Yesterday I started my workout regimen. I still get up and do yoga & meditation, but before then I woke up and I walked my dog. Later in the day I did a great bellydance workout called Lusicious, and that's exactly how it left me feeling. I felt just so feminine and sexy afterwards. Bellydancing has many benefits for women's reproductive health. It helps to get rid of stagnant energy in the womb and helps to release toxins. It also tones the pelvis which makes for an easier time during child birth. There are also many other benefits, but because I have to go to work in 30 mins. I'll save it for another blog.
Today I have to pace myself with the nuts. I have eaten almost 8 oz. of almonds since yesterday. I hope this doesn't affect my weekly weigh in, lol. If you're gonna eat a lot of something that has a lot of fat, it might as well be the kind of fat that will benefit you. I had the usual for breakfast, as piece of fruit, raw nuts, and water. My blender is broken and I haven't been able to make my smoothies :(, so I'm going to buy a new one after I get off today. For lunch I made a delicious African Yam & Peanut stew. I usually don't eat peanuts, but I couldn't find cashew butter to substitute and I really wanted this soup! I saw this recipe on an episode of Emeril Green on the Planet Green network (I think that's the name). I ate it with a kale and spinach salad. Absolutely delicious! I'll probably eat more salad and some fruit for dinner before I go out tonight. Here's the recipe for the soup.
Emeril's African Yam and Peanut Soup (Video)
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc.
Ingredients:
1 1/2 pounds yams or sweet potatoes
5 tablespoons peanut oil
8 each Roma tomatoes, halved and seeded
1 tablespoon curry powder
1 cup onions, julienned
1 1/2 teaspoons minced garlic
1/2 cup smooth peanut butter
1 cup unsweetened light coconut milk
1 quart vegetable broth
1 3/4 teaspoons salt
1/2 teaspoon fresh ground white pepper
2 tablespoons chopped, roasted peanuts
Method:
Preheat oven to 400 degrees F.
Coat the sweet potatoes with 1 tablespoon of the peanut oil and place in an oven-proof pie tin. Place the pie tin in the oven and roast the sweet potatoes for 50 minutes to 1 hour, or until the potatoes are fully roasted and fork tender. Once the potatoes are cool enough to handle, remove the skin from the potatoes and discard the skins. Reserve the sweet potato flesh until ready to use.
Place the tomatoes in a small mixing bowl and coat with 1 tablespoon of peanut oil. Lay the tomatoes on a baking sheet, skin side up, and season with salt and pepper. Place the sheet pan in the oven and roast the tomatoes until the skins are caramelized and wilted, about 25 to 30 minutes. Remove the tomatoes from the oven, discard the skins, and set the tomatoes aside until ready to use.
Set a 4 quart stockpot over a medium high heat and add 2 tablespoons of peanut oil. Add the curry powder to the pot and toast for about 30 to 45 seconds, stirring constantly. Add the onions and saute for 3 to 4 minutes. Add the minced garlic to the pot and cook, stirring, for 30 seconds.
Add the roasted sweet potatoes and tomatoes to the soup. Add the peanut butter, coconut milk and vegetable stock to the pot and stir to blend. Bring to a boil, reduce the heat and simmer for 10 minutes.
With an immersion blender or in batches in a bar blender, puree until smooth. Season with 3/4 teaspoon of the salt and, if necessary, more pepper.
To serve, ladle the soup into bowls and garnish with the chopped peanuts.
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