Tuesday, October 8, 2013

Keene Valley

Last weekend we were in Keene Valley, NY for some running, steep hiking and scrambling in the High Peaks of the Adirondacks. The leaves were at their peak, but the weather wasn't ideal and we didn't get views from up high. It was still a very fun and satisfying trip.

On the first day we started at the St. Huberts Trailhead and took the West River Trail to Wedge Brook Trail and went across some of Lower Range: Upper Wolf Jaw Mt, Armstrong Mt, Gothics Mt, Pyramid Peak, then back Weld Trail to Lake Road. It was an awesome loop with beautiful views lower down. We had a huge and delicious meal of soup, nachos, black bean burger and good local beer at the Ausable Inn afterwards.

The second day we started at Round Pond TH and went to Dix Mt and back. It was a fairly runnable trail until the last mile approach to Dix where full-on scramble requiring hands from the slide up. It started to rain so the trail was very sketchy. It was cold, socked in, and very isolated so I felt relieved to get back down to the flatter trail after a long, careful descent.

Start of first day

Upper Wolfjaw

Towards Pyramid Peak

Lower Ausable River
Chapel Pond near our campsite
Start of second day

Snack break
We are here, check
Large slide near the base of Dix
The steep ascent begins
Another socked in summit on Dix.
Snack in the rain
Not wanting to leave

Wednesday, October 2, 2013

Recipe File: Roasted Tempeh and Veggies

If you've been curious to try tempeh but aren't sure how, I've found that cutting it very thin and roasting it is super easy and a great way to enhance the natural nuttiness and chewy texture. This is a recipe I make all the time because it is easy, tasty, healthy, and adaptable to endless variations.

1 package tempeh, cut into four sections and thinly sliced (3 mm, 1/8 inch thick)
1/2 cup almonds, whole or chopped
1 sweet potato, diced
15 brussels sprouts, cut in half
Any other chopped veggies: red peppers, zucchini, broccoli
1/4 cup melted coconut oil (or olive oil, or a mix of both)
1 tbsp lemon juice
Spices, e.g. cayenne, red pepper flakes, paprika, cumin, rosemary, coriander, ground pepper.
4 cups cooked brown rice or quinoa

1. Spread tempeh, almonds and vegetables in a thin layer on greased baking sheets. Roast at 400°F for 20-30 minutes until lightly browned, turning once.

2. Meanwhile stir together oil(s), lemon juice and spices in a small bowl.

3. In a large bowl, mix together roasted items with cooked rice or quinoa, and then dump the liquid on top and stir to coat. Optionally add hot sauce to taste.