Random Ramblings and Red Soup

I added chia seeds to my oats when cooking them the last couple of days.  

If you are unfamiliar with the health benefits of chia seeds, check here.

Last night I started a 5k training plan.  I enjoyed running outside, with no coat in the 10 C (50 F) weather.  When it gets much warmer than this, I have a hard time staying hydrated and not overheating.

What is your perfect temperature for running outside?

I ate a vegetarian Mexican "lasagna" before leaving for my run (from Looney Spoons cookbook), and I re-hydrated with a fresh juice when I got home.

 

This evening we had a red soup made with beets and red peppers.

Sweet Red Pepper and Beet Soup

(Slightly adapted from: Power Foods Cookbook)

1 T olive oil

2 shallots, coarsley chopped

3 red bell peppers (ribs and seeds removed, cut into bite size pieces)

2 red beets (approx. 1 pound) trimmed, peeled, and cubed

1 cup water

3.5 cups veggie or chicken stock (reduced sodium)

Juice from 1 lemon

Fresh ground S&P

Fresh goat cheese for crumbling on top

Heat oil over med. heat.  Cook shallots, stirring occasionally, until translucent (about 4 minutes).  Add bell peppers and beets and stir.  Add water and broth and bring to a boil. Cover partially and reduce to simmer.  Cook until beets are very tender (about 1 hour).

Let cool slightly.  Stir in lemon juice, 1 tsp fresh ground salt, and pepper to taste.  Puree soup.  Sprinkle with goat cheese before serving.

This soup is intended to be served cold ... but that just sounds narsty to me.  I served it hot.

Have you ever had cold soup?  Could you stomach it?

I like my food to be HOT, unless it is salad, or something that is usually served cold.