Eat and Run: My Unlikely Journey to Ultramarathon Greatness

by Scott Jurek

Salsa Verde This brilliant green salsa adds a delicious tang to a wide variety of dishes, such as grilled tempeh or tofu and rice. Though I appreciate raw foods and greatly prefer some items (cabbage, carob) uncooked, the vegetables in this dish—delicious on their own—reveal hidden tastes and treasures when roasted. And for the practical-minded, this salsa freezes well. Omit the jalapeño if you prefer a mild salsa. Coconut oil or canola oil 12 medium tomatillos 3 garlic cloves, unpeeled 1 small white onion, peeled and quartered 1–2 jalapeño peppers (optional) 1 poblano pepper 2 sprigs fresh cilantro 1 teaspoon sea salt Preheat the oven to 425°F. Oil a baking sheet. Place the tomatillos, garlic, onion, and peppers flat on the baking sheet and cover with foil. Roast for 20 to 30 minutes, until the veggies are lightly browned on the edges. Remove the foil and cool. Peel the garlic and slice the peppers, removing the stems and seeds, unless more heat is desired. Add the roasted veggies to a blender or food processor along with the cilantro and salt. Process until smooth, about 1 minute. Serve over refried beans (page 213) and brown rice, with beans and corn tortillas, or with tortilla chips. Salsa keeps refrigerated for 5 to 6 days or freezes well for several months. MAKES 6 CUPS, 10–12 SERVINGS

We all lose sometimes. We fail to get what we want. Friends and loved ones leave. We make a decision we regret. We try our hardest and come up short. It’s not the losing that defines us. It’s how we lose. It’s what we do afterward.

Xocolatl (SHOCK-o-laht) Energy Balls A good meal — like a good story — deserves a satisfying ending. After working on this one for years, I think I finally perfected it. The natural caffeine in the raw cacao nibs delivers a jolt, and the subtle blend of chili flakes and cinnamon will gratify the most demanding dessert lover. It’s a tasty treat and an energy boost, perfect for after-dinner relaxation or on a long run. Mesquite powder was first used by native people, including the Shoshone of Death Valley. You can find it in natural food stores in the raw section or online. It can be omitted, but it adds a subtle sweetness and robust finish. ½ cup raw cacao nibs ½ cup raw cashews 8 medium dates 1 teaspoon mesquite powder ¼ teaspoon ground cinnamon ½ teaspoon raw vanilla powder or extract ¼ teaspoon crushed red pepper flakes ⅛ teaspoon sea salt 1½ teaspoons raw coconut oil (warmed to liquid consistency) Combine all the ingredients except the coconut oil in a food processor and process for 3 to 5 minutes until chopped to a fine consistency. Transfer the mixture to a mixing bowl. Add the melted coconut oil and stir until well combined. Form into 1-inch round balls and place on waxed paper. Refrigerate for 15 to 20 minutes, then transfer to an airtight container. The balls will keep for 2 weeks, refrigerated. MAKES ONE DOZEN 1-INCH BALLS