Page 82 - Vegan Life - Issue 59 (February 2020)

hat I eat

in a week...

Vegan ultra-runner and co-founder of social
enterprise, Primal Roots, Carl Adams,
shares how he fuels his training (Sports Photographer of The Year) and the Lucozade Sport Movers List lucozadesport.com/the-movers-list

Monday
Ater years of abusing my body, I have found a healthy set of extremes
to challenge my mind and body with — action on health, fitness and
wellbeing. I lost four stone, got sober, ran marathons and completed
the GB Ultras 215-mile Race Across Scotland in August 2019. I use the
Rich Roll Plantpower Meal Planner (meals.richroll.com) to plan my
meals. Today’s run is 10 miles across road. To train at the intensity that
I do, I have to eat a lot, this morning, I eat overnight oats — blueberry
cobbler comprising rolled oats soaked in rice milk overnight,
blueberries, unsalted cashews, cinnamon and maple syrup. Lunch Carl Adams Photo by Andy Hooper,
is lentil caponata — canned lentils, red pepper, plum tomato, garlic,
courgette and canned artichoke hearts, served with a wholewheat
pita and balsamic vinegar. My dinner is spiced chickpeas and sweet
potatoes, with quinoa, kale, sweet potatoes, garlic, fresh ginger,
chickpeas, cumin, turmeric and cinnamon. Friday
Today’s run features interval training at 10,000t, once again in the
Tuesday
HY Altitude Chamber at St. Leonards. Breakfast is a smoothie bowl
Today’s run is 14 miles, across a forest trail. Upon waking, I have a — with mixed frozen berries, banana, and peanut butter, rolled
delicious lemon date chia pudding, made with rolled oats, dates, chia oats, flax meal, coconut flakes and raspberries. Lunch is a classic
seeds, lemon, maple syrup and cashews. For lunch, I make lentil pasta — a peanut butter and jam sandwich — you can’t go wrong with
with plant-powered pesto — green lentil rotini, canned haricot beans, this one. A tofu burrito bowl is my dinner, made from brown rice,
garlic, basil, spinach and sunflower seeds. Dinner is un-pho-gettable spinach, salsa, extra firm tofu, olive oil, avocado and cayenne pepper.
— I have edamame, garlic, fresh ginger, olive oil, soy sauce, baby bok
choy, brown rice noodles, peanut butter, lime and hot sauce.
Saturday
It’s a big one, training-wise, today, I run 12 miles on the White Clifs
Wednesday of Dover, and follow this with an ice cold sea swim. To fuel my body
Breakfast is a beet berry smoothie, with a side of peanut butter on properly, I start of with protein power breakfast pudding, made from
toast (the smoothie is made from beet root, frozen blueberries, rice dates, banana, extra firm tofu, unsalted cashews and coconut milk.
milk, banana, chia seeds, lemon). Today I run 7 miles at 10,000t Lunch is quickie tacos, with avocado, tinned black beans, tortilla,
in the HY Altitude Chamber at St. Leonards. At lunch, I eat a wrap, salsa and mixed greens — tasty and filling. I finish the day with a stir
made from roasted red pepper houmous, tortillas, spinach, orange, fry soba noodle and edamame bowl — soba noodles, edamame,
avocado, onion, yellow pepper, cucumber and sprouted mung bean. garlic powder, ground ginger, soy sauce and a stir fry veg blend.
Dinner is shiitake and sprouted adzuki bean ‘one bowl’ comprising
adzuki beans, fresh ginger, shiitake mushrooms, quinoa, kale, sweet Sunday
potato, pumpkin seeds, kimchi and soy sauce. I run 16 miles across a trail today, ater a breakfast sea green
smoothie. I make it with coconut water, spirulina, spinach, banana,
Thursday flax meal, frozen pineapple, hemp seeds and kale. Lunch is
Thursday is my rest day, so no run. It is also the second half of my almond, citron and asparagus pasta, made with whole grain pasta,
20 hour fast, started at 6pm last night, continuing until 2pm today. asparagus, tomato, garlic, butter beans, raw almonds, olive oil
When I do eat, I have a Huel (uk.huel.com) — a nutritionally complete and lemon. For dinner, I have a deconstructed vegan sushi bowl,
meal that has just the right amount of protein, essential fats, with white miso paste, tempeh, kelp powder, apple cider vinegar,
carbohydrates, vitamins and minerals. It’s also really convenient and cucumber, avocado, spring onions, garlic, brown rice, carrot, tahini
afordable, with minimal impact on animals and the environment. and olive oil. ■
For dinner, I make creamy quinoa garlic risotto, with quinoa, onion,
canned lentils, cashews, nutritional yeast, spinach, rice milk, chilli
flakes, carrot and garlic. For more from Carl, visit primalroots.org.uk

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