Congratulations to Tsan for winning her self-inflicted weight loss challenge. As some of you know, Tsan wagered against herself to lose 10 pounds in 30 days or get blogged in her bikini. As it turns out, our girl won the challenge on day 29, losing 11 pounds total. Mucho sacrifice involved here folks; not an easy task for a chef.
Here’s a shot of Tsan on Wednesday putting up with Steve’s chin-checking… “two pounds to go girl!”
A testament to the new iPhone is this photograph. My SLR broke, loyal foodies, so I was forced to borrow a friend’s iPhone and snap this. It’s no Ansel Adams, but darn if it doesn’t do a decent job. But that’s not why you’re reading this. This gazpacho is unique in that it uses no red vegetables and has white grapes in it, which impart a wonderful sweetness. I love red gazpacho, but on really hot days, the acid wreaks havoc on my stomach. This soup is right purty, too (when it’s not being photographed with a camera phone).
Traditional gazpacho is made with all raw vegetables. That is mostly true, here, except for the addition of two serrano chiles, which I prefer to roast over the stove. If you have a chili roaster, you can roast the chiles while you chop the remaining vegetables. Despite my best efforts to be carnivorous, I confess this recipe is vegan. Please don’t hold it against me.
Ingredients:
1-1/2 cups green grapes, cut in two
1/2 cup scallions, chopped (green part only)
1/2 vidalia onion, chopped fine
2 serrano chiles, roasted, seeds removed
1 basket of ripe yellow pear tomatoes cup in half (or roughly 4 yellow heirloom tomatoes, chopped)
3 large cucumbers, chopped
3 stalks of celery, chopped
1 avocado
1/2 tsp sea salt
1/2 tsp ground fresh pepper
2 tbl white miso
3 cups water
15 basil leaves
2 cloves garlic
Place grapes and scallions in a large non-reactive mixing bowl. For the onion, chiles, tomatoes, cucumber, and celery, place 1/2 of the vegetable into the bowl and the other into the bowl of a food processor fitted with the steel blade. You can also use a blender. Add the remaining ingredients to the food processor, and process until smooth. Transfer the vegetable puree to the mixing bowl and stir soup until blended. Serve cold.
Prior to becoming a legal goddess, Tsan worked in the food industry, both as chef (in Cambridge and New Hampshire) and as an event planner (in Vail). She also ran the Culinary, Hospitality and Restaurant Management Certificate Program at UCLA Extension.
One of the best ways to get the most out of our program is to have a buddy join you. Take Bekki and Gretchen for example. Despite how easy they’re making medicine ball sit-ups appear in this photo, both of them are in the midst of a postpartum comeback. …and yet, can you tell which one of them is having more fun? It’s hard to believe that these pictures were taken on the last round at the end of class today. Bekki (left) was overheard saying something about “unleashing my inner athlete…” Yes Bekki, yes!
The truth is that workout buddies help take the pain away; they often serve as the perfect security blanket during those cold, dark, vulnerable moments in class. Chances are that even if you didn’t sign up with a buddy, you have since found one. Here’s your opportunity to give ‘em a shout out. Who’s in your buddy system and what are a few ways you feel especially snuggled when you’re teamed up?
Five functional movements that Piera is mastering on the job:
1. Rigging boats
2. Hauling gear
3. Running rapids
4. Rowing
5. Paddling
“…you just never know where one of Steven’s tires will show up.” -Piera
How can they possibly be smiling while high pulling a kettlebell? David and Helen belong to a large contingency of IC’ers who are sweet like candy and yet, ferocious as tigers.
Nature or nurture?
What did Matt do to earn his t-shirt this morning?
Glide training at the IC.
