Quinoa Porridge

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One of our lovely twitter followers suggested this breakfast dish and it’s been at the back of my mind ever since. We are big fans of quinoa, loving its blend of protein, iron and micronutrients. The UN like it so much they’ve named 2013 ‘International Year of Quinoa’ - pretty high accolade for such a teeny grain.

The day before a race seemed like the perfect time to give it a go – great for stocking up on those all-important carbs to fuel us. We’re glad we gave it a go – it’s delicious! A bit of Greek yogurt added some extra protein, and me being me, I couldn’t resist some tahini on mine.

We won’t be having this for breakfast before the Edinburgh Half Marathon, though. Our breakfast of choice on race day is granary toast with jam, having a bite or two of banana if we’re hungry closer to race time.

What do you eat for breakfast on race day?

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Baba Ganoush

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Early Victorians grew aubergines purely as ornamental plants, suspicious of their resemblance to nightshade. As with a few other things things – workhouses, child labour, ignoring women – they got things quite wrong.  Aren’t aubergines great? Aren’t we glad to live in such enlightened times? A source of B vitamins and fibre, they’re adaptable to pretty much any cuisine. We’ve said before that aubergine dishes ain’t pretty, but taste beyond brilliant.

This Baba Ganoush, with some slight tweaks, is based on a Rose Elliot recipe from her “New Complete Vegetarian”, which is one of my favourite go-to cookbooks ever. It’s a perfect picnic food, or mezze dish for picking. As above, I served mine with plain old ryvita, but it’s also lovely with sliced of fennel or carrot; or pitta breads drizzled with olive oil an paprika and baked in the oven for 10 minutes.

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Leek and Celery Barlotto with Goats’ Cheese and Lemon Thyme

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We’re doing the Edinburgh Half Marathon soon so we’ve been experimenting to come up with delicious carbo-loading dishes. This Leek and Celery Barlotto with Lemon Thyme is a winner. As we’ve said before, we love a risotto but get frustrated by the faff of all that stirring, checking, slowly adding stock etc. We like to keep things simple and a barlotto is just the ticket; like a good risotto, it can be big on taste and texture but, unlike risotto world, barlotto land is a fuss-free place. Our Root Vegetable Barlotto was a huge hit in winter. This new one has a lighter, more summery taste.

Celery has anti-inflammatory properties and is rich in vitamins and minerals and the lemon thyme contains important minerals and antioxidants and has anti-fungal properties (cure for athlete’s foot, maybe!)

Pearl barley isn’t considered a whole grain, as the polishing (or ‘pearling’) removes the hull. This isn’t a problem for tapering runners though; in the run-up to a big race, you need to reduce the fibre content in your diet to help prevent the dreaded runner’s trots. That said, serving this with steamed vegetables should help ensure that you’re don’t short change yourself in the fibre department.

This is great cold too, so you could add a light vinaigrette and serve it as a salad for a picnic or summer buffet.

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Quinoa with Courgette, Feta and Sumac

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Recipe Number Two for #recipeaday for #nvw2013. This meal is a great showcase for National Vegetarian Week, showing that veggie eating doesn’t need to be a pastiche of your traditional meaty dinner with a “star of the show”.  In fact, I had some trouble naming this recipe. None of the ingredients is really ‘with’ the other ones – they all take centre stage, playing off each other. There is no Diana Ross to the Supremes here, no Martha Reeves for the Vandellas. It’s more a Shirelles situation, if you’re still following along with me.

This is based on a Hugh Fearnley-Whittingstall recipe, but I found the original a little flat. I countered the earthy courgette and nutty grain with sharper feta and citrus-y sumac, both of which boosted the Middle-Eastern feel to the dish.

Health-wise, you’ve got micronutrients and protein in your quinoa, calcium in your feta and fibre and vitamins in your courgettes. I don’t believe in hugely changing your diet for carb-loading before a race (why would I start eating huge amounts of white flour now, even if it is disguised as pasta?), so I’ll be having this towards the end of the week before we do the Edinburgh Half Marathon on Sunday. Even if the race profile wasn’t all downhill, which thankfully it is, I’m sure I’d fly through.

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Tofu Tikka Masala

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I strongly believe that cuisine is like language – living, and ever changing. Orthodoxy has no place in my kitchen. The quest for “the authentic ratatouille/baba ganoush/tikka masala” is not that interesting. I’d prefer to have the best one! Besides, playing by the book is not as much fun as a bit of experimentation. (I mean in the kitchen, people.)

