by Teri Bell

November is the month for runners in our lovely city.
I'm not a runner. I have vowed to take up running on many different occasions.
I even have started running. I put on the shoes, stretched and took off.
But, then I got all out of breath, my heart was pounding and I was just too tired to go any farther. That was the hardest 100 yards of my life!
And, of course, there is the problem of perspiring. A proper Southern lady just doesn't do that. My sweet friend (and amazing photographer) Kay has posted some really great pictures on Facebook of runners. Her son is a member of the cross-country team at Savannah Arts Academy, (which is, by the way, having a fantastic year!) so she has been to her share of races this year. She posts these beautiful pictures of sunbeams peeking through the trees as young men and women race by, their hair blowing in the wind and peaceful determination etched on their faces. It makes me just want to get out there and do that!
The truth is, knowing a couple of runners and maybe helping out at one or two charity runs is about as close as I will get to actually running. I admire Savannah runners, not just for their athletic ability and determination, but for their part in raising thousands of dollars for nonprofits and charities.
The first run of November is the Woof Woof Run taking place this Saturday, Nov. 1, with proceeds going to help fund pet cancer research and educate people about pet cancer.
Of course the next week, Nov. 8, is the running event of the year, the Rock 'n' Roll Savannah Marathon. In addition to raising funds for charities, this run brings in big tourist dollars for our beautiful city!
On Nov. 15, the Trail of Hope run raises funds for the pro-life adoption services of Covenant Care, a charity near and dear to my heart. I have personally witnessed the joy they bring to a couple's life through their adoption program - a worthy cause for running for any day of the week.
Then the next weekend, Nov. 22, another nonprofit that I am personally involved with, The National Museum of the Mighty Eighth Air Force, is having its fifth annual Flying Fortress 5K. Proceeds from this run help the many volunteers and staff members of the museum maintain the history of the Eighth Air Force, which was formed here in Savannah on Jan. 8, 1942.
Since Miss Sophie's is located inside the Mighty Eighth, I have the "inside" scoop on this nonprofit, and I can assure you the staff and the many volunteers are wholly dedicated to maintaining and sharing this great piece of history with past, present and future generations.
Whew, all this run talk is making me tired! If you want more information on any of these events, you can find links to them all on fleetfeetsavannah.com.
In honor of November running month, I thought I would share some energy recipes. Running or not, these tasty boosts of energy will keep you going!
Teri Bell is co-owner of Miss Sophie's Marketplace at the Mighty Eighth in Pooler. Go to sophiesmarketplace.com.
WHEAT RASPBERRY-FIG BARS
1/3 cup vegetable shortening, (I use butter or 1/3 cup margarine)
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/4 cups whole wheat flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon orange zest
1 pinch salt
FIG FILLING
1 (8 ounce) packages dried figs, stems removed
4 oz fresh or frozen Raspberries
2/3 cup water
3 tablespoons lemon juice or 3 tablespoons orange juice
3 tablespoons granulated sugar ( I use splenda)
Preheat oven to 375°F.
In a large bowl, beat together shortening, brown sugar, eggs and vanilla until creamy.
Add all purpose flour, whole wheat flour, baking soda, baking powder, orange peel and salt, beating until blended.
Refrigerate dough 1 to 2 hours.
Prepare fig filling and set aside, see below.
On a floured surface, roll dough into 14 inch square.
Cut dough into 4 equal strips, each 14 inches long and 3 1/2 inches wide.
Spoon 1/4 of fig filling in a 1 1/2 inch wide mound down center of each strip.
Using a long spatula, lift sides of each dough strip over filling, overlapping slightly on top.
Press edges together to seal.
Cut strips crosswise in half for ease of handling.
Place, seam side down, 3 inches apart on greased baking sheets.
Brush off any excess flour.
Cut each strip into 7 (1 inch) crosswise pieces, but do not separate.
Bake 13 to 15 minutes or until puffed and firm to the touch.
Cool 5 to 10 minutes on baking sheets; then cut apart and remove to racks to cool completely.
For Fig Filling
1. In a medium saucepan, combine figs, raspberries, water, lemon or orange juice and granulated sugar.
2. Bring to a boil over medium heat, stirring occasionally.
3. Reduce heat and simmer 5 to 10 minutes or until thickened, stirring occasionally; cool.
NO BAKE ENERGY BALLS
These can be made into bars, but shaped into balls they become a quick bite of energy.
1 cup rolled oats
1 cup coconut flakes
½ cup ground flax seeds
½ cup mini chocolate chips
½ cup raisins
½ cup peanut butter
1/3⅓ cup honey
1 tsp Vanilla
1. In a medium bowl, add oatmeal, coconut flakes, flax seed, mini chocolate chips and raisins.
2. In a separate small bowl, whisk peanut butter, honey and vanilla.
3. Pour oatmeal mixture into peanut butter mixture, combine until thoroughly incorporated.
4. Let chill in the refrigerator for 30 minutes.
5. Roll into balls.
Store in an airtight container and keep refrigerated for up to 1 week.
PUMPKIN POWER BALLS
1 cup pumpkin puree or canned pumpkin
1 cup rolled oats
10-12 dates (pits removed)
1/4 tablespoons dried cranberries
2 tablespoons chia seeds
2 tablespoons sunflower seeds
1 tsp cinnamon
1. In a food processor, combine the pumpkin, oats, seeds, sunflower seeds, cinnamon.
2. Add the dates the dates and pulse until well blended
3. Add in the cranberries and pulse until well blended.
4. Roll the mixture into balls and place on the lined baking sheet in the fridge.