This weekend was off to a rocky start from Friday night. Coming home with a head full of stress then waking up at 4.30 am on a Saturday morning worrying about work is something I don’t want repeated. To top it all off, all the dishes I made completely flopped too. Definitely something to do with my energy imbalance, I think. Luckily for me the sun has been on my side and shining beautifully in my direction.
Ever since my knee injuries a little over a year ago now, my exercise regime has pretty much come to a stand still. My body has been crying out for a decent cardio work out, even more so now that my blood is beginning to boil over with stress. I pushed myself to take a dip in the city training pool to work it out of my system.
I’m not a huge fan of swimming, mainly because I’m not great at it, however, desperate measures were called for and now I’m happy I went. What an amazing workout! Not as great as a 10k run, but I can’t afford to be picky when it comes to exercise right now.
I couldn’t have asked for a better Sunday either. Again the weather was glorious! Still feeling a little fragile, we took a ride to the Buddhist Chakra temples a short 45min or so bike ride away. The fresh sunny spring air seems to be all I needed to get things into perspective. Feeling inspired again and ready for a new, hopefully not so stressful week.
To finish of this slight roller coaster of a weekend I was in the need of a fresh crispy salad with rice of some sort. Here’s what I came up with; an edamame salad with a wasabi dressing on the side of a mixed Japanese mushroom rice dish. Also, In the fridge I have a strawberry and blueberry terrine setting as I type. I hope it’s ready and turns out successfully for a photo and post tomorrow.
This salad is inspired by a post I found on my foodbuzz page, but changed it to fit the ingredients I bought today.
The dressing is something I came up with a year ago when I was desperate for a dressing at the last-minute. It has been a regular dip and dressing since. It tastes much more powerful if you use fresh wasabi, but the paste works well too. I absolutely love wasabi. I could easily have it with everything. 😛
- 1 cup shelled edamame
- handful of sweet basil (torn/chopped)
- 1 cup of leafy greens
- 1 cup red cabbage
- 9 quartered cherry tomatoes
- a handful chopped spring onions
- 1 cucumber diced
- 2 tsp low fat mayo
- 1 tbsp soy milk
- 1 tsp wasabi (fresh/ready made paste)
Simply assemble the salad mixing all ingredients together then drizzle a little of the dressing to your taste.
As I mentioned I pared up the salad with a Japanese style mushroom rice mix. I mixed it into brown rice and barley.
- 200g japanese mushrooms (I used shitake and maitake)
- 3 tbsp light soy sauce
- 2 tbsp Mirin
- 1 tbsp white sesame seeds
- 5g bonito flakes
- some chopped green onions
- put the soy sauce and the mirin in a small sauce pan and bring to the boil.
- add the mushroom and cook until all the liquid is absorbed
- mix through the bonito flakes and sesame seeds.
- When your rice is ready, simply mix through and serve.
Bellow is a lemon cake which I attempted, however it failed to raise.
On the good side it tasted amazing, so full of flavour. The texture wasnt fluffy like the recipe stated, but more puddingy, pie like and a wee bitty stodgy.
I actually love stodgy cakes. I dressed it with some fresh grapes and a drizzle of natural yogurt, which complimented the lemon in the cake beautifully. It really did burst with spring deliciousness, regardless of the fact it was a bit of a failure.
I will actually make this one again in the hope I make the same mistake as last time 😀
Here is my variation of the linked recipe:
Ingredients: serves 8
- 1/2 cup yoghurt
- zest from 1 lemon
- 1/4 cup of lemon juice
- 1 tsp vanilla extract
- 1 1/2 cups of all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 cup packed light brown sugar
- 1/2 cup pure honey
- 1 stick unsalted butter
- 1 large egg
- Pre-heat your oven 350 degrees/ rice cooker to 50 mins on cake setting
- beat together the butter and sugar to a fluffy creamy texture
- add egg and mix until combined
- add honey, lemon juice, yogurt and vanilla
- In s separate bowl sift together the baking powder, baking soda, spices and flour
- Mix the flour mixture together with the liquid then transfer to a loaf tin or your rice cooker bowl.
- Bake for 40-45 mins
- allow to cool in the tin before transferring it to a wire cooling tray.
serve with a drizzle of natural yogurt and some halved grapes (or a fruit of your choice)