Vegan Triathlete

Raw Vegan Pumpkin Cheesecake

PLEASE NOTE THAT NO PUMPKINS WERE HARMED IN THE MAKING OF THIS CRUELTY-FREE CHEESECAKE  (smiley face)

This concept has been brewing in the back of my mind for several years. I wanted to keep the recipe RAW and VEGAN so the first ingredient I tossed out the window was canned pumpkin (not raw). I substituted carrot juice (finally a good use for carrot juice!).  I then assembled ingredients that are typically used in vegan cheesecake: cashews for the body; coconut oil and butter for the consistency; lemon for the acidic tang that you taste in cheesecake; agave and spices.  Yes, this dessert is raw. And yes, it is vegan. And yes, it is made with whole foods.  However, it is calorically dense and a little will go a long way. In the “plus” column for this dessert are the following:

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By |October 27th, 2013|Raw Food, Vegan|2 Comments

Leucadia Farmers’ Market, Bitchin’ Products and Weekly Training Summary

In the worlds of triathlon and running, Sunday is usually the designated Long Run Day.  Since it’s the off season and I’m not going to be doing any long running today, I hit the Leucadia Farmer’s Market instead.   I don’t think that I’d been since February.  I really enjoy the connection that people seem to have with community and food at farmers’ markets.  For that reason, conceptually, I love them.  However, I do feel that some of them have morphed into more of a street fair atmosphere, chock full of prepared foods and crafts, than an actual market of collective farms where things that are raised and grown on a farm are sold.  Case in point was the farmers’ market that I visited in Las Vegas:  There were jewelery vendors, Tupperware hawkers, a Kettle Korn popper and one lone produce stall all the way from Bakersfield.  Weird.

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By |October 6th, 2013|Food Info, News|0 Comments

Grain-Free Peanut Butter Chocolate “Fudgy Cookie Thingies and a Non-Structured Week of Triathlon Training

Garbanzo Beans. Yeah, that’s right.  These grain-free cookies are made with a can of garbanzo beans.  Beans in cookies……?????   Eeeewwww….Now before you dismiss such a strange sounding item, I’ll tell you up front that they were pretty good.  For some, they might lose points because they are soft […]

By |September 15th, 2013|Uncategorized, Vegan|1 Comment

Beginning of Fall Bowl o’ Oats

It’s an understatement to say that my mother is a creature of habit.  She eats oatmeal with blueberries for breakfast (probably at 7:12 a.m. on the dot) every day of the year. I gently tried to coax her into varying the fruit on top of her humble bowl of […]

By |September 12th, 2013|Fall, Food Info|0 Comments

Kale Enchiladas….YEEESSSS! And a wee bit of triathlon

I’ll be the first to admit that I’m a lazy chef.  I eat a lot of salads (read, no cooking), have eschewed making most dressings (a little apple cider vinegar mashed with ½ an avocado in the same bowl where I’m going to build my salad will suffice) and I typically break pieces of tempeh off the big block and eat them cold as opposed to steaming them or baking the slab of said tempeh with some sort of tasty rub.  I’ve finally committed to making at least one intricate “dish” each week.  I mean, how many times can I blog about kale salads and smoothies?  Readers, are you bored yet?

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By |September 10th, 2013|Recipes, Vegan|0 Comments

“Breathe into Your Hamstrings” and Creamy Cumin-Spiced Coconut Tomato Soup

Woke up early this a.m. so that I could meet my friend, Leah, for 6:00 a.m. yoga class at CorePower.  Although a great class, and glad to have checked off an hour of exercise early in the day; the instructor, Josh, eerily reminded me of my (bad) ex in […]

By |September 6th, 2013|Exercise, Vegan|0 Comments

Fakin’ Bacon, Kale, Tomato and Avocado Salad

Another day, another kale salad……Seriously, I need to write a book called “365 days of Kale”.   Or to make it easier, I might abbreviate the title (and my commitment) to “30 days of Kale”.  Or if I name it “50 shades of Kale” and get that Christian guy to […]

By |September 4th, 2013|Raw Food, Recipes, Uncategorized|0 Comments

Cleaning up after the Party: Day One

Eight days after my Ironman “Aqua-bike”, I jumped on my scale.  I basically had eight days off from being an athlete.  Subconsciously, I was figuring “what the heck”?  I don’t have any more races on the horizon until my Achilles is sound.  Needless to say, I enjoyed lots of […]

By |September 3rd, 2013|Exercise, Vegan|0 Comments

Post Ironman Week and Vegan Pasta….Hooker Style

I’m having a lot of fun post-Ironman racing—Geoff and I are up on Vancouver Island.  I’ve managed to eat my weight in pasta, pizza and cookies. Traditionally, for 5 days after an Ironman race, my stomach is fair game for All Food Beige and Brown.  My libations seem to be the same color (coffee and beer).   I’ll be reeling it in toward the end of the week, but for now, I’m enjoying the stuff that I usually stay away from.  I’ve consumed three plates of pasta during the last 24 hours. My only workout this week consisted of riding the E-assist (electric bike) around the Valley Trail in Whistler for about an hour on Tuesday.  If massages, mineral baths, watching moto-cross and facials count, then my workout tally is considerably higher.  Kurt?  Workout feedback?

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By |August 29th, 2013|Uncategorized|0 Comments

Vegan Peach Raspberry Ripple Ice Cream, Racing Weight and Ironman Canada

I probably shouldn’t be testing ice cream recipes this close to an Ironman, but my friend J.J. unloaded a bounty of peaches from his tree onto me.  Geoff had given me Hannah Kaminsky’s book “Vegan a la Mode” for my birthday, and I wanted to try out one of her recipes. She has some pretty decadent ice creams which call for ingredients such as whole cupcakes, potato chips, blueberry muffins and Bloody Mary mix to be incorporated into the ice cream bases (Note: Just because something is vegan doesn’t mean that it is super healthy for you).  I chose one of the tamer: Peach Melba.

Making vegan ice cream is SO MUCH EASIER than making classic egg-n-dairy based ice cream. There are no eggs so separate; no custard to strain (because you don’t end up cooking the umbilical cords attached to the egg yolk which is why, as pastry chefs, we ALWAYS strain custard bases—-how’s that for an “eeeewwwww” factor?). I loaded most of the ingredients into my Vitamix; pureed them and then cooked the custard base over medium-high heat until it started to thicken.  I then cooled the custard, froze it in my Cuisinart ice cream maker; scooped it out and folded raspberry puree ribbons into it.

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By |August 20th, 2013|Uncategorized|2 Comments