Surf Day - San Elijo State Beach, Cardiff, California
Tuesday’s Tool’s of the Trade - Road Bike
The first thing Chris told me to get once I got my bike was an indoor trainer. What!?! I live in sunny california I don’t need to ride inside when I can ride outside practically every day. He explained that I needed to practice proper body position in a stable environment. Additionally it was a safe way to get used to click in shoes. I guess it’s fairly common to fall over the first time wearing click ins, either struggling to get out or in them. Chris said the last thing I needed with all the work I have done to return to physical activity to fall over and brake my arm. Good point!
I got a great deal online on Kurt Kenetic Road Machine online but it took a bit till it finally arrived. In the meantime Chris had be ride his while he coached me on the proper body position. A common position that people ride in is with their knees out but Chris said it is imperative to ride with your knees in close, almost touching your top bar, to prevent any knee injuries or problems. This seemed really awkward to me at first! Also I needed to stop locking out my elbows and relax more through my arms and shoulders. Chris had me practice doing single leg drills so I was switching back and forth clicking in and out of the pedals. The first time I tried these drills I thought I would never figure out how to click into my pedals, it seemed impossible. After my training practice I was sent home with a bike training weekly plan to practice once my Road Machine arrived.
The indoor trainer turns out to actually be pretty cool. You can attach any bike to it so if you have more then one bike it can fit on it as well, or JP could even fit his bike on it too. I was really surprised by how realistic it felt. It’s not like the stationary bikes at the gym, it pedals so smooth with the perfect amount of resistance and stays smooth as you switch gears up and down. It also gave me a chance to really concentrate on keeping my knees in, softening my elbows, and keeping my spine straight without worrying about cycling in to something. I have to be honest I was a little afraid of my bike when I first got it, it was so fast and so light that it felt like I really needed to be on it or I could easily swerve into traffic. A couple weeks on the trainer got me feeling comfortable with my bike and even with the click on shoes. I went out for my first ride wearing my click in shoes and it was totally mello! I got in and out with ease, and honestly I didn’t even think about it. I was so used to my single leg drills and clicking in and out that it was second nature.
I’m stoked that I got the Road Machine to help build my confidence, practice using my clip ins and to work on the proper body position. Now that I’m out on the road the machine is folded up in the corner of the garage but I have a feeling when the days become shorter this winter and I only have enough daylight hours to choose surfing or biking I’ll be out in the water by day and on my trainer by night!
Last year my chive plant barely produced anything and this year I can’t even keep up with the amount of chives that continue to sprout up! Chive is a fresh herb I don’t use often or in large quantities so I needed to come up with a recipe that used a large amount of chives. A herbed cheese seemed like a good experiment! Spread on a sandwich, serve as a dip with fresh veggies, spread on a wrap, or serve with flax crackers. Yum!
Herbed Coconut Cream Cheese
Yields: 2 1/2 Cups
2 C coconut meat, chopped
1/2 C macadamia nuts
1/4 C pine nuts
1 TBSP lemon juice
1 tsp probiotic
1/4 tsp of salt
pinch of cayenne (optional)
1- 2 TBSP water
Optional Herbed Seasoning
1/2 C minced chives
1 TBSP minced celery
1 TBSP minced dill
1 TBSP nutritional yeast
1 tsp ground peppercorn
1/2 tsp garlic smashed
1.Place all the “cheese” ingredients into the Vita-Mix container(or blender) in the order listed, secure lid and insert blending stick. Select Variable 1. Turn machine on and slowly increase speed to Variable 10. Blend for 30 -45 seconds or until smooth. Add water as needed to facilitate processing.
2. Transfer to a small aluminum bowl and cover with a cloth or seran wrap. Place in a dark warm spot and let ferment overnight.
3. Mix in herb seasoning ingredients until well combined.
4. Stored in a sealed glass container in the fridge Herbed Coconut Cream Cheese will last for two weeks.
Art In The Village - Carlsbad, CA
Beach Bonfire Night - Ponto Beach, Carlsbad, CA
Stargazing with JP - Escondido, CA
Backyard Landscaping: Before and After - Leucadia, CA
Tuesday’s Tool’s of the Trade - Music
I have to be honest, we have more then one Nixon Blaster, because they are the best wireless mobile speaker for any occasion. I have a red one that I keep on my potting bench so when I’m doing gardening I can listen to music. Funny thing is some critter must have thought it was a treat because one morning I went out there and there was a bite out of it. No matter though the things are pretty much indestructible, you can drop them, get water on them and even have a critter chew on it and it will keep pumping out tunes! We love taking our latest Blaster in purple to the beach for bonfire nights. Since they are wireless and connect with bluetooth technology, are small and lightweight you can pretty much take them anywhere, we always travel with one. Music on the go!
I made these for the BBQ we hosted recently and as a rule I don’t tell people what is in something until they try it. I don’t have predetermined expectations on what something will taste like. So after everyone enjoyed their cookie bites and Costa asked what was in them I began to list the ingredients and his response was, “Basically a lot of powders.” I hadn’t really thought about it but yes there are A LOT of different powders in this recipe and a lot of them like maca and acai are considered superfoods so you could say that these cookies are good for you! At least I would consider them as a healthy treat but with the amount of coconut palm sugar you probably wouldn’t want to have these everyday.
Double Dark Chocolate Mesquite Cookies
Yields 25-30 cookies
3 TBSP carob powder
2 TBSP maca powder
1/2 C cacao powder
1 1/2 TBSP mesquite powder
5 TBSP lucuma powder
2 TBSP acai powder
1 TBSP coconut nectar
3 TBSP coconut palm sugar
6 TBSP coconut oil, melted
dash of Kalahari salt
1. In large bowl, add all dry ingredients and mix thoroughly together.
2. Add wet ingredients and mix until well combined. The “dough” should stick together, add small amounts of water if needed.
3. Roll into 1” balls and set on teflex sheets to get ready to dehydrate. Press ball with fork in a criss-cross fashion to create a flatter cookie shape. Place in dehydrator and dehydrate 4-6 hours at 120 degrees.
4. Stored in air-tight container cookies will keep in the pantry for one week and in the fridge for a month.