Green Thunder Smoothie
Makes 1 large smoothie
It’s not all about banana pudding and fried chicken in the south (although we’re the first to admit, both have their place in any potluck). Sometimes, it’s about nourishing your body with top flight fuel to keep on going.
Check out Green Thunder smoothie recipe developed by award-winning executive chef Colin Bedford, of the Ferrington House Restaurant and find out how he did in the Raleigh half-marathon. Editor’s Note: healthy and tasty – a good thing, indeed.
Here, Colin shares the recipe for his go-to energy drink, a “Green Thunder” smoothie, for the hidden Ironman in all of us.
1.5 cups unsweetened coconut water
1 Tablespoon honey
1 pinch black lava salt (or Celtic salt or Himalayan salt)
1 Tablespoon flax
1 teaspoon apple cider vinegar
2 oz kale
1 oz parsley
1/2 oz peeled fresh ginger
PREPARATION & METHOD
Blend until smoothie consistency.
For an additional shot of protein, add a scoop of vanilla protein powder.
The background behind the drink...
Ok, you’re in training and trying to feed your body the healthiest fuel ever. Now, up your game with “Green Thunder,” developed by Colin Bedford, the fabulous executive chef at the Fearrington House Restaurant, one of the most venerable farm-to-fork restaurants in the south. Sounds pretty good, now doesn’t it?
Here’s the story. Fearrington Chef Colin Bedford ran his first half-ironman in Raleigh on May 31st. He’s done triathlons before, but nothing this intense or challenging.
Working with a coach, Colin’s been rising at 5am to train for 1.5 – 3 hours daily. On Mondays, Wednesdays and Fridays it’s swimming; Tuesdays, a 30-35 mile bike ride and a 2-3 mile run; Thursdays, running drills on the track, along with threshold and interval training; Saturdays, a 40-60 mile bike ride; and Sundays, an 8-12 mile run.
Imagine doing all that AND working 12-14 hour days at The Fearrington House, where Colin, a Relais & Chateaux Grand Chef, runs a five-star fine dining restaurant, and several other eateries, as well as supervising the weddings and other events that are held at Fearrington. On weekends, he’ll often get home after midnight. His grueling training schedule has led to a 22-lb. weight loss on his 6 foot, 4 inch frame. But more than the physical benefits, it’s helped him mentally, changing the way he approaches his work. He’s learned how to conserve energy and use his energy more efficiently, on the road and in the kitchen. And he sees how making even the smallest changes can make a big difference.
The training also helps him unplug from the daily stresses of the high pressure job. Alone with his thoughts for hours, he’s done a great deal of self-analysis. His creativity has gotten a boost. And the training has helped him look at the bigger picture and decide what’s worth expending energy on – and what isn’t. It’s helped to de-clutter his mind, has made him more decisive, and has enabled him to handle the work pressure better.
Even though some days are brutal, Colin relishes in the sense of achievement that comes with the training. Having and meeting small goals is what keeps him going – getting over that one hill, finishing a 100-meter swim, having a great run.
Editor’s note: Chef Bedford finished the half-ironman in six hours and is planning to participate in another half-marathon on the Outer Banks in September.
More about the Chef
Colin Bedford is the executive chef of The Fearrington House Restaurant, one of the most venerable farm-to-fork restaurants in the South, where his cuisine interplays the legendary culinary traditions of the American South, local ingredients, and his own English roots.
Anyone who has chatted with 34-year-old Bedford might quickly guess he grew up in England. Bedford’s culinary interests started at an early age, he says, enamored by his mother’s home baking and helping his father water the vegetable garden. After graduating from Yeovil College in Somerset with a Diploma in Hospitality, he took on his first full-time job in 1996. He became an apprentice at The Castle Hotel, a Norman fortress built in the 12th century, where he worked under esteemed British chef Phil Vickery. The Castle, like Fearrington, is a family-run property, known for fostering up-and-coming chefs.
Bedford joined The Fearrington House in 2005 and was promoted to Executive Chef in 2008. Since then, his exceptional menus have won critical acclaim. The Fearrington House earned a national ranking as one of the top hotel food destinations in the world (Condé Nast Traveler). It is also one of only two inn and restaurant combinations in the U.S. to have the Forbes Five-Star and AAA Five Diamond award for both, totaling 10 stars and 10 diamonds.
In 2012, Bedford was named a Grand Chef by Relais & Châteaux, the international culinary world’s highest honor. Bedford has since cooked at the Relais & Châteaux Grand Chef dinner in London in 2013 and at Relais & Châteaux GourmetFest in Carmel by the Sea in 2015.
Fearrington House is the only AAA Five Diamond restaurant in the country to be Green Certified by the not-for-profit Green Restaurant Association.
SUMMARY OF AWARDS
AAA Five Diamonds
Forbes Five-Star Award
Grand Chef, Relais & Chateaux
Top 10 Best Restaurants in the US,
Open Table Rising Star of the Carolinas,
StarChef2014 Semi-finalist for James Beard Best Chef in the Southeast
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