What to do with the pulp from your juicer: Pulpy Chocolate Chip Bread!


All the cool kids are doing it. Yeah that’s right, it, and you know what it is, juicing. Everybody’s on the juicing bandwagon, and with benefits like increased nutrient absorption and mental clarity, why wouldn’t you be? Ok, I can think of a few reasons…I hate to say it, but juicing does have a dark side, not like a Dexter Morgan “I’m secretly a serial killer” kind of dark side, just a “I’m a pretty expensive way for you to consume more sugar than you really need” kind of dark side. That’s right, juicing is great, but it’s still juice – that thing you probably shouldn’t give to babies or they’ll end up obese, it’s not just about apple juice, it’s about juice, the sugary nectar from fruits and vegetables.

Juice, when done correctly, is also very expensive. For a long time, I would get frustrated by the prices when I walked in to New Moon, our local health food store in Truckee. But truth be told, the prices are fantastic. New Moon is getting their organic vegetables at a wholesale cost, and you will find quickly that purchasing the amount of organic vegetables that you need to squeeze and grind in to one juice is rather pricey, even if you do it on your own at home. You could likely take that same amount of vegetables and divide them about into your meals throughout a day or two, just as if not more healthy (you’re eating the skin and fibers), and far more economical.

Now that I’ve adequately played Devil’s Advocate (you’re welcome, Mama), I feel better about making the following statement: Juice makes me feel AWESOME. I don’t know what it is, but when I finish drinking a juice, I want to rebuild the scene from Almost Famous when the rock star, Russel, screams “I am A Golden GOD” and subsequently “I am on drugs!” and jumps into the pool.  Because that’s how I feel after drinking juice. But…ImageI am not a wasteful lady. In fact, I hate food waste, it is my pet peeve, it is what makes me go into other people’s refrigerators and shamelessly judge them, I just won’t stand for it. So this week, I experimented with making bread (could easily be muffins as well) out of the extracted pulp from the vegetables in your juicer. These will be very fibrous muffins. I made mine with chocolate chips, because YES, the bread does have an “earthy” taste, but based on the three slices I ate in one day; it was pretty dang good. If you like this post and want to see others like it, feel free to fund it by checking out my campaign at Indiegogo. Now here’s the recipe:

Pulpy Chocolate Chip Bread

Bowl 1:

  • 2 cups extracted pulp from your juicer (I had juiced carrots, an apple, beets, cucumbers, parsley and kale – be sure to sift through the pulp to get out any large pieces of skin or fiber out)
  • 1/2 cup applesauce
  • 1 very ripe banana
  • 1 cup melted coconut oil
  • 2 eggs
  • 1/2 cup agave nectar or honey (it will be slightly sweeter with agave, which I liked 🙂 )

Bowl 2:

  • 2 1/2 cups all purpose gluten free flour (or feel free to use whole wheat flour if you’re not GF)
  • 1 tspn Xanthum Gum (only necessary for GF Flour)
  • 1 tbs baking powder
  • 2 tbs cinnamon
  • 1 tspn nutmeg

Mix bowl 1 together with a hand mixer, then add Bowl 2 to Bowl 1, mix the bowls together until well incorporated. If the conglomeration seems too soupy, add flour. Once the bowls are well mixed, add 1 cup of dark chocolate chips, and walnuts if you please! Bake at 350 for about forty minutes.  Enjoy!



Mexican Lasagna / Layer Cake / Tamale Pie / Polenta Casserole?


Mexican Lasagna / Layer Cake / Tamale Pie / Polenta Casserole?

Sometimes naming a dish gets really hard. I consider myself fairly good at creating new dishes, even better at eating them, but pathetically helpless when it comes time to name them. If I were to have kids I’m sure they’d either have some new age hippie name that makes people roll their eyes when they turn away, or just number them out to reduce the pressure.

This recipe is gluten free and can easily be vegan (replace cheese with nutritional yeast, skip the turkey).

