Fuel for Every Run

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Subtitle Below: with Kamini Pather



Kamini Pather


Francis Gersbach


Since winning MasterChef South Africa in 2013, Field Team member Kamini Pather has been making a name for herself as a cookbook author, television personality, and food blogger.

Behind the scenes, she's balanced the stress of her public life with running. Out on the roads and trails of Cape Town, Kamini finds solace on runs with her dog, Tuxedo, fueled by delicious snacks she packs with her. For Janji, Kamini created three recipes made for before, during, and after your runs.


Kamini cuts dates Kamini cuts dates
Kamini fills dates with peanut butter Kamini fills dates with peanut butter
 Kamini tops her dates with chocolate Kamini tops her dates with chocolate


Peanut butter-chocolate dates

Serves 1


2 Medjool dates, pitted

2 Tbsp salt- and sugar-free peanut butter

20g dark chocolate

Sprinkle Maldon salt flakes


1. Open the cavity in the date and spoon in the peanut butter. Cool in the fridge for 30minutes.

2. Before serving, using a double boiler, melt the chocolate. Dip the open side of the dates into the chocolate. Sprinkle with salt.

Kamini pours water into a potKamini pours water into a pot
Kamini cuts dried mango Kamini cuts dried mango
 Kamini packages her finished granola Kamini packages her finished granola


Mango, coconut and cardamom trail mix

Serves 6


1/4 cup coconut sugar

1/4 cup water

Pinch salt

2 tsp coconut oil/butter

2 pods cardamom

60g dried mango, cut into bite-sized pieces

1/2 cup rolled oats

1/2 cup pistachios

1/2 cup almond flakes

1/2 cup desiccated coconut


1. Heat oven to 350º F (180 C).

2. In a pot, heat the coconut sugar, water, coconut oil and cardamom pods until the sugar is dissolved.

3. Mix the dry ingredients together in a bowl and coat in the syrup. Tip into an oven proof dish and bake for 20-30 minutes.

4. Before packaging, break into shards and pack in an easy-to-transport receptacle.

Kamini grates zucchini Kamini grates zucchini
Kamini tastes her pesto Kamini tastes her pesto
 Kamini shows her finished pasta Kamini shows her finished pasta


Zucchini and almond pesto pasta

Serves 4


300g zucchini grated

150g parmesan (any hard cheese will do)

30g almonds, raw, unsalted

A handful of Swiss chard

A handful of baby spinach

1/4 to 1/2 cup extra virgin olive oil

Salt to taste

225g dry rigatoni pasta (to be cooked according to package instructions)

50g goats milk cheese

40g sun-dried tomatoes, sliced


1. Into a blender, add the zucchini, parmesan, almond, leaves and olive oil. Blend into a thick sauce-like consistency. Taste for salt and adjust to your liking.

2. Once the pasta is cooked, (save some pasta water) toss the sauce through the pasta. Use the pasta water to loosen the sauce, if need be.

3. Serve into a transportable dish and top with goat's milk cheese and sun-dried tomatoes.

Kamini cooks pasta


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David Gleisner
Tagged: SS21