Fusion IX Adventure Race

So there is a bit of drama happening on the local front and civilians are urged to stay indoors. 

So instead of engaging in something a little more productive than absentmindedly flipping through social media to the enraged public venting about the obvious political unrest, I'm unloading my phone of a haphazard collection of random photos.

A dominant presence in my Whatsapp albums seems to be that of my most recent running race. Ah yes, Fusion. We do have a love-hate relationship with each other.

In short, it's an all day adventure race commencing at 4 am and usually wrapping up around 5 pm. Competitors must be part of a 4-person team that stays together at all times and there are time penalties if the group becomes separated. Even by a few feet. Another twist that determines final placement is the use of quizzes and brain teasers that are pretty freaking hard to do when you're already mentally and physically exhausted!! 

I've definitely seen better days hahah

In past races, the race is divided up into 3 legs. The first and last legs are usually all running. I've done this race once before in 2013 and there was a swimming element then, along with the dreaded 'Fusion Friend', a PVC pipe filled with sand. It's pretty heavy and cumbersome to run with. For the second leg this year, the team was split into 2 runners and 2 riders where each party had to complete the stage together and the times of both legs added up at the end to result in one overall time.

I've been part of the +One a Week Running Group since 2012. Before I joined, I could not run a mile without stopping multiple times. This year I had the honour of being the Captain of my team, +OAW Monstah Whinahs. Talk about a humbling experience...

The event was held in the Lopinot Valley this year. It's a beautiful place with a terrible history (which we had to study for in case it came as test questions in the race).

My phone took the liberty of editing my picture for me. I think it did a pretty good job.

Long story short, Charles Joseph Compte de Loppinot who was a French knight, came to Trinidad in 1800, acquired land and lorded over a sugar estate.

For those unfamiliar with sugar plantations, they were terrible terrible places to be a slave in. I won't go into detail, but torture and ruthless killings were both common and stomach turning. It is alleged that there was a well used 'hanging tree' close to the estate house (the white house in the picture above). It's no wonder that the valley is said to be haunted by the ghost of the Compte riding his horse in the light of the full moon.

Trinidadian folklore also boasts of the existence of a soucouyant in the Lopinot area. A vampire-like spirit who take the form of an old lady by day, and sheds her skin to become a ball of fire at night.

Amazing that such a scenic place could be one of deep beauty and yet still hold memories of a tragic past.

I had no idea the torture that I myself was in for.

The full team with Tara our Manager at the start of Leg 1

With Derrick and Dexter, the best coaches on the planet

At the start of Leg 3. We had no idea what lay ahead

This next picture is hilarious. That's my rear end, smack dab in the middle of the frame. Thanks much Fusion photographers -_-

Caught on all fours!!

Seems like a harmless rope net right? WRONG. This was so heavy after scaling 2 mountains.

Last picture I promise!! Here we are, 5 mountains later. Survived the brutality that was Fusion IX. And placed 3rd overall female!! This is possibly one of my proudest moments as an athlete since I struggle with running the most.

That is one trophy I will keep for as long as I'm able.

Bring it on Fusion X!!

(Here are just a few piks of the elevations. Twas in no way easy.)

Leg 1 @ 8km with a 590 metre ascent

Fusion IX - Leg 2 Cycle. The hardest cycle leg of Fusion to date, 2 persons from each team had to cycle from Lopinot to Brasso Seco and return via the same route back to Lopinot covering a distance of 27.5km with a total elevation of 1,753 metres

The next photo is of the Leg 2 run. I was a biker so I did not do this leg. I do feel it for my teammates that did do it though!!

Fusion IX - Leg 2 10km Loop from Lopinot to Caura

This. Was. HELL. The dreaded Camel Back.

Fusion IX - Leg 3 aka the "Camel Back" was a technical course that tested teams ability in ascending and descending. The first "camel hump" was a 506 metre (1,653 feet) ascent and a very daring descent. Teams then went onto the road where most would have thought that it was the end of hills... but it wasn't... Teams then had to ascend the second "camel back which was taller at 552 metres (1,809 feet) but wasn't as aggressive as the first, however, the descent was also as technical as the first downhill

Green Fig Souse

Souse... where does one begin...

Basically, souse in the Caribbean is pickled meat. From pig feet, to chicken feet to cow heel. Soaked in a delightful brine flavoured with onions, cucumbers, lime and shadon beni (culantro --> a relative herb to cilantro).

I say delightful because the sauce itself is drinkable on it's own.

Tainted by gelatinous bits of trotters though, is another story.

But what was once considered peasant fare, is now a major street food item and 'liming' staple here in T&T. Loved by those who've grown up with it, to the adventurous who happen to enjoy picking their teeth with chickens' toenails. 

Legend has it that souse has magical properties when it comes to curing the inebriated of a hangover with its heavy salt and the shadon beni content.

I wouldn't really know. The best hangover cure in my books will always be instant ramen.

My mission here was to create a vegan version of this dish. Same yummy sauce!! Just replaced the feet with the more stomachable green fig. Basically a green banana that has been boiled and peeled. 

