Again, I started the day with a plan to get to the gym in the morning. But instead I picked up a shovel and dug up a patch of my backyard and let me tell you, that's damn hard work! I wasn't wearing my HR monitor but if I had, it would have been beeping like hell. I did this off and on for a couple of hours (probably less, but it felt like longer.) My feet, hands and face were covered in mud. I tasted dirt. It was good.
In the summer I make myself limeade or lemonade spritzers. That way I can drink something fizzy without the extra calories. Today I did something even more special:
Fill glass halfway with Raspberry Zinger tea (I sweetened mine with homemade jam that never set)
Fill rest of glass with fizzy water (we make our own)
Top with a sprig or two of mint
Kick up your feet and marvel at the results of your (very hard) physical labor.
For lunch I enjoyed my wheat berry tabouleh. Two months ago I was obsessed with quinoa, this month it's all about wheat berries. They are so easy to make and add a nice texture to any salad. Here's my recipe:
1 cup wheat berries
1 bunch of parsley, stems removed and chopped.
1 cucumber, seeded and cut into 1/2 inch pieces
1 cup of cherry tomatoes, cut in half
Juice of 1 lemon (2 if a small lemon)
A few (2-3) tablespoons of olive oil - I'm pretty stingy with this stuff
Salt and pepper to taste.
Cover wheat berries with at least 2 inches of water and bring to a boil. Reduce heat to a simmer and cook for an hour, adding water if necessary - very important, I forgot to do this and burned them once!
While they're cooking, mix the rest of the ingredients in a large bowl.
When wheat berries are ready, they will be a bit chewy. Rinse under cold water. Strain and add to parsley mix. Can be covered and stored in the fridge for a 3 days. Best the first day though. Perfect for a summer picnic. Enjoy.
Be well.
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