I would go for rice and beans. Short-grained
brown rice is my favorite. I like to put a little
olive or coconut oil on the rice, mix with beans
and a little cheese if you are using dairy.

http://www.bodybuildingforyou.com/health-nutrition/carbohydrates-food.htm

Best of luck~~!

blessings,
Zoe

-_-

i would suggest genuine wild rice, not the store bought pretendo wild rice, but the real deal. this rice is grown by mother nature in lakes in minnesota, and harvested sustainably by native american tribes. be sure to soak it in good water for about 20 - 24 hours before cooking. you can then cook it, or you can allow it to sprout for a few days if you like. once sprouted you can still cook it on low heat, its really a wonderfully nutritious treat, the healthiest carbs around as far as i am concerned.


http://www.nativeharvest.com/scripts/prodView.asp?idproduct=76


sweet potatoes are fine too, but they are high in sugar. the real wild rice has complex, slow release carbs, the kind you want. you can also make rice milk with this rice by adding some water, rice, Sea Salt , vanilla, cinnamon, and your favorite sweetener (i like agave nectar) in a blender and blending away, its really wonderful.

your recipe with the chia, astragalus, rhodiola and maca sounds really wonderful, great idea!

Hello collegues,

I am reading good characteristics on Chia Seed.
Real nutritious gift of God.

I am ultra-marathon endurance sport practicioner.
For many years I am trying to find optimal food during endurance events. Now I am preparing myself for some very intnesive mountain ultra events over 200km in distance and over 4000m od height altitude difference.

In the past I always suffered from some kind of undernutritious during events: whether it is on basis of mineral imbalance or whether it is based on energy.

Two years ago I had chance to try grinded salba seeds on some multi-day 350km ultra event. I soaked grinded salba seeds and then ate that jello right before each part of the course ( each day ). But I did not consume salba seeds during the course. This time I plan to practice eating during the course as refreshment ( over 30hrs of endurance movement ) and of course in the month before the event on preparation so that I prepare my digestion on regular eating. And after the course for regeneration.

My question is : Should I consider any risk of vomitting or nausea during the course after consuming soaked grinded Chia seeds?

Would that represent any conflict to combine
a) Chia seeds with wheatgrass juice during regeneration in
separate meals...
b) chia seeds with soup made of sprouted quinoa&coconut fat
in separated meals during the course the course

Next I wonder about hydrolysis of non-saturated fats
( it suppose to be the best discovered source of omega-3 on earth ) during soaking or grinding of seeds?
I am afraid that this way meal soaked and grinded seed could become rancid ?