Family and friends are important parts of life. Often, when family life gets very busy, time spent with good friends becomes more cherished. With my family away for two weeks, I have been extremely mindful to make time to get outside and enjoy a few adventures with good friends.
Yesterday I had the pleasure of going on a new rock climbing route in Squamish called Chewbacca with one of my longtime climbing partners and BFF 🙂 Don . This 3 pitch route was great to test my abilities, because as with friends, often family life can lead to less time keeping up with your fitness.
I was super happy with how I felt as this hero pose will attest to.
As you already know, I am the food guy and part of why, at age 42, I am still able to enjoy adventures such as this, is because I eat lots of PLANTS. I credit being creative with nuts, seeds, fruits and vegetables for allowing me to keep my endurance, strength and recovery times in great shape.
Half way up Chewbacca, I pulled out a piece of my Coco for Chocolate Bread for Don and I to enjoy. Filled with loads of energy, taking only a few bites helped propel us to the top feeling ALIVE.
Whether you are going for a hike, bike ride, climb or surf, getting creative with your energy foods will help ensure you maintain your fitness levels while aging gracefully.
Coco for Chocolate Bread
Ingredients: makes one loaf or 8 slices
3 cups almond, ground
½ cup hemp seeds
2 cups dates, pitted & soaked
1 cup shredded coconut
¼ cup cacao powder
¼ cup maple syrup
1 tablespoon molasses
¼ cup coconut sugar
How to Prepare
Soak the dates in 1½ cups of water for 1 hour. Once soaked, place the date water into an ice cube tray to be used for a future smoothie recipe. Now place the almonds into a food processor and blend until flour (1 minutes). Once done, place the remaining ingredients in the processor and blend until a batter consistency is formed. Place the batter on a cutting board and shape it into a loaf using your hands. Using a bread knife, slice the loaf into the desired thickness of pieces you would like. Place each piece onto your dehydrator tray and dehydrate at 115F for 24 hours, flipping after 12 hours. If baking, preheat the oven at 300F and bake for 20 minutes, flipping each piece over after 10 minutes. Store any leftovers in an airtight glass container in the refrigerator and consume within 3 days or freeze to consume within 3 months.
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