Fuel for FunPosted: April 8, 2011 | |
With endless trails, hills, and scenery, Corner Brook is an ideal place for athletes to play, train, and race (triathlon anyone?).
An athlete (and triathlete) I am not, but I do enjoy running in Corner Brook. In summer and autumn, the Corner Brook Stream Trail makes an invigorating trail run. Riverside Drive is equally suited for longer distances (watch the traffic), and the city’s endless hills are perfect for
torturing yourself a refreshing challenge.
Corner Brook’s rugged terrain and intense hills call for the right fuel for the long haul. Something like this:
I call these little energy boosters, Good-Good Bon-Bons, and I often enjoy one or two as a delicious (and healthy) post-run snack. And, like most athletes (and those of you who are living a marathon-like schedule), I also enjoy how easy these snacks are to make:
Simply grind 2 cups of pistachio nuts in a food processor (or place them in a resealable bag as I did — due to lack of food processor — and smash them up with a kitchen mallet) and set them aside on a plate.
In a saucepan over medium heat, combine 500 grams chopped, pitted dates, 1/2 teaspoon ginger, 1/2 teaspoon cardamom, 1 teaspoon cinnamon, and 2 tablespoons of this…
…which you can find here. Add a tablespoon of grated orange peel, and cook over medium heat for about 5-10 minutes, stirring constantly, until mixture forms a conglomerated paste.
Remove from heat and add 1- 1 1/2 cups of ground almonds and 1/2 cup finely chopped walnuts. Stir until the mixture combines (it will be really thick) and loses some of its stickiness. Form the date mixture into 1 inch balls and roll in ground pistachio nuts. Set the balls on parchment paper and refrigerate for one hour to let the flavors meld.
These bonbons can be stored in an airtight container for two weeks. They’re small and completely transportable, so you can easily keep two on hand in your duffel bag and refuel after your workout, or keep them at the ready as a post-hill reward. Your body, and taste buds, will thank you.
(Recipe generously adapted from Food and Wine.)