EAT & RUN

What a gem of a book!  My son-in-law sent it to me a few weeks ago without comment.  I picked it up to have a look and couldn’t put it down. This book is about a Minnesota country boy cooking and caring for his family at age 10 and his journey to world-renowned ultramarathon champion.  Scott’s story is heart-warming and heart-breaking, it’s intelligent and reflective, it’s informative and awe-inspiring.

Why do I tell you about EAT & RUN?  Scott Jurek is a PLANT-BASED RUNNER!  He eats no animals nor animal products.  He has discovered that body and spirit thrive on whole plant-based foods.  He has learned that plant-based eating is essential for good health, resilience and endurance. He includes some of his own original recipes for the reader to try.  I have included one of them below.

Thanks to my son-in-law, Robb Hunter (www.preferredarms.com) an accomplished athlete, actor and stage combat specialist and plant-based eater, for introducing me to Scott Jurek and his inspiring story.

CHOCOLATE ADZUKI BARS

½ t. coconut oil

1 15 oz can adzuki beans, drained

1 medium overripe banana

½ cup almond or rice milk

½ cup light coconut milk

½ cup barley flour

¼ cup rice flour

6 tbls cocoa powder

3 tbls maple syrup

1 t vanilla extract

1 t miso or ½ t sea salt

1/3 cup goji berries, currants, or raisins (optional)

½ cup vegan chocolate chips

Preheat oven to 400F.  Grease a 9-in sq cake pan with coconut oil.  Using blender or food processor, puree beans and banana with almond milk and coconut milk until smooth and creamy.  Add flours, cocoa powder, maple syrup, vanilla and miso, processing until thoroughly mixed.  Stir in dried fruit. Pour mixture into cake pan and sprinkle chocolate chips on top.  Bake 35-45 mins, until firm.  Cut when cool. Refrigerate overnight. Good on the trail or road.