Vegan Curry

This delicious curry is SUPER quick to make and it’s also raw! Which means it’s perfect for these hot running conditions, while also being really tasty…

Ingredients

2 avocados, 2 lemons, juiced, 2 tbsp sesame oil, 2 tbsp curry powder, 4 carrots, 1 apple, 3oz green beans, 1 red onion, 2 stalks celery, 1 red pepper, 2oz pine nuts, 1oz raisins.

Method

Blend avocado, lemon, sesame oil and curry to a cream in a food processor. Meanwhile, grate carrot and apple, fine slice green beans, onion, celery and red pepper. Add remaining ingredients, stir and serve.

GRTW Recipes for Foodie Runners: Blackeyed Bean and Peanut Burgers

If you want a healthy burger that will nourish your body, then try these. They’re homemade but they take 20 minutes tops if you use a food processor…less than the time it took my partner to cook his beef burger…

One tin of black eyed beans, fresh bird’s eye chilli finely chopped, one whit onion, red pepper, peanuts, salt and pepper and peanuts and cooked quinoa. Whizz in a food processor, then add a tin of sweetcorn. Taste and adjust to your liking. Then ad some olive oil, make into patties and coat in cornmeal (uncooked) and brown in a frying  pan with olive oil. Job done. Delicious!

 

Let me know what you think!

 

Spiced Almond Dessert Salad

A delicious post-run sweet snack, packed with protein for muscular recovery – plus it’s good for your joints too

 

Ingredients

olive oil spray

50g whole natural almonds

1 cloves fresh garlic, crushed

1/2 finely chopped red chilli

1 tsp sea salt

4 finely chopped tomatoes

1 tbs chopped coriander stem

1/4 cantaloupe melon

1 tbs blueberries

1 tbs fresh mint

Method:

1. Toss the almonds in oil and cook over gentle heat for 4 mins, tossing them around regularly. Add the chilli, salt and garlic and cook for a further 2- 4 minutes or until the garlic turns into a golden colour.

2. Remove from the heat and stir in the coriander and tomatoes

3.  Toss the melon, fruit and fresh mint together and serve with salad leaves. Delicious with a spoonful of natural yoghurt.

GRTW Recipes for Foodie Runners: Power Bombs

So, you hate gels or want to avoid them while training? Try our all natural energy balls

 

  • Ingredients
  • 1/2 cup almonds
  • 15 medjool dates, pitted and roughly chopped
  • 1/3 cup shredded unsweetened coconut (plus 1/4 cup for rolling)
  • 1 tablespoon coconut oil
  • 1 1/2 tablespoons cacao powder
  • pinch of rock salt
  • 1 tablespoon water if needed

Method

Put almonds into a food processor and pulse until it forms a flour (or you can use packet almond flour). Now add the remaining mixture and pulse until combined. If it seems dry, add a bit more coconut. Then spoon out the mixture and roll into balls. Coat each ball by rolling in coconut.

These are great for afternoon snacks, pre and post run and every time in between. You can also play around with the ingredients, changing the nut (pecan and walnut?) and add cinnamon, ginger, even a bit of cracked black pepper.

If you’re lucky enough to run with us in Brighton, some of our runners even get these at the end of a run.

GRTW Recipes for Foodie Runners: Ricotta Pancakes

We don’t know about you, but we often fantasise about what we’re going to enjoy eating during a long run. And so after we tried a version of these at Ott0lenghi one weekend, we had to give them a go ourselves. They’re delicious, and make for a perfect post run brunch at the weekend…

Ingredients 

1 cup ricotta cheese

1 cup plain flour*

1/2 tsp baking powder

1  tbsp caster sugar

3/4 cup of milk or non-diary substitute

2 large eggs, separated

2 tsp cinnamon

Butter for cooking

*for an added protein kick, replace the flour with almond flour although it will make for a denser, less fluffy pancake.

