Wednesday, January 23, 2013

Mountain Biking day + 2 complimentary fun recipes

Beautiful Marin County, CA lays on an abundance of nature and is surrounded by so much wild life...

(Checking out Pine Mountain!)
(me @ Kent Lake)
(Stinson Beach- home! )

This place is heaven for photographers. It has plenty of breath-taking views and landscapes. There are many trails that take you far into the mountains to ground yourself, listen to the chirping of birds you haven't heard before, nourish yourself with fresh air, and to get lost in paradise to treat your mind to some silence.  
My Dad and I look forward to the days we plan for a mountain bike ride. I see this as a great way to get out and play. We ride around these steep, beautiful, challenging, and living mountains. When we take a break and stop riding, we find ourselves quiet for a couple of minutes because the silence is just so captivating. It is unbelievable. Being in nature is so empowering and healing. My Dad loves mountain biking because he loves being surrounded by nature, it helps relax him, and take a break from interacting with the many customers at his grocery store. He is one of the most social people I know, but dealing with busy crazy days at the grocery store takes a good toll on him at times. This is his escape :) This is where he finds peace.
When we go on rides together it makes for daughter-father time. We talk, push each other to keep pedaling hard up those hills, and share the amazing views when we reach the top of the mountains.
My Dad mountain bikes. I have one of the coolest Dads!
So lately, after our sweaty bike rides, I come home and whip up some refreshing recipes for recovery and as a way to top off our amazing day.

I added some pasture-raised Chicken

Recipe: Coconut Goji Malt Blend (inspired by Jason Wrobel's Maca Coconut Milkshake)
-1 whole Young Coconut flesh
-1 cup water of the coconut
-1 oz Goji Berries
-1 Tablespoon Maca powder
-A small dash of Cinnamon
-1/2 teaspoon Mesquite powder
-1 oz unpasturized Almonds, soaked and peeled.


Recipe: Sunset Crunch Salad

For the salad: 

-Mesclun Salad or use any kind of lettuce
-shredded raw carrots
-shredded raw beets

Add the Cashew-Dill Cream on top, mix the salad gently, and garnish with Hemp Seeds.

For the Cashew Cream/dressing:
-3/4 cup Cashew nuts that have been soaked for a couple of hours
-1/4 cup water
-1 tablespoon + 1 teaspoon Lemon juice
-1 teaspoon Olive Oil
-1 garlic clove crushed
-1 teaspoon Onion Powder
-1/4 teaspoon Sea Salt
-Fresh herbs (I used fresh Dill)

Blend everything in the blender, except for the fresh herbs. Transfer the creamy mixture to a bowl and fold in your fresh herbs. Keeps covered in the fridge for about 5 days.

No comments:

Post a Comment