Where did the month of July go??? Wasn’t it June yesterday?
Good thing I’ve prepared for the next school year. Good thing I’ve been sleeping in, working out, cooking/baking, and reading up a storm! Seriously, I better soak up as much of summer as I can while I can. I highly recommend it.
The past two weeks, I have been dabbling with Mark Bittman’s whole VB6 (vegan before six) eating plan. For the most part, it’s been easy and enjoyable. Granted, I’ve cheated here and there (most of the time completely by accident!), but overall I think I’m going to try and stick with it. Basically, the eating lifestyle he’s coined involves refraining from animal products and refined foods (think white sugar, white bread) before 6 PM. After 6, you are then free to eat what you’d like. What I’ve discovered is that, for the most past, once you’ve spent the majority of your day making smart food choices, you usually want to continue making good choices come dinnertime. (Typically with a bit of dairy- CHEESE- thrown in for good measure.)
I’m curious if I’ll be able to keep it up once the school year starts…but I’m definitely committed to giving it a try. I’ve also recently begun to EASE myself back into jogging/running. I downloaded the C25K app and have been using it to guide me. I’m averaging four of their workouts per week instead of the standard three, as I wasn’t ‘couch’ status when I started. I’m three ‘weeks’ into the program and enjoying it quite a bit. We’ll see if I feel the same way once I get into the longer runs.
With these new additions to my life, I’ve definitely been trying out new vegan recipes. Most of the time, this experimentation is met with delicious results. One such notable entry is a recipe I made a few days ago: peanut-tomato salad with lime dressing. It comes from the reliable Heidi Swanson’s Super Natural Cooking and is a breeze to pull together. Raw peanuts (that get lightly toasted) join with fresh summer tomatoes and are drizzled with a lime vinaigrette. The epitome of summer eating.
I like to keep the peanuts separate from the tomato mixture until right before I eat the salad, to ensure the peanuts keep their crunch. (This also allows me to enjoy the salad over the course of a few days.)
Peanut-Tomato Salad with Lime Dressing
Recipe slightly adapted from Heidi Swanson’ Super Natural Cooking
- 2 cups unsalted raw peanuts
- 4 medium tomatoes, seeded and diced (I used heirloom)
- 1 large jalapeno, seeded and finely diced
- 3/4 cup fresh cilantro, roughly chopped
- juice of 1/2 a lime (1 Tablespoon)
- 1 teaspoon olive oil
- 1/2 teaspoon fine sea salt
- sriracha, to taste
Preheat the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil or parchment paper (makes for easy cleanup). Spread the peanuts out on the lined sheet in a single layer. Toast in the oven for 5-10 minutes, stirring occasionally. Set aside.
Meanwhile, combine the diced tomatoes and jalapeno with the cilantro in a small bowl. In a separate small bowl, whisk together the lime juice, olive oil, and salt until combined. Pour into the tomato mixture and toss to combine.
Just before you are ready to eat, combine the peanuts the tomato mixture. Taste and add salt or sriracha to taste. Enjoy!