Curry Sweet Potato Fries

I love sweet potatoes!

I love mixing the sweet flavor of sweet potatoes with salty and spicy. So when I came across the recipe, curry sweet potato fries, in the cookbook Isa Does It… I was thrilled.

This recipe is simple, delicious, and addicting. It is also vegan for all those who eat plant based.

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Ingredients
1) sweet potatoes (as many as you want)
2) olive oil
3) sweet curry powder (Penzeys Brand)
4) sea salt

Directions
1) Wash, peel, cut sweet potatoes in to thin pieces.
2) Place sweet potato wedges on cook sheet.
3) Smother sweet potatoes with olive oil.
4) Liberally sprinkle with curry powder and sea salt.
5) Bake in 400 F preheated oven.
6) Bake for 30 mins or until tender. Cook longer if you want crispy.

Enjoy!

Do you like sweet potatoes? How do you like to prepare your sweet potatoes?

Spring Cleaning (your diet)!

Today is the first day of spring…

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Hellooo Spring!!

Goodbye effing Winter!! 

During the cold winter months, fresh, local, colorful, produce has been nonexistent. However, I have been avoiding heavy comfort foods and staying true to my clean organic lifestyle by eating tons of spicy soups. They have kept me warm and satisfied during this brutally cold winter. ( If you haven’t read my soup posts do it now. )¬†My soup recipes are easy to make and you can freeze a pot full for later.

Soon though very soon, temperatures will warm up and farmers markets will open. Plus, I love to grow some staples of my very own in my backyard garden. Herbs such as basil, sage, mint, and rosemary are easy to grow and add flavor to many dishes. They are great additions to urban gardens for those who live in city apartments/condos. They also add a refreshing burst to fresh brewed ice tea.

So first comes first, it’s time to Spring Clean your fridge and kitchen.

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Eliminate all processed foods and all foods that are not clean and organic.

Reduce sugar intake.

This is a hard one but it makes a huge huge huge difference in preventing disease and in your waist line. Trust me, I know, I use to drink my sugar. According to the American Heart Association the average woman should get no more than 30 grams of added sugar a day.

Added sugar can be hidden in juice, tea, non fat milk, milk replacement products, yogurt, granola, oat meal, salad dressings, sauces, and many more foods. Easiest way to reduce your added sugar intake is by reading labels, eating whole foods, and making your own sauces, dressings, and granola from scratch. For more information read my post on added sugar and try making making Scott Jurek’s vegan granola by following the recipe I posted.

Also clean your kitchen of any foods that have chemically made sweeteners, aka sugar replacements. If it is made in a science lab it is not a clean food.

Research your oils.

I have many oils in my kitchen. Different oils have different flavors. My stash includes Extra Virgin Olive Oil, Sesame Oil, and Coconut Oil. Make sure all oils you have in your kitchen are cold pressed. This means your oils are truly what the label says and not mixed with any other oils. Also make sure your oils are unrefined. Along with cold pressed this means they have the highest standard of processing. If it is not unrefined during processing your oils may have been heated too hot. When heated too hot the nutritional value may be in jeopardy. Also keep in mind that some oils have more saturated fat then others. For example: The American Heart Association recommends no more than 16 grams of saturated fat a day. 1 table spoon of coconut oil has 12 grams of saturated fat. Although, coconut oil has many health benefits, use it is small doses and be careful not to heat it over 300 degrees. I like to use my coconut oil in substitute to butter or cooking sprays when greasing baking sheets.

Increase your raw food intake.

Although, I had fun making pots of homemade soups (Broccoli with Pickled Ginger, Chicken with Sweet Potato and Chipotle in Adobe, Farro, Pumpkin, and Vegan Chile) by now I am ready for some veggies in the raw. I am not going completely raw, but the plan is to eat as much raw fresh produce as I can. When it is the season, raw is way more sweet, flavorful, delicious. Why cook and ruin a good thing.

Eat the Rainbow.

The more colorful your food is the better. Rich, bright, vibrant color means more fiber, vitamins, and antioxidants!  Runners especially need antioxidants because of the wear and tear/ stress that is put on the body daily.

Hydrate!

