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.
- 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
- 1 1/2 teaspoons safflower oil
- sea salt to taste – optional
Stir in roasted peanuts just before serving. Serve vegetables over brown rice and top with cubes of cheese.
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.