Eat and Run: My Unlikely Journey to Ultramarathon Greatness

by Scott Jurek

Whatever the problem in my life, the solution had always been the same: Keep going!

Keep going victorrrrrr

Rice Balls (Onigiri) I first saw these seaweed-wrapped rice packets when I asked a Japanese runner to show me what was in his race pack. I’m grateful I did, because white rice is a great food for cooling your body, especially in hot climates like Death Valley. It’s packed with carbohydrates, it’s not too sweet, and it’s soft and easy to digest. A great source for electrolytes and salt (via the seaweed), rice balls have always been a portable pick-me-up in Japan. These days, you can even find them at convenience stores in Asia. For a soy-free variation, substitute pickled ginger or umeboshi paste for the miso. 2 cups sushi rice 4 cups water 2 teaspoons miso 3–4 sheets nori seaweed Cook the rice in the water on the stovetop or using a rice cooker. Set aside to cool. Fill a small bowl with water and wet both hands so the rice does not stick. Using your hands, form ¼ cup rice into a triangle. Spread ¼ teaspoon miso evenly on one side of the triangle. Cover with another ¼ cup rice. Shape into one triangle, making sure the miso is covered with rice. Fold the nori sheets in half and then tear them apart. Using half of one sheet, wrap the rice triangle in nori, making sure to completely cover the rice. Repeat using the remaining rice, miso, and nori. MAKES 8 ONIGIRI 2 “Sometimes You Just Do Things” PROCTOR, MINNESOTA, 1980 The only line that is true is the line you’re from. —ISRAEL NEBEKER OF BLIND PILOT

Начнем с риса. купить ингридиенпты.

“You don’t have to be a chef to cook great food.”

Minnesota Mashed Potatoes As a child, I had a glass of milk with every meal and could pile mashed potatoes higher than anyone in my family. I still love the dish, but now I use homemade rice milk, which is just as creamy and rich as the stuff from cows, much less expensive, and doesn’t produce any plastic container waste. There’s no better comfort food. 5–6 medium red or yellow potatoes 1 cup rice milk (see recipe, below) 2 tablespoons olive oil ½ teaspoon sea salt ½ teaspoon crushed black pepper Paprika (optional) Wash the potatoes; peel or leave the skins on as you prefer. Place in a pot and add enough water to completely cover, 1 inch above the potatoes. Bring to a boil, covered, over high heat. Lower the heat and simmer for 20 to 25 minutes. Check the potatoes with a fork. If the fork goes into the potatoes easily, they are ready. Remove from the heat and drain. Mash the potatoes with a potato masher or hand mixer. Add the remaining ingredients and continue to mash until a smooth, fluffy consistency is reached. Season with a dash or two more salt and pepper and paprika if desired. MAKES 4–6 SERVINGS

You never know how strong you are until being strong is the only choice you have.

ВнесТи в свои мото

Lentil-Mushroom Burgers For any reluctant vegan who worries that nothing will ever replace the taste or texture of a juicy beef patty, consider the lentil burger. It might not matter so much that lentils are an excellent source of protein, that they are one of the fastest-cooking legumes, or that they are consumed in large quantities all over Europe, Asia, and Africa (even Idaho!). What will impress you is how tender, juicy, and “meaty” they taste. I grew up grilling over campfires, and I know burgers. These are as delicious as they come. Sometimes I’ll even take a few patties with me on long training runs and races. 1 cup dried green lentils (2¼ cups cooked) 2¼ cups water 1 teaspoon dried parsley ¼ teaspoon black pepper 3 garlic cloves, minced 1¼ cups finely chopped onion ¾ cup finely chopped walnuts 2 cups fine bread crumbs (see Note) ½ cup ground flax seed (flax seed meal) 3 cups finely chopped mushrooms 1½ cups destemmed, finely chopped kale, spinach, or winter greens 2 tablespoons coconut oil or olive oil 3 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 2 tablespoons nutritional yeast 1 teaspoon sea salt ½ teaspoon black pepper ½ teaspoon paprika In a small pot, bring the lentils, water, parsley, 1 garlic clove, and ¼ cup of the onion to a boil. Reduce heat and simmer, partially covered, for 35 to 40 minutes, until the water is absorbed and the lentils are soft. While ...