, to barbecues and to conferences—different batches of course. Obviously, it’s delicious. If you’re new to wild rice, here’s what you need to know:
· -It’s a grass and it’s good for you.
· -It smells kinda funky when it’s cooking, but it tastes delicious.
(Adapted from Sprouted Kitchen)
½ cup wild rice
1 cup water
extra firm tofu, drained, patted dry and cubed
Carrots (4 or more), sliced
1 cup or so shelled edamame, cooked
3 tbsp. (or more) toasted sesame seeds
2 tbsp. miso (we use South River Chickpea Miso—it’s gluten-free)
2 tbsp. agave nectar
1 tbsp. sesame oil
2 ½ tbsp. rice vinegar
about ¼ cup orange juice (or juice of half an orange)
1. Preheat oven to 425°.
2. Combine the wild rice and water in a medium saucepan. Cook (just like regular rice: cover, bring to a boil and then turn the heat down to low). It’ll take about an hour.
3. In a medium bowl, toss tofu with EVOO. Spread the tofu on a parchment paper-lined baking sheet and roast for 20 minutes. Flip and roast for another 20 or so (until it starts to brown).
4. Go do something else. The food doesn’t need you right now.
5. Combine the miso, agave nectar, sesame oil, rice vinegar and orange juice in a medium bowl. Whisk into dressing consistency.
6. Combine cooked wild rice, roasted tofu, edamame and carrots in a large bowl. Add the dressing and the sesame seeds and toss to combine. Serve. (It’s delicious at any temperature.)
Peanut Butter-Chickpea-Chocolate Chip Cookies
These are stupid-easy to make, loaded with protein and totally tasty...what more could you want in a cookie?
(Adapted from Texanerin Baking)
1 can chickpeas, drained, rinsed and patted dry
½ cup plus 2 extra scoops (a little more than a tablespoon each) natural peanut butter
2 tsp. gluten-free vanilla extract
¼ cup honey
1 tsp. baking powder
heaping ½ cup chocolate chips
1. Preheat oven to 350° and line a baking sheet with parchment paper.
2. Combine the chickpeas, peanut butter, vanilla, honey and baking powder in a food processer and whirl until smooth. (No need to be anal about the smoothness. The chickpeas break down pretty quickly so any chickpea haters will probably think you used crunchy peanut butter.)
3. Add the chocolate chips and whirl to combine.
4. Spoon globs of dough onto the baking sheet and bake for 10-15 minutes, until the tops start to brown just a bit.