1 cup polenta corn meal
2 cups vegetable broth
1 tbs minced garlic
1 tspn black pepper

1/2 onion, diced
5 white button mushrooms, diced
1 pound of ground turkey
1 bell pepper, diced
1 jalapeno, diced

1 tablespoon chilli powder
2 teaspoons cumin
1 tspn onion powder
1 tspn garlic powder
1/2 tspn salt
1 tspn pepper

1 can black beans
1/2 cup grated cheddar cheese
2 avocados, sliced
1 tomato diced (or I had cherried tomatos, whatever your pleasure)
1 bunch cilantro, diced
2 limes

Directions: Boil your polenta with the vegetable broth, adding in garlic and pepper until it is a thick but moist mixture. Because you are going to bake this again, you may want to add a little extra broth so your polenta is on the creamier side – coconut milk can help too. In a skillet with olive oil, cook the ground turkey, adding in the veggies to very lightly saute them. Then, add your spice mixture (essentially a taco seasoning, if you’re feeling lazy just add taco seasoning). Once the polenta is down, pour it down in an 8 x 8 baking dish, and then add the meat and veggie mixture on top. Then, drain your can of black beans and add that on top. Spread cheese on top of the beans, then adding the sliced avocado and tomatoes on top. Place the casserole into the oven to heat for 20 minutes on 350. When the baking is done, add cilantro and lime on top for flavor. Dig in!


If you like this post and want more like it, fund it ! http://igg.me/at/summitsustenance/x/6064333

Larb: When good food gets a bad name


Between June of 2012 and August of 2013, I spent approximately 11 months living outside. No electricity, no flushing toilets, no wordpress blogging. It was at the beginning of this stint, in June of 2012 in the woods of Southern Oregon that I first hesitantly tasted larb.

Initial thoughts:

A) Sounds like lard.

2) Described as “meat salad”

&) words I don’t like together = meat + salad

D) Fish sauce sounds gnarly.

Fast forward 7 months and I am in Laos, the homeland of Larb. I know what you’re thinking, and no, I did not travel to Laos on a soul searching quest for the real deal Larb, it was just a bonus born from a quest for climbing limestone.

While I truly believe in engaging the traveling spirit and playing things by ear, I am by nature, a planner. After six weeks in Tonsai I was ready for a change of scene, and after hearing about the ever-popular Green Climbers Home I made reservations for a bamboo bungalow for the week after New Year’s. The Green Climbers Home is essentially what it sounds like,  a young German couple and many of their friends have set tons of incredible routes on limestone and have maintained a restaurant, dorm style rooms, bungalows and tent sites  for climbers to rent while they stay at the crag.

It was New Year’s day when I overheard a man in the Boathouse Restaurant in Tonsai, Thailand state “Oh my god, The Green Climbers Home burned down last night!”


I don’t do so well with changes in plans. Um, what? It was true. Quite tragically, a firework went off into one of the bungalows, quickly burning that bungalow and those surrounding it, the dormitories, the restaurant, all but three bungalows (as seen above). Many people in Tonsai had the Green Climbers Home on their list, but now everyone seemed unsure of what to do. Tanja, co-owner of GCH and total crusher assured us that while the climbing camp had burned down, the rocks had not. The mission continued.

The Green Climbers Home was indeed burned. As promised, the rocks were not. The one week “plan” quickly extended itself to ten days, We were amazed by the incredible limestone roof, home to truly world classic climbs like Saugeburt (which takes you into a cave, births you out of a tunnel, and then traverses you to a final committing crimp pull below the anchors, arguably the most dramatic crescendo of awesome I have ever experienced on a climb). We were equally amazed by the community that had formed after the tragic fire. People were still climbing, the owners, Tanja and Uli, were clearly distraught, but seemed as strong mentally as they appeared physically (which is very strong). Rebuilding was the only option, but in a “sabai sabai” environment like Laos (Sabai Sabai quite literally translates in English to “Obla-di, Obla-da”) construction can take quite some time.

Now, a year later, I have heard that the climbers home is ALMOST entirely rebuilt. If you like climbing, or larb, or maybe you’re nervous about larb because it sounds like lard but you think you might want to give it a shot, or maybe you’re nervous about climbing but you think you might want to give that a shot too, I would suggest the Green Climbers Home in Laos. My theory is that if you do two things that scare you at the same time, then you don’t have the bandwidth to fully fear both at the maximum fear potential. So maybe if you started rock climbing in conjunction with trying larb, neither would seem so scary. I can assure you that both larb (depending on how you make it) and rock climbing (depending on how you do it) are really, really good for your health.

In the event that you are not going to Laos this week, I will give you an extremely modified recipe for Larb. This recipe is paleo friendly, gluten free, and can easily be made vegan.

