atlantic coast triathlon race preview.

I realized the other day that I do just about the exact same route whether running or biking day in, day out. I never seem to tire of it or get bored. The scenery is beautiful and passing the gorgeous estates along Ponte Vedra Boulevard always gives me plenty to look at. But this morning I decided to take my training elsewhere…

after my pre-race meal of my homemade raw energy bar and frozen banana with raw almond butter and making my coffee, I hopped in my already packed car and journeyed to Amelia Island to visit the race course. I sipped my coffee (something i don’t normally do before a workout, but likely will before the race, so wanted to make sure it didn’t affect me) along my hour-long drive and tried to concentrate on my my race from last year. I tried to gather all my memories and think about the highs and lows I experienced. basically, i never wrote a race report on this race last year b/c i didn’t wanna relive the bad moments. i had a good swim, a great bike, but bombed the run. i was so incredibly trained, fit and prepared but b/c i got sick the night before (we’re talking up ALL night sick), i wasn’t able to give my best. it was incredibly disappointing for me and it took me some time to be ok with it. while my physical strength and endurance is no where near where it was last year (after taking 8 weeks off for an injury), i feel so much stronger mentally this year. one thing i’ve definitely learned along my journey as an (tri)athlete is the importance of mental strength.
when i thought about the run course, all i pictured were the spots where i thought i was going to to get sick, the spots where i had to walk, the spots where i wanted to curl up in the fetal position and wait for someone to find me. I needed to erase these images and replace them with new ones. Today was not only about reminding myself of the course, but to battle the demons from last year.

not only did i fight them, but i won.

I pulled into the parking lot, prepped my bike and got my gear on. I ate half an espresso Hammer Gel (what can i say, i like coffee… and the caffeine helps, too)– not because i needed the calories/energy, but b/c i planned to do that on race morning and wanted to practice it. like they say, “nothing new on raceday”. I pulled on my armwarmers and hopped on the bike. the weather was amazing, a bit chilly even!. my training plan just called for an hour EZ ride, so i tried to focus on not pushing hard and staying at an easy effort the whole way. i stayed in the small chain for the whole thing and i felt good. i tried to take in all the sights to help in visualizations later. once i turned around the wind was pretty brutal. i’m crossing my fingers it wont be like that on raceday, but you never know and at least now i can be prepared for that shift. i feel like i’m not as strong on the bike as i was this time last year, so i’m hoping i can get all the weather conditions on my side :)

i pulled back in to the parking lot, broke down my bike, switched out my shoes, grabbed my fuelbelt, visor, and gel and started on my run. The first 4 or so miles are an out-n-back wandering by some beachfront houses and it’s completely shade-less, but i was prepared; I remembered this from last year. Before the race i was told the run was “all shaded”… which, is true…. but not until you reach the park, so you’ve got 4 miles in the bright sun with no escape. this is why it’s important to know your course.

i hit this section and i enjoyed the scenery, i read all the street signs, i marveled at the houses, i smelled the sea grass, i took visual snap shots. i wasn’t thinking about GI issues, or fatigue, or pain, b/c i didn’t have any of these. i felt good.

i felt good, enjoyed myself and i almost didn’t want to stop. it was incredibly refreshing. i felt fast, too, during my 4 mile main set. i finished the workout by running through where the finishing chute would be and imagining myself running under the clock with a smile on my face. it felt good. i pictured a 5:15 on the clock, though, i know that might be ambitious for where i am right now. i want it, i’m gonna work for it, but i won’t be devastated if i don’t get it. above all else, i want to enjoy the race and feel proud of myself and feel strong.

it was JUST what i needed. a great training weekend. seriously. it wasn’t that it was a FAST weekend, but i felt good and i felt strong and i felt recovered. if i could feel the way i did on saturday OR sunday on raceday, i’ll be just fine. seriously, i wish i could pinpoint exactly what i did this week, but my legs felt fresh and ready to go.

