Just in case you didn’t get enough Ragnar photos all ready…..
So I’m back at home, rested and over the Cafe Rio fiasco. I’ve been drinking recovery green smoothies with maca like a fool and downing shots of wheat grass like it’s nobody’s business.
Erika and I at the finish line
Using Honey Buckets for more than 30 hours straight
Getting the ‘runs’ during my 9 mile unsupported downhill mountain leg due to a questionable coconut water beverage I consumed at the first exchange. Let’s just say I was grateful for some bushes to offer cover and that what I used to ahem, clean myself, was NOT poison ivy
Having to have Steve take over for the last 3 miles of said above downhill leg because I couldn’t finish it
Telling Erika gleefully that we were having whole grain waffles for breakfast then remembering she is on a grain restricted diet for another week. Sorry!
Hanging out with some of my very best friends while running through some of the most beautiful terrain ever, what could be more fun than that?
Christina getting interviewed by local news while wearing her light up Medusa hairdo
The dude that kept flashing his nipple at us while running as Erika and I made catcalls out to him out of the back of the truck
Finishing with no black toenails and no vomiting
Eating Amanda’s giant homemade Larabar
Sleeping at Steve’s Cabin for a few hours and eating Sue’s spaghetti dinner she makes every year
Eating Oreo’s for the first time in months, because, hey they’re vegan and junk food at Ragnar once a year won’t kill me
Not being crazy sore or stiff after the race (thank’s plant-based diet!)
These Carb-Load Rolls I make every year for Ragnar (sorry, we ate them, no photos)
Ragnar Carb-Load Fruited Nut Rolls
Ingredients: 2 C. white whole wheat flour, 2 C. unbleached organic flour, 2 C. rolled oats, 1/4 C. vital wheat gluten, 2.5 c. warm soymilk, 1 T. coconut oil, 1/2 C. dried blueberries, 1/2 C. dried cranberries, 1/2 C. dried zante currants, 1 C. chopped pecans, 1/4 C. agave, 1 t. cinnamon, 1.5 T. heaped active dry yeast and 1 T. salt. Method: Combine all ingredients in kneading apparatus (I use my bread-maker) and let knead for 10 minutes or until smooth and elastic. Remove dough, divide into 24 pieces. Place side by side on a large cookie sheet. Let rise until doubled in size in a warm place for about an hour. Rolls should be touching. Bake at 350 degrees for 25-30 minutes or until tops are lightly browned.
More photos and details coming on Somer Saturday
It’s Tasty Tuesday and while I’m eating lots of tasty foods, I have Ragnar, packing, planning and nervousness on the brain and I can’t focus long enough to take photos or give you any real recipes. But I can offer you some running inspiration in the form of these books (in order of recommendation).
One of my all time favorite reads. Re-reading it right now, laughing my butt off and guzzling chia drinks like a Tarahumara. Radical.
Autobiography of my favorite Vegan super-athlete, Scott Jurek
Plant Based eating’s newest superhero! I haven’t read this yet, but it arrived on my doorstep via Amazon this week. His name makes me laugh because I can’t think about it without thinking of the Rick Rolled sensation on youtube. Hehe.
And because I can’t really give you a Tasty Tuesday without a recipe, here is a vegan version of Steve’s Tasty Trail Mix.
Steve’s Tasty Ragnar Trail Mix
Equal amounts vegan m&m’s, raisins and roasted salted cashews. I know, simple eh, but hey look at Steve, it works for him…..
Until Saturday then
I’ts Somer Saturday and I have been either been intentionally or unintentionally carb loading for my Ragnar Relay Race Next weekend. Not really sure which one, but I am really, really loving carbs at the moment.
Pretzel Rolls: Adapted & veganized from this recipe here. 3 C. White whole wheat flour, 1 C. organic unbleached flour, 1 t. salt, 1 1/4 C. warm almond milk, 1/2 C. warm water, 2 t. active dry yeast, 2 T. vital wheat gluten, kosher salt for sprinkling. In a breadmaker or other kneading apparatus (possibly your hands) knead all the above for 10 minutes. Let rise for 30 minutes. Divide into 12 rolls or 8 hamburger buns (for the best vegan Scott Jurek burger ever). Let rise for 15 more minutes. In the meantime boil 2 quarts (8 cups) water with 1 T. kosher salt and 4 T. baking soda. Poach 3 rolls at a time for one minute, turning over halfway through until all are poached. Remove with a slotted spoon. Slash each roll 3 times across the top with a sharp knife. Sprinkle with a bit of kosher salt and some sesame seeds. Bake at 400 degrees for 20-25 minutes for rolls or 25-30 minutes for hamburger buns. Please use parchment paper to bake on, otherwise you will need a chisel and a hammer and quite possibly ruin your favorite baking sheet. I also made a sourdough version later in the week by replacing 1 C. Sourdough starter for 1/2 c. of the liquid and 1/2 C. of the flour. INSANE.