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Drink water. After the winter months, the air has been cold and drying. This leads to dehydration. It is time to up our water intake. I recently purchased a new water bottle that I plan to bring with me everywhere. Every chance I get I plan to refill. Having adequate amounts of water helps regulate metabolism and cleans the body of toxins. Another tip I do, is add lemon to my water. The lemon is a natural cleanser. So by adding it to your water I will be hydrating and detoxing at the same time.

Meal Prep.

This is something I am constantly working on. I love it when I have done it but it is a hard one to do. But if you can do it – well done! For those that don’t know what meal prepping is… I’ll explain. First you must plan your menu for your week. Second, get to the farmers markets or grocery store and buy your food. I normally do this on Saturday. Next thing, prep all food by washing, cutting and portioning raw foods. Cook foods that need to be cooked. Portion all meals with a protein, complex carb, and healthy fat. Follow your macros for portion sizes. These meals are now portioned and prepared ready to go. If you are eating clean you should be eating a small meal every 2-3 hours about 6 meals a day. The meal sizes depend on your calorie intake and macros. If you can do this, it will save you. It will help you avoid ever getting “hangry” and impulsive. It will help you avoid the need to eat out at restaurants. It will keep you high with energy and your metabolism speedy.

So that is it, thats my advice to spring cleaning your diet.

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So get in your kitchen.

Let’s clean, shop, and cook!

This post was inspired by an article in Runner’s World (march.) I love their idea to use dandelion which is high in vitamin A, C, and K in salads and pesto. They also mention fiddlehead, ramps, and rhubarb. I’m definitely keeping my eyes open for these!

What are your nutritional tips for spring?

© 2014 sweatdaily

Recipe: Asian Broccoli Soup with pickled Ginger and Black Sesame

The winter months are days full of desiring real comfort food. Its cold outside so one wants to eat a filling warm meal. It doesn’t help that farmer’s markets are scarce and the colorful produce that existed during the summer is now limited or in many cases nonexistent.

I still want to eat clean, organic, plant based, because everyone knows, “A summer body is made in the winter.”

So what is a girl to do during these cold gray winter months.

Crave soup.

Eat soup.

The variety of soups are endless. Soups are easy to make. You can make a huge pot for the week. You can freeze left over soup. Not all but many soups are an amazing way to eat clean, and still feel satisfied. They are warm, and to even make them hotter, smokey, spicy, try adding a pepper, such as chipotle in adobo sauce.

The soup that I am going to introduce to you today, is made with Asian influence. Because I am heading to Asia this week, I am all about the asian flavors.

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Broccoli Soup with pickled ginger and black sesame seeds.

Ingredients

1) Broccoli
2) Ginger
3) Ground Ginger
4) Soy sauce
5) Sea Salt
6) Sesame oil or toasted Sesame oil
7) Pickled Ginger
8) Black sesame seeds

Directions

1) Prep two small heads of broccoli by cleaning and cutting them into small pieces.

2) Place them in a pot of water with a chunk of natural ginger in it. Bring ginger water to a boil. Cool over high heat until broccoli is tender.

3) Once broccoli is tender, scoop out and discard ginger. Place broccoli into food processor or blender. Add two cups of the ginger infused cooking water.

4) Combine 2 tablespoons soy sauce with grounded ginger, and sesame oil. Cook in a small pan over heat. Once heated pour over broccoli in blender.

5) Blend all ingredients.

6) Once blended reheat over stove until desired temperature.

7) Serve in a bowl topped with pickled ginger and black sesame seeds.

8) Enjoy!

What are your favorite soups? How do you eat clean during the winter?

Turkey Trot and Pies…

“My favorite holiday is Thanksgiving, and my favorite part is the Turkey Trot.”

Thanksgiving is my favorite holiday for so many reasons. Although, I have heard from others, it can be stressful, for me everything about it is relaxing.

After a really busy month at the salon – coming in early, staying late, and squeezing clients in… I finally get to leave work early on Wednesday- Thanksgiving Eve, and ¬†stay home, Thursday- Thanksgiving day. The best part is I don’t have to return to the chaos of Holiday Season at the salon, until Sunday. A couple of relaxing days off is just what I need, to rest, get refocused, and organized.

Some people get stressed over cooking a huge feast. The cost, the work, the clean up, but I love it. Cooking my own food, relaxes me. I am able to get creative, and stay in complete control. It is fun for me to discover new recipes, that are healthier alternatives then the traditional ones. All of my thanksgiving dishes and sister’s dishes, this year were organic, gluten free, vegan, vegetarian, raw. Together we dominated the feast with healthy flavorful dishes.

