I have been training for a marathon with the encouragement of a friend who has been training as well. We have agreed to push each other through this never ending training we have never done before. Running has always been apart of my life since i was 10 years old. I remember coming in from running my first mile, so happy to run 2 laps around our half mile loop by our house non stop, to conquering a half marathon in high school, to tackling the track training for college soccer, to now training to dominate a full marathon at the age of 23. My next plan will be to continue the distance runs and add a and within a year do a half iron man, but baby steps. Moving to fast is the first ticket to injury.
Proper eating is essential to getting the results you want. This weekend I ate like a horse 16 miles on Saturday, and a 20 mile bike ride on Sunday resulted in total destruction in the kitchen, a loaf of home made buckwheat whole wheat bread and a dense bean soup with wheat berries.
I started with a whole onion, and 3 or 4 stalks of celery, 2 carrots, and some olive oil. I let those soften and onion get translucent. I added each of those veggies in 3 minute intervals from each other to let them get their time. I added a shit load of garlic because its amazing. Sure i probably get less dates because of my addiction and have been told that my food is too garlic but hey, maybe ill just marry a guy who loves garlic and then everyone can just suck it and we can go off into the sunset smelling like hummus.
After those veggies and garlic get super soft, I add 4 or 5 leaves of chopped collard greens, one can of crushed tomatoes (with juice) and about 8 to 10 cups water. I never measure water when I make soup. I always put in a little more than what I picture the soup when its finished so that it can reduce. At that point I added about 4 serving of tofu (you can add chicken or whatever you like). Celery salt, a few tablespoons of soy sauce, pepper, basil, sage (or poultry seasoning) and a bit of dill. I added dried beans after that, I added dried adzuki and black but whatever you want is what you should do.
I also added wheat berries when the beans went in (not many maybe a half cup?) no i didn't measure but you can add any grain or rice.
the only tips I can offer are, use a big pot and ingredients add up especially if you don't follow a strict recipe (or one at all....)
I let this cook for a bit until the beans were soft. This soup will last a few days and will thicken so if you reheat it it will most likely need a little bit more water or not... a good whole wheat tortilla or corn is good for dipping.
This soup made the couch riding cozy and amazing Saturday and Sunday night.
I will post the bread recipe that I ate with it (drizzled with rosemary olive oil and rubbed with garlic, of course).