When all was said and done and i was back at my car i slipped my ice packs into my calf sleeves, and filled my shaker cup with ice cold water to mix my recovery drink (1 scoop recoverite + 1 tsp MSM). i drank that while driving to the nearby starbucks where i could get a hot coffee and prepare my much anticipated breakfast. i sat in the car, chopped my fruit (banana + peach) and added it to my tupperware with my raw granola and poured my almond milk over top. mmm. i finished it off with half of a raw carrot muffin. i enjoyed every bite and every sip on my drive home and i think i had a smile on my face most of the way. what a great day!

last weekend build complete.

You can edit this ad by going editing the index.php file or opening /images/exampleAd.gif

Raw Tuesday 10/4/11

With most of the crew either out of town, busy, or on a mini hiatus, we knew tonight was gonna be a small affair. Kaz was gonna make a new recipe for raw nori rolls and i planned on making a Thai salad, but when my friend Katrine said she and her hubby wanted to join, i quickly changed my plan to try my hand at a raw pad thai. luckily the ingredients were mostly the same and i had everything else on hand! i’ve played around with many russell james recipes (all with amazing results, p.s.), but they usually are pretty time intensive and require quite a bit of pre-planning prep work, so i was delighted to see this recipe was fairly simple and just required some straining, chopping, blending, and tossing. easy peasy.

and the results?


well, i’d say the photos speak for themselves, but in case there’s any doubt: YUM!

The sushi was awesome, despite the fact that Kaz accidentally left her ‘rice’ at home. Luckily, i always have parsnips on hand and we were able to whip up a quick batch of rice to stand in. She made her own pickled ginger — one standard and one soaked in beet juice to give a pretty pink hue. Nice touch.

Katrine and Ryan wanted to contribute something but since they’re new to the raw world, I suggested they just bring a big green salad which was awesome. All the greens chopped finely, just the way i like it. We whipped up a quick dressing on the spot.

Lemon Basil Dressing
Ingredients

1 T of olive oil (give or take)
1/2 lemon, juiced
Handful of basil, minced
Squeeze of raw agave
1 t Miso
HSS & pepper

Instructions

Blend and add water until you reach desired consistency.

All in all, tonight was a delicious success.

One (raw) dish, 3 ways.

we had a small group for raw tuesday this week, so mid-way through constructing her ravioli, kaz decided we had plenty and stopped there. With plenty of leftover ingredients to share, she was nice enough to leave some behind for me. There was a bowl of sliced beet rounds, a bowl of cashew cheese filling, and a bowl of “goat cheese” sauce. Determined not to let a drop go to waste, I ate it throughout the week, but made slightly different creations each time. just goes to show how versatile raw sauces/dips can be!

tuesday: beet ravioli

On wednesday, i made these again, as intended.

thursday: zucchini ravioli with basil


I simply sliced a half a zucchini on the mandolin set to the thinnest setting, place half the rounds on a plate, added a dollop of cheese in the center and topped with a second round. i had less zucchini than cheese, so towards the end, i started using 1 zucchini round and folded it in half. I combined chopped tomato and basil with some olive oil and drizzled it on top. I used a few of the beet slices and cut into matchsticks for a topping to my salad.

friday: creamy purple pasta


I simply took some of the cashew cheese, added some of juice left in the bowl from the beets, and mixed until creamy and saturated with color. then i spiralized a zucchini, added it to the bowl and mixed unitl combined. I added a bit of the ‘goat cheese’ on top and a garnish of basil.

talk about a gourmet meal that took all of about 45 seconds to prepare.

and they say raw food is hard.

Raw Tuesday, autumn edition.

tonight’s menu consisted of dishes you might not necessarily pair flavor-wise, but somehow it all worked. it felt like a tribute meal to my favorite season: autumn.
Usually i have a good plan for what i’m gonna make for raw tuesday, but this weekend got away from me and i didn’t have a thing in mind when I got home from work. i had about an hour to get my house in shape for guests and think of what to make. after staring at my fridge for a while, one idea turned into two, which turned into three. i tend to get carried away ;)
So, i threw together a quick and easy raw Caesar Salad and topped it with some “rawmesan” cheese.

