Anti-Inflammatory Smoothie Goodness!
My summer schedule has allowed me/ forced me to structure my days without the help of set meeting times or teaching times. I’m spending the summer teaching online courses while working on finishing my dissertation. When I’m not reading feminist theory, sexuality, sexuality education, and educational policy, you can find me breaking up the routine with a cup of coffee (hot, of course, no matter the temperature outside!) and a good book from my “fun read” list. After reading about Murakami’s thoughts on running, I turned my attention to the world of ultra-running. Increasing my distances in the last year has only made me want to push harder and further. This desire has been coupled with a revised healthy eating lifestyle courtesy of the beautiful epicurean. Thus, Eat & Run was a natural selection for my reading pleasure. Scott Jurek epitomizes the benefits of healthy eating and a healthy lifestyle better than any endurance athlete I’ve encountered. The further I get into the book, the more I am realizing just how amazing this guy truly is, and I’ve found something to strive for in his words.
A full review of the book is forthcoming, but I wanted to share a sneak peek in the meantime. One of my favorite parts about the book is his inclusion of some of his favorite recipes at the end of each chapter. He tosses in full meals, recovery snacks, and mid-run nutrition recipes, and I plan to try most of them. My first attempt was a delicious smoothie recipe with an anti-inflammatory focus. Much of our overall dietary focus has been on eating an anti-inflammatory diet, and the positive results have spoken for themselves. This smoothie is both refreshing, rehydrating, and wicked anti-inflammatory to boot. After a few minor modifications, the recipe includes a nice mix of readily available ingredients.
Strawberry Anti-Inflammatory Smoothie
2 cups water
1 cup frozen or fresh strawberries
1/2 cup frozen mango
1/2 cup frozen pineapple
1/2 cup smooth silken tofu
1/4 cup dried coconut flakes
3 tablespoons Flax Oil
1 tablespoon brown rice protein powder
1 1/2 teaspoons miso
1 teaspoon ground turmeric
1/4 teaspoon ground ginger or 1 1-inch piece ginger root, peeled and minced
The original recipe called for shelled edamame in place of the tofu, but that proved rather difficult to find in Iowa, ironically enough. The Flax Oil replaced Flora Oil 3-6-9 blend, with the omega-3 content being fairly similar. Be careful with the turmeric as well, since it has a nasty habit of staining just about anything in sight! Once you’ve assembled your ingredients, you have only to toss them all into the blender and mix on high for a minute or two, until it is smooth and pourable. It definitely helps that we a Vitamix, the Bentley of blenders as well 🙂 The recipe should make 2 12-oz. smoothies, or one 24-oz. smoothie if you aren’t in a sharing mood! We have now made this smoothie twice, once before a long run, and once afterwards. It has proven to be amazingly hydrating, and a fantastic energy boost as well. This anti-inflammatory smoothie goodness will definitely be finding a place into the regular nutritional rotation!