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06/13/2012

Book review: Scott Jurek’s “Eat & Run” Plus, run with Scott today!  »


This dude running with his dog is Scott Jurek. Scott Jurek could basically kick your ass any day of the week, including days where he hasn’t slept the night before, has a broken ankle, and already ran 75 miles. See, Scott is an ultramarathoner, which means he’ll run a marathon as a warmup, then run another one, then figure that the race is just getting started. He’ll run over mountains and through lightning storms and never stop. “Hallucinations and vomiting, to me and my fellow ultrarunners,” he says, “are like grass stains to Little Leaguers.” Shit yeah, that shit’s for real. Oh yeah, by the way, just in passing, he’s vegan, and has been essentially the whole time he’s been doing this. (!!!!)

Scott, you’re my new hero, I love you! Thank you for writing this book so we can all learn about how amazing you are!

Scott’s publisher sent me a copy of Eat & Run and I was like, “Hey, I kinda like running, I’ll check that out,” despite David Foster Wallace having brilliantly explained, athlete memoirs are pretty much guaranteed to suck. I was prepared to read two pages, tell y’all the book existed, and move on.

Except the book is good! I kept wanting to read it! I read two chapters out loud in the car and my husband wanted me to keep going, even though I was gonna puke because the road got curvy! (See, right there, you can tell I’m not an ultra-athlete: I avoid things that make me puke). I wanted to read the book so much that I almost posted this review too late because I wanted to finish it first!

Too late for what, you ask? FOR YOUR CHANCE TO MEET SCOTT JUREK! 

Wednesday, June 13 (that’s today!!) in San Francisco:

  • 7 to 8 p.m.: Fun run with Scott at Fleet Feet San Francisco, 2076 Chestnut St.
  • 8 to 9 p.m.: Eat & Run Experience with Scott at Fleet Feet

Check out his full calendar of events; he’s in L.A. soon, and San Diego, and he’s even coming to Colorado a couple times, though on days I can’t be there, BUMMER

Even if you’re not a runner, you should totally go meet this dude. He’s just amazing. And inspiring. I literally got off the couch after reading this book for two hours, put on my shoes, and set off into the sweltering heat the weekend before last, because Scott made me want to.

Oh, one other thing about his book? It’s got recipes. Here’s one that’s also on his website. I haven’t tried any of them, but even if they suck I’m still gonna love him. 


Green Power Pre-Workout Drink

Hippie Dan first taught me the importance of greens like spirulina and wheatgrass. Spirulina is a green algae said to have been carried into battle by Aztec warriors. Used for centuries as a weight-loss aid and immune-booster, it has lately been studied and shown promising results as a performance enhancer for long-distance runners. Because spirulina is marketed as a dietary supplement rather than a food, the FDA does not regulate its production; buy it only from a health food store and a brand you trust.

Packed with protein (spirulina is a complete protein) and rich in vitamins and minerals, this smoothie is an excellent source of nutrition. For a little extra carbohydrate boost, replace 1 cup water with 1 cup apple or grape juice.

2 bananas
1 cup frozen or fresh mango or pineapple chunks
4 cups water
2 teaspoons spirulina powder
1 teaspoon miso

Place all the ingredients in a blender and blend for one to two minutes, until the mixture is completely smooth. Drink 20 to 30 ounces (2 1/2 to 3 3/4 cups) 15 to 45 minutes before a run.

03/02/2012

Product Review: Green Tara Spirulina Energy Bites and Spirulina Crunchies  »


I was overjoyed to discover Green Tara, a Phoenix, Ariz.-based raw, vegan, organic, gluten-free foods company that produces foods with delicious, nutrient-dense spirulina! In Buddhist traditions, the Green Tara is considered the Buddha of enlightened activity. If eating pond scum doesn’t count as enlightened activity, I don’t know what does!

