Heat, Running, Radishes, Hummus

So that was a hot and humid weekend we just had…

Humbling moment of the weekend? Learning the hard way that my body is not yet acclimated to running in this kind of heat and humidity. Within the first mile of my targeted 6 mile run, I felt my body revolting, and so decided to shorten the route to a flat 4 mile course…which still turned into an ohmygawd-I-can’t-breathe-let-me-stop-and-walk-for-the-fourth-time-my-body-feels-like-a-waterlogged-elephant-trying-to-run-up-a-steep-hill kind of run. True, I should not have been running in the middle of the afternoon, but if I didn’t get out then, I wasn’t going to run at all.

Apparently it takes the body roughly 2 weeks to get acclimated to warm weather running.

Lesson learned.

Now for some food pictures from the weekend.

Watermelon radishes, just begging to be sliced and photographed (and then eaten). (Yes, I Instagrammed it and applied a filter that makes it appear a bit more purple than it actually is…)

Those pretty sliced watermelon radishes with baby spinach, basil, chives, balsamic, citrus champagne vinegar, olive oil, a squeeze of lime and truffle salt.

Sweet potato hummus

This Sweet Potato Hummus recipe from the beautiful blissulbblog caught my eye a few weeks back, and I finally had a chance to make it. I had neither the chipotle chili nor tahini called for in the recipe, but it still turned out quite nice. As a woeful substitute for the chipotle, I threw in some chili powder, but not to quite the same effect, I would imagine. Regardless, it’s edible by the spoonful, or scooped up with some sturdy bread.