The Spectacular Plant Based Runner

I am living proof that a plant based diet is orders of magnitude better than one that includes meat or dairy.

I took up running when I was 43 years old. It was a not too terrible transition from cycling.

I excelled at distance running. Increasing my mileage up to about 10 miles for long runs.

The thing is, I drink 4 beers most every night. Yet, still, I'm able to achieve this higher level of fitness.

I"m not fast. But I have endurance.

I've been running a couple years now. There's been some decline as I surpassed age 45, but overall, I'm still doing okay.

I've never been a stellar athlete. Even when I was young and sober. But I'm stronger now, even as I age, even as I drink. It says a lot about how our choice of diet affects our overall health.

I should stop drinking. If I did, I'd probably be superhuman.

So what could a plant based diet do for those who are already young and sober? It would probably be spectacular.

Corn and Pink Bean Salsa

This light and refreshing summer dish is sure to cool you off and to sate your hunger. It's delicious served cold over toast or warm over pasta. And best of all its simple, fast and easy.


1 can pink beans
1/3 cup frozen kale
1/2 cup frozen corn niblets
1/4 cup froze bell peppers and onion mix
1 can petite cup plain diced tomatoes
4 cloves fresh pressed garlic
1 tsp olive oil
salt, pepper, chili powder, paprika and basil to season

Heat oil in a large skillet. Add corn and saute three minutes. Add peppers and kale. Sprinkle with salt and pepper. saute three minutes more. Add garlic. Cook two more minutes. Stirring occasionally.

Add can of tomatoes and beans. Simmer to reduce liquid by 1/3.

Kill heat and stir in spices to your liking.

Chill in the fridge at least three hours to serve cold. Or serve immediately over pasta, garlic toast or rice.

For the ultimate dish top with a lower fat guacamole.


1 avocado
1/4 cup fat free Italian dressing
3 cloves freshly minced garlic
1 tsp garlic powder
1 tsp onion powder
salt and pepper

Combine all ingredients and adjust seasonings as you see fit.

Top your salsa with a heaping spoonful of your guacamole. Stir to combine and enjoy.