You don’t have to have an unhealthy holiday. They say the average person consumes over 4,000 calories on thanksgiving. No wonder everyone is sleepy! Blame it on the turkey, but it is really your body trying to digest everything. You don’t have to indulge in that many calories, if you don’t want too. But if you do want to, don’t feel bad, it is a holiday – you can get back on track tomorrow. Just be happy with your choice. If you cook your own food, you can control everything.

A quick tip:  for this holiday season research some new dishes to try. By cooking yourself instead, of ordering out, you have the control of all of your ingredients. You then know exactly what you are eating.

This year I contributed quite a few dishes to my family’s feast.

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I decided I was going to make stuffing from scratch. So I made it from a whole wheat loaf, with rosemary from my garden. I also added, figs, cranberries, Tawny Port, and topped it off with hazel nuts.

In my family, we always have a couple appetizers so we can munch on something while the rest of the food finishes up. The bottom left photo are the two dips I made. One is roasted beet and lentil dip, the other one is Scott Jurek’s Salsa Verde. Both are vegan and gluten free.

I also made three pies. The bottom right photo are the two pumpkin pies I made. However, this year was fun because we ended up with a total of five pies. Two were pumpkin (raw, vegetarian.) Heather brought the fabulous pecan (gluten free, vegetarian.) I made my specialty date pie, (raw, vegan, gluten free.) Jackie made her famous grasshoper, which was not healthy, but a tradition in my family, so we all ate it anyway. Everything was delicious.

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People get so worked up and forget the true meaning of the holidays. Thanksgiving is a time to be thankful and share great food with family and friends. However, Thanksgiving, for me because I am a runner, also means Turkey Trot time.

The traditional Turkey Trot I usually participate in on Thanksgiving morning is the DC 5k put on by an organization called SOME (So Others May Eat.) Normally 11,000 people run it every year. There is a DJ at the start.  The route circles around the Capital.

However, this year, I decided to run the Alexandria Turkey Trot. This Turkey Trot is a 5 miler instead of a 5k. It also is a little closer to my house. I thought it would be nice to run a little further, and drive a little less. It also started at 9:00 AM, which is late for a race, but more sleep in the morning for me.

On Thanksgiving Eve, I went to the local school to pick up my bib and t-shirt. E was going to run this race with me, so I grabbed E’s bib too.

Thanksgiving morning was a cold one. It was around 30 degrees. So E and I bundled up. Other friends that were planning on running the race, bailed on us last minute because of the cold. E was really nervous about the cold, but we have run really cold races before, and I know that in the right running cold gear we would warm up quick. I have worn this hat, coat, and scarf snowboarding before, so I knew it would do the job, and keep me toasty.¬†1452077_10101469313900216_915473531_nTurkey Trots are fun because just like the Thanksgiving holiday, they too are relaxing. It’s a 5 mile turkey trot, and although, I am competitive person, I think of this as just a fun run.

There were hardly any other runners out and about, because a lot of the running community on Thanksgiving is doing some sort of Turkey Trot. I love it when the running community gets together. I also love seeing non runners and kids getting out there running. I saw Facebook statuses in which people claimed the Turkey Trot they ran yesterday was their first race. It is fun races like Turkey Trots that can help one find a passion for running. Maybe someone runs a Turkey Trot, then they love it so much, they sign up for another type of race. Then a new runner is born.

I love running! And running a Turkey Trot is my favorite part of my Thanksgiving celebration – It gets me in the spirit. Running in the morning, getting my work out in, and then filling my belly with amazing food, with great friends and family equals a perfect Thanksgiving!!

Do you run a Turkey Trot? Do you make any vegan or gluten free dishes on Thanksgiving?

© 2013 sweatdaily

Race Report: Marine Corps Marathon

“Whatever song you have in your head had better be a good one. Whatever story you are telling yourself had better be a story about going on. There is no room for negativity. The reason most people quit has nothing to do with their body.” ~ Scott Jurek¬†

Below is the song I had in my head, the story I told myself. Below is my experience running my 3rd Marine Corps Marathon, revealing everything to you, including my mental strategies.

