It's getting hot in Dubai!! My dreams of hitting the last goal for this running season have been crushed by an early onset of incredible heat and humidity this summer.
Every year, from end of April to beginning of June, we have a track competition series during which we run 5000m, 3000m, 1500m, 800m and a 4x400m relay on a track. The 5000m were scheduled for last Monday. In December I ran the unfortunate time of 20:01 on a hilly 5k course. Needless to say that I haven't stopped dreaming of breaking the magic 20 minute ever since.
5k races are scarce in Dubai. I had to wait til April when summer is definitely on its way. Before the race I looked up last year's weather at the 5000m on my Garmin stats. It was 26C/79F degrees. This year we were graced with 32C/89F degrees. Ouch!
Heat in combination with humidity is the biggest killer for any sort of speed. Forget about your PBs. You will simply not be able to run a distance race at the same speed, as parts of your body's available energy will be used to keep your body temperature down. The problem gets worse with high humidity, as the cooling sweat produced by your body can not evaporate as easily from the skin. It's simple and pure survival mechanism that you slow down to prevent the body temperature from rising to dangerous limits.
|The ladies team - still looking good before the race|
As a result, I did worse than last year. But so did everyone else. My finish time was 20:34, way behind the sub 20min that I had dreamt of. An atrocious number. Nothing else but the weather was to blame.
|The ladies team after the race - slightly sweaty|
I recently saw statistics that the most marathon world records were run at temperatures between 6C/43F and 10C/50F. Obviously, the longer the distance is the more impact the weather has on your performance as your body available energies will have to be shared with the circumstances.
However, I still enjoyed that 5k race despite the horrendous conditions. Once more it proved to me, that a good race is not just about the finish time. I ran an even pace throughout the race. Every time I manage to do that, I realize that this I finished at maximum heart rate, which is a good sign that I gave it all.
I enjoyed it so much that I had a hard time to come down after I got home. Definitely the biggest downside of an evening race. I tried everything from red wine to ice cream.... I was still buzzing for a long time.
I admit I didn't eat healthy honey sweetened frozen yogurt. I had store-bought unhealthy chocolate ice cream. Yes, there you have it. But I share with you my latest frozen yogurt recipe. I love the original tangy flavor of the yogurt in this that is just laced with a fruity ribbon of pomegranate. What better way could there be to cool down in the summer. I hope you enjoy.
HONEY FROZEN YOGURT WITH POMEGRANATE SWIRL
Honey Frozen Yogurt
4 cups whole milk yogurt (or
2 cups Greek yogurt)
4 tablespoons honey (or to taste)
cups pomegranate seeds
tablespoon lemon juice
tablespoon cornstarch (or grain free arrowroot powder)
the pomegranate seeds in a food processor and pulse a few times, just so the
arils release their juices. The seeds inside the seeds should stay intact.
the pomegranates, honey, lemon juice and cornstarch/arrowroot in a medium saucepan. Heat
over medium heat until mixture comes to a boil. Simmer for a few minutes.
Remove from the heat and let cool a little.
through a sieve and discard the seeds.
Refrigerate sauce until thoroughly chilled.
Honey Frozen Yogurt
If you use regular whole
milk yogurt, strain 4 cups of whole milk yogurt through a cheesecloth or clean
kitchen towel for at least two hours. Discard the whey.
Whisk the honey into the
strained or Greek.
Without ice cream maker
Pour the yogurt mixture into
a shallow bowl or pan. Freeze until almost solid, about 1-2 hours. Take out of
the freezer, and thoroughly stir it with a fork. Put back into freezer and
freeze again until almost solid. Scoop out the frozen mixture and place it into
a food processor. Pulse until smooth. Transfer ice cream into a
container suitable for freezing.
With ice cream maker
Transfer mixture to ice
cream maker and follow its instructions. Transfer ice cream into a container
suitable for freezing.
Pour the pomegranate sauce
on top of the frozen yogurt. With a knife or a spoon, gently swirl the sauce
into the frozen yogurt.
Cover and freeze until firm,
about 2 hours. If you keep it frozen until completely solid, keep at room
temperature to soften a bit before serving.
Labels: dessert, gluten-free, grain-free, no added sugar