So many wonderful things have happened since I last posted. It’s been what? 300 years? I am most proud to tell you that this Sunday I ran my first ever half marathon! What a journey that was. I still cannot believe it! A whole 21.62k distance! If you’re asking just how much that is, it’s a whole lotta ks. More than I can count. And boy oh boy, at the end of the adventure my medal awaited. I never won a medal in my entire life and the feeling of having that around my neck felt like … like … well, like nothing else to be honest. Not even the sweetest triumph in the kitchen comes close to that feeling of triumph, of physical achievement. You can read more about my performance & my homemade recovery drink here.
And seems good things come in pairs these days! Or I’m just being spoiled by the universe lately. I am immensely proud and grateful to announce that TalesofaKitchen is one of the Top 5 Food & Wellbeing Bloggers in this year’s Voices of 2014! How amazing and unimaginable is that?! I stand proud and humble alongside my fellow bloggers and congratulate them on their amazing work! You can find their blogs here. This accomplishment simply means that YOU read my blog and find it useful. That YOU find inspiration in my little musings and creations. That YOU recreate my recipes in your homes and come back for more. And for that, I could not be happier or more grateful. Thank you for each and every one of your emails, messages and social media shoutouts! They are my daily motivation and inspiration.
Onto some chickpea patties now. I whipped up these babies in a matter of minutes after my race on Sunday. My body craved carbs and carbs is what I fed it! Complex, wholesome carbs that is. I did not give these patties much thought: some already cooked chickpeas, some quinoa flakes to soak up extra moisture and provide extra protein, avocado (healthy fat!) to bind everything together, turmeric (for extra antioxidant kick) and spices to make everything more yum. And the decision to pop them into the oven rather than pan fry, well, after my Sunday feat there was no way you’d catch me standing over a pan flipping patties, no matter how hungry I was or how delicious they’d be. But, it all worked out beautifully. These patties are downright gorgeous and addictive. Quite easy to munch your way through one, then another, and another.
Now the scoop on avocados*:
- They’re a good source of fiber, potassium, and vitamins C,K, folate, and B6.
- Half of an avocado has 160 calories, 15 grams of heart-healthy unsaturated fat, and only 2 grams saturated fat.
- One whole avocado contains more than 1/3 of our daily value of vitamin C and more than half our daily equirements of vitamin K.
And also good to know*:
- It’s been shown that the healthy monounsaturated fats found in avocados help to better absorb antioxidants found in other veggies, such as lycopene (found in tomatoes, watermelon, pink and red grapefruit, apricots) and beta-carotene (found in carrots, sweet potatoes, winter squash, spinach, kale, orange). So add some avocado slices or avocado oil (cold pressed is best) to your salads for improved nutrient absorption.
- If you only need to consume half an avocado, to avoid the browning (oxidation) of the remaining half, sprinkle lemon juice on the remaining/exposed avocado flesh and refrigerate it in an airtight container/plastic bag/cling wrap.
- 2 cans of chickpea, drained and rinsed
- 1 cup quinoa flakes
- 1 big avocado
- 3 spring onions, finely sliced
- 3 TBSP unhulled tahini
- 1 flax egg (1 TBSP linseed + 2 TBSP water)
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp sea salt
- 1/2 tsp paprika
- 1/5 cup olive oil
- 2 TBSP sesame oil
- Add all ingredients except quinoa and green onions to a food processor and blitz until you have them all combined.
- Scoop into a bowl and mix in the quinoa flakes and green onions.
- Let the mix sit for 10 minutes. (This is a good time to preheat your oven to about 180-190C – my oven has been acting up, so cannot be sure of the exact temp!)
- Make your patties by hand. Roll mix into balls and slightly flatten them.
- Place patties on a tray lined with baking paper and pop them into the oven. They should be ready in roughly 30 minutes.
- Check them after 15-20 minutes. If they turn dark drown on the top and you notice they might begin to burn before they fully cook, cover them with al foil and return them to the oven for another 10 minutes or so, until the middle cooks as well.
- Allow them to slightly cool in the tray before removing.
- Enjoy with an abundance of greens and veggies!