The weather is perfect these days. Autumn is in full swing and because the cool weather is here, I get to go running outdoors.
I have always been an exercise buff. When I entered college, I went to my first aerobic dance class. My sister dragged me to one, and even though I initially resisted, I fell in love with it. I know I am dating myself, but the class was a Jackie Sorenson class. For those Gen X and millennial folks, Jackie was the first person to invent the aerobics class.
Wikipedia says this: “Jackie Sorenson (born Jacquline Fay Mills; December 10, 1942) is the American originator of aerobic dancing… Inspired by Dr. Kenneth H Cooper’s 1968 book on aerobic exercise, she created for women an aerobic dance routine to music in 1969 in Puerto Rico, teaching U.S. Air Force wives. She expanded this concept into a teaching method and studio franchise, Aerobic Dancing Inc., that rose to 1,500 locations and 4,000 instructors teaching 170,000 students in 1981 at its peak.”
She hesitated calling it an aerobics class, because she did not think the term would catch on, given its scientific origins. Aerobic exercise is performed by repeating sequences of light-to-moderate intensity activities for extended periods of time. Aerobic exercise may be better referred to as “solely aerobic,” as it is designed to be low-intensity so that all carbohydrates are aerobically turned into energy. Jackie felt that “Americans don’t know what fitness is really all about. They’re worrying about the little muscles in their inner thighs, when they should be worrying about the most important muscle – their hearts.”
With that in mind, you can see how this class changed my life– and health– for the better. Soon after I began taking the class, my instructor offered to train me to learn how to become an instructor. This wasn’t an easy task. At that time, we had a weight requirement, had to run a six-minute mile, and teach in front of the other instructors to make sure our form and routines were performed correctly. While I passed all the levels, this period of examination always made me nervous. How was I going to run a 6-minute mile? I had never run before! I started to train for my instructor requirements on a regular basis so I wouldn’t have to be so nervous during tryouts. It didn’t really help, I was always nervous when the time came to run the time trial.
I ended up teaching aerobics for 12 years and I loved every minute of it. As an instructor for Jackie Sorenson, I got to meet new people every time a new session began. We were required to have our backs to the students in each class so they did not get nervous about doing the exercise perfectly. If a student asked for extra help, I was happy to stay and help them out. Learning to call out the cues for the steps at the exact time during each song also was a challenge, but I was a quick learner, and the cues became easier and easier to learn.
Though I started exercising and eating right just for the class, I continue to do so today because I care about my health. I have since been a very disciplined person, who lives by these rules. Oh, there are the days when I wanted to run but found every excuse not to, and I have also had my share of decadent desserts and meals. If you stay pretty disciplined, you can cheat every once in a while. Hey, you only get to live once, right? We all have to have our share of “happy moments.”
No matter what your daily diet, this is the side or salad for you. It takes some advance planning, but it is worth it. The red and green pepper gives these flavorful beans a nice added crunch. The scallions become sweet and tangy when combined with the vinaigrette. The champagne and apple cider vinegar join together to top this off with a savory goodness. The bacon gives this dish added delectable essence. The bacon is not included in the final dish, but I ate it anyway and so should you!
This recipe is courtesy of 425 magazine and will serve 8 to 10 people who will love this healthy, delicious, and flavorful dish.
Ingredients for Black Eyed Pea Salad:
2 cups dried black-eyed peas (about 12 oz.)
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
2 scallions, thinly sliced
1 garlic clove, finely chopped
½ cup olive oil
¼ cup Champagne vinegar or white wine vinegar
¼ cup malt or apple cider vinegar
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon kosher salt
1½ teaspoon freshly ground black pepper
4 oz. bacon (about 4 slices)
6 cups low-sodium chicken or vegetable broth
Place black-eyed peas in a bowl and add cold water to cover by 4-inches.
Chill 12 hours, then drain.
Whisk red and green peppers, scallions, garlic, oil, Champagne vinegar, malt vinegar, parsley, salt, and black pepper in a medium bowl.
Cover and chill vinaigrette at least 4 hours and up to 12 hours.
After beans have finished soaking, cook bacon in a large pot over medium heat, turning occasionally, until brown and fat is rendered (bacon shouldn’t be crisp), 5–7 minutes.
Add beans, then carefully add broth and bring to a boil.
Reduce heat and simmer, stirring occasionally, until beans are tender, 25–30 minutes; remove bacon.
Transfer beans to a large bowl, add vinaigrette, and toss to combine.
Chill, tossing occasionally, until cool, about 1 hour.
Salad can be made 2 days ahead. Cover and keep chilled.
It’s that simple!
