THE ATHLETE’S PALATE
A trip to Vietnam inspired author PATRICIA WELLS to
create a spicy curry for warming up a;er cool runs
Pumpkin Seeds
IN SEASON September
through November
GET THE BEST
Pumpkin seeds are available shelled or
unshelled at many supermarkets in bulk.
If you’re cooking fresh pumpkin or carving
a jack-o’-lantern, scoop out and save the
seeds to toast them. Even when toasted,
the seeds can go rancid quickly, so keep
toasted seeds in an airtight container for
up to two weeks or freeze for six months.
FOOD ST YLIST: MEGAN SCHLOW; PROP STYLIST: PAMELA DUNCAN SILVER/BIG LEO PRODUCTIONS: ILLUSTRATIONS BY JOE MCKENDRY; BOTTOM LEFT: COURTESY PATRICIA WELLS
GOOD FOR YOU
A half-cup serving of unshelled seeds
(the shells are edible) contains about
160 calories, eight grams of protein, and
13 grams of fat (the majority of which
is the heart-healthy kind). They’re also
rich in minerals, including manganese,
magnesium, and phosphorous. Like all
nuts and seeds, pumpkin seeds can help
reduce blood-cholesterol levels.
Chicken and Pumpkin Curry
Curry powder is made with turmeric, a spice that contains a compound that fights
inflammation. It’s better absorbed when eaten with fat, such as coconut milk.
2 tablespoons fresh lemongrass, minced
2 red chilis, seeded, chopped, and divided
3 tablespoons fresh ginger, minced
3 tablespoons curry powder, separated
2 pounds chicken breasts, cubed
1 onion, peeled, halved, and thinly sliced
3 cloves garlic, peeled and minced
1 stalk lemongrass, peeled and bruised
1 teaspoon each sea salt and black pepper
1 tablespoon sugar
½ cup coconut milk
¾ pound (about 4 cups) pumpkin, cubed
Combine minced lemongrass, half the chili, ginger, two tablespoons curry, and chicken
in a freezer bag; refrigerate up to four hours. In a large skillet, combine onion, garlic,
remaining curry powder and chili, and lemongrass stalk. Cover and cook over low heat
until so; and translucent, about three minutes. Add chicken, salt, pepper, and sugar;
cook two minutes. Add coconut milk; simmer one minute. The mixture will be dry, but
moistens as it cooks. Add pumpkin and simmer, covered, until chicken and pumpkin
are cooked, about 15 minutes. Remove from heat. Discard lemongrass. Serves six.
Each October, Runner’s World contributing chef PATRICIA WELLS
(who lives in France) runs the 20 Kilometres de Paris, which begins
and ends at the Eiffel Tower. “Every year they have different timing
chips you can keep,” says Wells, author of Vegetable Harvest and the
upcoming Salad as a Meal. “I wear mine as charms on my running
shoes.” For more on Wells’s classes in France, go to patriciawells.com.
KITCHEN SIMPLE
Wells flavors seeds with tamari, a kind of
soy sauce. In a bowl, combine two cups
fresh, rinsed seeds with half a teaspoon
fine sea salt and two tablespoons tamari
or other Japanese soy sauce. Spread on a
rimmed baking sheet and bake at 425°F,
shaking occasionally, until seeds turn toasty
brown, about 12 minutes. —YISHANE LEE
