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Simple Salmon

From Jasper Blake


  • Salmon fillet
  • Lemon
  • Season salt
  • Tinfoil


  1. Wrap a filet in tinfoil with a couple slices of lemon and some season salt
  2. Cook on the BBQ on medium heat for 20 minutes
  3. Check inside wrap occasionally to make sure juices have not dried up
  4. Fish is ready when strips flake away with gentle nudge by fork
  5. Serve with basmati rice or quinoa

Ollie Blakes’ Around the World Granola

This recipe comes from Jasper Blake’s brother Ollie (a gifted athlete himself with a 2:31 marathon pb and a 9:20 finish in his one and only IM) who regularly makes enormous batches of this stuff usually presenting it in large zip lock bags as a Christmas gift. Ollie was given the recipe by a good friend named Al who has sailed around the world and used this granola as a main source of food on those voyages, but it is based on a recipe found in the Tasahara Cookbook, which was one of the whole grain/vegetarian bibles of the 1970s.

This recipe makes about 50 cups of granola. Exact quantities and type of flake, nut or dried fruit doesn’t seem to matter too much, so long as you end up with the correct balance of wet/dry and sweet ingredients. A batch this size will last at least a couple of months and costs less than $100. If you are a smaller family it is easier to make half a batch. It can be frozen to be enjoyed later.

1) Mix together in a large bowl or big rubber maid storage totes (C=Cup):

8 C oat flakes (old-fashioned rather than “quick oats”)
5 C triticole
6 C rye flakes
6 C wheat flakes
6 C other flakes (wheat germ, kamut, soy, rice, etc)
6 C oat bran
4 C bran flakes
4 C pumpkin seeds
2 C walnuts or pecans
1 C cashews
2 C pine nuts
2 C almonds

2) Mix and add to the grains:

5 C brown sugar
2 C maple syrup
3 C oil

3) Spread out a layer of the raw granola in a cake pan and on a cookie sheet (we usually use large reusable alumina turkey pan) and bake at about 350 for about an hour, stirring every fifteen minutes. The average-sized oven will allow you to bake four 8 x 11 inch pans at a time.

Hint: While cookie sheets are fine we tend to use cake pans because less of the granola ends up on the floor!

4) When granola is cool add raisins, dried cranberries, chopped fruits like figs, dates, dried papaya or apricots and such. Ollie uses about 10 cups of fruits for this amount of granola.

5) Freeze extra granola to keep it fresh.

Campbell’s Favourite Soup

One of Adam Campbell’s favourite dinners gets made like this.

Lemongrass Soup with Halibut and Veggies

Halibut (or other white fish), cut into chunks (enough for 2-3 servings)
2 lemongrass pieces, “bruised” or gently sliced open
1/4 cup ginger, cut into matchstick pieces
1 cup broccoli, finely chopped
1 cup green cabbage, chopped
4 carrots, sliced
3 stalks celery, sliced
1 medium yellow onion, diced
1/4 cup tamari (or soy sauce)
1/2 lemon, juiced
1/2 can organic coconut milk
1 cup sliced mushrooms
6-8 cups water
Salt and pepper to taste
1 tbsp miso paste
Rice or rice noodes (optional)

  • In a pot combine the water, lemongrass, lemon juice, ginger, carrots, celery and onion.
  • Bring to a boil and simmer for about 20 minutes.
  • Add in coconut milk, broccoli, cabbage, tamari, mushrooms, salt and pepper and continue to cook for 5-10 minutes, adding more water if a thinner consistency is desired.
  • Add the cubed halibut and cook for another minute or two, just until the fish is white and flaky.
  • Pour the soup into bowls and whisk one teaspoon of miso paste into each bowl, if desired.
  • Top with a scoop of steaming rice and enjoy!

Neely Morning Glory Muffins

JJ has these muffins as snacks pre or post workout. He usually freezes them individually so he can grab one to take in a workout bag. His kids love them too.

