As an erstwhile distance runner, I (usually) (sort of) try to eat sensibly(ish). You can train for a marathon on Krispy Kremes and MaggieMoo’s, but it’s not pretty.
A few months ago, I read an article somewhere about foods with natural anti-inflammatory properties and how they help tired muscles recover after a long run. As summer was just getting started, I decided the best way to incorporate such foods into my postrun snacks would be to freeze them into popsicles, giving me all the inherent benefits of the foods themselves, plus an easy way to bring my core temperature down quickly without having to stop and make a smoothie while doing the dear-calves-please-don’t-cramp dance.
With that in mind, I picked up a popsicle mold similar to these at World Market and hit the grocery store for ingredients I could run through the blender. Here are the two best recipes I came up with.
This isn’t an exact science, so I didn’t get too specific with the amounts. Base your proportions on what you like, what you have on hand, and the capacity of your popsicle mold. My mold has 10 openings that hold about 2 oz. apiece, so I aim for 20 oz. of liquid in the blender when I’m done.
In a pinch, you can use ice-cube trays or small Dixie cups with lollipop sticks in them, but molds are much easier to work with and pay for themselves in a few batches. Also, frozen fruit works fine for this (obviously) and is usually cheaper than fresh.
Anti-Inflammatory Fruit Pops
About a cup of red raspberries
About a cup of strawberries
About a cup of cranberry or grape juice (or a blend)
Puree fruit in blender. Add enough juice to make 20 oz. (or whatever your popsicle molds require) and blend briefly to mix. Pour into molds and freeze. Unmold, wrap individually in waxed paper, and store in a big freezer bag.
The phytochemicals in the fruit make these a good choice after long runs or hill training.
Spicy Electrolyte Pops
2 c. seedless watermelon, diced
About a cup of orange juice
Chile-lime salt (available at Mexican grocery stores)
Puree watermelon in blender. Add juice as indicated above and blend briefly to mix. Pour into molds and freeze. Unmold pops. Lay each pop on waxed paper, sprinkle with chile-lime salt on both sides, wrap in waxed paper, and store in a big freezer bag. (Work quickly, as the salt will melt the surface a little bit.)
With the potassium from the orange juice and the sodium from the chile-lime salt, these are a good source of electrolytes after a hard workout on a hot day.