I’ve been hearing from many athletes lately about the (hopeful) return of summer and fall races. Mileage ramping up. Adventures to look forward to. Giving special attention to day to day workout recovery.
After going virtually no where for the last 14 months, save a weeklong trip over the cascades last summer to spend a few days running and adventuring and seeing no one else, I signed up for a race (out of state!) earlier this week. And then promptly realized I should have double-checked that William and I were in firm agreement about the trip before committing for the both of us.
Oops. Apologies accepted and forgivenesses offered – the excitement is real!
Over on the Run Journal at Territory Run Co., I’ve shared another seasonal recipe series for a day of eating. As per usual, my idea was to keep ingredients seasonal and simple, with balanced flavors, and of course nutritionally sound for a solid day of fueling busy (and likely active) bodies.
Usually when I test recipes multiple times when working on new ideas, I get burnt out on them and quickly move on after sharing. This hasn’t been the case with this trio. They’ve been on repeat in various renditions for the last couple months. My favorite is definitely the soup. It’s super delicious.
Get the full article and recipes here, and check out some of the other great trail running articles submitted by other content ambassadors while you’re at it — there are so many good ones.
Dropping in to share a realtime lunch idea for you all lately. This is a meal concept that’s super seasonal, which makes it all the more delicious.
Food Confusion and Eating Seasonally
I know some of you who read this regularly may not eat eggs. But some of you do. I’ve personally waxed and waned about eggs and many other foods over the years but ultimately have come right back to my initial conclusion: Eating is personal. And over time you change, go through phases, or learn more of what is needed to sustain you.
One thing that is very personal to me about eating is seasonality and locality. It’s what helped me through a time when I was as perplexed about what to eat as some of you – when I was following too many food trends and afraid of what to put in my body or of eating “too much.” I compared myself to everyone around me but I didn’t know how to gauge my own hunger, symptoms of imbalance, or simply get out of my head and into my body.
William began keeping hens about three years ago, and prior to that I had largely avoided eggs for several years. That phase where eggs didn’t sound good, I didn’t like spending $7+ per dozen for local eggs, and didn’t like the conditions involved in the traditional egg production industry. But also that phase where I was following trends and wasn’t entirely eating for me.
And so, slowly, two new chicks each spring that began laying a few months later and brought such big personalities. I grew up on a farm with lots of various animals but in the years in between that time and the introduction of our first two hens, Marge and Pepper, I had somewhat forgotten how every animal comes with her own personality and desire to please.
It’s normal for hens to stop producing eggs over the winter due to less daylength and it being cold outside. Though this winter has actually been the first for ours to take a break. Not being a daily or often even a weekly egg-eater, the winter egg break was just fine at first. But as it went on for weeks and then became a few solid months, I started to realize how I was dropping even more into the quiet of the winter season – and eating even more that way too.
Eating seasonally traditionally means less variety and abundance in the winter. It also traditionally means a change in gut microbes that can help us break down the foods that are in season.
As the first eggs began to arrive back in the laying box and our hens began strutting around, proud of their golden tokens, it made me more aware of the gifts of each season.
Quick Egg Flatbreads with Bitter Greens + Gold Spice Dressing, Serves 1 I use two things that make this super quick. A ready-made dressing and some leftover veg to add in and round out the meal. Otherwise, you can steam what vegetables you have on hand while you’re cooking the rest. Or skip the extra vegetables, but it will be a fairly light meal and may not be enough – this of course depends on the person. One other note about the method: this late winter/early spring time of year is marked by a season of cold and wet in most regions (in the northern hemisphere). To counter that and retain balance in the body, it’s best to eat meals that are warm and cooked, and to start to add in more astringent greens like kale, chard, and spinach, while avoiding excess foods that cause mucus and damp in the body such as dairy and rich, heavy meals or sauces.
1-2 Tbs. Gold Spice Dressing 1 handful of seasonal bitter-ish greens, chopped or torn splash of water 2 small (6-inch) corn tortillas 2 eggs, scrambled one at a time salt and pepper
toppings/add-ins to accompany: leftover roasted or steamed vegetables OR roasted/steamed sweet potato, daikon radish, etc. cilantro, parsley or dill
Make dressing or prep it ahead.
In a medium sauté pan over medium-high heat, add a splash of the Gold Spice Dressing and a pinch of salt, and wait until the spices are just beginning to smell. Then add in the greens and a splash of water. Stir and then cover to steam-sauté for just a minute or two. Remove from the pan and set aside for a minute.
Wipe the sauté pan clean and then add another small splash of the dressing. Pour in the first scrambled egg and a little sprinkle of salt. Don’t stir. Let it cook for 30 seconds to a minute and then set the first tortilla over the top of the egg. Cook another minute or more, just until the bottom is set. Then flip and cook 1-2 minutes more until the egg is cooked all the way through and the tortilla is warm.
