I took today and tomorrow off work to have a little down time at home and it’s been fabulous! I spent a good part of today cleaning and organizing the house which seems crazy on a day off, but the feeling that the house is more under control is worth it. The day started early with coffee and a very thick raw protein banana berry smoothie.
Since our fridge was so bare this morning, I took the opportunity to pull all the shelves out and sterilize them. Then went through all the condiments tossing anything expired. Ah, just look how clean and in control it was after.
Then a massive trip to Trader Joe’s to load up for the week and the family Superbowl party.
And things are looking a little cluttered again. :-)
Usually these are a hassle to cook on weeknights with about an hour cook time stove top, but I decided to try pressure cooking them with a couple of tablespoons of vegan pesto paste.
This website has a great graph for cooking times and amount of liquid needed for cooking various beans and grains in a pressure cooker and the 12-minute cook time for the kamut berries is much better than an hour!
I served the pesto kamut berries with seasoned massaged kale and topped with Trader Joe’s vegan mozzarella shreds.
For a very filling dinner that was still light and energizing for a 3.2 mile run shortly after.
Those kamut berries are also great for sprouting raw and adding protein to salads, but I’m thrilled to have the option of cooking them fast on weeknights in a pressure cooker now.