1 cup frozen or fresh mango or pineapple chunks
4 cups water
2 teaspoons spirulina powder
1 teaspoon miso
Place all the ingredients in a blender and blend for 1 to 2 minutes, until the mixture is completely smooth. Drink 20 to 30 ounces (2 1⁄2 to 3 3⁄4 cups) 15 to 45 minutes before a run.
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
5–6 medium red or yellow potatoes
1 cup rice milk (see recipe, above)
2 tablespoons olive oil
½ teaspoon sea salt
½ teaspoon crushed black pepper
Wash the potatoes; peel or leave the skins on as you prefer. Place in a pot and add enough water to completely cover, 1 inch above the potatoes. Bring to a boil, covered, over high heat. Lower the heat and simmer for 20 to 25 minutes. Check the potatoes with a fork. If the fork goes into the potatoes easily, they are ready.
Remove from the heat and drain. Mash the potatoes with a potato masher or hand mixer. Add the remaining ingredients and continue to mash until a smooth, fluffy consistency is reached. Season with a dash or two more salt and pepper and paprika if desired.
Makes 4-6 servings