Kristy’s Vegan M&M Cookies. I baked them for 2 minutes less than she recommended, because I like super soft cookies. There aren’t any left. BOO! I also used leftover dairy free chocolate beans I got for my kids for Easter from a Jewish Kosher online store because the one’s Kristy used are no longer available (I would provide you with a link, but can’t find it). These would also be crazy good with Vegan Chocolate Chips!
And finally….. Vegan Sourdough Pancakes: I did an “In the in the pan shot” because look! I had to show you that they behave like normal (non-vegan) pancakes do! Getting dry at the edges and bubbles bursting when ready to flip. It nearly made me cry! Plus they were the fluffiest vegan pancakes I have made to date!
Ingredients: 1.5 C. sourdough starter, 3/4 C. White whole wheat flour, 3/4 C. Soymilk, 1 t. baking soda, 1 t. baking powder.
Method: Whisk until just combined. Cook over medium heat in lightly oiled skillet. Makes 4 giant pancakes or 8-12 smaller pancakes. Top with fruit of choice and a drizzle of pure maple syrup.
p.s. if you want to start your own sourdough starter, google it. I’m not an expert. Carolyn gave me mine and I think I nearly killed it. I did recently however convert it to a 100% whole wheat starter and it is currently a normal color and doing well in my fridge at the moment since I have stopped neglecting it.
Oh and I nearly forgot to mention the most recent nomination for Good Clean Food! Thanks Kristy at Keepin it Kind, for your cookie recipe and the nomination!!! I’m pretty sure she is a fellow runner and carboholic. Love her!
Are you carb loading for any races at the moment too?
It’s Tasty Tuesday where I bring you some of the awesome things we have
freaked out over enjoyed in the last week. While I am typing this, I can’t stop thinking about Amanda and that she is very likely to have her baby today even though she would prefer he didn’t come til Wednesday. Sending her good vibes! Funny how in addition to your real sisters, you find soul sisters that you love the guts out of. I’m getting weepy or it’s raining outside or something (Flight of the Conchords silliness) and I’m digressing….
Three ingredients, that’s what I love about larabars! I buy them when they are on sale like hotcakes, they are so simple and pure: Dates, Bananas and Almonds! When they aren’t on sale or I’m feeling particularly crafty…. I make these. If you know anything about Mormons, you may or may not know that we really don’t have horns, but we do stockpile food storage like its going out of style, and that sometimes we end up with items we aren’t quite sure what to do with, enter – freeze-dried bananas, they have a 25 year shelf life and have been getting all lonely and dusty in my storage area, and strangely, they are considered a raw food. If you don’t live in Utah and don’t have access to affordable freeze-dried bananas in ridiculous quantities, you can always buy them online or use this recipe here instead. Although my banana ratio is higher and therefore,
superior super tasty.
DIY Banana Bread Larabar
1 1/3 C. pitted dates, chopped (measure whole dates into measuring cups, then chop)
1 1/2 C. freeze-dried bananas
1 C. raw almonds
(ok, so there is really 4 ingredients in my recipe)
Method: Process dates and freeze-dried bananas in food processor until mixture is fairly fine and crumbly. Add almonds and process until all pieces are pea sized or smaller. Add water, a teaspoon at a time (no more than 6 teaspoons total) and pulse after each addition. The freeze-dried bananas need some re-hydration because they basically turn to powder when processed. How much water you need will also depend on how moist your dates are. Mixture is ready (may still seem a bit dry) when you can pull some of the mixture out and it will stick together when pressed into a ball.
I formed the recipe into balls instead of bars because it’s simpler, cuter and enables me to control my portions a little better so I don’t eat the whole batch. The recipe made 25 balls. Each has 46 calories, 2 grams healthy fats, 6 grams carbs and 1 grams protein. Store them in the fridge and they should stay fresh for up to two weeks. Pack them in your lunches, have them for an afternoon snack, take them for running fuel, love them.
Have you heard about the Artisan Bread in 5 minutes a Day revolution? Seriously out of control. This bread practically makes itself: you don’t knead it, you don’t double-rise it, you don’t even add any sugar or oil! you make one big batch of dough, put it in your fridge and can use it for 2 weeks for seriously less hands on time then 5 minutes a day!?! I feel like a fake french bakery chef in my kitchen whipping out amazing loaves of bread that are crazy delicious with a lovely crispy crust and amazing large holed crumb interiors. I learned about it from Amanda and Jen’s earlier posts on this blog. Why haven’t I known about this until now?
The only thing I do different from the recipes above is use this dutch oven method here to bake instead of their traditional stone and steam method. It gave my bread a much better rise then their recommended method and made it even more amazing than before. For troubleshooting visit their FAQ’s page. And buy the dang books! You won’t be sorry! So in love with this bread!