What a wonderful productive day in law school land. I med my friend AG at the gym at 7am this morning to lift weights. I than proceeded to go for a short run when I got home. I would have loved to go on a 4-5 miler, but due to the recent issues my knees I did a short 5K. This morning was cold but by the time I got out for the run, the sun came out and it felt like one of those cool crisp mornings where I could go forever.
I didn't split by CSA share with DB this week because I didn't see him at all. I however I have been a big girl and I am determined to finish everything on my own. I seemed to have backlogged a lot of this consumption today. It's apparently prime greens season on the farm, and I have been getting about 2 or 3 varies of greens plus a bunch of various lettuces. Well, let's just say I had mustard greens for breakfast this morning. They were good though and good for me. Full of Vitamins K, A, and C, the greens also have a wide range of other nutrients such as foliate, calcium, manganese, and other good stuff. I sauteed the entire bunch in garlic and olive oil. YUMMY.
When you really put it together, the mustard greens were a wonderful post workout fuel. After my shower I decided to try out a plain version of the English muffins I made yesterday. I included buckwheat into the mix. They were good and before I went to class at 1pm I had accomplished a full workout, a wonderful breakfast, English muffins and even a nap.
On my return from class I remembered the turnip and carrots I had left to eat. When I think of root vegetables I either think of drenching them in olive oil and balsamic vinegar and roasting them or curry. I have never made curry from scratch, but it was cold today and I craved something wholesome. I also am in love with my slow cooker. Combine root vegetables and my slow cooker and you get slow cooker root vegetable curry, recipe below.
After my final class (taxity tax tax), I came home and finished my reading for tomorrow and outlined the weeks' tax classes. I'm on a roll. An now it's barely 7pm and I got more done that I usually do in 2 days and have nothing left to do but relax, watch the telly, and get to bed early to be refreshed for my glorious swim workout with SB tomorrow morning. I hope to also get another run in tomorrow before I head to Corvallis. I am anxious for the 8K this weekend, but I just hope my knees hold up.
Root Vegetable Curry with Chickpeas.
Ingredients
1 medium turnip
5 medium carrots
2 cloves garlic
1/3 cup diced onion
1 can of diced tomatoes (14.5 oz)
1 can of chickpeas, rinsed and drained (15 oz)
1 tablespoon of minced fresh ginger root
2 tablespoons of curry powder
1 tablespoon cumin
1 teaspoon of ground ginger
1 teaspoon paprika
1 teaspoon allspice
1/2 cup soy milk (you could use coconut milk for more delicious flavor.)
Peel and chop turnip and carrot into bite-sized pieces. Mince garlic. Add all ingredients into a slow-cooker and stir to distribute spices. Cook on high for 6 hours or until turnips and carrots are tender. Serve over rice.
Easy peasy
Next time I plan on trying to toss in some raisins for a bit of sweetness to the curry. You can also use quinoa instead of rice for a complete protein meal.
So far my plans to wake up the same time every day has increased my productivity and healthful food choices. I hope the weather cooperates with my new found motivation.
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