The recipe is the creation of my brother, who spends his spare time mountain biking and back-country skiing in Switzerland, when he isn’t trying out the trails of Borneo.
The addition of protein powder certainly makes it more of a recovery food than race fuel, but having tested it on the reliability rides this month it is good on-ride winter fodder if you nibble in small quantities, or is ideal for carrying as an insurance policy against the dreaded bonk.
“We have evolved to eat food” said Graham Obree at a recent talk at Look Mum No Hands cycling café in the East End of London. He was speaking to Jack Thurston of The Bike Show to promote his new training manual, The Obree Way.
Energy drinks can be indigestible– you’re bypassing the first stage of digestion which takes place in the mouth, and with energy bars you end up breathing in crumbs.
So his ingeniously low-fi solution for energy food is a lump of marzipan in the cheek, hamster-style, that can dissolve and be munched on gradually as you ride. “How can you not like marzipan?” he asks, rhetorically, at the talk.
It is well worth a listen, click through to the Bike Show website and scroll to the bottom for the audio. It’s also availble on iTunes as a podcast download.
It’s also Made in Scotland, from Girrrders, and unpronouncable, too. Steel is real man! (and cheap)
To those that don’t know, Barr’s Irn-Bru “has long been the most popular soft drink in Scotland, with Coca-Cola second, although recent fierce competition between the two brands has brought their sales to roughly equal levels.” more fascinating facts on wikipedia
Inspired by The Inner Ring’s Euro Foods series, I have been meaning to do some lighthearted posts on Scottish Cycling Foods.
We all know cyclists love cake during a cafe stop or at the end of a run. But they can also be obsessive about weight, and this healthier type of cake is a Scottish speciality that can help in that regard.
I was first introduced to oatcakes as a snack by a couple of junior racers – Jack Barrett and William Bowers. They have low-GI carbs, helping to fill you up, and low fat. Unless you put a slab of cheese on top that is. I now scoff about five or six of the things every day.
Nairn’s are my default choice for the Scottish oatcake, and they can be enjoyed with cheese, like a mature Mull cheddar, and a dram of whisky. If I’m going for something a little nicer I’ll pick up Stockan and Gardens.