Gary tried a new recipe for raw chilli.

it was slightly warmed, fully of flavor and had a great texture. plus, it was topped with avocado, and everything is better with avocado.

Kaz made a raw beet ravioli with ‘goat cheese’.

it . was . scrumptious .
I think this was one of my favorite dishes Kaz had made. it was one of those “savor every bite” sort of deals. the filling was cashew based, the sauce referenced goat cheese flavors and the beets were so full of flavor. definitely a winner.

like i said earlier, i started with just making a simple salad, but i couldn’t stop there. I have a bunch of carrots in the fridge (read: a 25lb bag i’ve been trying to make a dent in.. by myself… i think i may start to turn orange soon), so i decided to put those to good use.
I started by concocting a carrot-cake cookie ball…

but i still wasn’t done… i decided to take the rest of the “dough” and take it one step further. I divided it in half, got out 2 spring form pans and pressed equal portions in both. i made sure they were flat and even and stuck them in the freezer to set. i whipped up a quick “cream cheese frosting” filling in my magic bullet blender and put it in the fridge for later. after dinner, i took the cake out of their molds, spread the frosting on one half and topped it with the second. For presentation, of course, i needed a garnish. Mint leaf + pumpkin pie spice. done.

not too shabby for a last minute meal!

Raw Carrot Cake Balls*
Ingredients

1 cup raw almonds (best if soaked and/or dehydrated first)
¼ cup walnuts
¼ cup pecans
3 Medjool dates, pitted
1 T raisins
1 teaspoon coconut oil
¼ cup raw dessicated coconut,
2 large carrots, shredded in food processor
1 tablespoon chia, ground
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
pinch of salt

Instructions

• Place all ingredients in a food processor and process until fully combined, but still retaining texture. Taste and adjust accordingly, you might want to add another date or two for more sweetness.
• Using a large spoon or cookie scooper, shape into balls.
• Optional: roll in cinnamon, coconut, or pumpkin pie spice (i did some of each for variety!)

* To make cake, press into springform pan rather than forming balls.

raw tuesday, birthday edition

our tuesday crew rendezvoused on saturday this week to celebrate our dear friend, christy, and her monumental birthday! in true raw tuesday spirit, we made a delicious feast, 100% raw, vegan, dairy-free, gluten-free, and delicious.

Now, christy has several diet limitations including cashews, corn, soy, wheat, peppers, onions, buckwheat, coconut oil, cacao, mushrooms, flax… so creating a menu took some careful consideration. we all agreed to a “soup, salad, sorbet” party… but let’s be honest, i couldn’t just keep it simple, so, instead I decided to make a slightly more complex dish… still beginning with an “S”, as not to break the trend :)

I knew Gary was making his famous (my favorite and christy’s too) “Gary Marsala Soup”, so i decided to play off of those flavors and make some Somosas. I started making them Friday night in order to get in the dehydration time, but after slightly messing up the first few wraps, i was glad i had enough time to make a second batch. hey, it’s always an experiment, right? In the end, they turned out well and the mango was just perfect to balance the Indian flavors. Recipe to come…

Gary made his soup.

Christy made a salad with a chia-based dressing.

I made somosas.

And what birthday would be complete without cake?
… or better yet, a plate full of desserts?

we had two variations of blondies (one with cashews, one without) topped with a Lucuma Caramel Sauce and a sprinkling of cacao nibs.

gary whipped up a last minute chocolate mousse, mostly just to show off to some new-to-raw guests we had ;)

and kaz made a deliciously refreshing fruit sorbet.

if there’s one thing you can count on, it’s raw desserts do not disappoint. good down to the very last drop.