Tikka Masala is one dish that has morphed to become unrecognisable through time and tweaking. While originally based on Indian home cooking recipes, the concept of tikka masala is distinctly British – Glaswegian, to be precise! Between differences in each restaurant in their approach to marination, spicing, added vegetables, consistency and heat, it is said that the only thing consistent about chicken tikka masala is the chicken.

And that’s about to change here! My TOFU tikka masala recipe marinates the tofu overnight in yogurt and spices, then bakes  in a hot oven for a lovely toothsome consistency, before adding to the brightly coloured sauce. The almost luminous colour is all natural, as you’d expect from Veggie Runners, coming from a marriage between ochre turmeric and bright red tomato paste.

The tofu is low in fat, and the sauce is a great source of anti-inflammatory and anti-microbial ginger and garlic. There are 52g of protein in a block of tofu, so if you even just eat 1/4 you’ll put a good dent in your protein intake for the day. Give it an extra boost by eating with quinoa. The cooked tomato is a source of lycopene, which is known to be an anti-carcinogen.

This may not be the first tikka masala recipe, but it’s up there with the best, and it’s good for you too!

What’s your favourite curry? How do you think you could make it a bit healthier? 

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Ups and Downs; Swings and Roundabouts

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Anonymously blogging her journey from fattish to fabulous, @onlyeatsguitars has given up fasting (hurrah, for us, healthy eating is the only way to go). And, and, AND she’s started running! Baby steps, but we all start somewhere. We’re delighted for her and will be standing by with running tips when she’s ready for them (indeed, we’re in the process of writing a new series on starting to run – maybe we can send her a preview copy).

It’s been a roller coaster couple of weeks. Not in terms of weight loss; that’s flat-lined. More in terms of decisions made and being brave. I’ll explain.

Fasting is not for me. The fast days feel like a punishment; the feast days feel out of control. My main issue with weight gain and loss is psychological. I comfort eat, I treat myself, I indulge when I deserve. I love food. Really good, really posh, lovely food. And cheese and chocolate and three courses and taster menus and eating out and having people round for dinner and I just get fatter and fatter. Left to my own devices I gain weight.

When I got together with my husband, a chef, twenty-odd years ago, we gained six stone over a two year period. It was love. It was a ménage a trois – me, the husband and food. That’s why Slimming World worked for us. For those not familiar it’s low-fat, with a touch of food combining thrown in. Fruit and veg are always unlimited with a choice of protein or carbs and then stuff like chocolate, bread, cheese, butter and booze are fairly limited. We (he) rose to the culinary challenge and we ate amazing, beautiful food and lost lots of weight – over seven stone between us. But twelve years later we were bored and maybe I needed to check out an alternative in order to properly remember why Slimming World works. Oh, and the weekly classes are awful, a real drag. The upshot is that we are going to try to do it for a month – without going to a class. And see what happens.

My real achievements this last fortnight have been with exercise. I went swimming! I took my teenage daughter and we swam, and went in the jacuzzi, and it was really really lovely. A real treat. And we’re going again this weekend. I’ve also made some baby steps with running at the gym. I did three minutes, then four, then five. So, now, I can run for a whole five minutes. I know it may not sound like much but I’m going to keep increasing it by a minute each time and when I can do it for fifteen minutes I’ll try to run outside.

Just to catch you up on couple of issues that I discussed in my last post. My bra issue has now been resolved, I have still only lost four pounds and I’m confident about getting out of breath. The challenges for the next two weeks? To kick start the weight loss again, to keep going with the running and swimming and to try out a class at the gym. The class will be the biggest challenge. I’m dyspraxic, which means I’ve got poor co-ordination, no balance and I’m not brilliant at left and right. I’m also still pretty unfit.

Any suggestions? Please tweet me @onlyeatsguitars

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Is Milk The Ultimate Sports Drink?

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 Image from www.shapesense.com

The Author:
Paul Harlow is conducting PhD research on post-exercise rehydration at Leeds Metropolitan University. For more information on this topic, you can contact him at: p.harlow@leedstrinity.ac.uk

Don’t wait till you’re thirsty! Drink 2 litres a day! Don’t just drink water! Cut out caffeine! Athletes and everyday exercisers alike have been bombarded with these messages on a daily basis. When you’re standing at the drinks machine what do you choose – water, cola or a sports drink? And what do you base your choice on – science… or marketing?

