When you think of this worlds “super runners” Scott Jurek’s name has a good chance of being on that list. He came on the radar in 1999 when he took first place in a 100 mile run over the old Gold Rush Trails in California and continued to take first in that run for the next seven years. Scott had broke records, twice won the Badwater 135 mile Ultramarathon, and set an American record of 165.7 miles in 24 hours.
So who is Scott and what makes him run?
Scott grew up in a “meat and potatoes family” with a desire to run – but not always a passion for it. In fact he hated running. As he grew to adult he went to an all plant-based diet and worked his way to ultra running. Scott’s story is an inspiration to anyone who has a dream to better themselves and for whatever reason felt it was impossible to reach their goals.
For the last year I have had this desire to learn how to run. I don’t know why or where it came from other than the fact that runners have great stamina, I admire their dedication and dare I say it looks like fun? Scott’s story was really impressive to listen to. His story is engaging, he is down to earth and funny. You do not need to be some sort of fitness guru to enjoy this book and come out the other side with a lot of knowledge on running and a bit of inspiration to boot.
At the end of the audio he shares some yummy sounding vegan recipes that I plan to try.
1. In a medium-size pot, bring 2 1/4 cups of water to a boil, then add 1 cup dried green lentils, 1 teaspoon dried parsley, 1 minced garlic clove, and 1/4 c up chopped onions. Simmer for 35 to 40 minutes.
2. Combine 3/4 cup chopped walnuts, 2 cups bread crumbs, and 1/2 cup ground flax seeds in a small bowl and set aside.
3. In a separate pan greased with olive oil, sauté 1 cup chopped onion, 2 minced garlic cloves, 3 cups finely chopped mushrooms, and 1 1/2 cups finely chopped kale or other winter greens for 8 to 10 minutes. Set aside to cool slightly.
4. Remove lentils from heat, add 2 tablespoons Dijon mustard and 3 tablespoons balsamic vinegar, and mash ingredients together.
5. In a large bowl, combine lentils, sautéed vegetables, and bread-crumb mixture. Cool in a refrigerator.
6. Using your hands, form patties and fry or grill until lightly browned and crispy on both sides, about 3 to 5 minutes each side. Serve on a toasted bun or on their own.
Makes 12 four-inch burgers.
Holy Moly Guacomole
- 1 (15-ounce) can early or young peas, drained
- 1/2 cup mashed avocado (about 1 medium avocado’s worth)
- 1/4 cup fat-free plain Greek yogurt
- 4 teaspoons lime juice
- 1/2 teaspoon minced garlic (about 1/2 clove)
- 1/4 teaspoon salt, plus more, optional
- 1/8 teaspoon black pepper, plus more, optional
- 1/8 teaspoon ground cumin
- 1/8 teaspoon chile powder
- 1/3 cup chopped cherry or grape tomatoes
- 1/4 cup finely chopped onion
- Chopped fresh cilantro, optional
- Chopped jarred jalapeno, optional
- Serving suggestion: cut veggies
Per serving (1/3 cup): Calories 83; Total Fat 3.5 grams; Saturated Fat 0.5 grams; Protein 3 grams; Total Carbohydrate 9 grams; Sugar: 4 grams; Fiber 4 grams; Cholesterol 0 milligrams; Sodium 308 milligrams