Self pity can seriously damage your health....

I have Shin Splints, which is a broad term for lower leg tendonitis (where the muscle comes away from the bone) and I am currently incapacitated. I cannot walk, let alone run. I did a 13.5k run on Monday, then a 5k on Weds and that's when it hit. I went to A&E on Thurs, as I was worried about a sprain or tear. The doctor diagnosed Shin Splints, and to rest, with no exersise, until I am completely pain free, which will be 4-6 weeks. Then when I am pain free, to work up my exersise gradually, about 10% per week.

Goodbye Half Marathon on Oct 9th. I have been so down and sad because of this, but also as I was just starting to see minor changes in my calfs and thighs, due to the running sculpting my muscles. I've been resting, limping and self pitying for the last couple of days.

Last night, I was agitated and fidgety, and couldn't settle as I was worrying about my leg and how long it will take to heal. Therefore I didn't get a good sleep. This morning, I woke up with a stye in my left eye and a swollen sore throat. I can only think my current state of mind has not helped with my immunity and I need to buck my ideas up, pick myself up off the floor and get on with it.

So, after a healthy juice of carrot, ginger, lemon and celery, I had a couple of pancakes with lemon and agave, finished off with a cup of Teapigs "popcorn tea" (Green tea with toasted rice in it).

Today I will start to strengthen my muscles by gentle "proper" walking around the house (trying not to limp) and slow ankle rotations and stretches. I have broken the habit of a lifetime, and not replaced the batteries in my scales, so I don't know how much I weigh, or how much I will put on through no exersise, but I don't care!!!

Today, I will turn a new leaf. No self pity or worrying about things I cannot control. Gentle, non-damaging stretching for my leg and looking forward to when I am out training again, rather than being down about being sofa-bound.

My recipe for Raw Carrot Cake

I was ploughing through online recipes for raw carrot cake, and couldn't find anything that sounded easy, tasty, or "right", so I thought I'd just get on and do it!! After all, the beauty of raw food is you can taste it as you go, without the "cooking" process altering the flavour.

For the base...

1kg carrots, juiced. Use the pulp.

150g walnuts

100g sultanas

100g dates

3 Tbsp dessicated coconut

1 Tbsp melted coconut oil

1 tsp ground ginger

1 tsp all spice
1 tsp nutmeg
2 tsp cinnamon
1...In separate bowls, soak the walnuts, sultanas, and dates in clean water for an hour. Drain and rinse.
2...Put the carrot pulp into a large bowl. Using a mini chopper or a blender, pulse the walnuts until ground. Add to carrots
3...Blend the dates and sultanas, with the coconut oil, to a paste. Add to the carrots and walnuts.
4...Add the coconut and spices and mix well. Use your hands to get it really well mixed.
5...Spread the mixture out in a dish measuring approx 20cm x 20cm x 7cm, pressing down well to compact the base in, levelling as you go.

For the topping

300g raw cashews

2 tsp vanilla extract

juice of 1 lemon

3 Tbsp agave nectar

1 Tbsp melted coconut oil

little water

1...Soak the cashews in clean cold water for 1 hour, drain and rinse.
2...Put all ingredients in a blender and pulse to a "creamy" consistency, adding a little water if needed.

To assemble and serve the cake
1...spoon the topping over the base, level off and refrigerate for 2 hours. I topped mine with a few crushed walnuts and the zest of an orange.
2...Cut into 20 pieces and serve.

My family's verdict, was as follows....
Lucas took a huge bite and promtly spat it out. My husband gingerly nibbled at it and said the flavour is nice, but it's a bit wet for me. Noah had his slice, finished off Lucas', and asked for another one.

Oh well, you can't win 'em all!