NIGHT BEFORE

Around 10:00 pm, I read the Marine Corps Marathon Facebook page status. It said something along the lines of, “It’s bed time! Sleep Tight runners.” I laughed at the idea – no one sleeps well the night before a big race.

I curled up in bed, everything prepared exactly the way I wanted it, totally ready for race day. My alarm was set for 6:00 am, but I knew I would wake up before it went off. I wasn’t nervous, I was more excited and anxious. It was definitely bitter sweet, this marked the end of my marathon training, and when I woke in the morning, it would be the beginning of my race day.

MORNING OF 

As I predicted, I tossed and turned through out the night, checking the clock. At 5:50 am, the text messages started. Friends and family wishing me good luck for my big race. I turned off my phone alarm and headed to the bathroom where all my race stuff was laid out. After getting dressed in my race clothes, body gliding everything including the bottom of my feet (my problem area), I grabbed my bag, my Garmin, my iPod, my peanut butter sandwich, and a bottle of water, then I was off to my mom’s.

I arrived at her place, at 6:30 am, gave her a map of the course and a game plan of where to meet me through out the race. My little sister, even rolled out of bed to give me a quick pep talk, it was super helpful. I was already starting to feel pumped.

THE METRO 

Mom gave me a ride to the metro. And when entering the metro, I started to see all the other runners, what a relief, how exciting. MCM METRO¬†I got off at the pentagon, and just followed the crowd to the start. The sun started to rise, and the Marines were there, (and they were cuter than ever) welcoming us, and hollering, “Good morning, runners!!”

Because of Boston, security was tight, everyone had to have a clear see through bag, but the Marines kept it organized and checked bags quickly.

At this point it was 7:20 am, so I stripped down- peeling off my sweats. I checked my bag with the UPS trucks, stuffing everything except for my phone and sports beans into my bag and then handed it over. I was wearing shorts and a tank top and people began to comment, “Wow, looking at you makes me cold.” I answered back,” I am more concerned about overheating and being hot.” I had thought about wearing an old shirt, and old socks on my hands as gloves, but honestly, I didn’t think it was that cold out there, and I knew it would warm up quick. I saw people wearing long pants, hats, ear muffs – I thought they were crazy. It’s not January guys.

MY CORRAL

So I headed down to my corral. The last two times I ran this race I stood with the 4:30 group. This time I wanted to try to hang with the 4:15 group as long as I could. This race has 30,000 runners, so it is going to be packed, crowded. My sister thought it would be best to start with the 4:30 group so that way I wouldn’t go out too fast in the beginning. I however, was planning on running most of the race at a consistent pace that would get me to the finish line, with a new PR, which meant anything faster than a 4:30, but I was hoping for around a 4:15, and because of how crowded it can get I didn’t want to get stuck running to slow in the beginning. So my advice to you, when running in a crowded race, and you are debating between corrals, start with the faster one.

Once in my corral, I spotted the 4:15 pacer, she had a sign with red and white balloons. MCM 415¬†My plan was to run my own race, but keep my eye on her through out the race. I had my Garmin, and I had a pace bracelet (which I highly recommend), both of these would help me finish strong, with a new PR, so if I lost sight of the pacer, it wouldn’t ruin my race, plus she was passing the start line before I would be.

THE START

In the past, right before the gun went off, they would announce that, “The Marines are watching over you, on the ground and in the sky,” then they would fly military jets over our heads. This year they had people sky dive in to the corse. Everyone had their phones out trying to video tape and get photos, trying to capture the moment. It was really cool,creating an excited energy. Everyone was jumping up and down, and ready to cross over that start line. The gun went off at 7:55. At 8:10, I was across the start line, my Garmin was ticking.

FIRST 2 MILES

Down 110, up through Rosslyn, up the Lee Highway hill… Then on the right hand side, around mile 2, outside my sister’s apartment, I spotted my mom, Erik, Erik’s mom, my sister, and her friend Erin. They cheered loud, I cheered back, waving and continued on my way. They had really funny signs, that got them tons of attention.

MCM EM AND SIGNS

MILES 3-9

Down Spout run, up to the Key bridge, over the bridge, down M street, down Wisconsin. George Town was fun and full of spectators. Then to the waterfront, up Rock Creek park, I ran.