If you like this post or recipe and want to help fund it or others like it, check out the campaign at Indiegogo: http://igg.me/at/summitsustenance/x/2565171


  • 1 pound ground turkey (I fried this up in a pan with toasted sesame oil) – for vegetarian option you can sautee Tofu or mushrooms instead
  • 1 chopped and sauteed baby bok choy
  • 1/2 diced and sauteed red onion
  • 1/4 cup minced lemongrass
  • 1 tablespoon minced garlic
  • 1/2 cup fresh mint roughly chopped
  • 1/2 cup fresh cilantro roughly chopped
  • 1/3 cup fresh lime juice
  • 2 tablespoons fish sauce (or if you really can’t stand it or want vegan option, use Tamari)
  • 1 tablespoon honey (or agave)
  • *I added 1/2 cup chopped cashews for texture and flavor, not traditional at all, or necessary, but really good!

Directions: Add ground turkey (or diced tofu, or minced mushrooms) into a frying pan with toasted sesame oil, once mostly cooked add red onion and bok choy, continue to sautee. Add lemongrass, and then finally garlic, sautee for another minute and then remove from heat. Add chopped mint and cilantro and mix well. In a separate bowl, combine lime juice, fish sauce (or tamari) and honey. Dress the “meat salad” with the lime juice conglomeration, and then add cashews if you so please. Climb on!

Nut Buttery Goodness sold at Coffeebar

You’ve been to Coffeebar, remember? You said you wanted to get coffee but really it was just a front for bumping into that cute guy or girl you’d been wanting to talk to, or that person you really wanted to chat business with, or that friend that has been on your call list but it would be so much easier if you just ran into them- so you went to Coffeebar and it all happened. Because just like your desire for coffee was a front, Coffeebar is a front, they say they are a coffeeshop but really they are the epicenter of the Mountain Renaissance movement; a pillar of the community, a host for all things artful and interesting and forthcoming, a place where you want to go to just be. …oh, and it’s extremely convenient that they happen to serve really great diesel.  


A friend filed a formal complaint. “So, I looked at your blog and it’s great and all, but…I’m allergic to nuts.” Guess what friend, you’re just going to have to wait a week. 


Perhaps you’ve been curious about the food I make and what it tastes like, but the output of my personality within these blog posts has made you second guess whether you really want me to come into your home, understandable. Now you can safely try some of my food at a comfortable distance. 

Tis the season to be gifting, and now Elevated Cashew Butter and Alpine Almond and Coconut butter are for sale at Coffeebar – they make great stocking stuffers. 

And the timing could not be better, this week the New York Times published an article (see link) in regard to research investigating the use of nuts as a weight loss aid. Granted, the research has not been completed yet and the question not yet answered, however it is hypothesized that nuts aid in weight loss as they make people feel well satiated, they are high in protein, and as much as 1/5th of the fat in nuts is not even absorbed by the body. This all comes hand in hand with a new article being published by Kaiser Permanente encouraging doctors to recommend vegan diets to their patients. Big stuff.

…And in the midst of all of this cultural-artful-medical mumbo jumbo, I forgot to mention that i LOVE nuts, most specifically in butter form. As stated previously, anyone who knows me well or has gone on a multi day river trip with me knows that my diet consists of three food groups; vegetables, nut butters, and things that can go in, under, or around nut butters. Not to mention that turning nuts into nut butters means that I get to hang with my best gal pal, Xena the Warrior Food Processor. 

So go to Coffeebar – you can use checking out these new nut butters as an excuse to bump into that person you’ve been wanting to talk to 😉 and further elevating yourself as a member of the Mountain Renaissance movement.




Powder Days call for Sustenance…Cashew Cheez



Where I grew up on the East coast, snow meant that my mom would buy a gallon of milk, a carton of eggs, she’d fill the bath tub with water (in case the power went out, which it did), and we’d bundle up and wait out the storm. School was cancelled, the roads were closed, the town quiet.  Where I grew up in New York state, there were no “powder days,” only “snow days”, and my how things have changed…

Here in Truckee, California, a powder day seems to output more energy than every skyscraper in Manhattan. The bars are filled, the happy hours extended, the restaurants bustle, and this sometimes sleepy mountain time comes alive. Powder days mean setting your alarm to 6am so that you can shovel out your car, make a totally hearty awesome breakfast, and head up the hill to grab first chair. Powder days means reconnecting with friends, turning up the music, and getting ready to go out and play. 

Powder days require more fuel than we think, from waking up earlier to staying out later, shoveling your driveway, clearing your car, walking around in boots you haven’t worn in 8 months, being cold, oh, and shredding the pow – these things all require energy. For all my talk about eating lots of vegetables, salads may not be adequate fuel for a powder day.

