Angry Red Planet (fondly known as ARP)

This sustaining meal has made the rounds all over the country as the favorite pre-race meal of many ultra-runner champions and competitors.  It has the nutrient density and grounded earth energy that you need to go the distance whether it’s your weekend long run, a half marathon or a 24 hour race.

Ingredients

  • 1 1/3 cup beets
  • 1 cup carrots
  • 1 cup yellow onion
  • 2 cups potato
  • 2 tablespoons raw Spanish peanuts (per person)
  • 1/4 cup sharp cheddar cheese (per person), cut into ¼” cubes

Seasoning

  • 1 1/2 teaspoons safflower oil
  • sea salt to taste – optional

Serving

Stir in roasted peanuts just before serving.  Serve vegetables over brown rice and top with cubes of cheese.

Cooking

Lightly roast the peanuts on low heat in a pan with thick bottom.

Cut the beets quite thin – about 1/16 inch thick by 5/8 inch.  Cut the carrots about 1/8 inch thick and in half rounds or quarters depending on how big the carrot is.  Cut onions in pieces about 5/8” by 5/8”.

Sauté the beets in oil on medium heat for 15-20 minutes while you cut the other veggies.  Add a few tablespoons of water to the beets to keep them from sticking and cover pan with a lid.  When they start to get soft, add the carrots and let them cook until they begin to soften, about 8-10 minutes.  Add the onions and cook a few more minutes.

Add the potatoes and boiling water to cover all the vegetables.  Cook with a lid on the pan over medium high heat for 45 minutes or so.  Stir and add water as necessary to keep from sticking and to create a creamy and saucy consistency.

Keys to Success

  • Nuts burn easily so roast them on low heat and stir frequently.
  • Boil a teakettle of water and keep it handy to add to the ARP while it is cooking.
  • Cut each kind of vegetable about the same size to give them a similar cooking time.  It will also help the meal blend together better.
  • Cook a few extra portions to freeze for a quick meal another time.