Patsy Cambell

01/31/2023

Tahini mustard dressing (makes 1/3 cup)

50ml Provamel Almond Unsweetened drink
1 tbsp tahini
4 tbsp lemon juice
1 heaped tsp wholegrain mustard
Pinch of salt and pepper

Add all ingredients to a small jar and shake well to combine. Let sit for a few minutes in the fridge to thicken before pouring over your favourite salad.

01/31/2023

01/30/2023

ROASTED BEET HUMMUS
1.5 cups cooked chickpeas (from dry or tinned)
1 cup raw beetroot
1 tbsp tahini
4 garlic cloves
Half a lemon, juiced
1.5 tsp smoked paprika
1/2 tsp sea salt
1/4 tsp cayenne pepper
1 tsp cumin
1/4 cup extra virgin olive oil plus 2 tbsp
1/4 cup aquafaba or water .
Preheat oven to 200•c and wash, top and tail your beets. Wrap in foil, leaving a little gap at the top, pour in 2 tbsp olive oil over the beets and roast for 40-45 minutes until a knife pierces through easily. Remove from the oven and allow to cool. Rub off/slice the skins from the beets - they should come away easily once cooked. Add beets to blender with chickpeas and all other ingredients. Process on high until smooth and creamy, adding more aquafaba/water as needed. Taste and adjust seasoning. Transfer to a jar or enjoy right away, keeps for up to five days

01/30/2023

"Run and talk- To make sure that you are running at a comfortable pace, take the ‘run-talk’ test.
If you can keep a conversation going with your buddy while running without much trouble, then you are opting for a suitable beginner running pace."

01/29/2023

CHOCOLATE CRÊPES (makes 5-6)
3/4 cup gluten free oats
1/2 cup chickpea flour
2 tbsp cacao powder
2 tbsp coconut sugar
3 tbsp oil
1.5 cup sparkling water (or dairy free mylk)
Blend oats, chickpea flour, cacao powder and coconut sugar to a fine flour in a food processor. Add in oil and sparkling water and blend until smooth. Mixture should be runny, add a tbsp more water if too thick. Heat up a frying pan to a medium heat with a tbsp of oil. When hot, pour in a ladle full of batter and lift off the heat to spread the mixture evenly around in the pan. Cook for 2-3 minutes each side, until the edges start to curl up. Serve with whipped coconut cream, berries and chocolate. .

01/29/2023

"Get warmed: Breaking into a fast running pace is the recipe for premature fatigue, even injury.
As a result, start your runs right and do a warm-up.
I usually start my runs with a 5-minute jog.
If I feel any tightness or soreness in my muscles, then I gently stretch it away."

01/28/2023

Baby pumpkin pies (makes 8/9)
Crust
1 cup buckwheat
1.5 cups pecans
2 tbsp cacao
1.5 cups dates
1 tbsp coconut oil
4 tbsp water
Filling
1 can coconut milk
1 cup pumpkin puree
1.5 tbsp pumpkin spice
2 tbsp maple syrup
1 tbsp coconut oil .
Topping
1 can coconut milk (cream only)
1/4 cup dark chocolate, melted
3 tbsp chopped pecans
Add crust ingredients to a blender and process until a dough is formed. Press into lined or silicone muffin tin and set aside. Make filling by blending all filling ingredients together until smooth. Pour on top of crust and set aside in the freezer for at least 4 hours, or overnight.
Whip coconut cream with a fork and set aside in the fridge to thicken for 10 mins. Pop pies out of muffin tin/mold and drizzle with melted chocolate. Spoon coco whip into piping bag fitted with a large star tip nozzle. Swirl cream onto each cupcake and garnish with pecans. Keep in the freezer for up to a month, bring to room temperature before serving.

01/28/2023

"Think in time, not distance- If you are a beginner runner, you need to think in minutes, not miles.
Shoot for a 30-minute run while opting for the walk/run method.
Once you can run for up to 30-minute with ease and without taking breaks, then aim to up the ante"