{"id":85,"date":"2012-11-30T15:44:00","date_gmt":"2012-11-30T15:44:00","guid":{"rendered":"https:\/\/anjaschwerin.com\/food\/?p=85"},"modified":"2017-02-14T20:42:40","modified_gmt":"2017-02-14T20:42:40","slug":"asian-broccoli-salad","status":"publish","type":"post","link":"https:\/\/anjaschwerin.com\/food\/11\/asian-broccoli-salad\/","title":{"rendered":"Asian Broccoli Salad"},"content":{"rendered":"
\n
\"\"Bad news today ! Be prepared for a big whine.\u00a0<\/span><\/span><\/div>\n

I’ve got my first ever running injury. After last week’s 25k long run (which was part of my marathon training), I realized that I was limping and that I had pains in my left thigh that were beyond the usual aches after a long run. Two days later it was still not better, and I tried a little self diagnosis by looking up the symptoms on the Internet. Everything pointed to a grade I muscle tear.\u00a0<\/span><\/span>
\n
\n<\/span><\/span>Next and most important question was: How long does it take to heal and how long am I not able to run? The timing could not have been any worse. The most popular Dubai half marathon is coming up in one (!) week. I am also in the most crucial part of marathon training for the Dubai Marathon at the end of January. Damn!<\/span><\/span>
\n
\n<\/span><\/span>It’s hard to sit still and do nothing, apart from rubbing tiger balm on my leg and massaging it with a rolling pin. I’ve got stuff to do, races to run, mileage to get in. It’s the wrongest time in the season to have an injury!!<\/span><\/span><\/p>\n

After 4-5 days, I was slightly deluded when I was able to walk without a limp and the thigh not being as sensitive to touch. But my follow-up appointment with the doctor this morning left me with a less optimistic outlook. It showed that the muscle is far from healed and still very sore when pressing on the injured spots. I am now allowed a 5 minute jog. That’s not even worth the effort of putting my trainers on.\u00a0<\/span><\/span>
\n
\n<\/span><\/span>I don’t know what to do about this. I have never been injured. Right now, I feel I have to decide which race is more important to me: the half marathon next week or the full marathon in January. If I run the half next week, I might risk not even finishing it and extended injury that will keep me from preparing for the full marathon. If I give it a miss, I will miss out on the biggest Dubai running event. But I might be able to recover properly and be ready to train properly for the full marathon. What do I want? I don’t know<\/span>. I still want both!<\/span><\/span>
\n
\n<\/span><\/span>I have been giving my diet extra care in the past week, making sure I eat a lot of anti-inflammatory foods to support recovery. I sprinkled in turmeric and cumin wherever I could. The veggies couldn’t be green enough and raw ginger was a must in all dressings. I also allowed myself a very anti-anti-inflammatory glass of wine in the evening. To mend my broken spirits. With temporary but reasonable results.<\/span><\/span>
\n
\n<\/span><\/span>Today’s Asian broccoli salad has been on my a few times in the past week. Full of anti-inflammatory ingredients, light, and good to keep in the fridge for a few hours. A true keeper that I will sure eat, even without injury.<\/span><\/span> <\/b>Wish me luck that this muscle tear is healing up quickly. I’d be devastated if it keeps me from running for much longer.<\/span><\/span>
\n<\/span><\/span><\/b>
\n————————————————————<\/span> <\/span><\/b>
\nASIAN BROCCOLI SALAD<\/span><\/b>
\n
\n<\/span>Print Recipe<\/a><\/span>
\n
\n<\/span>4 cups broccoli florets<\/span><\/p>\n

2 cups bean sprouts<\/span>
\n2 spring onions, white and light green parts thinly sliced<\/span>
\n1\/4 cup fresh cilantro leaves<\/span><\/p>\n

1\/4 cup raw almonds, roughly chopped<\/span>
\n1 teaspoons sesame oil<\/span>
\n1 teaspoon soy sauce <\/span>
\n
\n<\/span>Dressing<\/b><\/span>
\n2 tablespoons sesame oil<\/span>
\n1 1\/2 tablespoons soy sauce divided<\/span>
\n1\/2 tablespoon rice vinegar\u00a0<\/span>
\n1 teaspoon honey (or raw sugar for a vegan version)<\/span>
\n
\n<\/span><\/p>\n

1 clove garlic, crushed<\/span><\/div>\n
1 1-inch piece fresh ginger, grated<\/span><\/div>\n
pinch of red chili flakes<\/span><\/div>\n
<\/div>\n
Serves 4-6<\/span><\/div>\n
————————————————————<\/span><\/div>\n
Steam the broccoli until just tender, about 4-5 minutes. Transfer broccoli to a bowl of ice cold water to stop cooking process. Drain and set aside.<\/div>\n
In a small pan, heat one teaspoon of sesame oil. Fry the almonds, stirring frequently until nuts are toasted, 3-4 minutes. Add 1 teaspoon of soy sauce to the pan and stir until nuts are just coated. Remove from heat and let cool.<\/div>\n
<\/div>\n
In a small bowl, whisk together sesame oil, soy sauce, rice vinegar and honey.\u00a0 Stir in garlic, ginger and chili flakes.<\/div>\n
<\/div>\n
Combine cooked broccoli, bean sprouts, spring onions and cilantro in a serving bowl. Pour over the dressing and stir until evenly coated. Sprinkle with toasted almonds. Serve immediately or keep in the fridge for up to 4 hours before serving.<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Bad news today ! Be prepared for a big whine.\u00a0 I’ve got my first ever running injury. After last week’s 25k long run (which was part of my marathon training), I realized thatRead More<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":648,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[4,2,7,9,8],"tags":[],"class_list":["entry","author-Anja","post-85","post","type-post","status-publish","format-standard","has-post-thumbnail","category-gluten-free","category-grain-free","category-salad","category-vegan","category-vegetarian"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8TjFz-1n","jetpack-related-posts":[{"id":300,"url":"https:\/\/anjaschwerin.com\/food\/10\/parmesan-bulgur-salad\/","url_meta":{"origin":85,"position":0},"title":"Parmesan Bulgur Salad","author":"Anja","date":"October 16, 2010","format":"image","excerpt":"I assume all food bloggers are constantly on the search for new and tasty foods. 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Yes, it's winter. But more so, I am in the final stages of marathon training. I've been logging in my longest long run of 35k last week. For several weeks I have been running 70-80k per week. Now it's taper time.\u2026","rel":"","context":"In "gluten-free"","block_context":{"text":"gluten-free","link":"https:\/\/anjaschwerin.com\/food\/category\/gluten-free\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2013\/01\/ChickpeaBacalhauSalad2-s.jpg?fit=660%2C947&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2013\/01\/ChickpeaBacalhauSalad2-s.jpg?fit=660%2C947&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2013\/01\/ChickpeaBacalhauSalad2-s.jpg?fit=660%2C947&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":269,"url":"https:\/\/anjaschwerin.com\/food\/01\/roasted-pumpkin-pomegranate-salad\/","url_meta":{"origin":85,"position":2},"title":"Roasted Pumpkin Pomegranate Salad","author":"Anja","date":"January 6, 2011","format":"image","excerpt":"Two more weeks to go until my first full marathon. 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