Running up Rock Creek was a new part of the course. It was fun to run up, and then see the faster runners running down. The loop around was a little congested, though, and then it took a little while for people ahead of me to pick up their pace. I guess people don’t run fast down, the down hills, but I like to, that is part of my strategy – as long as you don’t pound the pavement and you stay light on your feet, use momentum and physics to fly down the down hills.

MILE 10-12

Before I knew it I was at mile 10. This marathon was flying by. I checked my watch, I started to get concerned maybe I was running too fast. But I was right on time.

My family was suppose to meet me at mile 11, but around 10.5 I saw my sister sprinting next to me. What the heck… She screamed at me, that I had missed them and that instead of being at mile 11 they were at 10. She asked me if I had been receiving her text messages. I ended up moving my cell phone from my back pocket to my sports bra, so I would be able to read and respond to her text messages. Haha, I can’t believe I was texting and running – too funny.

HALF WAY DONE – Mile 13.1

The next mile marker my sister would be at was mile 16. She would text me when she got to her exact location. Next, significant mile marker I was passing was 13.1. I couldn’t believe I was already at the half way point. And while I was there, down in Hains Point, I realized I was running right behind the 4:15 pacer, balloons and sign. I turned off my music to listen to her pep talk.

THE PEP TALK

“We are not going to think that we still have a half marathon to run, but instead we are going to break the rest of this race up in pieces.” Perfect I thought, that was one of my original game plans. She continued,”First we are going to think about getting through these next two miles and making it to mile 15. Once we are at mile 15, we will be out of Hains Point, which means we will be out of this stupid park.” I couldn’t help but laugh, because it was so true, no one running the Marine Corps Marathon, likes running Haines Point. “Once we are at mile 15, we will be running on the National Mall. At mile 15, we will think about getting through the next 2 miles and making it to mile 17. This mile is a significant meaningful mile in a marathon because it takes us into signal digits.” Perfect that was another mental strategy I had been practicing. Then she told us, “From 17 we will run the next three miles and make it to mile 20, then we will beat the bridge and head out of DC and into Crystal City.” She told us she would stop talking now, and give us another pep talk on the bridge. Some guy who was totally out of breath desperately said, “Just get us there!” Haha this pacer has a lot of people depending on her. I loved her pep talk, it definitely motivated me, but I didn’t desperately need her to get me to the finish line. Her pep talk was helpful and got me even more mentally focused, but I still wanted to stick to my game plan, and watching my Garmin, running my own race.

MILE 15 

I then felt a vibration, and read a text from my sports bra. Em was waiting for me at mile 16 right passed the water station. I was at mile 15, I had easily made it out of the oh so boring Hains Point. I was running towards mile 16.

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MILE 16

Just like she said, I spotted Em right passed the water station at mile 16. Erin snapped a photo of the two of us.

MCM MILE 16

They were impressed with my timing, and told me that they would meet me in Crystal City next to the Cosi. So off I went.

MILE 17

I had made it to mile 17, and thought, single digits, single digits, 9 more to go. I was feeling great!

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MILE 18-20

I kept running, checking my pace bracelet, checking my Garmin, jamming out to my iPod. Then I realized I was leaving the National Mall, and approaching the 14th street bridge. I had made it to mile 20.

MCM BRIDGE

BEAT THE BRIDGE

In my previous Marine Corps Marathon, a Marine stands at mile 20, the start of the bridge, and he yells, “Mile 20, beat the bridge.” This year the Marines were there but they didn’t say anything. I was a little disappointed, but I kept my head focused. The bridge is almost 2 miles long. It can be super sunny and hot, or really windy and cold. This time around it was sunny and hot. This is also the spot where there are normally no spectators. It is just too tricky for spectators to get on the bridge. Ironically though, there were more this year, than the previous times I have run it. But because there aren’t that many spectators, this is the spot that a lot of runners, begin to walk, or stretch.

HITTING THE WALL

They stretch and walk, because they just ran 20 miles and no one is up there to see them walk. This is the spot that runners “Hit the wall.” I on the other hand was not hitting the wall, I was determined to beat the bridge. I stayed focused and promised myself I would not walk. I just wanted to run the bridge and get to the next water station. Plus I had just passed mile 21, only 5 more to go…

MILE 21

Mile 21 is a significant mile for me, because my longest run in training is a 21 mile run. (This year it might have been 22) During my weekly marathon training, I do a 5 mile easy run. When I hit mile 21 in my marathon, I told myself, “Only 5 mile to go, my five mile easy run.”

