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  • Keith shared from Eat and Run: My Unlikely Journey to Ultramarathon Greatness by Scott Jurek, Steve Friedman
    Minnesota Winter Chili The night I tasted this chili is the night I decided I could be a happy, athletic vegetarian. One mouthful made me realize that vegetarian food could taste just as good, and have just as hearty a texture, as meat-based foods. The bulgur wheat is a source of complex carbohydrates, and combined with the other ingredients, it makes a complete protein. There’s nothing like it after exercise, especially on a cold winter night.   2 tablespoons coconut oil or olive oil 2 garlic cloves, minced 1 cup finely chopped onion 8–10 medium mushrooms, finely chopped ½ cup finely chopped...
    Note: chili recipe from @scottjurek 's Eat And Run. Great book.
  • Keith shared from Eat and Run: My Unlikely Journey to Ultramarathon Greatness by Scott Jurek, Steve Friedman
    Rice Milk   1 cup cooked brown or white rice 4 cups water ⅛ teaspoon sea salt 1 tablespoon sunflower oil (optional) Combine the rice, water, and salt in a blender. If you want a creamier milk, add the oil. Blend on high for 1 to 2 minutes, until smooth. Pour into a container, cover, and refrigerate. Rice milk will keep for 4 to 5 days. MAKES 5 CUPS
(Somerville, MA United States)
Keith Peters