Two days ago I did a 29k/18miles run in which I had to run progressively faster towards the end, for about the last 40 minutes. I was on the road for three hours. After that run I decided that I can do a marathon, with just a little more training.
My thighs are still a little tight and sore, but hey, 29k/18 miles are not exactly a walk in the park, right? So now I am registered, and I am very much looking forward to it. All doubts are swept away and I will run this marathon.
No refined sugars or flours or processed foods. Lots of raw foods and fresh ingredients.
1 teaspoon water (optional)
In a food processor, combine almond butter*, figs, 1/4 cup dried coconut flakes, cinnamon and agave/honey. Blend until well combined. If the batter seems to dry to form balls, add a teaspoon of water and blend again in the food processor.
Form balls of the size of a cherry, then roll in dried coconut flakes to coat. Place in mini muffin liners. Keep in airtight container at room temperature or in the fridge.
* How to make almond butter:
Place 1 cup of almonds into the food processor. Blend for about 25 minutes (yes, 25!!!), until texture becomes creamy. It is important to regularly wipe the sides of the food processor. Process, wipe sides, process, wipe sides. You’ll get about 1/2 cup of almond butter out of a cup of whole almonds.