This Sunday I am running the Chester half marathon. I’ve been training really hard and also playing close attention to what I eat. Running uses lots of energy and it is important that your body is properly fuelled. This recipe is great as it’s packed with so much nutrition and it keeps you a nice satisfied full. You can really add whatever you like – I cut up a sweet potato, drizzled some olive oil on it and roasted it in the oven for 45 minutes the night before and added it cold the next day.
3 large handfuls of kale
1 tsp olive oil
1tsp reduced salt soy sauce
1 tbsp tahini paste
1 medium sweet potato cut into cubes and roasted
a handful of sunflower seeds
- Remove the stalks from the kale and place it into a bowl, then add the olive oil, soy sauce, sweet potato and tahini.
- Use a spoon to scoop out the avocado and add to the bowl.
- Then mix all of the ingredients together using your hands, making sure that oil, soy sauce, tahini and avocado is rubbed into the kale leaves. Serve with a sprinkling of sunflower seeds.