injera: a picture book recipe

I started off the day with some music, a chocolate hemp protein smoothie bowl and a piece of gluten-free toast. It was just starting to rain which made me want to 1) go out and run, and 2)just sit and enjoy the brilliant colors made by a cast-over sky…I did both

sorry there’s no video, but it’s still a nice song

in my favorite anthropologie mug, it’s a must

Anyway, back to the important stuff…

Injera: (n) a yeast-risen flatbread common in Ethiopian cuisine. It’s slightly sour and best served warm with yogurt, honey, walnuts, and cranberries (but honestly, what isn’t? )

My favorite part of this recipe is the combination of teff (which is a super grain rich in iron, fiber and protein) and the fact it’s gluten-free. 

Spiced Injera

(inspired by thehealthygourmet.net)

 

2 cups teff flour (I ground it in my vitamix)

1/4 c gluten-free flour (I used brown rice flour)

2-4 T local honey

1/4 tsp salt

1/4 tsp cumin

cinnamon to make it smell good (around 1/2 t)

2 tsp yeast

2 + 1/4 warm water

 

1) combine all dry ingredients and stir to mix thoroughly, there’s nothing worse than a globule of salt or honey in a single bite. Wait, hold on, I’ll take the honey…

2) add warm water and stir, stirring in honey last.

3) cover with a warmed towel and put in a corner of the kitchen the dog won’t counter surf on

4) let it hang out for 24+ hrs (I forgot about it and went for a run and out to dinner and it seemed fine after sitting for 30 haha)

 

 

 

**just a side note: after sitting and allowing the yeast to ferment, your batter might freak you out a bit. From a biologists standpoint I thought it was really awesome that it formed bubbles before my eyes and looked like the black lagoon minus the creature. Yay aerobic fermentation! Oh well, sorry I’m a nerd.

rawr the yeast is alive!

5) in a warmed, coconut-oiled pan, pour 1/3-1/2 cup increments of the batter. Swirl the pan around and pretend you’re a famous chef until it covers the bottom of the pan (crepe-style). Let it sit, without flipping, until the top of the flatbread looks a lot like the racetrack in Death Valley…

death valley racetrack in the spring

 

 

 

 

 

6)remove flatbread and let cool on a wire rack. Repeat with the rest of the batter.

 I made about 6 flatbread and probably burnt a couple of them cause I was overzealous about my swirling

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

These were delicious right out of the pan with a bit of hummus and the toppings listed above and have also doubled as a fabulous canvas for my sandwiches this weekend.

yum

 

 

Gotta love the posts written instead of memorizing the splitting of d orbitals caused by ligand electron repulsion

Question of the day: What do you wrap your sandwiches in? Bread, lettuce, chard, injera, naan, your hand?

my experience with shin splints

First of all, this is my new favorite song to run to

it just makes you, happy, no? Now press play and please listen to it as you read my rambling post, I promise it’ll make it just that much more interesting…

Anyway, ever since I started seriously running last winter I’ve noticed that the harsh pavement of the Berkeley campus has done a number on my shins. Numerous times I’d come back from a run and spend the next couple hours draped with ice packs or limping around the dorm.

Shin Splints (n) - Acute pain in the shin and lower leg caused by prolonged running, typically on hard surfaces… in other words: a sharp pain caused by tibial stress and the calf muscle’s slow ripping away from the shin bone due to the fact you’re running too much. It’s the shin’s way of saying “ouch, what the hell?”

In terms of a treatment, I’ve found that trail runs, specifically the fantastic races held by http://brazenracing.com, give my shins, knees, and hips a break from hard asphalt. (I’ve done their Mt. Diablo Trail’s Challenge 5k and Bad Bass 10k and definitely recommend doing their races… the shirts also rock )

my dad modeling the latest design

Now I’ve been told thousands of different things to do to help with shin splints; from pointing and flexing my foot (this gives me calf spasms, I dont know about you) to avoiding running for a while (hahaha, no.) I’ve also seen people wearing compression socks and the like, so I was inspired to give something a try…

shin splints? what shin splints?