…so tonight I’m breaking out Xena (the warrior food processor) to make some cashew cheez. 

Cashew Cheez Curry

  • 1.5 cups roasted salted cashews (processed into a cashew butter, this takes roughly 8 minutes)
  • 1 bunch of basil
  • 1 tbs coconut oil
  • 1 tbs tomato paste
  • 3 tbs nutritional yeast
  • 1 tbs red curry paste
  • 1 tbs yellow curry
  • 1.5 cups lite coconut milk
  • 2 cups chopped veggies sauteed in toasted sesame oil (broccoli, carrots, onions, mushrooms)
  • 1 cup diced tofu, or 1 pound chicken breast
  • 2.5 cups of brown rice (cooked) 

Directions: Serves 5 with leftovers, first process the cashews until they become a nut butter like consistency, then add basil, nutritional yeast, curry and tomato paste into the food processor and blend it all well. Put the nut butter mixture into a sauce pan and heat it slowly, adding the coconut milk gradually to form a sauce. If the sauce is too thick you can add tamari or fish sauce for extra salt and moisture. In a separate pot, cook rice (I’ll leave you on your own for that one), and in a separate pan, sauté vegetables in toasted sesame oil or coconut oil. Once everything is hot, bring it all together as per usual in an epic one pot meal. You can also put this sauce on noodles and pretend it’s mac n cheese, if you’re in to that kind of thing. I suggest saving yourself a tupperware’s worth (small thin tupperware, can fit inside ski jacket) so that you can have prepowder day dinner, AND a powder day lunch. Fuel is key. 



Wishes Won’t Wash Dishes

Some of you may know that I work for the best river trip company on the planet, ECHO. If you like floating down wild and scenic rivers while eating gourmet food and splashing through awesome rapids, then you’ll probably love ECHO.  This week I did a guest blog for them about the secret side of eating like an athlete, and that of course, is doing dishes like an athlete. Check out the post at ECHO‘s site.


Happy Thanksgiving – Vegan Miso Ginger Coconut Mashed Potatoes


It’s not too late to ditch the dairy in your mashed potatoes…

..ok, it might be a little late, you couldn’t pay me to go into a grocery store right now (just kidding – that’s my job!) – and if you’re having a traditional Thanksgiving then this recipe certainly won’t cut it, it’s like the mashed potato recipe that stepped on traditional mashed potatoes and then spit on it, not cool. But this recipe is Vegan, gluten free, probably make you feel ready to take on a sumo wrestler post turkey dinner. Worth a shot.

…but if you like Asian food, or you’re feeling saucy, maybe you’ll try this, or save it for a day that is not Thanksgiving.

I do 1 large potato per 2 attendees, so this recipe feeds 16 with leftovers and can easily be halved.

Vegan Miso Ginger Coconut Mashed Potatoes

  • 8 large potatoes
  • 1 can of coconut milk
  • 1 cup coconut oil
  • 2-3 tablespoons freshly grated ginger (I just went for it, for all I know there was like, a half cup in there)
  • 2 tablespoons crushed garlic (go big or go home)
  • 1/2 of a cup miso paste (I suggest either red or yellow)

Directions: Boil potatoes until a fork slices through them easily, (I cut them into quarters first) and then mash them with your masher or mixer or strong bare hands. In a sauce pot, on low, heat the 1/2 cup miso, gradually adding in coconut milk, stirring constantly, so that the milk almost dissolves into the miso or vice versa and there are no miso chunks. Add garlic and ginger into the sauce mixture, heat and incorporate. In a separate pan, melt 1 cup of coconut oil and then pour it onto your mashed potatoes and mix well. Once our coconut miso ginger garlic combo is warm, pour that over your mashed potatoes as well, and mix it up. Bake in the oven at 350 for 30 minutes to make sure they are nice and warm.


Left Unders? Gluten Free, Dairy Free Sweet Potato Apple Cornbread Stuffing

Last night was gluten-free friendsgiving, that’s right- no family or gluten allowed. Sounds kind of rough at first, but turned out totally awesome. I made this Sweet Potato/Apple Cornbread stuffing with coconut oil and it turned out reeeally good.

