Prior to any big run, especially a race, I up my vegetable carb intake through eating extra broccoli, kale, spinach and sweet potato.  Now this works for me however it is important seek ‘professional’ advice from a sports nutritionist and listen to your own bodies needs.

Think green, think colour!!! Though I primarily like to eat raw veg, during the cooler autumn and winter months I enjoy eating warm foods so a lightly sautéed veg combo is perfect!

Today’s recipe was created this week in the lead up to today’s SMH half marathon in which I participated as one of the Running for Premature Babies (RFPB) team members. An honour and for those of you familiar with my story know this is a cause dear to my heart as my first child was born at 24 weeks gestation. The run was sensational, the people and contributions incredibly inspiring. Sophie Smith, founder of RFPB has created an incredible community of runners and volunteers who have raised over 1 million dollars in the past 7 years for equipment and research for preemie babies. If you are thinking of joining a running group, have an interest to start running I urge you to join this incredible network of people and at the same time make a difference to hundreds of families…micro miracles matter!!!     http://www.runningforprematurebabies.com

 Ingredients:

• 1 small leek finely chopped
• 1 small onion finely diced
• 2 crushed cloves of garlic
• 1 chunk of broccoli cut to preferred size
• 1 buch of kale cut into ribbons
• 3 cups of baby spinach
• 1 handful of snow peas halved
• 1/4 cupo sunflower seeds
• 1/4 cup activated pepitas
• 1 tblspn of coconut oil

Method:

• Saute with a dash of water until vegetables slightly soften.
• Serve with a drizzle of truffle oil and a sprinkle of dulse flakes and if you are a fan some goats feta.
• Enjoy!