So those shin guards are the 2XU Compression Calf Guard sleeves I picked up the other day while getting my 10k bib. You’re supposed to wear them immediately before/after and during a run. I tried them out during a fast 5-miler through my neighborhood and noticed that my shins and knees felt totally fine! No pain whatsoever They feel rather tight at first, and if you leave them on too long they start to hurt a little bit and leave really attractive lines, but other than that they give your calves a nice hug.

I promise I don't wear them out in public... often

I definitely recommend them for people who suffer from shin pain, are training for a race, or just run a lot in the city. They’re worth their price and of course they’re super fashionable ;P

just kidding, running destroys my sense of fashion…  http://www.runtothefinish.com/2011/05/runners-without-fashion.html

 

what do you do for your post-run pains? Ice or compression?

studying and popcorn

procrastination has become my new best friend

If you haven’t tried Trader Joe’s Organic Popcorn with Olive Oil yet I highly recommend you avoid it. Its perfect ratio of olivey oiley goodness and salt goes magnificently with hummus (homemade roasted red pepper or Haigs from whole foods). It has cost me precious studying time and I also admit to eating half of the bag in a single sitting… two nights in a row… every time I have a midterm.

Now, if we do a little college math (a.k.a scant addition) we can figure (1 bag of popcorn/1 midterm) * ~1-2 midterms a week for 15 weeks of the semester = 15 bags of popcorn + more whenever movies or other popcorn-related activities happen.

On another note, 2 more weeks are for studying and finals… the amount of popcorn dipped in hummus and tears and consumed during this time period is embarassing and shall not be calculated.

looks innocent enough, right?

Despite having the appetite of a runner (bottomless pit) where I can somehow finish half a bag and wonder what my next snack will be, I do admit to being a guilty stress eater. It’s a problem, but honestly if eating a kernel of popcorn per chemical equation is what it takes to pass this class so be it. I’m carb loading for life.

 

On a total side note….

Homemade Red Pepper Hummus

2-3 T tahini (i like my hummus bitter)

1 can garbanzo beans

1 clove garlic

1/4 c water if needed to maintain a consistency you like

3T+ lemon juice

salt, pepper, italian seasoning, red pepper flakes to taste

1-2 seeded and halved red bell peppers 

a couple tablespoons of coconut oil

1. put the red peppers on a baking sheet and broil them until the skins start to char and peel off
2. put all of the ingredients into a food processor and go crazy with the “pulse” button until it’s a good consistency but there are still chunks of red pepper (this took me 3-4 minutes)
3. taste it and add spices, a bit of coconut oil, some cashews, more red peppers, more lemon, whatever makes you happy
4. Open that damn bag of popcorn, you know you want to
5. ENJOY … try not to eat the whole bag

really? Popcorn doesn't help the chemistry learning process?

 

I dont measure when I cook

you wouldn't be blamed for taking a fork to your computer screen

Well this weekend I managed to make some scrumptious vegan mac and cheese…. however the camera was sadly not present.

Therefore, you all will have to make due with a quick summer recipe for Easy Summer Succotash. This recipe is an easy and delicious side dish or, as my dad so horrifying eloquently put, a “great carb-loader for a mountain run.”

Whether your braving a 12% grade trail or a couch next to your dog, succotash won’t let you down. Please note that all of the measurements supplied are estimated.

Summer Succotash

• 3-4 rainbow carrots sliced down the middle and then chopped

mmm rainbowey goodness

• 1/2 a yellow onion
• 1 clove garlic
• 1 cup baby lima beans (i used frozen)
• 1 cup grilled corn
• a handful of cherry tomatoes or chopped ground tomatoes
• 5-9 brussel sprouts (halved)
• 3/4 cup chopped asparagus
• 1/8 cup ripped basil leaves
• some splashes of dry sherry
• some more splashes of balsamic vinegar
• salt and pepper to taste

Start by sautéing the garlic and onion in a pan greased with about a teaspoon of coconut oil. Seriously, the stuff is like crack. After it starts to smell good and the onions are getting browned, toss the rest of the veggies in and stir over medium heat while adding the sherry and balsamic vinegar.

It’s a rainbow of vegetables! After adding some salt, pepper, more basil/oregano (is it THAT obvious that everything I make is completely improvised?) I let it cool down to room temperature and served it with my dad’s famous BBQ’d ribs and GF/DF coconut cornbread (more on this later ). Nothing like a barbecue dinner to end a beautiful summer day.

none for me?