Sorry to have been so quiet lately!

Let's see, some of my latest kitchen exploits have been...

I have been into raw kelp noodles for the last few months, but I think I may be giving these up for a while. When I did have them, most of the times it was with a spicy thai-like sauce, and chopped basil. I love that combo. My sauces vary each time but are generally something like this;

• big spoon of some nut butter as a base (Pine nut, almond, etc...)
• tamari
• chili paste
• coconut or rice vinegar
• agave if needed

Sometimes I'll use some water from a young coconut and this give it a richer flavor. The trick is to balance the salty/sweet/acid components


My run up Boots road, training update

I ran 15 miles friday 3/5. It went well, except at the end my calves were just starting to cramp. I know this is a hydration issue, so I need to really make sure I am getting hydrated WELL before, and I mean like the previous 24hours before, not just the morning of.

I ran the Boots road loop (3/10)! It's a 6 miler that includes a major descent and a major ascent (have to check the actual milage/alt. change on my GPS watch). My quads are screaming today, but in a good way. I thought raw food was supposed to help clear lactic acid faster? :) Anyway, I think my ability to run continuously up each section of boots (I ran into, and took a 1 minute recovery at Mesa Hills, then a 20 sec recovery at the top of Boots before continuing) has definitely improved because of all the juicing. It has to be that. Last time I ran this loop was years ago. I've done it several times, but never without having to run downhill to recover before turning back up to continue. My lungs were fine, and I just picked a tempo and kept it even when it got very tough at the top of each section. I think the long term, slow cleaning out of my body has to be helping...

I am still shooting for Big Sur at the end of April. My next long run (16-18 mi.) will tell me a lot about where I am at readyiness-wise

ok, more next time....

Happy New Year!

For some reason, I'm feeling a palpable anticipation and excitement about this upcoming year. Like my mind knows something I don't consciously yet, and is excited about it. Can't wait to uncover what it is.... : )

Went to a party last Sunday and brought a raw paté and crudités. Carlos overheard one guy raving about the dip and when I went to collect the dishes when we were leaving, the hostess asked if he (her guest) could take some home. I said sure! and gave him the rest - he was really sweet. Telling me how great it was and "how well it would work as a sandwich spread, on fish tocas, etc..." Made me feel good.

Tonight I tried a suggestion for a salad dressing that has no fat - gotta try this, you guys. It's fantastic. Josefina even liked it, and dipped her meatballs in it. Ha.

It's this easy;
juice of two freshly juiced Oranges, with 2-3 cloves garlic (remove core), blended in the BlendTec. Yowza.

I heard a tip on one of the numerous youtube videos I watch for info and education, that removing the core of the garlic avoids garlic breath. And it seems to work!

Happy Jan 7th!