Veggie Sandwich with Peppadew Hummus, Sprouts, SunflowerSeeds and Feta

   Today was productive. Awake at dawn I ran over ten miles in the manzanita filled forest. The air smelled of pine cones and umm… bugs.
   Yeah the bugs were out something fierce today. My run would have been fantastic if it were not for the bees, flies and nates buzzing loud in my ear, swatting at my face constantly, spraying disgusting cancer causing deet on every inch of my body exposed to the elements.
   It was fucking hot, even at seven A.M. and that meant I was wearing little running shorts and a tank top so the insects had a ton of areas to attack. I cursed myself for not bringing my bug mask with me this morning, as I powered up the sandy hot hills. Pine trees surrounded all sides of the road and the manzanita grew thick on the sides of the trails. Its spring time now and that means the trails are becoming less wide as the manzanita and Buck’s Brush fills in. It’s like running through a whirl pool of insects coming at my face. I try as much as I can to run with my mouth closed. I know every runner has to swallow a few bugs, but I don’t want to start today.

    I’m running in full sun and I can smell the deet and sunscreen baking on my skin and soaking into my already soaked and sweaty sports bra as I try to make it to the top of just one more hill. I’m so close to the Snow Valley Ski Area, the lifts are so close I can almost touch them. They look eerie and spooky out of season all alone in this vast and empty forest. I have not seen another person all morning as I run my ten mile loop through the ski resort and head back towards Keller’s Peak Road.
    I pass the abandoned Snow Valley Reservoir. It sparkles a deep blue and green in the hot, hot morning sun. The sun beats off a water tower, proclaiming this is the sight of a previous years Tough Mudder (It was so cold the last time they did Tough Mudder up here, a few years back in July, that many Tough Mudder participants got hypothermia after trying to do a tight rope across the reservoir.)
    Hard to imagine that on a sweltering morning like this. It’s seven A.M. and it feels like its already eighty degrees in these mountains. It was so hot when I reached the creek, I briefly took off my sweaty tank top and dunked it in the ice cold creek now filled with snow run off. I listened for car traffic on the road above me as I pulled my now painfully cold and wet tank top back over my head. Oh well, if any one did see me, my sports bra covers more then the most modest bikini does.
     I can’t believe this hot day is just early spring time! After a run like this by the time I get back home I am starving and dying to eat the most delicious veggie sandwich ever. Sometimes I go and look for cold subs near me, as it can be great to get something made for me, but this sandwich is ridiculously good.

The Best Veggie Sandwich; Peppadew Hummus, Feta, Sunflower Seeds and Sprouts

 4 slices Whole grain bread, toasted
1/4 cup Peppadew hummus
1/4 feta cheese, crumbled
2 slices Swiss cheese
1/4 cup sunflower seeds
1/4 cup broccoli sprouts
1/4 cup kale, chopped
1 tomato, sliced

3 peppercines, chopped
1 Persian cucumber, sliced

Toast the bread, spread with the hummus, add feta, the sunflower seeds and the veggies.

Peppadew Pepper Hummus

8 peppadew peppers, drained from their liquid
1 can chickpeas, drained
1 head garlic
juice of 1 lemon
1/2 cup tahini pasta
1/4 cup grape seed oil
1 tsp garlic salt
1 tsp chili powder

Combine all in a food processer.

* Optional

* If you like a spicier pepper hummus, add 4 banana peppers