It smelled so good that I decided to have some for lunch yesterday BEFORE I hosted the dinner, because I could tell we had enough and I really really wanted it. Really. It got me thinking, if you eat your leftovers before you even have the event what do you call it? A left-under…or maybe a leftover-eager…the leftover that didn’t stand a chance…


Don’t let me get started on philosophy. How bout I just give you the recipe in case you’re in the mood for a different kind of stuffing this year. This recipe will serve 15 PLUS leftovers AND left unders…ha, you can easily halve it.

  • 9 cups of gluten free cornbread (I was in a rush, or a perceived rush, so I used 2 packages of Pamela’s Products GF Cornbread, adding coconut oil and honey to the mix, instead of butter and sugar) – After I baked the cornbread I chopped it into small crouton sized squares and toasted them in the oven at 350 until golden brown – it’s 9 cups of the croutons that you want, maybe 8, I started eating some of it, not sure what happened)
  • 2 large apples diced
  • 2 large baked sweet potatoes, diced
  • 1 ridiculously large (2 medium) onions diced
  • 10 white button mushrooms chopped
  • 1 cup coconut oil
  • 2 cups vegetable broth
  • 4 tablespoons finely chopped sage
  • 1 tablespoon finely chopped rosemary
  • salt and pepper to taste


Directions: Bake your cornbread (I’m going to leave you on your own for this one) and then chop it into crouton sized squares that you toast until they are pretty dry. Then chop apples and baked sweet potatoes and put that a large bowl with the cornbread croutons. In a large skillet, start sauté onions and mushrooms in coconut oil, then add 2 cups of vegetable or chicken stock to the pan to allow your ingredients to heat and combine. In a separate small pan, heat 1 cup of coconut oil until melted and then add the sage and rosemary into the coconut oil so that it can soak into the oil (make sure you’ve turned off the flame before you add the herbs). After a minute, add the heated and herbed oil into the mushroom and onion mixture so all of the flavors can combine. Pour the stock, onions, mushrooms, herbs and oils over the crouton apple sweet potato bowl, and toss until everything is well incorporated. Make sure there is a fair amount of moisture in the stuffing, if you feel it needs more, add more stock or drizzle more coconut oil. This stuffing will be gluten free (presuming you used GF cornbread) and vegetarian (presuming you used veggie stock) until you aggressively shove it into your Turkey. What you don’t aggressively shove into your turkey, you should bake at 350 degrees for 30 minutes.

Curried Quinoa Salad with Pomegranate Seeds and Pistachios (V, GF)

I may or may not have cooked over 15 cups of quinoa since Monday. I only personally consumed about a half a cup, meaning that I probably over quinoa’d a few people this week. I’m sorry, and you’re welcome.


This recipe is simple, elegant, colorful, and keeps a fine balance between sweet and savory.

The first step is cooking quinoa, and then tossing it lightly in coconut oil, agave, curry and cinnamon.

The second step is adding pomegranate seeds and pistachios, in a ratio that makes the salad both flavorful and aesthetically pleasing.

…oh, and that just happened. (There were only two steps!)

Pistachios contain B6 which aids in the process of building hemoglobin and boosts nerve function. Pomegranate seeds are packed with vitamin’s C, K and magnesium.

simple, vegan, gluten free.

Powder days call for…vegan Pumpkin smoothies?!

Today the snow fell, and it was awesome. Even though I am totally ready to start playing in the snow, I am not ready to give up smoothies. So today was about compromise, I won’t hate on your hottie totties and cocoa, but don’t mess with my holiday vegan Pumpkin smoothie.


“Girl, don’t you see it’s cold outside? Why you makin’ a smoothie” – Owl (clearly).

Pumpkin season doesn’t end on Halloween…especially if you found organic pumpkin on sale at the food coop for $1.59 and bought 8 cans of it. You name in it, and I’ve tried to put pumpkin into it, some attempts more successful than others…

But this smoothie? It’s worth goosebumps on a powder day.

Vegan Pumpkin Almond Banana Chia Smoothie

  1. 1 cup pumpkin puree
  2. 1/2 cup coconut vanilla yogurt
  3. 1 cup coconut water or vanilla soy or almond milk
  4. 2 tablespoons almond butter
  5. 1 banana
  6. 2 tablespoons chia seed
  7. 1 tablespoon maple syrup
  8. 1 tspn cinnamon
  9. 1tspn nutmeg
  10. 1/4 tspn ginger
  11. 1/4 tspn cloves


Pumpkin and chia seed fill this smoothie with fiber and keep you full for hours, chia and almond butter pack it with protein for your cold snowy adventure. Vegan, gluten free, bonus points for general festivity.