I am so happy tomorrow is Friday! I’m ready! You? This week I finally watched The Barkley Marathons Documentary on Netflix and what a crazy race!
I also listened to No Meat Athlete’s Start-to-Finish Guide to Marathon Training which was great, much more laid back and realistic advice about training for a first marathon and echoed some points I’ve heard from other seasoned marathoners like not worrying about pace for long runs and work in tempo runs. But more realistic advice such as running three times a week, one long run on the weekend and two training/tempo runs during the week with cross training and weights mixed in. That works better for my schedule and they recommended your longest run being between 18 to 21 miles. Worth a listen if you’re training for or thinking about a marathon.
The pups are more interested in their cozy beds this week since we’re actually getting more rain and wind.
Dr. Greger has been busy posting about the benefits of apple cider vinegar and the weight loss studies behind it which are pretty interesting. And studies suggesting positive benefits for our arteries. Yes please! I used plenty of apple cider vinegar in this tangy ginger dressing also packing raw garlic and raw tahini.
Vinegar Tahini Dressing
- 3 tbsp. apple cider vinegar
- 3 tbsp. tahini
- 2 tbsp. nutritional yeast
- 1” thick chunk of fresh ginger
- 1 clove of garlic
- 1 carrot chopped
- 1 tbsp. tamari
- ¼ cup water, as needed
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy! Makes 2-4 servings.
It looks a lot like Asian ginger dressing with the creamy orange texture.
But it coats the salad with a stronger tangy kick and bright ginger and garlic flare.
I added chickpeas to make it a hearty meal salad.
And left the table feeling very full and satisfied.
It’s a gingery fun way to get more vinegar into your diet!