Claro-Pizzo, first vertical

Hi guys,

Sorry for the late post, but I have been pretty busy in the past weeks with work and training.

On the 4th of October I decided to take part to the first vertical race in my running “career”, I decided to pick one of the most iconic vertical races of Ticino, the Claro-Pizzo. Developing over 10km with an elevation gain of 2500m.

pizzo di claro
Pizzo di Claro

Unfortunately, due to very poor weather and snow at the top of the mountain, the race has been shortened to around 5km and 1500m of elevation.

3D here is a 3D overview of the race.

Continue reading “Claro-Pizzo, first vertical”

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Favourite Vegan Burger

Here a quick and very easy recipe for my favourite vegan burger, the main recipe comes from Scott Jurek website.

Copyright, Scott Jurek
Copyright, Scott Jurek

Instead of using bread crumbs I usually use lightly salted crackers, as well as some chilli.

  • 1 cup dried green lentils (2 1⁄4 cups cooked)
  • 2 1⁄4 cups water
  • 1 teaspoon dried parsley
  • 1⁄4 teaspoon black pepper
  • 3 garlic cloves, minced
  • 1 1⁄4 cups finely chopped onion
  • 3⁄4 cup finely chopped walnuts
  • 2 cups fine bread crumbs (see Note)
  • 1⁄2 cup ground flax seed (flax seed meal) 3 cups finely chopped mushrooms
  • 1 1⁄2 cups destemmed, finely chopped kale, spinach, or winter greens
  • 2 tablespoons coconut oil or olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons nutritional yeast
  • 1 teaspoon sea salt
  • 1⁄2 teaspoon black pepper
  • 1⁄2 teaspoon paprika

In a small pot, bring the lentils, water, parsley, 1 garlic clove, and 1⁄4 cup of the onion to a boil. Reduce heat and simmer, partially covered, for 35 to 40 minutes, until the water is absorbed and the lentils are soft.

While the lentils are cooking, combine the walnuts, bread crumbs, and flax seed in a bowl. Add the nutritional yeast, salt, pepper, and paprika and mix well.

Sauté the remaining onion, remaining garlic, the mushrooms, and greens in the oil for 8 to 10 minutes, then set aside. Remove the lentils from the heat, add the vinegar and mustard, and mash with a potato masher or wooden spoon to a thick paste.

In a large mixing bowl, combine the lentils, sautéed veggies, and bread crumb mixtures, and mix well. Cool in the refrigerator for 15 to 30 minutes or more.

Using your hands, form burger patties to your desired size and place on waxed paper. Lightly fry in a seasoned skillet, broil, or grill until lightly browned and crisp, 3 to 5 minutes on each side. Extra uncooked patties can be frozen on wax paper in plastic bags or wrapped

Enjoy this amazing burger with some roasted sweet potatoes crisps.