Run Fast, Eat Slow Post #1 – Long Run Mineral Broth + Lemon Miso Dressing

Hello there!

Today’s post will be the first in the feature of installments my mom and I will be writing as we cook our way through Run Fast, Eat Slow. I’ll be the first to say I’m not a food blogger, but I do love to cook. I think it will be a fun project for 2017 and a good way to get back to a focus on nutrition and fueling my body for all the PRs I’m hoping to run this year. Today’s first post comes from my mom! Enjoy!


As Nora announced in her last post on Run Fast, Eat Slow we are pretty darn excited about this cookbook! And I wanted to jump right in to cooking all the things. So on New Year’s Day, when Nora and her brother, Mark, were out running the 1st Run in Lowell, I headed over to our local Whole Foods to pick up a few things to make the Long Run Mineral Broth (page 111 in the cookbook if you have it).

Run Fast Eat Slow Review | 2 Generations RunningNora and her brother at the race on New Year’s Day.

With my injury, this broth’s healing properties seemed just right. I returned from my expedition with a package of Kombu (dried seaweed) and a container of white miso paste. I had never used either of these items before and was excited to try these new and exotic ingredients.

Then I gathered my vegetables. I even found that some of the parsley in my garden had survived under the snow! I was ready to cook. Basically this recipe is super easy: wash and scrub the veggies (no peeling), simmer 1 1/2 hours, then strain.

Run Fast, Eat Slow | 2 Generations RunningThat afternoon, as I sat with my family watching football, I sipped the delicious broth. It had a mild sweetness, probably from the beet, and it didn’t take us long to finish the entire pot! I drank some the next morning, after my coffee, and even in the afternoon as a little “vitamin pick me up” before my afternoon tea. I can even picture having this broth chilled in the hot summer months, when you need a healthy tasty way to get your vitamins.

I also made the Lemon Miso Dressing (pg. 168). I’ve had dressing with lemon juice before so I didn’t think I would go so crazy for this one. But I did!

Lemon Miso Dressing | Run Fast, Eat Slow The miso paste gives it a wonderful creamy texture. Packed with the anti-inflammatory properties of olive oil and great garlic flavor, this creamy dressing is to die for! So all and all, a good start as we begin our project of trying all the recipes in this cookbook.


So there you go! 2 recipes down, a whole bunch to go. I’ve also made the lemon miso dressing for myself and it really is delish, but then again, I’ve always been a big fan of lemony dressings. 🙂

Do you like to cook? What’s your go-to salad dressing? 

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