A Light Cool Breeze

The weather here lately has been miserable. It's been very hot and VERY humid, but today, it's just lovely. There's a light cool breeze and the temperature and humidity are very comfortable. I feel like a new person with this kind of weather.

Although I like the summer because it allows me a lot of freedom, I'm not a fan of the weather. I actually can handle the winter cold better than the summer heat and humidity. This is why I'm so fond of the fall and spring.

I wrapped up my fast track class yesterday. That is a very neat way to do a class. It's very intense and the days can become taxing, but it's also fun, and it's so easily accomplished. I'm definitely going to do more of these.

So, during this short interregnum, between my fast track class and the regular semester, which will start for me on Wednesday, I'm trying to get psyched up and I'm trying to take it easy. I think these might be two contradictory goals, but then, I'm a rather paradoxical individual.

I know I've been bad about this blog this summer, but I know I will be much more regular once school starts. I'll be able to diet better, and it'll be easier for me to focus.

Lately, I've really fallen in love with hummus. It's really good with chips and crackers, but it's healthier with veggies, so I'm trying to be satisfied with crudite. Hummus is great for you because it's full of garlic, which of course, is supposed to be good for the circulatory system. It's also got heart-healthy olive oil in it. For lunch, I try to have maybe some veggies with hummus, a tuna-salad or chicken-salad wrap. (The Tuna is probably better for me. It's got all those nice Omega-3 oils.) And a Kombucha. Kombucha is a fermented tea drink. I love the stuff. It's probiotic, but it's hard to find. I have to order mine off the net. After a lunch like this, I feel healthier, although, my breath could kill an innocent by-stander.

I've found a much better hummus recipe than the one I gave you earlier. This one I got from mideastfood.about.com.

Ingredients
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liqud reserved from can of chickpeas
3-5 tablespoons lemon juice or to taste
1.5 tablespoons tahini
2 cloves garlic crushed
1/2 teaspoon salt
2 tablespoons olive oil

Preparation
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in food processor. Add 1/4 cup liquid from chickpeas. Blend thoroughly till smooth.

Left-overs should be refridgerated, but when next serving it, give it a little time at room temperature to warm up a bit. The olive oil needs to liquify a bit for the flavors to really pop.