Method

Combine, flour, baking powder, sugar and cinnamon. In a separate bowl, whisk ricotta, milk and the yolks of the eggs.  Combine with the dry ingredients and add the egg until it forms a smooth mixture. It should be a thick batter so if need be, add more milk. Meanwhile, beat the egg whites until they form soft peaks. Gently fold into the mixture.

In a hot buttered grill pan, drop two ladles of the mixture into a hot pan. Turn the heat down and wait until you begin to see the edges brown and little bubbles appear on the surface. Now flip over. Cook until golden both sides, put to one side in a heated oven until all the mixture is done.

Serve with fruit salad, Greek yoghurt and a drizzle of maple syrup. Sit down, devour!

The best thing about these pancakes is, if you make too many, you can keep them and eat them the next day as snacks.

 

 

 

 

GRTW Recipes for Foodie Runners: Cumin Toasted Chickpea Salad

Thinking that carb loading means filling your plate with pasta, rice or potatoes is an old fashioned way of looking at nutrition. Keep it fresh, zingy and tasty so you fuel without flabbing out…

 

Ingredients

100g chickpeas
1 tsp bicarbonate of soda
2 small cucumbers (280g)
2 large tomatoes (300g)
1 small red onion, peeled
240g radishes
1 red pepper, seeds and pith removed
20g coriander leaves and stems, roughly chopped
15g flat-leaf parsley, picked and roughly chopped
120ml olive oil
Grated zest of 2 lemons, plus 50ml lemon juice
30ml vinegar
1 clove garlic, crushed
1 tsp sugar
Salt and black pepper
1 tsp ground cardamom
1½ tsp ground allspice
1 tsp ground cumin

1 tsp cayenne pepper

seeds of one pomegranate

Greek yoghurt (optional)

Method

Dice the cucumber, tomato, onion, radish and pepper and mix with the coriander and parsley. In a jar or sealable container, put 75ml of olive oil with the lemon juice and zest, vinegar, garlic and sugar, shake and season to taste. Pour the dressing over the salad and toss lightly.

Mix together the cardamom, allspice, chilli, cumin and a quarter-teaspoon of salt, and spread on a plate. Toss the chickpeas in the spice mixture to coat. Heat the remaining oil in a frying pan and over medium heat lightly fry the chickpeas for two to three minutes, gently shaking the pan so they cook evenly and don’t stick. Keep warm.

Divide the salad between four plates, arranging it in a large circle with a slight indent in the middle, and spoon the warm chickpeas in the centre. Drizzle some Greek yoghurt on top and some seeds of pomegranate.

Serve either with Lebanese flatbread of with sliced chicken or salmon for extra protein.

This is a recipe adapted from Ottolenghi.

GRTW Recipes for Foodie Runners: Lemon Almond Raspberry Loaf

Make no mistake, this is calorific but if you’ve done a big run, what’s wrong with that? On the plus side, it’s largely made from ground almonds which packs a BIG punch in helping your muscles recover after exercise

Ingredients

Serves 8.

200g soft butter
200g golden caster sugar
3 large eggs
40g plain flour
140g ground almonds
grated zest and juice of a lemon

Line the loaf tin with greaseproof paper or baking parchment. Then cream together the butter and sugar until pale and fluffy. Then gently beat in the eggs one at a time, adding flour as you go to prevent curdling. Now, on a slow speed if using a food processor, fold in the ground almonds and zest.

Spoon into the lined cake tin, smooth the top and bake for 45-50 minutes at 180 C/gas mark 4. Test it with a skewer – the point should leave the cake without any mixture stuck to it. Don’t overcook though! Finally pierce with a skewer and squeeze over the juice from half the lemon. Leave the cake to cool in its tin before removing and serving with fresh raspberries.

 

 

GRTW Recipes for Foodie Runners: Grilled peaches with mint, honey and roasted hazelnuts

The season is on the turn and with it comes lots of delicious fruit which can make for some great, quick healthy desserts…

Ingredients

Peach or nectarine, halved

Small handful of hazelnuts

Fresh mint

Honey

Squeeze of fresh orange and lime

Method

Add a teaspoon of honey to a saucepan with a tablespoon of water. Warm through to help dilute the honey (some of the water should burn off) then add the orange juice and lime. Taste and adjust if it’s not sweet enough. Reserve the liquid.

