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Simple Summer Running/Fitness Food – Hooray for Garden season(Farmers Market too) June 25, 2014

I LOVE CABBAGE !!!  An and all cabbage family plants (brassicas).

I also love turmeric- and loving it more every day.

 

This recipe ( and many variations) allows me to enjoy the bvrassicas I love so much and eat anti-inflammatory food and herbs throughout the day.

In it’s most simple form this salad is :

CABBAGE –  ONIONS  – GARLIC  + Raw Apple Cider vinegar

Ad some balck pepper, organic mustard, sea salt……

Add some turmeric powder (or ground fresh) and it become even more medicinal

Add fresh ginger……The crooks at the F& DA might want to label and control it.

 

RECIPE:

1 head of Cabbage- shredded to your taste

1 bunch red onions (I like the color) [Yellow- ok too]

1/2 cup Raw apple cider vinegar ( I use BRAGGS)

DRESSING-

1/2 tbs fresh ground pepper

2-4 tbs mustard ( to taste- and choose a fun /favorite mustard)

2 tbs  Olive oil (EVOO)

1-3 tbs Turmeric ( use less if fresh root) This is to taste

Mix in a bottle and shake vigourously or blend to emulsify- pour over the veggiues and set in fridge for 4 or more hours.

There are as many variations as there are mouths and tongues and Veggies at the Farmers Market.

 

Wednesday- Food and Fuel Report August 29, 2013

Filed under: Carbs,Food-Fuel,Injuries,Wednesday - Fuel — bigfootmarty @ 1:34 am
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As a lifelong athlete I have always wondered and worried about getting enough to eat. I have had a huge appetite and my activity level burned fuel at an astounding rate. As I got to college I continued with huge diet and 6-7-8 meals a day.

During the college years I started paying attention to the quality of food as well as the quantity. More fruits and vegetables as well as properly prepared meats and breads. I finished college and became a runner and had to deal with a lot of pain and injury from many years of fun on the gridiron.

I became a runner after college and my legs reminded me of my history but I started to get smart . I adjusted my running and training to limit continued and ongoing injury and my diet to deal with inflammation and pain.

1. No salt- when I consumed too much salt I retained water in the damaged joints and had trouble with them.

2. Water- I made sure I consumed 48-60 ounces of water each day- in addition to what I drank before/during and after workouts. This kept the muscles supple sand joints lubricated.

3. Veggies juices and smoothies- Providing the proper vitamins and minerals for all body functions and replacing what is used up every day in life and in workouts.

4.Whole grains- brown rice, Oat groats, buckwheat, millet, farro and a few others have been added and become a solid part of carbo-fuel in the diet.

5. Sweet potatoes, potatoes, turnips, carrots and beets and veggie carbs

6. Stretching and self- massage easy workouts have limited additional pain and inflammation.

Favorite pre-race/long run dinner- steamed and stir fried cauliflower, carrots and potatoes with brown rice.