Sun-dried tomato and zucchini “hummus”

Sundried tomato and zucchini hummusIngredients

  • ½ cup sun-dried tomato soaked for 2 hours (otherwise just add 2 tbsp water when processing)
  • 2 t Tahini
  • 1 clove garlic minced
  • 1 tsp paprika
  • 1 zucchini, chopped
  • ½ lemon juice
  • Salt and pepper as you need

Put it all in the blender and blend!

I really enjoy this with some veggies in wraps and a good way to get some nutrients in. A nice variation on the chickpeas!

(In the picture it is topped with some nutritional yeast and beetroot sauerkraut… yumi)

Welcome to 2018!

It has taken me one week to finally come to terms with leaving 2017 in the past but with such good memories and experiences that will stay with me forever.

“What a wonderful thought it is that the best days of our lives haven’t happened yet”

Making this year’s calendar has been a ride in itself.
After Ultra Trail Cape Town 100 km in December, and 5 other 100 km+ races in 2017 I said to myself “I think next year I would like to do shorter races, try to improve some speed and embrace the challenge that comes with this type of running.” I was making some cool plans and then I received an email to say that through the Ultra Trail World Tour I had been selected for an entry into the Western States 100 mile race in Squaw Valley, California.All plans went down the toilet. THIS was now where my attention was.I have never been to the United States, I have never run 100 miles, I have never felt such a privilege to be gifted a bib number in a race and I still don’t believe that I will be able to stand on the start line with superstars of the sport.It terrifies me, excites me, motivates me, gives me goosebumps, gives me butterflies and yet lights a fire of determination to do everything that I can to stand on that start line in Squaw Valley knowing that I did everything that I could do to be the best version of myself and to have the best day I can.I can’t wait… but I do need to do a lot of training before then, haha.

Prior to this race on June 24th, here is the main races that I will be participating in and smiling at:

  • Two Bays Trail race 56 km – January 14th
  • Tarawera 60 km, NZ – February 10th
  • Shotover Moonlight Marathon, NZ- February 17th
  • Motatapu 50 km, NZ – March 10th
  • Ultra Trail Australia 100 km (or 50km) – May 19th
  • (+ countless park runs!)

Western States 100 mile, USA – June 24th

These past few weeks have been filled with a lot of dream making, resting, running, eating (grande amounts), spending time with family and friends.

I don’t know how often I can thank you all for your support in person and on social media. It’s an honour to be living this life and sharing it all with you.

Let’s kick ass together.

Big hugs from Australia

Baked falafels

Babked falafels

Clearly you realise I love chickpeas and falafels are so perfect for lunch or dinner. I make a big batch (this recipe x 2-3) and then freeze them so I always have some to add to a salad, into a wrap or as part of a main meal! I really like to play with the herb and spices! Post run these are amazing.


  • 1 x 400 ml can chickpeas, rinsed and drained
  • 1.5 tsp ground cumin (you can add anything here: paprika, turmeric, cayenne pepper)
  • Salt & pepper
  • 1 lemon’s juice
  • ½ cup flour—I like to use oat flour, spelt flour… up to your preference. Even a nut meal will work nice!
  • 3 cloves garlic
  • A bunch of fresh herb (parsley, coriander, mint)


  • Add herbs, garlic, lemon juice, spices and salt and pepper to a blender or food processor, mix to combine
  • Add chickpeas and pulse until incorporated but still slightly chunky. You want to maintain a good texture
  • Transfer to a bowl and add flour/nut meal and mix until a dough is formed… you can taste here and see if it needs more of anything: salt, pepper, spice!
  • Preheat oven to 180 C and place falafel balls onto a tray with baking paper into the fridge for 15 mins while the oven warms
  • Bake for 30-40 min, turning half way
  • Serve with hummus or tahini-miso-turmeric dressing and salad!