I decided to quit writing this blog because I was out of stuff to say, but I have some new itches that need scratching so It's Baaaack!
The timing for this post in particular is due to the fact that Pam and I have decided to eat vegan for April and that since we returned from South America in November of 2010 I have managed to - bit by bit - find about 30 of the pounds I lost.
I know why they are back - the ponds that is. I am drinking alcohol more regularly, eating more animal protein and exercising less. That is simple stuff. Along the way sometimes you lose the way or get cocky or whatever. In the end it is much easier to say "I got this now and I am never going back there." than it is to live that thought for real.
This morning, like it or not, I got up and rode my bike on the wind trainer and got in some time on the Concept II rowing machine. I would rather have slept in, but I have goals. If we get our permits for the Wonderland Trail I want to be more than 20 pounds lighter when we start than I am now and that is the end of July.
We have been accumulating ultralight backpacking gear so we can hike the Wonderland Trail in 7 days. The goal is to be under 35 pounds on the worst days. Since the bottom line is the overall weight, the less on my ass and belly is the less my knees need to bear over 93 miles and 22,000 feet of elevation gain. So, to be an ultralight backpacker I need to be as light as I can be without the pack as well.
To eat any diet that is different from what you are used to you need recipes that make you not miss what you were eating. This vegan month will be easier than our infamous raw food month for sure, but plenty of thought is still necessary.
My latest favorite is a Curried greens and chick peas with steamed Sweet Potato. Here is the recipe in a format you can cut and paste.
Curried Chick Peas and Greens With Steamed Sweet Potatoes.
2 cans Organic Garbanzo Beans
2 cans Organic Diced Tomatoes
6-8 Tsp Unsalted Curry Powder
1-1 1/2 lbs of Greens (I use organic Baby Kale but spinach or chard or a mixture of all 3 works too) Wilted and the Liquor (liquid from wilting the greens) reserved.
1 Large Onion Chopped
4-6 Cloves Garlic minced
1-3 cups Vegetable Stock
1-2 inches of Ginger Root minced
2- medium Sweet Potatoes chopped in 1/2 inch chunks and steamed for 10 minutes.
Coconut oil (or Olive oil)
Salt and pepper to taste
In a large pan (I use my Wok) add oil and wilt the greens. You want them to be just softened. This should net you a good amount of dark green cooking liquor. Move the greens to a glass or stainless bowl and cover to allow them to steam a little. Add more oil to the wok and soften the onions until just translucent - maybe 5 minutes. Add the garlic and ginger for a couple of stirs and then add the tomatoes and drained Garbanzo Beans. Pour the cooking liquor from the greens and enough vegetable stock to have a medium consistency. Let this simmer for about 15 minutes.
The sweet potatoes should be steamed for 10 minutes so they are still pretty firm. I use organics so I just wash and don't peel them. The greens need to be chopped finely - 1/4 inch squares.
Add the greens to the tomato mixture after 10 minutes along with the curry. Start with 6 tsps and taste before adding more. Only YOU know how much curry is enough. Salt and pepper to taste and then add the sweet potatoes for 1-2 minutes, but don't over stir and break them down.
Serve over steamed brown rice, quinoa, or noodles or just eat like a stew. This is about 4-8 servings depending on how you serve it.
If you don't like greens you could substitute broccoli and add more veggie stock.
This recipe is really good and you can even serve it over left over spaghetti Marinara if you have some around.
I plan on yapping some about dietary silliness I see along the way so you will all get that familiar Dog Walks Man feel back. Speaking of the dog, I wish I had Snorovision or something so I could share her current state of snoring away on the love seat.
Be very well and more soon....
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