This dish can also be considered paleo to those who are radical enough to sport that label.

Here we go.

I used a yellow bell pepper instead of the green

GREEN FIG SOUSE

Makes one giant bowl - serves about 10

Ingredients
2 lbs of green bananas (about 10 'grain' of fig as the locals put it)
5 cucumbers, cut circular
1 red bell pepper, julienned
1 green bell pepper, julienned
3 pimento peppers
1 red onion, sliced thinly
3 cloves garlic, crushed
juice of 4 to 5 limes (hooray for Vitamin C!!)
A few handfuls of parsley, roughly chopped
10 leaves of shadon beni (or cilantro)
salt and crushed black peppercorns to taste
lil drizzle of extra virgin olive oil for flavour** optional

Preparation
Separate the bananas from each other.
Place in a large pot and fill with enough water to cover the bananas.
Add a generous splash of vinegar and oil to the water (do not skip this step unless you want a sticky black sap forever coating the sides of your pot!!).
Boil on medium heat until the banana skin splits, about 10 to 15 minutes from boiling. The skin would have turned brown by then. Don't panic, it's normal.
Turn off the heat and rinse under cold water. When cooled, peel the bananas and set the skins aside. You can either discard the skins or keep for a delicious pot of Jungle Soup (basically a split pea soup where anything goes. The skins are super rich in fibre).
Once the banana flesh has cooled, cut on the diagonal to form bite sized pieces.
Add just enough cold water to barely cover the bananas and flavour with salt and crushed peppercorns.
Blend together the shadon beni, garlic and pimentos with the lime juice and add to the bananas. Mix in the onion, cucumbers, bell peppers and parsley. Add a few splashes of hot pepper sauce if you enjoy having your tastebuds scorched.
Leave to marinate for at least 2 hours until serving. Keep chilled!

Notes
Souse traditionally calls for watercress (or 'cressels' here). My version says that parsley is the better choice.

Sa7ten!!

Acai Bowls

Here in Trinidad, these sell for exorbitant amounts. Somewhere between $40 and $50 (translates to about CAD$10).

I dunno bout you all, but that's enough money for enough farmer's market produce to feed a family of 10 (I count my dad's nurses as part of the family. They really are family.)

So after trying one for the first time, my ego kicked in a bit and I decided that I was going to make this store-bought acai bowl even better.

I do believe I've succeeded. And I'm a tragically picky eater.

Prepare for an onslaught of acai bowl pictures!!

 I can see you drooling from here

An acai bowl is pretty much a run-of-the-mill smoothie, thick enough to eat with a spoon and with some tangy acai pop in there for a major antioxidant boost to neutralize free radicals. It really becomes magical with the TOPPINGS. And boy can you get creative with 'em!!

Mmmm crunchy cacao nibs

ACAI BOWLS

makes 2 12 oz containers with a lil extra for immediate snacking
can make 3 containers if you use lots of toppings

Ingredients
2 frozen bananas (I use local Grumy Shell or about 6 Sucrier figs / Lady's fingers)
1 cup frozen strawberries
1/2 cup frozen blueberries

1/2 cup frozen blackberries
4 tbsp acai powder
1 cup almond milk

1 tbsp honey** optional
See Notes for topping suggestions

Preparation
Add everything to a blender jug.

Blend until creamy and smooth. 

If you're using a lower powered blender, it may take a while so be patient. Also, keep pulsing to avoid heating the mixture.
If the mixture is too thick, add a few splashes of almond milk until it loosens up.
The acai bowl is your canvas. Happy decorating :)

A bevy of beauties

Notes
Spotted bananas are best for this!! They are at their ripest at this point.

For an extra chocolatey boost, add some raw cacao or carob powder to the blender.
As this is a high carb meal, adding some nuts or seeds as toppings lowers the Glycemic Index factor and will keep you satisfied for a longer period.
Purchase frozen berries in bulk to really make this cost effective. Although in a pinch, using only bananas works just as well. 

TOPPINGS (go wild)

Sliced fruit -  bananas, berries, grapes, mango etc.

Shelled hemp hearts

Chia seeds
Cacao nibs
Vanilla Bean Maple Granola
Nut or seed butters (almond is a personal fav)
Unsweetened coconut flakes
Coconut yogurt
Honey, maple syrup or yacon syrup** omit honey if vegan
Bee pollen** omit if vegan

!!!!!!!

Sa7ten!!

Orange Carrot 'Gatorade'

This... I could drink this juice forever.

Just look at that colour.

And pictures don't do it justice at all!!

(Yes our oranges in the Caribbean aren't orange... they vary between green and yellow).

This is my drink of choice for right after a brutal race. The sugars from the carrots and the oranges get right to work on my depleted glycogen stores and the ginger and turmeric are super on inflamed tissue.

Sometimes I add either a pinch of Himalayan pink salt or dilute it a bit with coconut water for that much needed electrolyte boost.

It is AWESOME.

