I was going to write about a restaurant that recently opened to a lot of fanfare in Del Mar. We love their sister restaurant down in San Diego. However 1) I forgot to take pictures of the food and 2) I was served a couple of wrong items including a liver mousse in place of hummus of which I proceeded to take a big bite. Blech and Blech. You don’t serve a plant-based vegan wanna-be a liver mousse….ever! I’ve been there twice, and my overall feeling is that the atmosphere is fun, the service is good and the wine prices great but the food falls a little short. So, change of topic for now.
I RAN I RAN I RAN I RAN! Yesterday, I got the okay from the doctor TO RUN. This conflicted with the PT’s advice of NOT TO RUN. Hmmmm……both the doc and the PT work under the same umbrella of San Diego Sports Medicine, so I was in a quandary by the time that I returned home. The recommendation by Dr. Rohrer was this: Run. Run 2-5 minutes on soft, flat surface. Return home and ice immediately. So I did just that. Today, I squeezed into my favorite pair of LULULEMON shorts (pheeew, they still fit). After joking around via text with my other injured runner/tri friend, Julie, about how many gels and bottles of Infinit I was going to take on this run (lots), I tossed on my Hokas (which are a brand of running shoes that look like marshmallows with shoelaces) and I headed down to the flat, soft path of Pacific Highway 101.
When you tell a runner who hasn’t run in months that they can run between two and five minutes, what do you think they do? I ran 5:01, of course. I jammed out to One Republic’s “Counting Stars” and felt like a speedy fleet-footed runner. Honestly, I was elated. I returned home and immediately iced both Achilles for 20 minutes. Later in the day, I tested my stiffness and was able to walk/bounce down our hardwood stairs barefoot without feeling any Achilles problems. I could, however, feel tenderness when I pressed into or pinched the Achilles. Dr. Rohrer thinks that I will continue to progress with my healing even with these short, frequent runs. I called my great friend Angie, who has gone through PRP and is able to run long and she confirmed what he said as she felt she continued to heal during the months following her PRP injections. Like me, she had heard that you could start running 4 weeks after PRP.
Enough about needles. Autumn has set into San Diego (read: it’s 52 degrees in the morning). I’ve been in a soup mood, so the other day, I decided to fire up a batch of split pea soup. There are many recipes for vegan split pea soup, but what sets this one apart is that I took the vegetable quota up by pureeing spinach into it after I had cooked the beans—can you say, IRON? Grating the carrots is really simple and allows the batch to cook faster. Note that I didn’t use any oil in the soup recipe. I also topped it with coconut “bacon” for fun and crunch. You could leave it plain, or throw some tempeh bacon on it if you don’t want to make the coconut bacon. Remember the tip that I throw at you from time to time: Adding an acid such as cider vinegar (or hot sauce, if you like heat) will bring out the layers of complexity in a soup or sauce.
Super Spinach Split Pea Soup
- 1 Large Onion, cut into large chunks
- 4 cloves Garlic
- 8 Stalks Celery, cut into 1” chunks
- 2 Carrots, grated
- 1.5 Cups dried Green or Yellow Split Peas
- 6 Cups Water
- 1 tsp Dried Oregano
- 2 tsp Ground Cumin
- 1 tsp Sea Salt plus more to taste
- ¼ tsp Cayenne Pepper
- ½ tsp Black Pepper
- 1 Tbsp Cider Vinegar
- Optional-Hot Sauce
- 4 Cups Spinach
- Preheat Oven to 350 degrees
- Combine Onion, Garlic, Celery, Carrots, Peas, Water, Oregano and Cumin in large pot fitted with a lid. Bring up to boil, turn off heat
- Add Sea Salt, Cayenne Pepper, Black Pepper and Cider Vinegar
- Cover and [lace pot in oven
- Cook in oven about 40 minutes
- In two steps, add 1/2 the spinach and 1/2 the pea mixture and puree in blender. Adjust consistency with water to your liking. Transfer back to pot and repeat. Reheat; taste for seasoning and adjust as necessary.
- Ladle into soup bowls and top with Coconut Bacon
- 3 Tbsp Coconut Liquid Amino Acid or Tamari
- 1 Tbsp Liquid Smoke
- ¼ tsp Garlic Powder
- 1 Tbsp Maple Syrup
- 1 ½ Tbsp Sweet Smoked Paprika
- 3 Cups Large, Unsweetened Coconut Flakes
- 1 tsp Sea Salt
- Preheat oven to 325 or 300 Convection
- In a bowl large enough to hold the Coconut; Combine the Amino Acids, Liquid Smoke, Garlic Powder, Maple Syrup and Smoked Paprika
- Add Coconut and Coat
- Remove with Slotted Spoon and transfer onto baking sheet lined with parchment paper or a Silpat sheet
- Sprinkle with Sea Salt
- Bake for 25 minutes. After each 5 minutes; open oven and shake Coconut Bacon. Note: the browning will be more evenly distributed if you use the convection setting.
- Remove when “bacon” is golden brown.
- Cool. Store in an airtight container for up to a month
Did I mention that I ran today? I was so happy that I went and got a pedicure this evening. Can’t let the long toenails hinder my progress LOL!