366 marathons back to back

This couple are awesome.

watch the story here

They are an elderly couple. She is a cancer survivor. They have just finished a world record – running around Australia and completing 366 marathons back to back. That’s a marathon a day for just over a year. They’ve had no rest days and have even had to deal with flood, bushfires, and a cyclone.

What makes it even more awesome is that they have done it on a raw vegan diet and with minimalist shoes (looks like vibrams all the way!).

No injuries. No rest days. So much win.


Their website about what they have done over the past year is here


mostly raw vegan taco salad

It was a hot day today. 32 degrees C to be exact. It’s going to be hotter by the end of the week. The last thing I wanted to do was to spend an hour over a hot stove cooking up a meal, especially because our air conditioner isn’t quite working yet – we can use it to cycle air but not cool it until Gary gets on the roof to check it all out.

So I decided on salad. But I needed something filling yet light. I remembered our visit to the Veggie Bar and being intrigued by the “raw taco” on the menu. So I got busy googling.

One of the things I love about cooking is taking ideas from a few different places and putting it all together into one delicious meal.

Following my google quest, I took this recipe and this recipe, combined them with this sour cream and then added a few tweaks of my own to get….


Once the sour cream was added it didn’t look so bright and colourful.

see my awesome food presentation/photography skillz?

If I was making a fully raw meal I would have used a cashew cream based sauce but that requires forward planning and soaking cashews from the morning so that wasn’t going to happen. Tofu sour cream is a great substitute and also a good protein boost for the meal that’s already packed full of nutrients.

I used the layered salad idea from the first recipe, combined with the nut mix of the second, and added my own veggie salsa type thing. I’ve made a warm (lightly cooked) corn and zucchini salsa before so I figured there was no reason I couldn’t make a raw one.

I combined 1 finely chopped zucchini with one can of corn, about half a capsicum (also finely chopped) and a handful of small tomatoes.

I also added some finely chopped red onion, juice of 1 lime, coriander and salt and pepper.

all the pretty colours…

I let that sit while I got everything else together (including my chunky guacamole)

quick and chunky guacamole

2 avocados, roughly chopped and mixed with lime juice to taste (add a little, tast, add more if needed), and a handful of chopped coriander too. A twist or two each of salt and pepper and mash to desired chunkiness.

Assemble the salad in layers – greens (I used a lettuce mix), nut mix, grated carrot, salsa, guacamole and the sour cream.

Delicious, fresh, colourful, flavorful, and good for you.