Trailffest Training Week 1
I’m really pleased with my first week of training for Trailffest. As I mentioned in my previous post I have modified the Hal Higdon intermediate half marathon plan to take into account both the two days I lead a running group each week and that my half is going to be rather hilly.
So my week looked like this (keep reading for my easy pea soup recipe)
Body Balance as my Pilates teacher had the day off for her birthday!
My favourite run of the week was definitely Sunday. I ran with a friend and she took me to Ivinghoe Beacon and along the Ridgeway. It was a completely soggy run and I almost slipped on the wet chalk of the Ridgeway, but it was such fun and I can’t wait to do the route again in the sunshine.
On the way back we stopped to pick peas in a field. A local farmer had planted a field of peas to lock the nitrogen into the soil, rather than for harvest, so the peas are ripe for the picking. We ran another half a mile from the field back to her house clutching a bag full of peas each.
And on my return home I just had to make pea soup!
Easy Pea Soup
Vegan, dairy free, nut free. Serves 2
- A medium onion chopped
- 3 cloves of garlic
- 2 tbsp rapeseed oil
- 2 medium potatoes, peeled and chopped
- 1 1/2 pints of vegetable stock
- 1 pound of shelled peas (or frozen)
- a handful of fresh herbs (mint, winter savoury, hyssop, oregano, parsley, whatever you have to hand)
- Heat the rapeseed oil in a medium saucepan over a low hear.
- Add the chopped onion and garlic and cook until translucent
- Add the potatoes and stir so they are covered in oil
- Add the stock. Bring to the boil and lower the heat to a simmer. Cook for 10 minutes
- Add the peas and herbs and cook for a further 5-8 minutes (depends on the size of your peas)
- Once potatoes and peas are soft take the pan off the heat and blend. Add more stock if the soup is too thick
- Return to the heat to warm and season to taste