Running News Daily
Running News Daily is edited by Bob Anderson in Los Altos California USA and team in Thika Kenya, La Piedad Mexico, Bend Oregon, Chandler Arizona and Monforte da Beira Portugal. Send your news items to bob@mybestruns.com Advertising opportunities available. Train the Kenyan Way at KATA Kenya. (Kenyan Athletics Training Academy) in Thika Kenya. KATA Portugal at Anderson Manor Retreat in central portugal. Learn more about Bob Anderson, MBR publisher and KATA director/owner, take a look at A Long Run the movie covering Bob's 50 race challenge.
Index to Daily Posts · Sign Up For Updates · Run The World Feed
Shalane Flanagan's peanut sauce is the perfect topping for pretty much everything
American two-time Olympic marathoner and coach Shalane Flanagan just ran the 2022 New York City Marathon, and we’re guessing she doubled down on a batch of her own peanut sauce post-race.
This recipe, from Flanagan and former teammate Elyse Kopecki’s cookbook Run Fast Eat Slow, is so delicious that I always make at least triple batch (you can freeze leftovers). We use it to top rice and veggies, as a dressing for a big salad, or to dip carrots and broccoli in. Some household members have even, ahem, eaten spoonfuls of it.
Shalane Flanagan’s Runner’s High Peanut Sauce
Ingredients
1 Tbsp coconut oil or extra-virgin olive oil
1 yellow onion, diced
1/2 teaspoon fine sea salt
3 cloves garlic, minced
1 can (13 1/2 ounces) unsweetened coconut milk (preferably full-fat)
1/2 cup unsalted creamy peanut butter
1 Tbsp soy sauce
1 Tbsp coconut sugar (other granulated sugar is fine)
1/2 to 1 tsp red pepper flakes, depending on spice preference
1 Tbsp lime juice
1/4 cup chopped peanuts
Directions
In a medium saucepan over medium-high heat, warm the oil. Add the onion and salt and cook, stirring occasionally, until soft but not brown, about 5 minutes. Add the garlic and cook, stirring frequently, for one minute.
Add coconut milk, peanut butter, soy sauce, sugar, and pepper flakes. Bring to a simmer and whisk until the peanut butter melts. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the sauce thickens and the flavours meld, about 10 minutes. Remove pan from heat and stir in the lime juice.
Using an immersion (stick) blender, if you have one, blend the sauce until smooth. Alternatively, transfer the sauce to a blender and process until the sauce is smooth. (In my household we have cut out the blending step entirely on occasion and the sauce still tastes like bliss).
To serve, fill a bowl with soba noodles or cooked brown rice, add your favourite sautéed veggies, top generously with the sauce, and garnish with the peanuts.
(11/09/2022) Views: 889 ⚡AMPby Keeley Milne
