Issue 32
July 2020

By Kim Collings


1. Beast Profiles

2. Nutrition

3. Looking Ahead

Articles and interviews dedicated to reporting on the amazing people and stories of Your Beast Team!

Meet Cornè Clark!

Cornè grew up in South Africa and came to the U.S. at the age of 29. She is a practicing attorney and lover of Obstacle Course Racing. Her first Spartan race was in March 2019 at the Vegas/Arizona Sprint. She’s never looked back and keeps conquering obstacles and inspiring others with her infectious enthusiasm.

What was your first OCR race and what made you decide to try it? 

My first race was The Vegas/Arizona Sprint in Littlefield Arizona in March 2019. I go to Kent Fit Body Bootcamp and some friends there had done a Spartan and
were always talking about it, so it really inspired me to try it.  I used to be a competitive gymnast and have always missed it.  The idea of doing monkey bars and hanging on things sounded great so I did a Spartan. I loved the course and I was hooked.  I fractured a rib in my first Spartan but it did not deter me.  Seeing how people supported each other and feeling supported made me feel anything is possible.

How has OCR helped you overcome challenges? 

Even if things look impossible, you have to try and if you keep on trying, you will succeed. Keep on going after your dream.  The feeling of accomplishment when you
master an obstacle is amazing but it’s also ok to fail.  You get up and keep on going.  It has taught me that I am capable of much more than what I think I am.

What do you love most about the OCR Community?

The unconditional acceptance and support is amazing.  I love the OCR community.  There is so much love and support.   I love the hugs, the amazing friendships, and our awesome Beasts OCR team.  The help that people give each other, even if you don’t know them.  It’s a shared feeling of accomplishment, cheering for someone you don’t even know, and them doing that for you.

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Who inspires you? 

I have made so many wonderful friends in the obstacle racing and running community and I am inspired by each and everyone of them and their stories.  Being out there training, having fun and, as we call it, funishment, not punishment…the memories we make together inspire me to make more and try harder.  I am so thankful for each and every friend/fellow athlete in my life being so supportive of my journey, the help and training and those willing to train or run with me.  My kids and the people close to me that support my craziness inspire me to keep going.

What is your favorite OCR memory? 

There are so many…Making The Beater in Sacramento and being so happy that I did! and after completing it, following some of the runners around a little lake and when I ended up in the same spot..realizing I just ran the penalty lap even though I completed the obstacle:)

What is your favorite and least favorite obstacles? 

The rings are the best! I feel like i want to just  keep on going.   My least favorite is probably the Tyrolean Traverse.  It seems never ending.  I look forward to the day I can just ‘zip ‘ through it.

What length of race do you like best? 

The Super.

Tell us something about yourself that few people know, whether OCR related or not. 

I grew up in South Africa and only came here at the age of 29. As my kids love it there and we visit often, I hope to do a Spartan in South Africa.  I have always wanted to visit Greece, so would love to do one there too.

What are your goals for 2020? 

Last year I did 2 trifectas and my goal for 2020 was 3-4, before races were cancelled.  I was lucky to start the year and do a Super and Sprint in Arizona in February before we knew that races would be cancelled.  So my goal now is to keep training so that I can be ready once races start again.  Ultimately I would like to do an Ultra. This community has given me so much and I am happy to help and inspire new people or anyone, even though I am still new at this.  We are in this together!  Obstacle Course Racing adds positive value to my life and its not just being on the course, but knowing you can overcome all obstacles ! My goal is to continue on this amazing journey, to be a support to others and to make many more crazy amazing memories with all of you!!

Photo Credite: Spartan Race, Cornè Clark

2. Beast Nutrition


Amaranth Fun Facts:

Amaranth is pseudo-cereal that belongs to the Amaranth family. It originates from Peru. Amaranth was a staple food for Aztecs 6.000 to 8.000 years ago, who also used it in various religious ceremonies. There are around 60 species of amaranth, but only three are commercially important. Amaranth is cultivated in Africa, India, China, Russia and parts of South and North America today. This plant can survive in various climates, but it thrives the best in areas with temperate climate, on the well-drained, loose soil on the higher altitude. People cultivate amaranth as a source of food (seed) and in ornamental purposes. Some species of amaranth, such as pigweed, are classified as weed.

