Sweat Together: The Menu

What you eat after you exercise is vitally important. You've worked so hard to burn calories, now take it easy with a light meal. And remember, small portions are best.

The Green Drink (Provided by Terry Sullivan, http://www.liveRIGHTnowonline.com.)

2 mangoes, cubed
Handful of spinach leaves
2 tablespoons parsley, chopped
2 tablespoons basil, chopped
3 celery stalks, cut into pieces
1/2 cup spring water

Combine all ingredients in blender with spring water and blend. Serve chilled or over ice.

Spinach leaves, used in the Green Drink, are rich in antioxidants and high in vitamin A, iron and calcium.

ELENA's Samosa Wraps (Provided by Susan Voisin and Fatfree Vegan Kitchen (http://blog.fatfreevegan.com).

1 pound (about 2 medium) red or gold potatoes
14 ounces extra-firm tofu, frozen for 24 hours and thawed
1 medium onion, minced
1 cup frozen green peas
1 medium tomato, diced
1 tablespoon fresh ginger, peeled and minced
1/2 jalapeno pepper, stemmed, seeded and finely diced
1/2 to 3/4 cup water
1 teaspoon salt to taste
2 teaspoons curry powder
1/2 teaspoon ground coriander
3/4 teaspoon ground cumin
1/8 to 1/4 teaspoon cayenne pepper (or to taste)
1 tablespoon lemon juice
6 whole-grain tortillas (may use gluten-free)

Cook the potatoes, unpeeled, in boiling water until they're tender (pierce easily with a fork, about 10-15 minutes). Remove from water and set aside to cool. When cool enough to handle, peel and cut into
1/4-inch pieces.

Squeeze tofu to remove as much water as possible. Cut into 1/4-inch cubes.

Heat a deep non-stick skillet and add the onion. Cook on medium-high until onion begins to brown. Add peas, tomato, ginger, jalapenos, and two tablespoons water. Cook, stirring, until peas thaw.

Add potatoes and tofu to skillet along with 1/2-cup water, salt, curry powder, coriander, cumin, cayenne and lemon juice. Cover and simmer for about 10 minutes, adding more water if necessary. Remove cover, and cook until most liquid has evaporated. Check to see if more salt or lemon is needed.

Warm tortillas according to package directions. Place a sixth of the filling in center of wrap, fold bottom edge up, and fold sides over filling. Serve with mango chutney, if desired.

You can make this with crumbled, non-frozen tofu but you may not need much or any water. Or, if you're avoiding soy products, double the amount of potatoes and leave the tofu out altogether. This mixture would also be good stuffed into a pita or rolled into a homemade chapati.

Serves six.

Nutrition Facts (filling only): 153 calories, 4.25 grams fat, 427 grams sodium, 21.56 grams total carbohydrates, 3.9 grams fiber. Calories from fat: 35.52 (23 percent). Nutritional information is approximate and is not guaranteed to be 100% accurate.

Note that a "Gluten-free" label is strictly a cataloging tag meant to be helpful for recipe searches and does not ensure that the recipe is completely free of gluten. Always read ingredient labels carefully and contact manufacturers to make sure that products actually are vegan and/or gluten-free.

Zucchini with Cilantro Dressing and Pine Nuts (Provided by Terry Sullivan, http://www.liveRIGHTnowonline.com.)

1 pound small zucchinis
1 tablespoon Spanish olive oil
1 garlic clove, crushed
1/3 cup pine nuts

Thinly the slice zucchini lengthwise and run under cold water. Pat dry. Put slices in a large bowl and add garlic and olive oil. Toss together lightly.

In a ridged grill pan, lay out the zucchini in a single layer and cook at 250 degrees for about 10 minutes, just enough to warm it through. Turn over once after 5 minutes. Once tender, remove zucchini from pan and let cool slightly, and then add the pine nuts.

Cilantro Dressing
2 cloves garlic, chopped
1 teaspoon ground cumin
1/2 cup fresh cilantro, chopped
2 tablespoon fresh parsley
5 tablespoon Spanish olive oil
2 tablespoon white-wine vinegar

Place garlic, cumin and herbs into a food processor and pulse until well mixed. Add 1 tablespoon of Spanish olive oil and use a spatula to scrape the sides of the food processor bowl.

While the motor is still running, slowly add the remaining 4 tablespoons of oil until the mixture has thickened slightly. Add the vinegar and process until well blended.

Lightly drizzle over the cooling zucchini. Serve any remaining dressing in a separate bowl.


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