Green Tara sent me their Spirulina Energy Bites, which looked like cubes of dried lawn clippings, and Spirulina Crunchies, a unique dehydrated spirulina product, shaped like Grape-Nuts, which works great on salads, soups, and other raw dishes. I have always loved Spirulina Crunchies (this particular product is also sold by a company called Vivapura, which is also located in Arizona), and put them on my raw vegan salad just to make sure they’re still awesome. They are. The Spirulina Energy Bites have strong coconut notes, and are the perfect size and shape to toss in raw trail mix or eat alone for snack. They’re dense and chewy, and, thankfully, they’re not over-dehydrated.

I am a bit biased, as my partner is the Spirulina Junkie [read our Spirulina Junkie review!] and I love spirulina in many forms, but this Green Tara spirulina is the real deal. I’ve tried some crappy spirulina brands, and they can really turn a person off to algae for no reason! Since spirulina is so high in beta-carotene, iron, and easily absorbed plant protein, it’s a great loss if a poor-tasting batch or brand turns a veg person into an algae abstainer for no reason.

I am glad the Green Tara uses only the best spirulina in its products, and look forward to sharing them with friends and family just getting into the algae!

This is Vegansaurus raw correspondent Sarah E. Brown’s latest post! Read more by Sarah on Vegansaurus, and visit her personal blog, Queer Vegan Food.

[Picture from Green Tara’s website]

01/13/2012

Guest Cookbook Review: The Spirulina Recipes Ebook!  »

Courtney Pool, raw vegan blogger and certified juice feasting coach [and Sarah E. Brown’s partner! Ooh la la!], has long been famous in vegan health circles for her amazing spirulina salad recipe: 

Over the years, Courtney recognized that Spirulina, a protein-rich, nutrient-dense blue-green algae grown available at health food stores and online, is as delicious as it is nutritious. A self-described “spirulina junkie,” Courtney is on a mission to prove that green lips are hip. 

Courtney’s brand-new e-book, The Spirulina Recipes Ebook, features all-vegan spirulina recipes by top health chefs including salads, smoothies, desserts, soups, and many other dishes. I have tried the spirulina salad and the spirulina chocolate made by professional raw food chef Michelle Master. It’s all so amazing, and I can’t wait to make all of the recipes! Check it out here!

This is the latest in Sarah E. Brown’s raw vegan series for Vegansaurus. Thanks, Sarah!

06/29/2011

Guest recipe: raw kelp noodles with spirulina  »

Kelp noodles are a fabulous thing; they soak up all the sauces you put on them, are low density, and taste awesome. Enjoy this cheese-like flavor combination of spirulina and olive oil: It’s an algae party in your mouth and tummy! My friend is a Spirulina Junkie living in Arizona. In order to feel less like I miss her, I make tons of spirulina kelp pasta. This recipe is a great way to get into the stuff—if you close your eyes, it tastes like mac ‘n cheese!

Ingredients

Spirulina
Kelp noodles
Raw wakame (optional)
Extra virgin olive oil
Sea salt or Braggs liquid aminos

Instructions
Soak kelp noodles and wakame in water. Rinse. Add other ingredients. Prepare to enjoy and cover your pucker in green! Yum.

This is Vegansaurus raw correspondent Sarah E. Brown’s latest post! Read more by Sarah on Vegansaurus, and visit her personal blog, Queer Vegan Food. Thanks, Sarah!

08/13/2010

Product review: Ultimate Superfoods chlorella spirulina tablets!  »

Have you ever wanted to drop E but not really because you are on a more orthodox spiritual path and, like, this isn’t sophomore year of Vassar anymore? WELL, guess what? This is your jam. Spirulina-chlorella tablets are chewy, cheese-like, protein-filled algae pills that you crush up with your teeth—you know, like most pills. Similar to the drug that my neurologist papa says puts Swiss-cheese holes in your BRAIN, these tabbies make you feel like you are swimming in a pool of happy feelings without causing you to wake up in your roommate’s bunk bed wearing only her little sister’s boxers.

This is the latest post by Vegansaurus raw correspondent Sarah E. Brown. It originally appeared here. Thanks, Sarah!

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