Row Zambezi trip arrived at Eton Excelsior rowing club on Saturday morning, and they are beautiful! But not only that, they are also gorgeous to scull in - smooth, balanced and really easy to steer. The only draw-back they have is their weight which makes them hard to lift when we have to carry them over the undergrowth to avoid rapids etc. But luckily we have a great man on the case - Dan, who appears to love such a challenge is making carrying straps as we speak!
The weekend was spent rowing them in different combinations of people, with and without a cox, and finding out how to change things, which spares will be needed etc. It was valuable time spent getting to know how everything works and now we just have to train as much as possible in them. It was very strange getting back into my little single scull this morning - it will be hard to keep switching between to two, but hopefully I will get used to it!
As the Team Nutritionist I am also taking on board what the team will need to keep them energised but not bored with the food, so have been experimenting with ways to make our own energy bars (this may be impossible on the trip, but I'm having fun whilst at home!). My first attempt was greeted with positive remarks, so it's looking promising.
Making your own energy bars is great - dried fruit gives the sweetness and also helps to bind the bars or balls. Nuts and seeds are needed for protein so always include those too.
120g pecan nuts
50g ground linseeds
40g coconut oil
40g desiccated coconut
grated rind of 2 oranges
juice of 1/2 orange
2 knobs stem ginger and a little syrup
100g dark chocolate, broken into chunks
1. Process the pecans and walnuts in a blender until they are crumbs. Mix in a bowl with the linseeds.
2. Place the remaining ingredients in the food processor and blitz until they start to come together.
3. Add the nut mixture to the food processor and blitz again until the mixture is a stiff dough.
4. Using wet hands, take about 2 tsp of the mixture and roll into a ball. Repeat with the remaining mixture then place in the fridge to chill for 20 minutes.
5. Melt the chocolate in a small bowl over a pan of simmering water. Gently roll the balls in the chocolate, then leave to set on a cooling rack.