Like really. There is no generic juice on the market that could possibly compare to that liquid sunshine. It is happiness in a glass. It really is.

Gatorade who?


ORANGE CARROT 'GATORADE'

Makes just over 4 pints

Ingredients
16 oranges - I used half Ortanique, half King oranges.

12 carrots

piece of ginger as large as your thumb (maybe a little bigger if you have short thumbs)
a piece of turmeric root as long as your middle finger

Preparation

Wash and peel the oranges. Keep the peel for soaking in vinegar or making orange peel tea!! Get as much of the outer pith as possible as it tends to make the juice bitter. Cut into wedges large enough for the juicer feed mouth.

Scrub the carrots and leave the peel on if you're using organically grown carrots. So much goodness is in the peel and you want to get everything!! Cut the carrot into chunks, but smaller than the oranges.
Leave the ginger and turmeric peel on. Just scrub 'em well.

Juice away!! I use the Omega J8006 masticating juicer. It's my best friend.

Notes

Add the Himalayan salt OR the coconut water just before drinking. It isn't totally necessary if you're not using it as an energy drink replacement.
Add more ginger if you love that ZING.
I tend to juice the carrot first followed by the ginger and turmeric and keep that pulp for use in veggie burgers or carrot cakes. I spread the orange pulp among the plants outside. Always keep juicing pulp if you can!! The fibre is so good for many things. Even in soap!!
Most cold pressed juices keep for about a week in the fridge. I try not to let them go past 3 days due to the risk of nutrients becoming oxidized. But many swear that once it is sealed properly, the nutrient content is preserved.

Maybe just one more collage just to show off this beauty :)

Sa7ten!!

Raw Mango 'Fruit Roll-ups'

Once upon a time, there was a girl who loved a boy. This boy used to have a beautiful bistro that churned out lots of yummy dishes using local ingredients.

One of these ingredients was the coveted Julie mango.

Now here in Trinidad, most of the time local fruits tend to be more expensive than their imported counterparts.

After some time, the girl and the boy separated. The boy and his bistro parted ways also. But the boy generously gave the girl a gift from his bistro.

Lots and lots of julie mango puree.

Well, the girl had a time with this puree.

I developed these mango leathers for a Caribbean Foods demonstration just under 2 months ago. But it's mango season here right now so it was only fitting that I bring back these classics.

Aren't they prits? #nofilter hahaha

Full dehydrator!!

So I did 4 different types of mango leathers. From the top --> mango papaya, mango acai peach, mango pina colada and plain julie mango.

First we gotta start with the mango puree.

1 julie mango will yield roughly 1 cup of mango pulp. Maybe a little more but there can never be too much mango!! Just cut the fruit into chunks and blend until smooth. Try not to let the blender run for too long as the heat could compromise the nutrient content of the fruit.

Basically if you plan on filling a dehydrator with this goodness, I do suggest finding a mango tree. Or a friend who is very generous with her fruit.

Here we go :)

RAW MANGO 'FRUIT ROLL-UPS'

Yields 2 trays --> exact roll yield depends on how wide you cut them.
Roughly about 6 rolls per tray

Ingredients
4 cups of mango puree (about a blender full)

Preparation
Lay out Paraflexx sheets or Silpats on the dehydrator trays. 
Evenly divide the puree between the trays and spread as flat as possible until about 1/8th of an inch thick (an offset spatula is pretty handy for this).
Turn on the dehydrator to 115 degrees Fahrenheit. They do dry faster on higher temperatures but to ensure that these stay raw and vitamin rich, keep it as low as possible. 
Leave to dry for about 8 to 10 hours. Or longer depending on the thickness of the puree spread. The leather is done when totally dry to the touch.
If the bottom is still wet, flip and leave for a couple more hours.
Try not to eat the whole thing before it's through drying ;)
Turn off the heat and while it's still warm, cut into long strips with a scissors. 

Notes
Try to keep a little 'well' in the middle of the spread puree. In other words, let the edges of the spread be thicker than the middle. This is to encourage even drying as the edges dry faster.
I like to dry leathers overnight to avoid snacking on the dried bits. They are so good!!

If you don't own a dehydrator, fear not!! Leathers can also be made in the oven on the lowest setting (usually 175 degrees Fahrenheit) and with the oven door cracked open for circulation. It stores for a pretty long time in airtight packaging. But if you're a chronic snacker, I bet it wouldn't last more than a few days.

Looks pretty darn yummy eh? This is the mango papaya.

VARIATIONS

Mango Papaya

2 cups mango puree

2 cups papaya chunks

Mango Pina Colada

2 cups mango puree

1 1/2 cups pineapple chunks

1/2 cup coconut manna

Mango Acai Peach

2 cups mango puree

1 1/2 cup peach chunks (the riper the better!!)
1/2 cup acai powder (I use this one)

Notes

I like to use up the really soft fruit bits that no one seems to want to eat to make fruit leathers. Even overripe bananas make fantastically sweet leathers that kids can't seem to get enough of.

Sa7ten!!