Repeat with the remaining egg and tortilla.
Finish by layering your plate with the egg / tortilla flatbreads, the sautéed greens, and the steamed or roasted vegetable add-ins and herbs. Drizzle a little extra dressing on top as desired.
About a year ago near the solstice, I wrote the words grounded/focused on a bookmark. The back was painted with a small cross-section of watercolor tulips from a local artist; her cast-offs she’d cut into cards for an intention setting gathering. Grounded and focused were my intentions for how I wanted to feel by the end of this year. Little did we know then what 2020 would entail, but what I did know was that I struggle with being mentally cluttered and scattered, sometimes switching topics mid-sentence in conversation, and often letting my thoughts and ideas run away from me and having nothing to show for it minutes (and sometimes hours) later. I also knew that the internal atmosphere of being grounded and focused wasn’t so much an end goal for months away, but a daily, and sometimes minute by minute practice.
It’s safe to say I have succeeded and failed in my intention, multiple times a day.
But I’ve also been able to add a lot of tools and practices for how to gain a less scattered mind and actions over the years. One of which is continually learning from Ayurveda.
Ayurveda is the indigenous health system of India, and arguably the oldest health system (or one of the oldest) in the world. While I didn’t learn Ayurveda outright in nutrition graduate school, mine was a program that married traditional systems of health with the latest nutritional and medical sciences, and thus incorporating components of Ayurveda in my nutrition classes and clinic was widely accepted – and especially in my herbal classes. In the meantime, as if I didn’t need to study more, I was studying it on the side and incorporating increasingly more aspects of Ayurveda in my own life, helping to get closer to healing many of my GI and autoimmune struggles.
The cluttered and scattered mind is a common feature of imbalanced vata in the body, and like many people in our modern lifestyles, I struggle with this imbalance, a lot. As well as many other high-vata tendencies. Vata is one of the three energies or forces which can be observed in all things, and which are ideally in balance. Pitta and Kapha are the other two energies. Eating foods that support high vata or perhaps foods that support one of the other two doshas that make up our body and mind, is a primary way we can return our ailments to balance, but it’s certainly not the only practice.
So many years ago that I don’t remember, but around the time I first learned of Ayurveda, I discovered Claire’s blog with simple delicious Ayurvedic recipes. Claire has recently released her gorgeous book, Living Ayurveda, which is full of the kind of guidance that helps us achieve a little more balance in our lives. It encourages us to make the connection between time of year and patterns that afflict us (but don’t have to), incorporating building and lightening ingredients in the right ratios in our meals, and recipes that can be adapted depending on the season and our individual doshas or imbalances. Likewise, there are yoga sequences for each season too.
Some of the recipes that I’ve already tried and truly will make again and again include: Pumpkin Empanadas with Cashew Crema Shakti Chai Simple Stewed Apples and this Butternut Buckwheat Porridge
So many more are on my list – actually all of them really: Warm Cinnamon Date Shake Creamy Miso Tahini Dal Delicata, Wild Rice & Pomegranate Salad Kitchari Burgers Fall Harvest Muffins and most definitely the Yogi Bowl, a variation on something I could eat daily.
Butternut Buckwheat Porridge from Living Ayurveda, serves 2-4 To be completely transparent in portion sizes, I make this recipe as a half batch for one meal. That is a perfect amount for me, as a very active person, to go several hours between breakfast and the midday mealwith excellent energy and ‘fuel’. Claire’s suggestions include adding an extra spoonful of ghee for vata support on very dry and cold days, reducing the cinnamon slightly for high pitta (cinnamon in large amounts is quite heating so good for some with high vata and kapha, but less so for others), and taking out the oats and doubling the buckwheat for high kapha. For a completely vegan and/or dairy-free version, I suggest using untoasted sesame oil, especially for vata/kapha, or coconut oil instead.
3 cups water 1/2 cup (untoasted) buckwheat groats or short-grain brown rice 1/2 cup steel-cut oats 1 cup peeled butternut squash, cut into 1-inch cubes 1/4 cup raisins 1 tsp. ghee 1 tsp. ground cinnamon 1/4 tsp. salt milk of choice and maple syrup, for serving (optional)
In a medium pot, combine all ingredients and bring to a boil on high heat. Cover with a lid, reduce heat to medium, and simmer for 30 minutes, until butternut squash is tender and the grains are fully cooked. You might need to stir once or twice during that time. Toward the end, add a splash of water if needed.
If using a pressure cooker, reduce the water to 2 1/2 cups and follow instructions for pressure-cooking porridge. Once done, remove from heat and serve hot with a splash of milk of choice and a drizzle of maple syrup on top. I found the milk and syrup is a preference, and I enjoy this without either.