Wednesday, July 11, 2012

Going for the Green

The recent increase in my weekly mileage meant my fuel, so to speak, needed to be re-scrutinized (which is another way of saying that anyone who's reading this blog and doesn't care about food or running is about to be bored out of his/her gourd). Healthy fats, omega-3s, calcium, iron, vitamin C, Vitamin D, protein and a host of other nutrients, vitamins, and minerals needed to be integrated into my diet in as tasty a manner as possible. I basically do this already--witness my kitchen full of kale and ice cream--but I'm upping the ante. This week has been all about green things: spinach, lettuce, kale (of course), green apples, green beans, giant green salads, and avocados. My dear funky produce stand (which would be perfect if it sold organic fruit and vegetables, but which at least sells delicious versions of those that are relatively safe to buy conventional), is currently stocking the best crop of avocados I've had since returning to California.  It's literally been an avocado-a-day out here in the Richmond District, and now that I've re-discovered the joy of Cholula, I feel like I'm living in a gustatory paradise.

I also demonstrated, once again, that I am my mother's daughter, and finally embraced the green smoothie. Featuring one to two cups of spinach, these yogurt-based smoothies have been vehicles for some combination of blueberries, bananas (yes, I've finally embraced those, too, due to a spate of hip cramps), unsweetened cranberry juice, almond butter, honey, and last Sunday, a cup of fresh sweet corn (courtesy of the funky produce stand. Three ears for a dollar!). Despite the fact that they look totally freakish, the smoothies taste amazing (perhaps because they aren't too sweet?).
Finally, and to JAR's horror, I was the lucky recipient of several tins of anchovies packed in olive oil and capers. If the dominant smell in my kitchen is any indication, I've been averaging a tin a day--great for the omega-3 consumption, probably less so for the sodium. I've been heating the anchovies and capers in an iron skillet with a low flame, then tossing them in the pan with cooked pasta, kale, and red pepper flakes once the oil starts to sizzle. 

One of the best aspects of my green things-and-tiny briny fish diet is that it counter-acts the perma-fog, and reminds me that it's actually summer in Northern California. I certainly don't miss the oppressive heat and humidity of summer in New York--or even summer in Ithaca--but I do wish sunny, windless days and warm evenings could happen a *little* more frequently. KP and I had a funny text exchange about our particular weather predicaments a few days ago. As diligent Freckle readers know, she's also training for NYC, and currently lives in DC; because of the massive heat wave gripping the East Coast, she ran her long run (twelve miles) on Saturday on a treadmill. I, however, ran my Saturday long run in thick, drippy fog, in a long-sleeved running shirt, and then ran my errands in a down vest. 

Hopefully this weekend we'll both be luckier. In the meantime, however, at least I have lots of summer foods to keep up my summery spirits.

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