Interesting Amaranth Facts:

-Amaranth has erect, bushy stem that can reach few inches to 10 feet in height, depending on the species.
-Amaranth produces broad leaves that can be light or dark green, reddish, covered with purple veins or variegated.
-Amaranth produces purple, red or golden flowers shaped like miniature grain-like buds.
-Amaranth blooms during the summer and autumn. It belongs to a group of self-pollinating plants.
-Clusters of densely packed flowers of amaranth transform into large, heavy seed heads. Single plant can produce 60.000 seeds per year. Despite many morphological and nutritional similarities with other cereals, amaranth is not a true grain (that’s why it is known as “pseudo-cereal”).
-Amaranth propagates via seed.
-Name “amaranth” is derived from a Greek word “amarantos” which means “everlasting” or “one that does not wither”. Name refers to the flower buds of amaranth that retain vivid coloration even after drying.
-Amaranth is an excellent source of protein, dietary fiber, vitamin E, iron, calcium, magnesium and omega-3 fatty acid.
-Amaranth has better nutritional value than wheat and rice and unlike them, it is also an excellent source of L-lysine, essential amino acid that facilitates absorption of calcium and synthesis of collagen, elastin, hormones and antibodies in the human body.
-Amaranth can be ground in flour and used for the preparation of bread or as thickener for soups, sauces and stews. Seeds can be prepared and consumed like rice, as ingredient of granola bars or popped like popcorns.
-Leaves of amaranth are also edible and very popular in Asia. They can be consumed stir-fried or as an ingredient of soups.
-Popped seeds of amaranth mixed with honey or sugar (usually shaped like a skull) are traditionally consumed during Mexican “Day of the Dead” festival.
-Seeds of amaranth are gluten-free and they can be safely consumed by people diagnosed with celiac disease.
-Amaranth lowers blood cholesterol level and reduces the risk of cardiovascular disorders, diabetes and certain types of cancer.
-Amaranth completes its life cycle after one or few years, depending on the species.-

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Article Credit:


Mixed Grain Salad with Avocado and Black Beans


1/2 cup uncooked quinoa (red or white)
1/2 cup uncooked amaranth grain or millet or 1/4 cup of each (I used 1/4 cup both)
2 cups vegetable broth or stock
1 Tbsp coconut oil, olive oil, grapeseed oil or Earth Balance, divided
3/4 cup onion, diced (or even 4 scallions, diced for a variation)
1 1/2 cups cooked black beans (or one 15 oz can  rinsed and drained)
2 garlic cloves, minced
1 tsp ground cumin
1/2 cup fresh cilantro, roughly chopped + more for garnish
juice from 1 lime
1 avocado, pit removed and diced into chunks
1/4 cup walnuts (sunflower seeds, pepitas, almonds or your favorite nut can be substituted)
sea salt and pepper to taste

Optional: nutritional yeast or dairy free shredded cheddar cheese for serving


1. To a medium pot, add quinoa, amaranth/millet, vegetable broth and 1 tsp oil. Bring to a boil, cover and reduce heat to simmer for 15 minutes until liquid is absorbed and grains are cooked through. Remove from heat and fluff with a fork.
2. In a small skillet, heat 2 tsp oil over medium heat. Add onions and saute for about 3-4 minutes until onions are translucent and tender. Toss in the black beans, garlic and ground cumin, cooking for one minute or until fragrant. Remove from heat.
3. Transfer grains to a large mixing bowl. Add onion-bean mixture and toss to combine. Stir in remaining ingredients and season with salt and pepper to taste. Garnish with additional cilantro and nutritional yeast or cheese if desired and enjoy!

Photo and Article Credit:

3. Looking Ahead

The Beast Report: July 2020
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