MILE 22

Finally, I got off the bridge. I was out of DC and in VA. At mile 22, I decided to take some sports beans and walk the water station. But I didn’t hang there too long, I started running again, and told myself that I need to get to Cosi, to find Em. I kept my eyes open for other people I recognized, but I didn’t see anyone.

MILE 23

Em was right where she said she would be, she is really good at spotting me. She jumped in just as we had planned. She was going to run the last 3.2 miles with me. She was going to be my Dusty. I was excited to have a buddy pace me to the finish line, especially since mile 23 was when I started to feel tired, and blistery on my left foot.

Lululemon was also cheering in Crystal City.  Along with some really funny signs, their energy made me get a second wind.

MCM COOL SIGN

As we ran, through Crystal City Em, told me that mom, Erik, and Erik’s mom were standing out front of Legal Seafood. They had changed the course from the previous years, and instead of looping all around Crystal Drive, we ran Crystal Drive and then turned up 23rd, passed Legal Seafood. I didn’t look at the corse map too closely, so this was a surprise to me, but it made more since and I liked it better.

Once I saw my family, I waved to them as they took my picture, and they screamed, “See ya at the Finish line.”

The finish line would be my last and final stop. I grabbed one last water cup at the final station, popped some sports beans, and told Em, “Let’s get this bad boy done.” She ran a little ahead of me, but I was totally fine with chasing her, it made me try to keep up my pace, blisters and all.

MILE 24

At mile 24, I though only 2 more miles. I will be done with my 3rd Marine Corps Marathon in less then 20 minutes. Although that seemed so short, at the same time the finish line seemed so far.

ONE MOE MILE

But just like in my previous two MCM, I saw the road sign that said, Memorial Bridge Exit. “Just get to that sign,” I thought. Then I was there. The next road sign I read said, Iwo Jima Memorial. “Just get to that road sign,” I thought. Then I was there. I made a left and saw the hill. Em wanted me to sprint up the hill as fast as I could. I had run this hill thousands of times before, because it is a part of one of my regular weekly running routes. I was familiar with this hill and new the finish line was right after it. So I ran as fast as I could up the Iwo Jima hill. And then, to the right of the hill, there it was the Finish line.

MCM race times

I had crossed over the finish line, finishing my 3rd Marine Corps Marathon, 11 minutes faster then my previous. My official time was 4:19:26. I had finished, I had set a new PR, and couldn’t have been happier!

THE FINISH – 26.2

Marines were there to greet us at the finish line. I was lucky to get a very cute one to put my marathon finisher medal around my neck. After, I walked around the finisher’s area, collecting all my goodies, I headed to brunch with my family. I sucked down two Blood Mary’s and ate donuts, at Lyon Hall. It was the perfect post race meal.

MCM HOT MARINE

MCM Finisher medal

MCM me

“One of the things I appreciate about running was how it strengthened and deepened friendships.” ~ Scott Jurek

I signed up for this race with L, but right when marathon training started she found out that she had a baby on the way. So I ended up training for this race totally by myself. This wasn’t the first time I had trained for a marathon totally alone, my last MCM I ran it solo as well. People have asked me, “Who did you run your marathon with?” ¬†I simply answered, “No one I can personally name off the top of my head. But I wasn’t bored or lonely. I ran with ¬†30,000 other runners, several spectators, the Military, everyone who read my blog, all of my family and friends who showed their support and love.”

So… Thank you, Thank you, Thank you, from the bottom of my heart.

“In some ways, an ultra isn’t even as hard as a marathon.” ~ Scott Jurek¬†

© 2013 sweatdaily

* I have purchased all of my race photos from marathonfoto.com. I have not received my downloads and that is why I have the proof photos up. When the professional photos come, I will post those.

Salsa Verde: a vegan recipe by an Ultra runner.

“That’s when I heard part of the secret. What we eat is a matter of life and death. Food is who we are.” ¬† ¬† ¬† ¬†~ Scott Jurek : Eat and Run.

With all the running I have been doing, I have been busy trying to update you on that, and in the mean time have neglected posting any recipes. So here is one for you because Food is who we are…

Salsa Verde means Green Sauce.

