Monday, 17 August 2009

Endurrun 2009 Day 7 Food Update


This was Marathon day. Yes the full thing. I've not run one, yet... maybe some day.

A few years ago the runners started requesting repeats of some of their favourite dishes from the past week and we were happy to accommodate. Fortunately they often seem to chose the recipes that we tend to like to make. Yippee. We also tend to splurge on calories and fat, so are open to almost any recipe suggestions.


Not surprisingly I was asked to make the Broccoli Salad again, that was the third time that week. In fact I have made it that often in previous years. The recipe is from 'Lighthearted Everyday Cooking' by Anne Lindsay and is from Heart and Stroke Foundation of Canada.

Broccoli Buffet Salad

  • 3 cups broccoli florets (about 1 bunch)
  • 1/2 cup chopped red onion
  • 1/4 cup sunflower seeds
  • 1/2 cup raisins
  • 1/2 cup feta cheese, crumbled

Dressing

  • 1/2 cup low-fat yogurt
  • 1/4 cup light mayonnaise
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • salt and pepper to taste

In salad bowl, combine broccoli, onion, sunflower seeds, raisins and cheese.

Dressing: In measuring cup, stir together yogurt, mayonnaise, sugar and lemon juice; pour over salad and toss to mix. Season with salt and pepper to taste. Cover and refrigerate for 2 hours or up to 2 days. Makes 6 servings.

I was also asked to re-make the couscous salad. Its quite simple to make, and fit in with the diets of those with allergies/intolerances. This is from Anne Lindsay's 'Light Kitchen' in support of the United Way of Canada.


Easy Couscous Vegetable Salad


  • 3/4 cup water
  • 1/2 cup couscous
  • 1 stalk celery, chopped
  • 1 green onion, chopped
  • 1 medium carrot, shredded
  • 3/4 cup diced cucumber
  • 1/4 cup chopped fresh parsley
  • 2 tbsp sunflower seeds

Lemon Cumin Vinaigrette

  • 2 tbsp lemon juice
  • 1 tbsp each olive oil and water
  • 1/4 tsp ground cumin
  • salt and pepper to taste

In saucepan, bring water to boil; add couscous, cover and remove from heat. Let stand for 5 minutes; fluff with fork.

In salad bowl, combine couscous, celery, green onion, carrot, cucumber, parsley and sunflower seeds.

Lemon Cumin Vinaigrette: Whisk together lemon juice, oil, water, cumin and salt and pepper to taste; pour over salad and toss. Makes 4 servings.


Of course we have to have some desserts to round out the end of any marathon. Ours is no exception. There was my son's cheesecake, a wonderfully light trifle by the race director's daughter, a second pan of the 'Candy Bar' layer treat by the race director's wife along with several more. I made one of my favourites, 'Butterscotch Confetti' (that's the one with butterscotch chipets, peanut butter and coloured marshmallows) from 'Company's Coming: most loved treats'.

Our week of races in now complete. I have only given you a taste of the dishes that I prepared. There were many others made by the numerous volunteers and they were all wonderful. The race will be back again next year and so will the cooking volunteers. Perhaps we'll see you there???

If you try these two recipes, let me know what you think, or is you have a favourite post run food that you have to have, I'd love to hear about that as well.

Be sure to check the website for the Endurrun Race Series, 8 Days, 7 Stages, 160 km, 1 Tough Runner .

2 comments:

Eli said...

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Sherrie said...

Hi Heather,
Sounds like you were a very busy lady with all the cooking. All the food sounds yummy! Have a great day!

Sherrie