Are you a runner or an avid walker? Have you ever suffered from a knee or hip problem? Did the doctor tell you to get better running shoes with a thick heel to absorb the impact? If you answered yes to the first two questions, I am going to assume you will answer yes to the third as well. In that event, I suggest you get a different doctor.
"80% of runners suffer from injury every year". Why? Our ancestors walked and ran for hundreds of thousands of years before we got these high-tech shock-absorbing gel-insoled running shoes. We should be scott-free, right? Wrong! Throw the shoes away, folks. That's right, I'm talking going commando, for our feet. Barefoot revolution. It's coming. Are you ready?
Now it's rather proposterous to say run barefoot. So companies like Vibram, Inov8, New Balance, Saucony, Merrell, and many more are coming out with minimalist style shoes. These shoes allow you to minimize and/or eliminate heel striking, the main cause for all the joint injuries common in runners today. Not to say that just because you strap on a shiny new pair of VFF's you magically correct your form. It takes knowledge of the incorrect behavior and practice. And start slow. Not pace, necessarily, but time spent in the new shoes. You have been running "incorrectly" since probably your teenage years (kids generally run correctly. Seriously, watch a kid run! They are leaning so far forward you'd think they'll land flat on their face! Now look down at their feet and notice, they ain't touchin the ground). It will take time for your body to adjust to the difference in foot strike. You will also notice different muscles in your legs that are sore afterwards, most notably your calves. Take care of them. Roll them out. Don't worry, you'll be sprinting in no time :)
Now for the final post in my little month long baked/dessert series. This is a super simple and decadently smooth no bake dessert. I know it's not "technically" a fudge, but that's what it closely resembles. I adapted the recipe from Heidi Swanson's 101 Cookbooks recipe for No Bake Chocolate Cake. You can go a little darker than I did, like she calls for, especially since the coconut really takes away from the bite of dark chocolate.
"80% of runners suffer from injury every year". Why? Our ancestors walked and ran for hundreds of thousands of years before we got these high-tech shock-absorbing gel-insoled running shoes. We should be scott-free, right? Wrong! Throw the shoes away, folks. That's right, I'm talking going commando, for our feet. Barefoot revolution. It's coming. Are you ready?
Now it's rather proposterous to say run barefoot. So companies like Vibram, Inov8, New Balance, Saucony, Merrell, and many more are coming out with minimalist style shoes. These shoes allow you to minimize and/or eliminate heel striking, the main cause for all the joint injuries common in runners today. Not to say that just because you strap on a shiny new pair of VFF's you magically correct your form. It takes knowledge of the incorrect behavior and practice. And start slow. Not pace, necessarily, but time spent in the new shoes. You have been running "incorrectly" since probably your teenage years (kids generally run correctly. Seriously, watch a kid run! They are leaning so far forward you'd think they'll land flat on their face! Now look down at their feet and notice, they ain't touchin the ground). It will take time for your body to adjust to the difference in foot strike. You will also notice different muscles in your legs that are sore afterwards, most notably your calves. Take care of them. Roll them out. Don't worry, you'll be sprinting in no time :)
Now for the final post in my little month long baked/dessert series. This is a super simple and decadently smooth no bake dessert. I know it's not "technically" a fudge, but that's what it closely resembles. I adapted the recipe from Heidi Swanson's 101 Cookbooks recipe for No Bake Chocolate Cake. You can go a little darker than I did, like she calls for, especially since the coconut really takes away from the bite of dark chocolate.
Chocolate Coconut "Fudge"
The Food
- 8oz dark chocolate chips, or dark chocolate bar chopped
- 8oz coconut milk
- 2 tsp finely ground coffee/espresso
- 1/2 tsp allspice
- 1/4 tsp fine grain salt
- Cocoa powder for dusting
The Prep
Grease the inside of a loaf pan or mini loaf pan (or even tart shell!)
Line loaf pans with parchment paper
The Method
Heat coconut milk over medium to medium low heat
Using a double boiler, melt chocolate
When coconut milk is warmed, add coffee, salt, and allspice
When chocolate is melted, add to coconut milk
Stir until everything is completely incorporated
Fill pan of choice
Put in refrigerator or freezer to set
When ready to serve, dust with cocoa powder
Enjoy :)
I am not sure if this technically qualifies as a fudge. And it gives up rather quickly in the heat. However it is simply smooth and delicious.
Cut and freeze before bringing to any kind of a party, and set on a tray of ice if possible. Or serve in winter!
Goes well with a bold red wine, such as a Cabernet Sauvignon :)
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| Just poured! |
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| After set 24 hours |
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| Dusted with a bit of cocoa powder |
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| The adorable cookie cutter my Ma gave me <3 |
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