Goin Ghanian

Kudos to Spin Guru Sarah for making sure my quads are still sore two days post-class! Because I’m a big wimp to the cold weather, I’m still exercising indoors but the YMCA Spin classes are keeping me pedaling until Mother Nature decides to heat up this Midwestern territory.

However, it is rumored this weekend that it will be warming up a bit and if so, I look very forward to hitting the trails at Cherokee Park! Then afterwards, a long stroll down Bardstown Road, hitting each Vintage clothing store along the way--- in search for the perfect pair of Levis.

Speaking of cycling gurus, it has recently been brought to my attention that an old friend’s mom is going above and beyond for injured soldiers of the Mother country. Her name is Mary Gibson and she is going to be cycling over 300 miles as a fundraising project for the UK based charity,
Help for Heroes( http://www.helpforheroes.org.uk/ ). This organization helps returning wounded soldiers with recuperation, both physically and mentally. Anyway, if you would like to help Ms. Gibson raise funds for this organization, you can go to her website and donate to the cause:
https://www.bmycharity.com/V2/marygibson
Check out the commercial too, it’s great!

On a culinary note, I recently made my “Tercia-Version” of “Ghanian Ground Nut Soup.” Although West Africa is not highly acclaimed for its culinary delights, there are still a few lovely gems which come from that area of the world. The original version calls for peanuts, tomatoes, chicken, a few spices and broth. However, I make my own special version—because I can. (I learned in Africa you can’t always make it the way you want to, hence the above mentioned minimal ingredients). This the Vegan version recipe. It’s easy to make and like a good curry or marinara, it gets better each day—for up to about five days. By the way, the photo is not from Ghana, it is from Senegal but I thought it was cute.

Ghanian Ground Nut Soup (Vegan for 3-4 people)
1 Small Yellow Onion (chopped)
1 (or 2) Garlic Cloves (chopped)
2 Tbsp Smart Balance Light Butter (low in calories and no sat. fat)
1 Tbsp Olive Oil
1/2 Cup Chunky Natural Peanut Butter
1/4 Cup Soy Milk
1 Cup of Water or Veggie Stock
1 16-oz Can of Diced Tomatoes (OR 4 tomatoes diced)
1 Sweet Potato (cubed)
1 Heaping Cup of Chopped Broccoli (2 cups if you’re feeling crazy!)
2 tsp curry powder
2 tsp dried parsely
2 tsp dried coriander (or a small handful of fresh chopped cilantro)
Salt and Pepper to taste
For a Non-Vegan/African Version,
add the meat of Two West African Bicycle Chickens
Chopped Peanuts and Parsely for Garnish

(Best Prepared to Buena Vista Social Club)
In a big pot, heat oil and butter; Sautee onion and garlic until translucent; Add veggie stock and soy milk and stir well; Stir in Tomatoes; Stir in Peanut Butter; Stir in all spices; Add Sweet Potatoes and Broccoli and bring to low boil; turn down temperature and let the soup simmer until the sweet potatoes are soft. Serve and garnish with chopped peanuts and parsely or cilantro.