Eat and Run: My Unlikely Journey to Ultramarathon Greatness

by Scott Jurek

Carob Chia Pudding I started making this pudding during my first years at the Western States. I knew I would be camping in the mountains and I wanted to have a ready-made protein source after evening training runs and something sweet to complement my dinner. The sweet, chocolate-like flavor comes from the raw carob (if you think you hate carob, you have probably been eating only the roasted variety). After spending time in the Copper Canyon, I added chia seeds to the recipe, which gave it a tapioca-like texture. When people taste this pudding, they can’t believe it contains tofu. 16 ounces silken tofu, drained 3 tablespoons maple syrup 3 tablespoons raw carob powder or cocoa powder 1 teaspoon miso 1 teaspoon vanilla extract 2 tablespoons chia seeds Mint sprigs, for garnish Place the tofu, maple syrup, carob, miso, and vanilla in a blender and blend for 1 to 2 minutes, until smooth. Transfer to a serving bowl and stir in the chia seeds. Refrigerate for 10 to 20 minutes, then serve in small cups or bowls, garnished with the mint. MAKES 4–6 SERVINGS