Carbs reloaded

Fuelling your runs needn't be all pasta and rice. Michelin-starred chef Anthony Demetre introduces some nutritious alternative carb dishes.

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Why eat it? Not to be confused with the rather less tasty 1980s hairstyle, millet is often classed as a grain, but is technically a seed. It’s gluten-free and rich in key nutrients such as cholesterol-lowering niacin, and magnesium, which has been shown to lower blood pressure and heart attack risk. Another bonus is that it’s also particularly packed with phosphorous, which is vital in a runner’s double-whammy of aiding repair to your body and facilitating the process of generating energy. It’s key in forming the mineral matrix of bone, and an essential building block of adenosine triphosphate (ATP), which are the molecules that serve as your body’s ‘energy currency’ to get your muscles all fired up.

Baked aubergine, fresh sheep’s ricotta, millet, parsley and radish salad

What goes in (serves 4)

  • 4 aubergines
  • 100g fresh sheep’s ricotta 

  • 80g millet

  • Bunch of parsley, mint and dill

  • Bunch of breakfast radish (thinly sliced)

  • 1 lemon (zest and juice)
  • 2 tbsp toasted pine nuts

  • Olive oil

  • Balsamic vinegar

  • Salt and pepper

How to create it

  • Cut the aubergines in half length-ways, crisscross-score the flesh and liberally salt the flesh side. Place upside down on a wired rack and leave for one hour.
  • Pat the aubergines dry, then place in a roasting tray, flesh-side up. Liberally drizzle with olive oil and pour in a little water to prevent the bases from burning. Bake at 130C until tender, but not completely collapsed. Leave to cool.
  • Cook all the millet in plenty of salted water until softened, then strain and refresh with cold water. Set aside and keep dry.

  • Tear the herbs into small, irregular-sized pieces, and combine with the radish, pine nuts, lemon zest and a little juice. Add the olive oil and seasoning, then set aside.

  • Take the aubergines and scatter the ricotta and millet over them. Next, generously add the salad on top with some more olive oil and a little splash of balsamic, then serve.

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Discuss this article

This article was a little disappointing. As someone with a gluten intolerance (not coeliac) I was interested to see that the chef behind these recipes was coeliac, and it was indicated that the following recipes would be gluten free. Not only was there a recipe featuring spelt, which has gluten, and one quick google search will tell you its definitely not safe for coeliacs, but the polenta recipe contains 'flour' on the ingredients list without any instructions for it to be gluten free, or even suggestions for what gluten-free readers could use as an alternative.

 Also, 50g of quinoa to go between four people? That's a bit stingy...

Posted: 06/03/2013 at 07:01

Polenta is also what the 'running tribe' eat - ugali/pinole etc and is discussed in Born To Run book. Excellent source of energy for long runs and if you get the right recipe it can be made and taken on long runs no problem - especially good if used in conjunction with chia seeds and cinnamon.

Pity out of 5 recipes 3 are salads - not exactly inspiring for cold winter days!

Posted: 06/03/2013 at 08:31

It's also funny how you never hear of "gluten intolerance", or allergies in poor countries, same as you never used to here. 

Idle rich, anyone?

Posted: 06/03/2013 at 22:26

You don't hear about them because they have already died as babies. I take it your just idle then?

Posted: 19/06/2013 at 07:13

Nice first post Martin. That told him. (albeit 3 months later.)
Posted: 19/06/2013 at 08:17


What an ignorant thing to say - It's what we have done to the process of manufacturing wheat that makes people so ill, if you don't know anything about an issue, it's probably best not to voice an opinion about it! 

Posted: 19/06/2013 at 22:01

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