Yesterday I hiked Mount Monroe and Eisenhower in the Presidential Range of the White Mountains of New Hampshire. I was joined by my pup and we got some pictures of my hubby and his friend as they ran the Presidential Range. My husband’s friend Ryan actually broke the record for the traverse. He made it look easy.
The mountains out there are rather rugged.
And also very beautiful.
The views were spectacular. And I’m so impressed with my hubby for running the mountains.
Cooper had a great time too.
There were plenty of other pups on the mountain today. They actually had extra energy to play while hiking the trail. This is one of his new friends, a pup named Banjo.
He of course was very muddy during the hike as well.
I love getting out to the mountains but my ankle still isn’t getting better. I wish I could spend every day training, but every time I impact the ankle the pain comes right back. Barefooting shoes help a little, but I’m starting to think that the pain is unrelated to ligaments or tendons and has to do with a mild dislocation in my ankle bones. A problem I was once told I had by a podiatrist.
One of the best part of being up North was that it was Lupine season.
I love these purple flowers.
I tried to get Cooper to pose with the flowers but he looked miserable.
So much more joyous when I released him.
Speaking of purple, I recently found purple and green cauliflower at the grocery store, so I had to buy them.
Colored cauliflower doesn’t really taste any different from normal cauliflower, but I think it is prettier than normal white cauliflower.
But I was unsure what to do with cauliflower, I normally mix it with my broccoli, but that would be boring for colored cauliflower. I found myself craving a dip.
The dip I adapted from a vegan hummus recipe was fantastic and delicious, but it didn’t really retain the green cauliflower’s color. Maybe I should have used the purple cauliflower for the cause.
Recipe: Green Cauliflower Dip
Summary: Adapted from: Cauliflower Hummus Recipe
- 2 1/2 cups Green Cauliflower, cut into pieces
- olive oil
- Salt and pepper
- 3 cloves garlic
- 1 can small white beans, drained and rinsed
- 2 whole green onions, sliced
- 2 tsp ground cumin
- 2 tbsp nutritional yeast
- 3 tbsp lemon juice
- salt, to taste
- Toss cauliflower pieces in olive oil and salt and pepper, place on a baking tray
- Roast cauliflower at 400F for 20 minutes
- Add ingredients to food processor. Blend until smooth.
Preparation time: 20 minute(s)
Cooking time: 20 minute(s)
Diet type: Vegan
Number of servings (yield): 8
I’m bringing the rest of it to my in-laws for fourth of July. Hopefully everyone else will like it as much as I do.