I am feeling kind of apprehensive about tomorrow morning’s run. The good news is that if I can get home before 9, it shouldn’t be hotter than 82º. I’m giving myself 2.5 hours to finish 8 miles, but of course I plan/hope to finish far sooner than that. I just made myself a super-long playlist (almost 3 hours) with my current “pace song” about every mile or so to keep me on track. I can’t wait to see how it goes!
Meanwhile, back in the kitchen….
Lunch
I caught up on some Thrive in 30 lessons and became inspired to eat some pseudograins. (I also became inspired to try to kick my dairy habit, but I can’t imagine doing that at the moment since we just bought a lot of cheese and yogurt…it will also require some serious planning on my part for calcium and protein intake, as well as fat, so timing will be important.) There are also some cool recipes in the next episode, some of them not unlike the dessert recipe at the end of this post! I’ll be done with the first 10 lessons this weekend, so I hope to share some tips and questions.
Anyhow, lunch with pseudograins…sounds like a call for buckwheat crepes.
I mixed 1 cup of flour (mostly buckwheat, with a tiny bit of brown rice flour) with 2 “eggs” made with flax and water, a bit of melted butter, and some olive oil. I didn’t have any normal milk, so I had to use vanilla almond milk.
The first crepe never comes out well. There are many funny French sayings about this. Me, I have only a photo.
But the later ones came out quite well.
I ended up with 4 nice crepes that I saved for another meal with WB, and two broken wrinkly ones that I ate with some broccoli, pesto, and nutritional yeast.
Then I got sucked in to a few episodes of Wife Swap, finished the laundry, and took a nap since I didn’t sleep so well last night…or can I blame it on the tryptophan in the buckwheat? I was not the only one who got some extra sleep this afternoon. It’s nice to have some time off.
Dinner
I wanted food from the Whole Foods raw bar tonight…unfortunately, I believe the nearest one is in Austin, which isn’t exactly around the corner. We made do with some treats from Whole Foods, plus some bonuses.
We purchased some spicy cauliflower…
“Bali Barbecue” tofu (it tasted like Whole Foods tofu…chewy, cilantro, sweet and sour-ish)
and some teriyaki sweet potatoes.
I added the last of our farmer’s market produce – tomato slices with brie on Mary’s Gone Crackers.
But what I was really excited about was dessert!
I really wanted some raw “cheesecake”, so we made a home version on a whim that was mostly raw. The cake ended up a lot more like a lara bar because I didn’t soak the nuts beforehand – in fact, I didn’t even grind them at home! The cake was made of:
Crust:
- Pecans
- Flax seed
- olive oil
I whizzed the first two in the food processor until they had a uniform texture, then added enough olive oil to make everything stick together. I pressed the crust mixture into a glass dish and went on to the cake.
Cake:
- Pitted dates (my tiny cake contained about 12)
- Almond butter (should have been soaked almonds, but it was still tasty!)
- Agave nectar
- Apple juice
I whizzed the first three in the food processor and ended up with a big, gummy ball 
WB drizzled in the apple juice until the paste had thinned out into something that was still gummy but put up less of a fight. We put it in the freezer for about 30 minutes to…well, just because.
When it was time to eat, I decided to make some banana “ice cream” – I’ve been seeing it on quite a few blogs, which makes me happy! I used to eat this all the time, but it’s much nicer to make it now that we’ve got our spiffy food processor. I whipped up two bananas and about 1/4 cup of almond milk.
The final product, topped with some beautiful raspberries:
Seriously, this was heaven. It wasn’t anything like a cheesecake, but it was delicious.
Tomorrow is looking busier every minute – after my run I’ve got to dash to the farmer’s market before a meeting at noon.