Want to go harder at the gym? Then load up on these legumes, which help prevent magnesium deficiency that can reduce exercise performance and endurance, a review in Magnesium Research reports.
They are rich in potassium, a nutrient that helps form glycogen, a source of energy that powers your muscles.
Sure, it’s a great source of muscle-building protein. But it’s also one of the best for carnitine, an amino-acid derivative that helps your mitochondria burn fat for energy.
Want to reveal those muscles? Then you also need to pare away fat. A Japanese study found that capsaicin, the chemical that gives chilli its spicy heat, helps your body burn more fat as fuel during exercise.
Make This Dish
• 3 big dried chilli (local variety), stemmed
• ½ riped banana, peeled
• 1 plum tomato
• 1 tbsp olive oil
• 3 garlic cloves, peeled
• 1 cup canned black peas, rinsed.
• 1 ½oz dark chocolate, melted
• ½ tsp ground cinnamon
• Salt to taste
• 1 flank steak (about 285g)
• 4 soft corn tortillas, wanred
• 1 tsbp roasted peanuts, chopped
• 1 tbsp cilantro, chopped
How To Make It
1. Preheat oven to 200 deg C. In bowl, soak chilli in warm water, weighing them down with plate, until soft (for about 20 minutes).
2. Put banana and tomato on baking sheet, and brush tomato with oil. Roast, adding garlic after 10 minutes, until tomato is lightly charred (for 15 to 20 minutes).
3. Dice banana. In blender, puree tomato, garlic, chilli, beans, chocolate and cinnamon, thinning with up to half cup of water if needed. Season with salt.
4. On lightly oiled grill, cook steak over medium to high heat (for about 3 minutes a side). Let it rest briefly, and then cut into cubes. Serve steak tacos with the mole, peanuts, cilantro and banana.
Makes 2 servings