1) In a large bowl mix:

2 cups flour
1 ¼ white sugar
2 tsp cinnamon
2 tsp baking soda
½ tsp salt

2) Stir in

½ cup grated carrot
½ cup raisons
½ cup nuts of your choice
½ cup coconut
1 cup diced apple

3) In a bowl blend:

3 eggs
1 cup canola oil
2 tsp vanilla

4) Stir in flour mixture until batter is just combined.
5) Spoon into muffin tins, filling to top.
6) Bake at 350 F for 20 minutes.

Malcom Howard’s Favourite Recipe

Spicy Sesame Noodles

1 lb spaghetti (although Fresh Udon noodles are really good and are what we usually use)spicesesamenoodles
1 cup chunky peanut butter
1 cup orange juice
1/4 cup soy sauce
1/4 cup sesame oil
1/4 cup vegetable oil
2 tbsp cider vinegar
1 tbsp hot pepper sauce
1/2 tsp salt
2 large green onions, sliced
1 medium cucumber, sliced

  • Cook spaghetti according to package directions. Drain.
  • Meanwhile, in a large bowl, whisk together peanut butter, orange juice, soy sauce, sesame oil, vegetable oil, cider vinegar, pepper sauce and salt until smooth.
  • Add cooked spaghetti and green onions; toss well. Serve hot or cover and refrigerate to serve cold.
  • Just before serving, toss with additional orange juice (if necessary) and garnish with cucumber slices.
  • We usually add a ton of chopped up peanuts to the final dish which make it really tasty.

Judith Blake’s Booster Recipe

Mediterranean Lentil Salad

1 cup green lentils
4 cups water
2 bay leaves
½ tsp dried thyme
2 garlic cloves, peeled
1/3 cup sun-dried tomatoes (not packed in oil)
boiling water
½ cup diced celery
½ cup diced red or yellow bell pepper
½ cup minced red onion
½ cup chopped fresh parsley
salad greens
feta cheese
kalamata olives


1/3 cup olive oil
3 tbsp red wine vinegar
1 tsp ground fennel (optional)
1 heaping tsp stone ground mustard
salt and ground black pepper to taste

  • In a medium saucepan, bring the lentils, water, bay leaves, thyme, and garlic to a boil. Reduce the heat and simmer for about 2o minutes, until tender, stirring occasionally.
  • While the lentils simmer, cover the sun-dried tomatoes with boiling water and set aside. Combine the celery, peppers, onions, and parsley in a large bowl. In a jar with a tight sealing lid, combine the dressing ingredients and shake until smooth. When the sun-dried tomatoes have softened, drain and mince them, and add to the vegetables.
  • Drain the lentils and discard the bay leaves. Remove the garlic, mash it, and mix it back into the lentils. Toss the lentils with the vegetables and dressing.
  • Serve warm or cold on a bed of salad greens, topped with feta cheese and olives and surrounded by tomato wedges and cucumber slices.

Adam’s Favourite Recipe

Quick and Dirty Post-Run Hash Mash-Up

1 unpeeled sweet potato grated
1/2 chopped onion
1/2 red or yellow pepper diced
3 eggs
optional raw milk or goat’s milk cheese grated.
1 teaspoon coconut oil
sea salt and pepper to taste
1/2 an avocado sliced

  • Heat coconut oil in a frying pan over medium heat
  • Add onions and sweet potato and fry for 6-8 minutes stirring often, until sweet potato is softened
  • Add peppers (and any other veggies that you might like-broccoli, zucchini, spinach etc.). Cook for 2 more minutes
  • Crack in the eggs (no need to scramble) and mix it all up
  • Cook for another minute or so, until the eggs are set. Add the cheese at this time too.
  • Season to taste with sea salt and pepper and have the avocado on the side

N.B.: You can add some wild game, or turkey sausages, or cubed tempeh for our veggie friends, for a hardier option.