The arrival of a New Year naturally feels like a time for fresh starts, self-improvement and a general resolve to better oneself. However, after the over-indulgences of Christmas and sudden slow-down that January brings, i’ve always found it a time when I’m more prone to hibernate than hit the gym. I’ve been reading ‘Eat and Run’ by Scott Jurek which has provided some much needed motivation and inspiration to lace up and get out for a run. The book combines Scott’s compelling story of his upbringing and achievements along with training, nutrition and injury prevention tips. Jurek argues for a plant-based regimen, and provides recipes at the end of every chapter. This smoothie is inspired by Scott’s ‘Strawburst Anti-Inflammatory Smoothie’, although I ended up using a lot of different ingredients. The result was refreshing, delicious and very sustaining.
Wishing you all a Happy and Healthy 2013.
1 1/2 cups water
about 10 fresh or frozen strawberries
handful of spinach – (full of calcium and antioxidants and I promise you won’t even taste it!)
1 organic pink grapefruit, peeled, leaving the pith on – (with the pith, a grapefruit has six grams of your daily fiber requirement plus lots of vit. C)
handful of blueberries
1 tsp of miso paste – (miso replaces the salt and electrolytes lost in sweat. In Japan, miso is viewed as an endurance-booster.)
1 tblsp flax seeds
1 tblsp soy yoghurt (or 1/4 avocado would work well)
1/4 cup of muesli
1 tblsp protein powder (we used SunWarrior – Vanilla)
1 tsp manuka honey (optional)
4 pitted dates
– Simply place all ingredients in a blender and blend on high until smooth
– Sip & enjoy (just like Brian is below!)