FINN’S WORLD: LOVE WHAT YOU EAT
MOST OF US START OUR DAY WITH COFFEE AND A COMMUTE; FINN STARTS HERS WITH SURFING. WITH HER TWIN PASSIONS OF FOOD AND THE SEA, FINN’S PHILOSOPHY IS THAT AS LONG AS SHE IS NEVER FAR FROM EITHER, IT’S BEEN A GOOD DAY AT THE OFFICE!
Having grown-up on the wave-less east coast of Ireland, with only boys for company on my surfing jaunts to the Atlantic, I was lucky to meet a group of like-minded surfer girls in my college year. Over the last eight years we’ve surfed together in North America, Portugal and all around the Irish coast. We’ve learned to dive, free-dive and duck dive – maybe someday we’ll even try a sky dive.
While I still have flashbacks to the ‘hotdog Bolognese’ we ate when were particularly skint on a trip to Peniche, we’ve since realised how what we feed our bodies affects our performance in the water. Here you’ll find two of my absolute favourite recipes from my new cookbook Finn’s World.
The Buckwheat Date Chocolate Heaven Granola tastes like Coco Pops and is perfect to keep you going for a long morning session, with lots of slow-release carbs. To float a little lighter in the water try serving it with coconut yogurt, as dairy can be harder to digest if you’re hopping straight into the sea.
The Siren Sea Spaghetti is something the girls and I prepped when we did our free-diving course. It’s brilliant after you’ve been in the water all day and need to whip up something quickly using the basic equipment to hand in a hostel kitchen. The protein in the salmon helps your muscles repair after a hard workout. You’ll also feel like a bit of a mermaid serving up sea spaghetti!
SIREN SEA SPAGHETTI
This is one of my specialties – it’s simple and earns you some serious foodie credit. The secret is my favourite ingredient – sea spaghetti. This stuff is the pasta bomb. Forget messing with spiralizers, this is GF, insanely low carb and, best of all, it actually has the consistency of pasta – kind of like the durum wheat variety – and it’s packed full of vitamins, minerals and fibre. Hello, lovely skin!
For absolute knock-your-socks-off taste, use freshly made vegan almond pesto (recipe in the Finn’s World cookbook); but in a pinch, a nice store-bought pesto does the job. I hate the phrase, but this is a fantastic ‘free from’ meal if you’re feeding any folks with food intolerances. It’s dairy and gluten free, and can also be made paleo/vegan friendly if you ditch the regular pasta or salmon and just use the sea spaghetti.
I served this up to my surf girls on a recent free-diving trip and they were very amused that we were eating what we’d just been swimming in.