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Greg P's picture

Ginger - new recovery aid?

For those who suffer on the Tuesday after big events, ginger may be worth a try in the week before. http://www.uga.edu/news/artman/publish/100519gin...
They don't say what negative effects it has on performance.
Perhaps the mob could put together a research paper - 'Alcoholic ginger beer, effects on levels of performance and day after recovery' - call for volunteers!

[Mod. moved to Recipes]

v's picture

CHOCOLATE CARAMEL THICK SHAKE perfect for after 24hr racing!!!!

WARNING
This must be consume ONLY after a really really hard training session or supa hard race (eg 24hr solo)
use this recipe at your own risk

2x60g of caramel chocolate bars (moro bars, Mars bar) roughly shopped
750 mL/ 3cups of chocolate ice cream
375 mL/ 1 1/2 cups of Milk (low fat )
2 tablespoons of drinking chocolat powder

bars + ice cream in a blender and whizz for 30 sec
add the milk and drinking choco powder blend it again until thick and frothy

the recipe is for 4 serves
Enjoy Eye-wink

Stuart M's picture

Oh, I can add to this, although maybe not as healthy as V's

Below is a preview, click to read the full post

Pre or post ride nutrition, you choose. This one is so simple even Steve 01 could make it, just make sure the tin doesn't explode:

This is arguably the best dessert in the world! A delicious layer of thick caramel on a biscuit base, topped with bananas and cream.

Serves 8-10
Preparation time: 20 minutes
Chilling time: 1½ hours

Ingredients Method
For the base:
100g (3½oz) butter, melted
250g (9oz) digestive biscuits

For the caramel:
1 or 2 397g can Carnation Condensed Milk

Topping:

v's picture

Muesli energy slice for John and all

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Hey John and Nobmobers

here is a cool recipe from the Sustagen Website to make your own muesli bars (you can also make them gluten free by using rice flour instead of normal flour and no Oats and Bran )

Spray oil, for greasing
50g butter
½ cup sugar
¼ cup honey
5 scoops Sustagen® Hospital
Formula Vanilla or Chocolate
200g pepitas (pumpkin seeds)
¼ cup sultanas
¼ cup chopped dried apricots
¼ cup processed bran
½ cup rolled oats
½ cup self raising flour
¼ cup water

Preheat oven to 180°C (360°F) conventional/ 170°C (340°F)
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