Several countries have its own variation of it. The Italian version is made from capers and anchovies. The German version is made from hard boiled eggs. The version from Argentina is used with roasted meats. But the Mexican version is by  far my favorite and it is most likely the version you are most familiar with. Mexican Salsa Verde is made from the oh so delicious tomatillo, and is normally eaten with tortilla chips or you can find this sauce smothering your tacos at your favorite local Mexican restaurant.

One thing I want to make clear is that Salsa Verde is one of the easiest things to make, so stop buying Salsa from a jar! When you buy salsa from a jar, you don’t know what is truly in it. You can make your own Salsa, and customize it to your own taste buds, buying organic local ingredients. The best part is how FRESH your salsa will be. Tip: you can refrigerate your salsa for up to five days, or make extra, and freeze it, so you always have some on hand. (It can last in the freezer for several months.

Okay, so now that you know what Salsa Verde is, and about it’s background lets begin making it.

INGREDIENTS:

  • oil, I used olive oil, but you can use coconut or whatever you have on hand.
  • 12 medium tomatillos
  • 3 garlic cloves, unpeeled
  • 1 small white onion, peeled and quartered
  • 1-2 jalapeno peppers (optional) depends on how much spice you want. Hot (2), Medium (1), Mild (0)
  • 1 poblano pepper
  • 2 sprigs fresh cilantro
  • 1 teaspoon sea salt

DIRECTIONS

  1. Preheat oven to 425 degrees F.
  2. Oil baking pan.
  3. Place tomatillos, garlic, onion, peppers flat in oiled baking pan. Cover with foil.
  4. Roast for 40 min. until veggies are soft and golden browns.
  5. Remove veggies from oven, peel roasted garlic.
  6. Place all veggies in food processor or blender, along with sea salt and cilantro.
  7. Blend until smooth.
  8. Serve. Enjoy.

Tip: Try this sauce warm on a sandwich, as a healthy alternative to mayo. Try this sauce chilled with tortilla chips.

Do you like Salsa Verde? What is your favorite healthy alternative to mayo?

© 2013 sweatdaily

While I ran my 15 miler, Scott Jurek runs the Leadville Trail 100…

Social Media is an incredible thing.

It is way more than just posting photos and connecting with friends, it is the fastest source of information.

I have never watched or followed an ultra marathoner before. The opportunity was just never available. But because of Social Media I am able to follow Scott Jurek run the Leadville Trail, by receiving updates from his Facebook and Instagram page in my news feed. Just like following your favorite baseball team, checking the score. I was excited to see how Scott Jurek was doing during his race. It was also quite funny to read all of the comments people posted.

All photos were found on facebook.

All comments are from people posting them in referral to the photo.

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Good morning! Have a great day all Leadville Trail 100 runners! Mt Elbert and Mt Massive in the distance around mile 25.

“Go Jurker!”

“Man of the hour is Vegan Powered!”

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Leaving the halfway point, Winfield aid station, in 5th. Hal Koerner taking Scott back over Hope Pass, he’s in good hands!

“Go, Scott! Plant power!”

“Go scott! You’re my plant based runner hero! U paced our group in Mardi Gras marathon! Loved it!”

“Awesome! Do you have pasties? Also, is the dude behind you a runner? In sandals?”
“What’s with the blue nipples?”
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Refueling at Treeline in 4th, swapping pacers, running strong!

Go you crazy vegan!”

“where is Dustball??

Only three more runners to pick off!”

I doubt the citizens of Leadville would agree, but this should be televised!”

So today, while I was out on the trail, running my 15 mile training run, Scott Jurek was busy running the Leadville Trail 100.

He is now in 4th place. Still running strong.

If your not following Scott Jurek on Facebook yet, you totally should… and on Instagram.

Who is your running idol? Do you follow them on Social Media?

© 2013 sweatdaily

Post Workout Drink

Everyone who lifts, knows protein is the best thing for your muscles to repair and grow.  This is true, so I always try to have a protein shake with in 30 minutes after my workout. However, July is here, which means hot and steamy, air smothering days.  And although, I have found a new passion for weight lifting, my love is for running, that is where my heart is and always will be.

Week 1 of Marathon training is over. I am officially in marathon training mode. And training in this hot July weather, has made me craving something a little more refreshing then my traditional protein shake. Protein shakes are great ways to refuel, but after a run outside in the heat, my body needs hydration.

