Canadian Running – September-October 2019

Beet Hummus

Ingredients

1 raw beet, roughly chopped

2 cloves garlic, peeled

1 cup cooked black beans,

drained and rinsed if using canned

N cup tahini

2 tbsp lemon juice

(or one lemon juiced)

1 tbsp balsamic vinegar

(preferably aged)

1 tsp ground cumin

K tsp salt

Serve with crackers, pita, etc. and

garnish with thinly sliced radishes,

sesame seeds and fresh herbs

Directions

1. Pulse beet and garlic in a food
   processor until finely minced.
   Add remaining hummus ingredients
   and purée until smooth.


2. Transfer to a serving bowl.


3. Serve with hummus, garnished with
   radishes, sesame seeds and herbs.

Berry-Beet

Chia Pudding

Directions

1. Place chia seeds into
   a medium-sized bowl.


2. In a blender or food
   processor, add non-dairy
   milk, strawberries, beets
   and vanilla. Blend until
   completely smooth.


3. Slowly pour the liquid
   mixture into the bowl
   with the chia seeds while
   stirring. Stir the mixture
   until thoroughly combined.


4. Place the mixture in
   the fridge and let it sit
   overnight, or at least
   4–5 hours.


5. When ready to eat, stir
   in maple syrup to taste;
   top with desired toppings,
   such as strawberries,
   flaxseeds, coconut,
   or granola.

Ingredients

K cup chia seeds

2 N cups

non-dairy milk

K cup strawberries

(fresh or frozen)

K cup beets, cubed

and steamed

(canned

works too)

1 teaspoon vanilla

extract

maple syrup

to taste

Optional toppings:

berries, nuts/

seeds, coconut

flakes, granola

Kim Doerksen is Canadian Running’s

food writer and an elite runner.

runningmagazine.ca Canadian Running 21

food

runner’s kitchen