News Round-up and Split Pea Hommos
News from the Intertubes regarding health and wellness:
Sleeplessness, the same problem that plagues teenagers, also plagues adults! To continue the analogy, school: adolescents :: work : adults. So, as with suggestions to push back school start times, some experts suggest pushing back work start times and/or operating on a flexible schedule. How revolutionary!
As I've been discussing using lower-GI sweeteners in treats as a suggestion, new studies show that lower GI diets aren't all they're cracked up to be. Still wouldn't hurt to avoid massive amounts of refined, high-GI foods, though.
There's now hard data showing how sitting all day is killing office workers (increasing mortality). What more does one need to light a fire under one's ass and stand periodically at work (and encourage the executive team to buy some standing desks and have walking meetings)?
In other news, I made yellow split peas the other day. Instead of buying a case (24 cans) of beans at WFM (about $22), I bought several pounds of dried yellow split peas and mung beans instead. The last time I cooked yellow split peas, I made a banana curry from Another Dinner is Possible. While I liked the al dente texture of the split peas, I thought they would soften more with soaking. Not so. I soaked them overnight and then cooked the peas for an hour or more. Still firm. So, obliteration.
Yellow Split Pea Hommos
2 cups yellow split peas
4 cups water for soaking
4 cups water for cooking
1 tablespoon/3 cloves garlic, pressed
1 tablespoon curry powder
Soak the peas overnight in water (I left mine in the saucepan in which I intended to cook them, on the turned-off stove, covered).
The next day, drain and rinse the peas. Also rinse the soaking pot.
Return the peas to the pot and with the 4 cups of water, bring to a boil.
Once at boiling, reduce the heat to low and cock the pot lid.
Simmer, covered, for 40 minutes - 1 hour. You may need to skim off the whitish starch that comes out of the peas while cooking. Stir occasionally.
At about 10 minutes to go--the peas will almost smush easily--add the garlic.
Once the peas have soaked up most of the water and they feel al dente, remove from the heat.
Depending on whether you're comfortable with blending hot food or not, let the peas cool or proceed to the next step.
In a high-speed blender or food processor, blitz the pea and garlic mixture with the curry powder until everything is pasty.
Cool if the peas are hot (or not) and store in the fridge.
Parting shots:
Gotta break a mug to get a mug.
It's OK; those mugs were ugly anyway.
Picked this up at the Rocky Mountain Metropolitan Airport today. "Remove before flight."
Sleeplessness, the same problem that plagues teenagers, also plagues adults! To continue the analogy, school: adolescents :: work : adults. So, as with suggestions to push back school start times, some experts suggest pushing back work start times and/or operating on a flexible schedule. How revolutionary!
As I've been discussing using lower-GI sweeteners in treats as a suggestion, new studies show that lower GI diets aren't all they're cracked up to be. Still wouldn't hurt to avoid massive amounts of refined, high-GI foods, though.
There's now hard data showing how sitting all day is killing office workers (increasing mortality). What more does one need to light a fire under one's ass and stand periodically at work (and encourage the executive team to buy some standing desks and have walking meetings)?
In other news, I made yellow split peas the other day. Instead of buying a case (24 cans) of beans at WFM (about $22), I bought several pounds of dried yellow split peas and mung beans instead. The last time I cooked yellow split peas, I made a banana curry from Another Dinner is Possible. While I liked the al dente texture of the split peas, I thought they would soften more with soaking. Not so. I soaked them overnight and then cooked the peas for an hour or more. Still firm. So, obliteration.
Yellow Split Pea Hommos
2 cups yellow split peas
4 cups water for soaking
4 cups water for cooking
1 tablespoon/3 cloves garlic, pressed
1 tablespoon curry powder
Soak the peas overnight in water (I left mine in the saucepan in which I intended to cook them, on the turned-off stove, covered).
The next day, drain and rinse the peas. Also rinse the soaking pot.
Return the peas to the pot and with the 4 cups of water, bring to a boil.
Once at boiling, reduce the heat to low and cock the pot lid.
Simmer, covered, for 40 minutes - 1 hour. You may need to skim off the whitish starch that comes out of the peas while cooking. Stir occasionally.
At about 10 minutes to go--the peas will almost smush easily--add the garlic.
Once the peas have soaked up most of the water and they feel al dente, remove from the heat.
Depending on whether you're comfortable with blending hot food or not, let the peas cool or proceed to the next step.
In a high-speed blender or food processor, blitz the pea and garlic mixture with the curry powder until everything is pasty.
Cool if the peas are hot (or not) and store in the fridge.
Parting shots:
Gotta break a mug to get a mug.
It's OK; those mugs were ugly anyway.
Picked this up at the Rocky Mountain Metropolitan Airport today. "Remove before flight."
I love the idea of walking meetings!
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