I’m no longer limping.
I’ve been to see an osteopath and after telling him my tale of stupidity (air-headed notion of training for less than four weeks for a 10km ‘fun’ run), he looked at me like he was dealing with a slow learner and said, ‘That’s not very wise’.
I said, ‘I know that now. But did you know I used to be a very good runner and I have trophies to prove it’.
And he said, ‘But how old are your trophies?’ And yes, they are somewhat covered in dust and yes, I probably was presented with them a few decades ago – or wasn’t presented with them as you can read in this post!
He suggested that in order for my inflamed knees to repair themselves from the assault I gave them I should, if I wanted to continue with jogging, join a gym and run on a treadmill and start with small amounts of running like 1kms and build up from there.
He also said he needs to see me once a week for the next four weeks as my pelvis is out, the tendons that attach to my knees are out and there’s a third issue but I can’t even remember what that is. He then took a heavy vibrating steamroller and pushed it all over my legs and it wasn’t pleasant and I had to use my hands to grab the sides of the bed so I didn’t reach up and punch him.
After he disconnected the steamroller he showed me a series of exercises he wants me to do and alas, it’s been nearly a week and I haven’t done one of them. But I am feeling so much better.
A few months ago I ordered a book on-line and when it was delivered it came with a recipe-card for a raw lemon ‘cheesecake’. It’s from Michelle Irwin’s recipe book called Too Few Cooks in the Kitchen.
I thought the recipe sounded very interesting as it’s a cheesecake without any cheese and there’s no sugar, gluten or dairy which is so unlike any cheesecake I’ve ever made before. I enthusiastically bought the ingredients and made this cheesecake and I wasn’t disappointed. It’s quick and simple to make although you do need to prepare it a few hours before serving it; I’d recommend this as a ‘day-ahead’ recipe. It’s a great guilt-free dessert with a lot of goodness, a pronounced lemon flavour and a silky, creamy texture.
- 2 cups slivered almonds
- 3-4 medjool dates, pitted
- 1 tbspn fresh lemon juice
- ½ tsp alcohol-free, vanilla extract
- For the filling:
- 3 cups raw cashews
- 1½ cups unsweetened almond milk
- 1 cup fresh lemon juice
- ½ cup raw honey
- 1 tsp alcohol-free vanilla extract
- ¼ tsp salt
- 1 tsp lemon zest
- pinch of turmeric (optional)
- 1 cup coconut oil, melted
- Fresh fruit to decorate
- Using a food processor and 'S' blade, process almonds to a fine meal.
- Add the pitted dates, lemon juice, and vanilla and process again until crust sticks together. Press into a 23cm (9-inch) springform pan. Set aside.
- Make the filling by adding all of the ingredients, except the coconut oil, into a high-speed blender. Blend on high until everything is very creamy.
- Add the melted coconut oil to the filling mixture. Blend on high until the oil is well combined. Pour on top of the crust.
- Chill in the freezer for 2-4 hours or until set. Or place in the fridge overnight until ready to serve.
I’d best go and start on those exercises I’ve forgotten to do.
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