Eat dinner like a UTMB star tonight

Australian ultrarunner Lucy Bartholomew is known for her resilient and upbeat attitude, beautiful social media posts and passion for nourishing fuel. Bartholomew ran to 10th place at this year’s UTMB (170K) race and shared her race experience online: “a lot of walking, a little jogging, constant problem solving, unconditional buffet and a brief lesson in French.”

Bartholomew has a passion for creating healthy food to fuel her body to her fast finishes. She published a downloadable cookbook, Sustain, in 2022 and often shares what food carried her through her training and racing on Instagram. These rice paper rolls are simple to put together and easily adaptable to different preferences–”super fun for everyone in the family to do together and make as they want,” says Bartholomew.

Rainbow rice paper rolls

Ingredients

Rice paper sheetsVeggies cut into strips: carrot, cucumber, roasted sweet potato, kale salad (also could use peppers, snow peas or beetroot)Protein: Bartholomew is vegan, and uses tempeh or tofu, but suggests using meat or fish if you eat itHerbs: mint, Thai basil, coriander, or anything you like

Sauce

2 Tbsp tahini 1 clove garlic, minced

1 tsp turmericBlack pepper to taste

2 tsp apple cider vinegar

1 heaping tsp red misoHot water to thin to your preferred consistency

Directions

Place the rice paper sheets one at a time in hot water for 30 seconds, lay them out, fill them up, roll them up tight and place to the side. Repeat!

Add all the sauce ingredients to a bowl, except the hot water. Add water splash by splash until the sauce is the consistency you want.

“Dip. Eat. Spread. Enjoy,” says Bartholomew.

posted Thursday September 7th
by Keeley Milne