You may have guessed the next bit – some of the same scientists who develop sports drinks were also influential in the sports medicine organisations that developed guidelines for sports performance. These same guidelines are filtered down to the average exerciser and into everyday health advice.

Sports drinks are not the only thing that can meet your hydration needs though. There’s growing interest in the effectiveness of milk as a hydration beverage. Recent research suggest there’s no difference in time to exhaustion in athletes consuming milk when compared to sports drinks during exercise. In addition, milk doesn’t negatively influence the cardiovascular, metabolic, or thermoregulatory response to exercise. This is important as an increase in heart rate, blood lactate or core temperature during exercise could have a negative impact on performance. Continue reading

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Vegetarian Kedgeree with Smoked Tofu

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It’s almost National Vegetarian Week 2013 AND we’re training for the Edinburgh Half Marathon. Good news for us all round – both great excuses to make tasty, runner- friendly dinners, such as this vegetarian twist on a classic kedgeree. Traditional kedgeree uses smoked fish. Traditional vegetarian kedgeree doesn’t used smoked anything. Upshot? Vegetarian kedgeree is usually rubbish. Sad but true.  Not this time, though! No, no, noooooooooo. We’re always keen to be authentic, even in a dish as inauthentic as this one.

Smoked tofu is the thing that gives this kedgeree its kick. That and the curry spices. The tofu is low fat and gives the dish a boost of protein. The kedgeree is also great for carb loading – down with dreary pasta dishes! We’ve done our research and this is easily the most delicious veggie kedgeree ever. At least on this planet anyway. Continue reading

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Prashad Vegetarian Restaurant – Review

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As you know, we’re big fans of exciting vegetarian dishes. We’re also very fond of a good curry. So when Prashad, an Indian vegetarian restaurant just outside of Leeds, invited us to sample their wares we were, to put it mildly, deeee-flipping-lighted. Prashad is not just any old restaurant, it’s one of Britain’s best. It was a finalist on Gordon Ramsay’s Best Restaurant 2010 series, has been featured in The Michelin Guide and The Good Food Guide and gets only rave reviews on Trip Advisor (a more or less unique achievement, we think). Now, with head chef Minal having her eye on a Michelin star, they’ve upped their game even more. Their blend of home-cooked Gujarati cuisine with locally-sourced, fresh Yorkshire produce is unique – and very, very tasty. Continue reading

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The Murder Mile – Interview with Author Paul Collicutt

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You know we love running, but were you also aware that we’re big fans of graphic novels too? Imagine our delight when we discovered that the two are not mutually exclusive. ‘The Murder Mile’ by Paul Collicutt is a murder mystery set amid the intense rivalry of the battle to run the first 4-minute mile. Paul kindly took time out of his busy schedule to answer some questions for us about his work, his running and his future plans.

To be in with a chance of winning a copy, enter our easy-peasy Murder Mile giveaway. If you’re desperate to get your hands on a copy right away, you can buy it here on Amazon.


We know you’re a keen runner. Which came first: the running or the writing about it?
Running. I ran seriously from the sixth form onwards… I joined Phoenix AC when I came to Brighton to do my degree in Graphics Illustration at the Art College. Not only did I end up being taught partly by the Illustrator/ Author Raymond Briggs but I also ended up training with the Olympic Champion for my event ( Steve Ovett ). When I was starting out as an illustrator I did a cartoon strip for Athletics Today and also for Athletes World. Both of these have since folded…not I hope due to paying me! I’d actually tried to avoid doing projects related to running for a while …wanting to keep them as separate strands I my life I guess……seems bonkers now I look back on it! Having eventually decided to mesh my two passions together it turned out to be an obvious fit.

The Murder Mile is both graphic novel and murder mystery. Why did you decide to combine the two genres?
I love both genres. There are quite a few murder mystery graphic novels out there and they always seem to me to work really well to me.

The story is set around the time of the first 4-minute mile. What was it about that particular running story that appealed to you? 
It’s about achievement and challenge and being the best in the world. I know Bannister and Landy’s times are surpassed with ease these days but I always think that you could pluck the great runners out of history and put them in the modern day and they’d rise to the challenge. The fact that there were three people from three different continents who had three different approaches to breaking four minutes was a great and thrilling story I always thought.

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