This week has been a little rough. Monday at work I was eating some soft pretzels and a piece of the salt aggravated a tooth I’ve been ignoring. I woke up in a lot of pain (if you call when I got sleep) and my face was starting to swell. I called a dentist but they couldn’t get me in until today. They suggested I go to the Dr or the ER. I chose the ER because the Dr I’ve been to here in town kind of blows (they misdiagnosed my mono a few years ago). $500 later armed with penicillin and strong pain killers, they sent me on my way. I went into work for a few hours, all the while my face getting bigger (I looked the like elephant man.) Luckily a coworker came in to finish out the shift. Thankfully the swelling has gone down quite a bit, and I have a plan for the dentist. I have a deep cleaning, root canal, a crown and wisdom tooth extraction (they aren’t bothering me, but the dentist said they can cause the same problems I’m having now so…out they go!) I wasn’t sure how good my dental insurance is, and luckily, it’s not bad. It’s going to cover about half of the work, which I find awesome.
Needless to say, solid food has been kind of a no go this week. I tried some of the apps at Blue Pointe’s grand opening (fabulous, go eat there!) and my mouth couldn’t open to wide. Last night I tried a falafal wrap when I took mom out for Mother’s day. I thought that would be fine, but the pain started again when I got home and I had to go to the strong stuff.
Wednesday night I made pureed black beans, carrots and avocado (baby food, essentially). I didn’t post about it because, well, it looked like turds. I wanted to make something yummy today, and for some reason, the jicima at the grocery store was staring back at me.
Jicima is a South American root vegetable with consistency of a potato. The difference between jicima and potatoes is that you can actually eat jicima raw. I didn’t do that, I added it to sweet potatoes and a habanero to make a sweet and spicy mash.
This recipe is easy, but it does take time to cook the starches down. I was really surprised that the jicima took longer to cook than the sweet potato. The habanero adds a nice spice to it, but BE CAREFUL. It’s a very spicy pepper, so you really don’t need more than 1. And, make sure to wash your hands after you handle it. (Ever get jalapeno juice in your eye? Yea, this is worse) Really, this would normally be a side dish, but considering chewing is still hard for me, it was the main course.
Here’s what to get from the store:
Small sweet potato
Sweet and Spicy Jicima and Sweet Potato Mash
1 small jicima, peeled and diced
1 small sweet potato, diced
1/4 cup Greek Yogurt
2 cloves Garlic
Splash of lemon juice
Salt, Pepper, Tumeric, Paprika
- Add the jicima and sweet potato to a pot of salted boiling water. Cook until fork tender, about 45 minutes.
- While the starches are cooking, char the habanero on the burner. Cool, then de seed and dice. (Wash.Your.Hands)
- Drain the starches and add them to your food processor along with the pepper, Greek Yogurt, lemon juice and spices. Blend until smooth. Taste to adjust seasonings, then add the cheese. Serve topped with black beans and more cheese.
After having to skip my yoga for 2 days due to pain, I decided I had to on Wednesday. It was a great decision. It’s amazing how much endorphin can lift someone’s mood. I can be exhausted and go through my practice and feel so great afterwards.
I’m really excited it’s getting warm out so I can show off more of my awesome new muscles.Read Full Post | Make a Comment ( 1 so far )
I was one of those weird kids, broccoli was (still is) my all time favorite veggie. Maybe because I was covering it in cheese (did the same thing with peas) or maybe it was because they look like tiny trees and I felt like I was a dinosaur while eating them. Either way, I love that weird looking veggie. It was almost life changing when I had it raw, but it was ever MORE life changing when I discovered how to roast it in the oven. Instead of it getting limp, it keeps it’s shape and even gets a tiny crisp on it.
This recipe is for a side dish, but if you cook an entire head, you could use it as a light lunch side along with a smoothie. It is also another one that you can play with the seasoning on; I went spicy with red pepper flakes and cayenne pepper, but you don’t have to.
Here’s what to get from the store:
Spicy oven roasted Broccoli
1 full head broccoli
3 cloves garlic
1- 2 tbsp olive oil
1 tsp cayenne pepper
1 tsp red pepper flakes
1 tsp lemon juice
Salt and black pepper
- Separate the florets of broccoli. Put in a bowl with the olive oil to coat and add the seasonings. Make sure to mix well. Put on a cookie sheet covered in foil (not necessary, but helps with cleanup).
- Cook in an oven pre heated to 250 for about 15-20 minutes or until the broccoli is bright green with a slight crisp at the top. Flip over the florets half way through.
One of the complaints I hear a lot is that veggies are boring. Yeah, they can be, but they don’t have to be. This takes the broccoli from a boring sound veggie to something interesting without covering it in cheese. It has a good kick to it and I’m pretty sure you can get anyone to at least try it.
There’s nothing wrong with being out of the ordinary, as long as you’re far out enough.Read Full Post | Make a Comment ( None so far )