Put the nuts on a roasting tray or a clean pan and toast for a few minutes until nice browned. Keep to one side.

Brush the peach halves with the honey liquor and then place flat side down on a hot clean griddle pan. It should only take a few minutes to chargrill. Serve immediately with the rest of the honey juice, hazelnuts and some chopped mint. Goes really well with Greek Yoghurt.

 

 

GRTW Food for Foodie Runners: Spicy Cambodian Inspired Salad

Packed with flavour and spice to fight inflammation and help you recover

 

This recipe is inspired by the food that I ate while in Cambodia where I was writing about taking part in the Angkor Wat Half Marathon (watch out for our upcoming December 2019 trip) for Run ABC magazine. It’s packed with mint, chilli and all important fresh turmeric which is used in so much of Cambodian food and is particularly renowned for it’s anti-inflammatory properties helping you to recovery quickly – while enjoying LUSH food.

 

Ingredients

(Serves two)

Fresh turmeric root (available from most Asian supermarkets or health food stores)

1-2 Birds Eye red chillies

Fresh mint and coriander

Kaffir lime leaves (again you can get these frozen in Asian supermarkets)

2 Fresh Limes

Palm Sugar

Thai fish sauce

Rice wine vinegar

Little Gem lettuce, chopped

2 carrots

3 large tomatoes, diced

2 peppers, diced

Dry roasted peanuts

Method

In a pestle and mortar, grind together the chopped up chillies (you may not need two, that’s just me!) with grated turmeric root (1 inch piece is great) and then add fish sauce and rice wine vinegar. Now add palm sugar to taste, along with lime juice. (You’ll have to adjust the seasoning to how you like it but it’s meant to be spicy, sweet and sour – rice wine vinegar will sweeten and the palm sugar helps to take out the fire!).

Now add the peppers, carrot, and chopped tomatoes, and lightly pound with kaffir lime leaves with the dressing. Finally add it to the lettuce and combine well, with plenty of fresh herbs and sprinkle with dry roasted peanuts. You can serve this with pan roasted salmon, a sliced beer, chicken or tofu, whatever takes your fancy.

So, this is not quite as good as Cambodian food eaten on the side of the road at a street food stall (I’ll never forget fish baked in salt crust with a banana leaf salad at a street stall!)  but it’s pretty good!

 

Chicken & Prawn Pho

Last winter (December 2015) I returned to the backpacking destination of my twenties, Cambodia and Thailand, to take part in the Angkor Wat Half Marathon. It reminded me once again how fantastic the food is; tasty, cheap and brilliant nutritionally for runners.

It combines lots of fresh spices and herbs to boost the immune system as well as protein to help the muscles repair and recover. This recipe is simple and very quick to make. If you’re vegetarian, you can replace the chicken stock with vegetable stock and just pack with vegetables instead.

Ingredients

Chicken stock

Thai chillies, chopped (I used 2 but I love spice!)

3 cloves of garlic, chopped

1 stick of lemongrass, chopped

1 inch piece of ginger, chopped

1 tbsp Nam pla (fish sauce)

Juice of one lime

Handful of cooked chicken

Handful of prawns

Wide rice noodles

Chopped spring onions

Roasted peanuts

Pour the stock into the pan with the chilli, ginger, garlic and lemon grass and boil briskly. Taste, adjust seasoning if necessary and leave to simmer. Then add the chicken, prawns to heat, add fish sauce and lime juice and adjust seasoning again. Then pour over cooked rice noodles, top with spring onions and peanuts and serve.

This is delicious and takes literally five minutes if you already have the stock and chicken cooked. It’s great as recovery food but is also a great pre-race food containing lots of medium release carbohydrates in the form of the rice noodles as well as plenty of protein.