LEWISTON — This year’s Dempsey Challenge on Oct. 13-14, a two-day event that raises money for the Patrick Dempsey Center for Cancer Hope & Healing, will feature thousands of runners, walkers and cyclists, including eight professional cyclists, who have already raised more than $800,000 for the cause. But amid all the activity and fundraising, one fundamental element is crucial: food. The participants — whether professional, amateur or, um . . . the rest of us — are wise to fuel themselves before and reward themselves after the event.

That’s why I contacted Ted King, a professional cyclist who competes in the United States and Europe, and asked him what he eats to nourish his body for a big race and to reward himself after.

When cycling competitively, “you’re burning up to 1,000 calories per hour,” said the 29-year-old racer, who will be cycling in this year’s Challenge. “You’re going to want to focus on a lot of carbohydrates and a little protein.”

“I have a strong love for maple syrup,” said King, who grew up in Brentwood, N.H., and now spends most of his time in the city of Lucca, Italy. Pancakes, he said, are “a pretty perfect meal” for delivering energy, not to mention they’re “really a great vehicle for eating tons of maple syrup.” He also suggested a large bowl of oatmeal, cooked with nuts and dried fruit, as a good meal to eat before racing.

As for a reward after a race or workout, King suggests pizza. “Pizzerias are on every corner of every little town (in Italy). The smell is enough to nearly make me duck my head in the door every other minute. But discipline is part of professional cycling, so I wait until a big ride to really enjoy a pizza . . . or two.”

Use King’s suggestions to fuel up for — or reward yourself for — your next big workout. Or, better yet, enjoy his suggestions after joining King and hundreds of others as they raise money at the Dempsey Challenge to support cancer victims. Events will take place all over Lewiston-Auburn during the three days. For more information, visit http://www.dempseychallenge.org.

Ingredients:

1 cup flour (use whatever flour you want or even grind up oats for the gluten-free variety)

3/4 cup milk

3/4 cup canned pumpkin

1 teaspoon brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

2 tablespoons vegetable oil

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 large egg

Directions:

Mix dry ingredients together in a bowl, then add remaining ingredients. Use a scoop to pour some batter onto a griddle on low to medium heat. Flip when the top gets bubbly. I tend to freestyle my pancakes, so if the batter is too thick, add some more milk; if too wet, add a bit of flour.

Drench with maple syrup and a sprinkling of granola (preferably homemade) and fuel up!

Go ride a bike!

Ted’s Grilled Pizza

“Taking my love for Americana,” said King, “I think the best way to enjoy a pizza is cooked outside in the summer on a grill.”

Ingredients:

1 (.25 ounce) package active dry yeast

1 cup warm water

1 pinch white sugar

2 teaspoons kosher salt

1 tablespoon olive oil

3 1/3 cups all-purpose flour

2 cloves garlic, minced

1 tablespoon chopped fresh basil

1/2 cup olive oil

Toppings are up to you

Directions:

In a bowl, dissolve yeast in warm water and mix in sugar. Let stand for 10 minutes or until it appears frothy. Mix in the salt, olive oil and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well-oiled bowl, and cover with a damp cloth. Put aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside again to rise for one more hour, or until doubled again.

Preheat grill on high heat. Punch down dough and divide in half. Form each half into a round-ish shape about one-half-inch thick.

Brush grill grate with garlic-flavored olive oil. Without burning yourself, place one piece of dough on the hot grill. The dough will begin to puff almost immediately. When the bottom of the crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over the crust and then arrange your toppings on your pizza!

Close the lid and cook until the cheese melts. Make sure not to burn the crust.

Remove from grill when done and set aside to cool for a few minutes while you prepare the second pizza.