Today, I am very excited to share that I am getting to combine the two and I am officially registered to run the 2013 Nike Women's Marathon in October, my first half marathon. AND, I am being sponsored by Whole Foods Market.
I am the Flexitarian Runner!
It's no secret I'm obsessed with heirloom tomatoes, and before summer comes to a close, I like, check that, LOVE to make salsas combining summer fruit and heirlooms.
I went to the Davis farmers market and found the most delectable white plums. These babies were like sinking your teeth into nature's candy.
Who knew garbanzos came in a beautiful rich green color? And since it's summer, there is a bounty of squashes like beautiful yellow zucchini. I found this Green Garbanzo Zucchini Salad in the deli section of Whole Foods Oakland. This dish is so easy, you can make it at home. In fact, Whole Foods sells frozen green garbanzo beans for pretty cheap.
This is a great quick lunch to make at home especially if you are feeding kids. My lunch here consists of a vegan sandwich with Amy’s Organic Lentil soup topped with chopped red jalapeno, and a side of Kale and Chia gluten and GMO-free tortilla chips by Wild Roots which also has Quinoa and Flax. I found the soup and chips at Costco and they are good.
This eggplant dish has got to be one of the most beautiful dishes I have ever made. I actually stared at my plate for a while just to admire the beauty of Mother Nature’s creations. At the farmers market, I found the most beautiful Thai basil I have ever seen with purple flowers.
I’ve really gotten into flowering plants because they look so pretty. What a fun way to add some beautiful garnish to your dishes. Next to the basil were some cool looking purple Thai peppers. I love me some purple colored foods, and jumped at the chance to make a purple power dish.
I went to one of my local farmers markets today and got all this stuff for $6! I was blown away. It's amazing what kind of deals you can find at the farmers market. Besides, some big savings on produce, you are eating locally grown food and are helping your local economy not to mention supporting a farmer.
I made a spaghetti sauce with the red onion and heirloom tomatoes. The cherry tomatoes I will use in a cous cous salad, and then I will make a Thai basil, pepper, eggplant dish with the remaining produce. I LOVE the purple peppers and purple flowers on the Thai basil. My whole car immediately smelled of basil as I drove away.
To say I am obsessed with heirloom tomatoes is an understatement. My favorite part of summer is that heirlooms are in season. I make heirloom tomato salads at least 3 times a week. I especially love to roast these tomatoes to add in pasta sauce.
My salad I made pictured above is so easy to make. Slice heirlooms of different sizes and colors, drizzle with extra virgin olive oil, chopped organic fresh basil, sea salt, and top with this new artisanal nut-milk based soft cheese the folks at Whole Foods Market turned me onto which I'll talk about more in a bit.
I'm always on the lookout for new greens to try in my daily leafy salad. And yes, I eat at least one bowl of leafy greens everyday usually for breakfast because it's nutrient dense, full of life force, helps set the eating tone for the rest of the day, and helps me stay regular.