June 21 2017
Author Matt Fitzgerald shares an oatmeal breakfast recipe from his book The Endurance Athlete that's popular with Scottish elite athletes
When I first tried SunButter—made with roasted sunflower seeds—I was struck by how smooth and creamy it is. I immediately thought it would be perfect for a sauce, so I came up with a simple mixture that can be used as a dipping sauce for spring rolls, as a salad dressing, to make nutty noodles or in a rice bowl. Simply mix equal parts SunButter and sesame-ginger dressing (I like Newman’s Own) and toss in some red pepper flakes if you enjoy a little heat. The ground sunflower seeds have a delicate flavor and SunButter whisks easily with the dressing, but you can try other kinds of nut or seed butters too. If you’d like a full recipe, try this stir-fried rice bowl.
4 servings brown rice, cooked according to the package
¼ cup sesame-ginger dressing
¼ cup SunButter
¼ tsp. red pepper flakes (or more to taste)
1 Tbsp. coconut or canola oil
6 stalks curly kale, torn into bite-sized pieces off stalk
1 radicchio (we used the variety that looks like endive, Treviso), chopped
1 watermelon radish, thinly sliced
2 cups small shrimp, peeled, deveined and tails off
½ cup tart cherries
While the rice is cooking, whisk together sesame-ginger dressing, SunButter and red pepper flakes and set aside. Heat oil in a wok or large sauté pan over medium-high heat, and add kale and toss periodically. Once the kale turns bright green, add radicchio, radish slices and shrimp. Toss until the kale cooks down in volume and the shrimp are opaque. To serve, put the rice and veggie-shrimp mixture in a bowl, top with dried tart cherries and drizzle with sauce. The extra sauce can be added to taste or used at another meal. Chopsticks are optional.