Eat & Run by Scott Jurek with Steve Friedman
As a runner, books like Scott Jurek’s Eat & Run are inspiring. He’s one of the winningest ultramarathoners (any run over 26.2 miles) in the world including the Spartathlon (153 miles), Badwater (135 miles, twice), and Western States (100 miles, 7 times) and happens to be a vegan. Vegan? Don’t comedians joke that vegans lack energy to do anything? This guy turns that idea on its head. Side note: This is an interesting read from the NY TImes on the factors to consider if you’re a vegan athlete.
Jurek started off in cross country skiing and took up running to stay in shape during off season. In his first race he surprised himself by finishing second. He was hooked from that point. The book is less instructive and more about lifestyle choices. Food plays an integral role throughout. He equates many of the health problems his family and physical therapy patients suffered to consumption of animal protein.
He’s big on plant based proteins like soy, tempeh and beans for handy foods like burritos. Contrast that with other runners who might get pizza delivered to them mid-run. Unlike someone like Kathy Freston, at no point does Jurek’s vegan-ism come across as judgemental. What is clear is his competitiveness.
Each chapter features a vegan recipe ranging from basic items like “Minnesota Mashed Potatoes” to “Rice Balls.” The “Incan Quin-wow,” despite the silly name is a quinoa based porridge. It has naturally occurring iron, protein and carbs. The texture after blending is creamy and the flavor, very hearty. A welcome variation to a standard oatmeal and more satisfying. Note: I opted for banana over pear and didn’t have the Flora oil however.
[Modified From Eat & Run by Scott Jurek, page 162]
1 cup dried quinoa
2 cups water
1 cup coconut milk
1 ripe peared finely sliced or 1 banana sliced
¼ cup dried coconut flakes
3 T Flora oil
½ t sea salt or light miso
½ t vanilla extract
1 ½ t ground cinnamon
Garnish: Raisins, apple slices, and chia seeds or your favorite nuts
Cook quinoa for 15 to 20 minutes until water is absorbed. Place the quinoa and all other ingredients in blender. Blend until smooth.
Here is a link to another recipe from the book, Tofu Feta Pita Pizza which looks great.