Tag Archives: running

Avocado and kiwi frozen smoothie for radiant health

 

Just 3 ingredients and lots of ice...

Just 3 ingredients and lots of ice…

A cooling smoothie with an unusual savoury tang: The smooth avocado marries the tangy kiwi in a delicious if surprising combination.

Ingredients list:

  • avocado, 1
  • kiwi, 1 peeled
  • spirulina powder, 1 tsp (optional)
  • orange, 1 squeezed
  • ice cubes, handful

Blitz all of the above ingredients in your food processor ( mine is a Thermomix) and serve cold in an ice cream glass. I love it as a starter or anytime of day as a smoothie. It is also a great post work out recovery drink! Need to remember that next sunday as I attempt to run the Richmond running festival Half-marathon…

Be sure that, with or without spirulina, this sweet and savoury smoothie packs a big vitamin punch in a small size –  quantities above are per person.

You can source Spirulina powder in health shops. It is great for energy because it contains a wide range of vitamins and minerals as well as anti-oxydants. I can’t say I enjoy the taste of it of in small quantities in smoothies it does the job and provide even more green to your diet… The taste is fresh and clean so perfect to start the day feeling radiant with health and virtue!

Pure green energy

Pure green energy

 

 

 

 

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Beetroot and apple juice for healthy joints

This post I dedicate to my brother who has recently run his fifth half-marathon. Very proud of his time too…

Aged 5 and 3 at a fancy dress party - sisterly love!

Aged 5 and 3 at a fancy dress party – sisterly love!

This healthy juice is great for preparing to a long distance event because beetroot is extremely good at keeping your joints healthy and free from inflammation. Beet juice is antioxidant, anti-inflammatory and detoxifying. So when the lactic acid builds up during a race, the protective benefits of a few glasses of this potion can also make a great difference to how you will feel after the finish line. You know the feeling when you are actually scared to stop because you know it will really ache in those muscles…

With the addition of apples and mint, beetroot actually tastes quite delicious – you get to even enjoy the little “earthy and grounded” after-taste because it is exactly what you need.

Vibrant and good for the energies!

Vibrant and good for the energies!

Ingredients list:

  • Beetroot, one raw
  • Carrots,2
  • Apples, 2
  • Handful of spinach
  • Celery stick, one
  • ginger and mint, to taste

Wash but do not peel and put all the ingredients into a juicer.

Add the raw ginger root and the bunch of mint at the end, taste and adjust.

Serve in tumblers with lots of ice and a festive straw. Non alcoholic does not mean boring or tasteless. This has plenty of flavour and as I said it is extremely good for you – especially the day before a race or a long training session.

Recommended by Marathon runners! To try it is to adopt it!

 

Gluten free banana cake for recovery days

This light and moist banana loaf is adapted from a BBC recipe and it is the nicest banana recipe I have tried so far. It is also gluten-free which is sometimes useful – my guests these days seem to be more gluten intolerant than before, I have noticed.

I am eating quite a few bananas during training and especially post-runs for recovery so this is recipe makes a nice change from the habitual recovery smoothie. I suggest a cup of tea with it and a good long run before! I actually had a deliciously hot chocolate with it myself – as my pictures show…  But I had the excuse of recovering from my first EVER half-marathon…  Yeah!!! Legs felt as hard as concrete but it was real good when the rain and the run stopped… Great feeling of fear (and boredom) conquered! Anyway, that was last week and I had a few days worth of banana cake to recover so all good.

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Getting to the finish line!

Getting to the finish line!

Ingredients list:

This quantity will fill a 1kg/2lb loaf tin, lined with parchment paper, or 24 small paper muffin cases

  • Last time I did this I use the self-raising gluten free flour mix from Doves Farm but you can also use 225g of plain flour.

    As for the bananas, nobody here likes them brownish so I freeze the overripe ones (peeled is better) to squash as smoothies and I used some of those for this recipe.

Put the flours and butter and sugar together in a food processor and mix until light and fluffy.

Add the beaten eggs  and mix. By hand, fold in the sultanas and citrus peel.

Pour the batter into a long cake tin. Decorate the top with mixed nuts if you wish – and if you don’t have allergies to cater for.

Put in the oven for 45min at 170°. Take out when raised and when the knife comes out clean but try not to over bake so it stays moist.

This reminds me of some moist caribbean cakes and I always love the banana and vanilla pairing- simple but so comforting! In fact, I felt I had not brought back enough recipes from my recent jaunt to La Martinique so this English cake actually nicely fills the gap. But as Spring starts everywhere, I promise myself there will be more exotic recipes finding their way into this page!

Banana cake with vanilla

Banana cake with hot choc’

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Granola bars to fuel my winter runs

This again is adapted from the ever so plentiful blog of David Lebovitz “Living the sweet life in Paris”, of which my regular readers will know I am a fan!

At the moment I am running a fair bit and sometimes even in the rain or at dusk, so the promise of a warm drink and one of those energy packed bars is a big bonus at the end of a wet and cold run.

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Ingredients list:

  • 1 1/2 cups (150g) rolled oats
  • 1/4 cup (45g) sesame seeds
  • 1/2 cup (60g) whole almonds
  • ½ cup (60g) walnuts bits
  • 1 cup (125g) pitted and diced dates
  • 1/3 cup (50g) dark chocolate chips
  • 1/3 cup (35g) dried sour cherries or cranberries, coarsely chopped
  • 1/3 cup (35g) sunflower seeds
  • 1/4 cup (65g) smooth natural peanut butter or any nut butter
  • 1/4 cup (80g) honey
  • pinch of salt

Line the bottom of an 8-inch (20cm) square pan with parchment paper. Preheat the oven to 350ºF (180ºC).

Spread the oats and sesame seeds on a baking sheet and toast for 10 to 12 minutes, stirring once or twice while baking, until they are slightly browned. Scrape them into a large bowl. Spread the almonds on the baking sheet and toast for 10 minutes. Let cool, then coarsely break in a pestle and add the almonds to the oats.

Add the dates, chocolate chips and cranberries to the bowl.

Heat the peanut butter, honey, and salt in a small saucepan, stirring until warm, but not boiling. Pour the peanut butter and honey over the mixture in the bowl and stir until it’s completely incorporated; using your hands is the best way to go. DO not use a sweet peanut butter, just a natural one. You do not want a sickly sweet bar!

Transfer the mixture to the pan and pat it down so it’s as flat as possible. I put a sheet of baking paper over and just pushed down with my palm until it was flat! Freeze the granola bars for 30 minutes before eating them. I keep them in a metal box in my fridge and they stay fresh for longer.

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My run along the river at dusk! Beautiful and cold.

My run along the river at dusk! Beautiful and cold.

Same run in morning light.

Same run in morning light.