Men's Journal

Allen Lim’s Rice Cakes

Ingredients:

2 cups Calrose medium-grain rice

3 eggs

50 to 75 grams of prosciutto, diced

Bragg Liquid Aminos, or tamari soy sauce

1 tablespoon olive oil

Modena balsamic vinegar

Cook 2 cups of rice with 3.25 cups of water, in a rice cooker or on the stove. (To cook on stove, combine rice and water, and bring to a boil on medium-high heat. Cover and reduce heat to low. Water should remain at a simmer. Cook for approximately 15 minutes, or until rice has absorbed all water and is fluffy.)

Meanwhile, heat olive oil in a pan on medium-high, add eggs and scramble.

When the rice is cooked, mix it with the eggs, and add prosciutto, Braggs Liquid Aminos, and balsamic vinegar to taste. Take the mixture and smash it into a brownie pan to form squares. The squares can be refrigerated or eaten warm. Wrap squares in aluminum foil for easy transportation on the bike. Recipe feeds two hungry cyclists on a long ride.

 

Chef Sean Fowler’s Sean Bars

Ingredients:

6 cups organic, whole-grain oat flakes

6 cups organic, puffed rice

6 cups nut mixture:  (2 1/2 cups cashews, 2 1/2 cups almonds and 1 cup sunflower seeds)

1 1/2 cups maple sugar

1/2 cup sunflower oil

1 cup apple reduction concentrate (available in health food stores)

1/2 cup honey

1 1/2 cups agave syrup

3/4 cups molasses of rice

3/4 maple syrup

1/2 cup brown sugar

1 vanilla bean

14 oz. puree of dried figs

2 individual, instant soluble coffee packages (such as Starbucks’ VIA)

Mix all nuts and grains together with the maple sugar, sunflower oil and 1/2 cup of the apple reduction concentrate. Spread on baking pan and toast in convection oven at 350 degrees for 20 minutes, or until brown. Then place in large mixing bowl and mix well with agave, molasses of rice, maple syrup, remaining 1/2 cup of apple concentrate, brown sugar, vanilla from one bean, 14 ounces of dried-fig puree and coffee from 2 individual soluble coffee packages.

After mixing well, spread again evenly onto a sheet pan with wax paper approximately 1/2-inch thick,making sure it’s also well-packed. Bake in a convection oven for 30 minutes at 350 degrees. until golden-brown and delicious. Remove from sheet pan if possible to cool. When cool, cut into square portions with serrated knife. Wrap with either plastic wrap, wax paper or parchment paper. Bars can be frozen. 

If your oven doesn’t have a convection setting, just cook for about 25 percent longer than indicated. (Around 25 minutes for the first baking; about 38 minutes for the second.)

 

Chef Sean Fowler’s Super Sean Salad

Ingredients:

12 ounces mixed leaf greens: Buy the freshest at the market; the more variety, the better. Wash thoroughly with water and either a small amount of vinegar or lemon juice to kill any bacteria. Then spin dry and place in large mixing bowl.

1 small bundle fresh parsley, chopped and stemmed

6 fresh basil leaves, torn into small pieces

1/2 cup cashews

1/4 cup unsalted sunflower seeds

1 large carrot, peeled and grated

1 cooked beet, peeled and grated

1 apple (Granny Smith is a good choice) and/or strawberries, washed and cut into medium dice

1 tablespoon fresh garlic, chopped fine

3 ounces whole cherry tomatoes

1/4 cup raisins

1 sweet onion, diced medium

1 small red pepper, seeded, bitter membrane removed and diced

2 ounces Manchego cheese, diced without skin

2 tablespoons rice molasses

1/4 cup olive oil

red wine vinegar, sprinkled to taste

juice of 1 lemon

salt and pepper, to taste.

Mix all ingredients in bowl, serve individually and sprinkle with parmesan cheese. Serve immediately after mixing to ensure crispness and vitamin and mineral content. Serves four hungry athletes.