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.

Easy Curry Chickpeas Relish

This is a quick and easy chickpeas curry that is extremely versatile. I've used it as a salad topper/salad dressing. As a sandwich filling. As a sandwich condiment. Over rice as a main dish. It can do pretty much any culinary task. It can be a dip. It can be an entree. It probably can't be a dessert. But other than that. You can pretty much use it anywhere you want the sweet and savory flavor of a curry and the meaty bite of the garbanzo bean.

It's also very simple to make and requires absolutely no cooking or chopping.

1 can rinsed chickpeas
1 can petite cut plain diced tomatoes
2 tbls your favorite curry powder mix
zest and juice of 1 lemon
2 tsps soy sauce
3 tsps hot sauce
2 tsps paprika
2 tsps fresh cracked black pepper
2 tsps garlic powder
1 tsp cayenne powder
1 tsp marjoram
1 tsp coriander
1 tsp onion powder
1 tsp olive oil

In a medium sized bowl thoroughly stir together all ingredients gently with a spoon. Taste the sauce. Adjust spices to taste. Keeping in mind the flavor will strengthen slightly after a few hours in the fridge.

Chill for at least 1 hour, ideally 3 hours.

Spoon over salad. Spread on toast. Add it to just about anything for a hearty, spicy indian inspired kick.

If you have the time and patience, halve or lightly crush the chickpeas before adding to the mixture. They will absorb more of the sauce this way and will make a better dip or sandwich dressing in smaller pieces.