Although documenting plant-based food creations has taken the back burner lately in the midst of major happenings (like art shows and races), my life has certainly not been absent of nutritious and delicious vegan eats (neither has Andrew’s). These eats include quite a bit of seasonal grub—like pumpkin smoothies, beet salads, and leafy greens.
One seasonal green I’ve come to love this year is mustard greens. The best (and most convenient) part about these particular greens, is that they are as home grown as you can get. What I mean is, there just so happens to be a forest of mustard greens growing in my backyard.
Did I mention they’re gigantic? These voluptuous greens have been regularly serving as a base for my salads this season, and a green addition to vegetable medleys. One night Andrew even surprised me by wrapping my macaroni and cheese inside one of these leaves, lettuce wrap style.
Anti-Dye Pasta Salad
This afternoon, I decided to clip some greens from the yard and incorporate them into an Anti-Dye pasta salad. Why the name? Because this pasta salad is packed with powerful anti-inflammatory ingredients (mustard greens and turmeric), and turmeric is a natural dye.
Since I can’t seem to stop talking up autumn harvest, I figured it’s only fair that I dedicate a post to a root vegetable I’ve been slightly obsessed with lately—beets.
I wish I could say I’ve loved beets since day one, but it wasn’t until adulthood that I came to appreciate these bright, vibrant roots.
Why do I love them now? Beyond the fact that I adore their rich taste and color, beets are incredibly good for you. As I noted in a guest post I contributed to Oiselle’s blog last Monday, “Fall Fuel Favorites for Plant-Based Runners,” beets are an athlete’s best friend. Beets get your blood pumping and energy flowing. Both the roots and the greens are packed full of health-boosting nutrients.
Thankfully Andrew loves beets as much as I do. Over the past few weeks we’ve been snagging giant beets from the produce stand every chance we get. I even packed some in the car with me Friday and brought them home to Pensacola so I could share the beet love with my family.
One perk of being home is getting to take over my mom’s kitchen again. Yesterday, I decided to whip us up my rendition of the beet salad Andrew made for me last week. Fun fact: He actually remade this beet salad yesterday too, back in St. Augustine. Clearly our minds and hearts are synced even when we’re geographically apart.
Happy National Coffee Day! How am I celebrating? By drinking coffee of course.
Considering I’m someone who isn’t quite coherent without having had a cup of coffee, as far as I’m concerned, every single day I wake up is coffee day.
As a writer, coffee helps me articulate my jumbled thoughts and get them out of my head, onto paper. As an athlete, coffee helps me get my body amped to take on the event at hand. In short, coffee is a vital part of this Vegan on the Run’s existence.
For this reason, not too long ago I decided it was only fitting to have my friend Beth, of Avenue Blue, make this custom mug for me to sip my coffee from.
In the spirit of National Coffee Day, I’ve decided to share a brief overview of my relationship with coffee, in the form of a short and sweet Q&A session with myself.
Thanks to Vega’s Smoothie Pinnin’ Contest, smoothies have been fresh on my mind lately. Although it has taken me a minute to get unpacked and into a steady smoothie routine, I’m pleased to report my Vitamix is happily living at Andrew’s house and its blades are back in the smoothie business.
First up, Golden Rabbit.
A Guest Post By Maureen McCartan (Sarah’s mom)
In September of 2013, my daughter Sarah asked if she could move back into her old room for awhile, during a transition time in her life, and of course I was happy to have an adult roommate. Also, being the excellent vegan cook that she is, she offered to prepare most meals, and I jumped at the chance to sample whatever she created and even to clean up after. I have been a vegetarian/pescatarian for many years, but decided that eating whatever vegan concoctions she made was fine, and I could always throw some cheese on it. I told her repeatedly that cheese was the one thing I didn’t think I could give up. When she explained to me about casein, the stuff in cheese that sits like glue in your tummy, my feelings began to change.
During the early part of this year, when I first started marathon training, I found myself struggling with proper fueling. Although at that point in time I had just kicked off my perfect oatmeal morning ritual, I had yet to develop a consistent regime for fueling before, during, or after runs.
Sure, I was drinking a reasonable amount of water, but I wasn’t taking any extra measures to replace electrolytes. As things heated up and the marathon rapidly approached, I found myself ending my long runs covered in salt, and feeling dehydrated and spent. Once I reached that point, no amount of water could revive me. Like many, I knew I could and should be fueling better, but I wasn’t taking the necessary strides.
Between my marathon trip to Nashville with my mom just two weeks ago, and Mother’s Day Sunday, “Mum” has certainly been the word lately.
With the launch of Vegan on the Run, and marathon training, I’ve spent ample time since the beginning of the year reflecting on two arenas my mom has been (and continues to be) highly impactful, and two appreciations that we share—running and food.
During marathon training, my mom encouraged me every step of the way, all the way to the finish line. When I found myself battling doubts leading up to the race, she was quick to call me out, set me straight and eagerly share her own marathon trials and stories. She reminded me that although running the marathon was something I really wanted, it wasn’t the thing I wanted more than everything else in my entire life. She reminded me there were other things I wanted and had invested myself in, urging me to keep in mind that it’s all part of the never-ending balancing act.