Well after flipping through the pages of my favorite cook book, Super Natural Every Day, I found the perfect drink to hydrate me post run.

Cucumber Cooler

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INGREDIENTS

  • 1 cucumber
  • A couple cucumber peels
  • 1/2 cup of water
  • 3 cups of ice
  • 1/3 cup honey
  • 1/4 teaspoon salt
  • 1/2 lime juiced
  • mint leaves or you can garnish with a cucumber slice or lime wedge.

DIRECTIONS

  • Combine all ingredients in a blender until slushy like consistency.
  • Pour into class and Enjoy!
  • Garnish with mint, cucumber slice, or lime wedge. (Your choice)
  • Store in a pitcher in the refrigerator for up to a day or freeze as popsicles.

Cucumber is a Super food. It is a good source of silica, which helps promote joint health by strengthening the connective tissues. It is also rich in vitamin A, B1, B6, C & D, Folate, Calcium, Magnesium, and Potassium. Cucumbers are also 95% water, but always remember to chose ones that are organic because pesticides can be hard to remove from skins.

*This would also be a wonderful drink after Bikram Yoga!

Questions for You…

  1. What is your favorite post workout drink?
  2. How do you hydrate and prepare for the heat?
  3. Do you like cucumber flavored drinks?

© 2013 sweatdaily

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Almond Butter stuffed Dates

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Ingredients
1) Dates
2) Almond Butter
3) Sea Salt
4) Cayenne

Directions
1) Cut a slice in each date.
2) Remove pits if they have them.
3) Spread almond butter in between slice of each date. Stuff them good.
4) Sprinkle sea salt on each date.
5) Sprinkle cayenne on each date.

Enjoy the sweetness from the dates. Enjoy the salty from the sea salt.
Enjoy the spicy from the cayenne.
Enjoy the nutty creamy flavor and texture from the almond butter!

Yum!

Try it and leave a comment below! Let me know what you think.

Date Pie Recipe

I have talked about it time and time again on this blog – over the last two years I have developed this new passion for food.

Not just any food though…

I have very high standards.

The type of food I’m talking about is…

colorful…

organic…

flavorful…

raw…

fresh..

vegan…

gluten free…

clean…

It pisses me off that this type of food is so hard to find in the USA. It pisses me off how expensive it is to purchase these types of foods. However, it is important to me and I make it one of my highest priorities – and you should too.

I am always on a never ending quest to find new unique foods and recipes. My new favorite place to explore is Instagram (follow me!) I came across this fitness enthusiast/foodie BRIANNA_SKY, (follow her!) She has several recipes posted, but one that I had to try the Date Pie.

My version is a little bit different. This Date Pie consists of 5 ingredients.

Ingredients:

  1. Dark Chocolate Chips
  2. Coconut Oil
  3. Almond Flour
  4. Pitted Dates
  5. Water

ingredients date pie

 

 

Tip: When buying Coconut Oil look for the higher quality and less processed. This will say words like unrefined, virgin, cold pressed, expeller-pressed, raw.

Directions:

  • Combine 1.5 cups of almond flour with 1/4 cup of coconut oil in a food processor or blender. Blend on pulse, until combined.
  • Take 1 cup of this mixture and press it to the bottom of a pie pan, forming pie crust. For a thicker crust, add oats. Keep the left over 1/2 cup of mixture and set a side.date pie crust
  • Combine 2 cups of pitted dates and 1/2 cup of water in food processor or blender. Blend on pulse, until jam like consistency.
  • Spread date mixture on top of newly made pie crust.
  • Take 1/2 cup left over pie crust that was set a side, and crumble it on top of date layer.¬†date pie crumbles
  • Combine dark chocolate and 1 teaspoon of coconut oil in a pan. Simmer on low, continuing to stir until chocolate is totally melted to a liquid.
  • Drizzle chocolate combination to top layer of pie. If you want to keep this pie 100% raw, omit this step.¬†date pie with chocolate
  • Put in freezer for 1 hour, or¬†refrigerate for 2 hours.date pie

This pie is amazing and super easy. There is no added sugar. There is only five ingredients. It is gluten free, organic, raw, and vegan.

Because I am cooking more and more, I am also going to add a recipe page, which will have links to every post I write with a recipe or is food related. So keep your eyes open for that.

I hope you all are having a wonder July 4th, and eating fabulous food.

© 2013 sweatdaily