Episode 6 Lucy Bartholomew: Being Authentic, Growing up in Ultras & Recipes!

Lucy Bartholomew is a 22 year old professional runner who began running ultras at the young age of 15. Lucy is from Australia and runs full time, traveling around the world to compete in trail running races. She runs for Salomon and finished 3rd at the Western States 100 this year in one of the most stacked ultra fields ever. Lucy has a wealth of knowledge and wisdom both in running and in life. We explore topics like women in running, running ultras as a teenager, addictive personalities, eating disorders, plant based diets, her training and favorite workouts, social media the positives and negatives, burnout, bucket list races & 2019 plans, ebb and flow of training and her favorite races in Australia.

Follow Lucy on:

Instagram

Facebook

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Races Lucy Recommends in Australia (or go to New Zealand she says)

Buffalo Stampede: https://www.buffalostampede.com.au

Ultra Trail Australia: https://www.ultratrailaustralia.com.au

Also the Delirious WEST 200 miler we chatted about and the Bigfoot 200 & Tahoe 200

Lucy’s Running Camps: https://m.facebook.com/runeatretreat/

Here are some of Lucy’s Favorite Recipes:

Snack: Gingerbread Bliss Balls
Ingredients
2 cups raw almonds
8-10 dates (soaked in hot water for 5 min) (keep 2 tbsp of this water)
2 tsp ground ginger
2 tsp all spice
2 tsp cinnamon
2 tbsp maple syrup
1 tbsp hazelnut spread (or tahini)
Shredded coconut for rolling in

Method
In a blender add the almonds and blitz until a crumb
Add in ginger, all spice, cinnamon and blitz again
Remove dates from water and add into the blender along with 2 tbsp of the soaking liquid, hazelnut spread
and maple syrup
Blend again so that it forms an amazing smelling dough
Attempt not to just put it straight into your mouth
Roll into balls
Shake it up: use different nuts, add other dried fruits, different spices. You CANT screw this up. These also
freeze really well.

Snack: APPLE PIE Baked slice

Ingredients
1.5 cups rolled oats
2 cups any flour (I used wholewheat here)
2 tsp cinnamon
1⁄4 tsp nutmeg
1⁄2 tsp ground ginger
1⁄2 tsp baking soda
pinch of salt
3⁄4 cup mashed old banana
1⁄2 cup maple syrup/honey
2 medium apples sliced into cubes
Optional: 1⁄4 cup chopped walnut/date/any nut + extra for topping

Method
Preheat oven to 160 degrees C
Line a baking tin with baking paper
Mix all ingredients except apples in a large mixing bowl
Press out half the mixture into the tray
Add the sliced apples and gently press them into the oat layer
Then add the rest of the oat mixture on top
Sprinkle with extra nuts (in the picture I topped it with a turmeric toasted musli and some extra
cinnamon)
Spice it up: use stone fruits, pears or berries in place of the apple and add more nuts, seeds, dried fruit,
spices!

Hummus:
2 cans chickpeas- one drained, one not
1-2 cloves garlic (do you have to speak to a lot of people at this job 😉
1/2 lemon + some zest if you like the kick
1 tsp cumin ground or cumin seeds
Salt and pepper as you decide
1-1.5 Tbsp tahini
Place all ingredients into a blender, whiz. BOOM. Done
Shake it up: add in some fresh grated ginger root, 1 tsp turmeric for a anti-inflam boost OR add in some
beetroot for a pretty colour and more nutrition.

Dressing: Tahini Miso Turmeric dressing
Makes 1 1⁄2 cup, and lasts ages!
3⁄4 cup tahini
1⁄2 cup hot water
3 tblsp red miso paste
1 tsp of turmeric
2 cloves of garlic, minced
3 tblsp of lemon juice or apple cider vinegar

Put all the ingredients in a blender and blitz until smooth. Transfer to a jar and place in fridge ready for use.
It sometimes gets a bit thick from being cold so add some hot water to liquefy it before using it or use it as
a spread in some wraps or sandwiches. So tasty!

Shake it up: use a curry powder in place of the turmeric and replace the miso with soy sauce or Tamari and
even the tahini with peanut butter or almond butter for a curry satay goodness!

Dinner/ lunch option: Falafels/ Burgers
Let me share with you the biggest cheat for these; here is a base idea but you can play with the legume
used, the spices, flours, veg. It can be anything!
2 Cups steamed and mashed potato or pumpkin
1 can drained chickpea, lentil, kidney bean, black bean…ect roughly mashed
1 tsp each of turmeric, cumin, herbs, chilli
Salt and pepper

1/2 Cup flour; oat, wheat, buckwheat, spelt, almond meal, ect.
1 Tbsp more flavour if you need: Tamari, curry paste, stock paste, misoPut it all in a bowl, combine adjusting to your own tastes and way you choose. Roll into balls, make bigger
into burger and place on a baking tray. Place in oven at 180 degrees and check after 20min, flip/roll over
and check after another 10-20min (depending on size)
These freeze really well so make a big batch and you’re sorted for lunch, dinner; place in a roll, wrap, with
salad… endless!

Thanks Lucy 🙂

3 thoughts on “Episode 6 Lucy Bartholomew: Being Authentic, Growing up in Ultras & Recipes!”

  1. Lucy is a great athlete who is an even better person. How can someone so poised and wise, also be so young? Wonderful guest.

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