|Confetti at the beginning of the walk/run|
I got out of bed at 5:30 am this morning to head into NYC for the 5K EIF Revlon Run/Walk for Women. Thousands of men, women and children gathered in Times Square and made the trek to Central Park. The walk supports research, diagnostic treatment services for medically under-served women, and provides psycho-social & financial support to women facing cancer and their loved ones. It was very moving to hear the stories of survival, loss and continued faith in winning the fight against cancer. We all know someone who has been impacted in some shape or form. Let’s do what we can to give cancer a serious a$$ whipping! Don’t give up, keep fighting!
|The finish line. Yay. It took me over an hour but whose counting :).|
|Drummers entertaining us at the finish line.|
After the walk we snacked on energy bars, multigrain chips, Hawaiian sweet bread and some jamba juice. By the time I got home, I needed something to tide me over until dinner so I had some fried channa that I had made the day before. Channa is what we call chick peas or garbanzo beans. This is a Guyanese dish with Indian heritage. It rarely lasted more than 15 minutes when my mother made it. Just one of those things that we could not get enough of.
1 cup dried channa/garbonzo beans/chick peas
3 tablespoons oil
1 small onion finely diced
1 small hot pepper or ½ a hot pepper finely diced (I used ½ a scotch bonnet)
1 tablespoon cilantro
1 ½ teaspoon curry powder
½ teaspoon cumin
3 cloves garlic
Salt and black pepper to taste
A little water
Boil channa per instructions on package
Heat oil in skillet, add onions and sauté until translucent
Add garlic and sauté for about 1 minute
Add pepper, curry powder, cumin and cilantro and stir
Add cooked channa and mix all the ingredients together
Add a little water (about 1 – 2 tablespoons) if necessary to moisten the channa
Add salt and pepper to taste
Sauté for another two minutes and you are ready to serve.
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