GROUNDED FOR EIGHT TO TEN WEEKS!

Yesterday, I was dressed and ready to head out the door for my walk. My goal for the day was another seven to ten mile walk.

As I stood, I felt like someone had shot me from the groin down to the knee. To walk, I had to hold on to counters, tables, etc. All I could think of was the hip had given out and I was going to need the hip replacement that is know is down the road...somewhere off in the distant future, I've been hoping.

I called my Dr. DiLella at Ortho Indy.  He was in surgery yesterday, but I was able to secure an appointment for ten this morning.

The diagnosis?  ........ over training! He is recommending cross training instead of a single diet of walking.  I am to swim and ride a bicycle. Oh, great.....we just don't happen to have a pool in our motorhome. And I need to purchase a bicycle.  AND I love, love, love walking!  

                                                                                                                John and I have been looking into purchasing kayaks.  Now a kayak and a bicycle?  Good grief, what is next?   

On a happier note, Monday morning, the Miata went into the shop to be repaired and we should have it by the end of the week.  

Our final appointment is next week.  We are to have the follow up from our cataract surgery tune up. After those two appointments, we are good to go.  And I mean GO......as in on down the road!  

Today, I am making socks on my Circular Sock Machine.  It is not walking, but I have something to do as we wind up the next week and a half.  

Thanks for stopping in today, and for leaving your comments.  

AND thanks all for shopping through my Amazon link.  Yesterday, I purchased a 3-M Headlight restoration  kit.

Here is a great recipe!  What I like about it is that you don't have to bake it.  BUT, I like my carrots soft, so I am going to cook the carrots and apple a bit.  That sure beats heating up the motorhome with the oven.  

If you want, give the recipe a try.

Raw Vegan Carrot Cake

By Christine Roseberry from Just Glowing with Health

Yield: 8 servings 

For the carrot cake:
- 2 cups carrot pulp (see note below for instructions on using whole carrots)
- 1/2 cup pecans, soaked 6+ hours, drained & rinsed
- 1 cup Medjool dates, pitted
- 1/2 cup shredded coconut
- 1 Fuji apple, cored and cut into medium size pieces
- 1 quarter size chunk of ginger
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon


For the frosting:

- 1 1/4 cup cashews, soaked 6+ hours, drained and rinsed
- 1/2 teaspoon vanilla powder (I used extract)
- 1 tablespoon + 2 teaspoon lemon juice
- 3 Medjool dates, pitted
- 1/3 cup water, more or less for desired consistency

1. For the frosting: In a high-speed blender blend all the above frosting ingredients, minus the water. Add the water in slowly using just enough to blend making it creamy. Pour into a small bowl and set aside.

2. For the cake: Place the chunks of apple into the food processor. Blend until it becomes coarsely shredded. Be careful not to over process. It should be coarse pieces. Then add the carrot pulp along with all the rest of the ingredients above for the cake mix. Pulse until it becomes a coarse sticky mix. Once again, make sure to not over process. (I placed carrot pulp and apple chunks in microwave for 2 minutes to cook a bit -just to tenderize them)

NOTE: If using whole carrots cut them into medium size chunks and add them with the apple to blend, making coarse pieces.

Line an 8x8 glass baking dish with wax paper. Press the mix evenly into the dish, then add the frosting generously on top. Place in freezer for about one hour. Take out of the fridge and let it sit for about 25 minutes before eating. Sprinkle cinnamon on top and voila'!

God Bless you all.