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
Ingredients
- 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
Instructions
- 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.
I'm an engineer, an animal lover, a runner and an ex-rower. I like medical devices, big ships and mountains. This is my journey teaching myself to make healthy foods and explore the world of vegan and vegetarian cuisine.
I LOVE Lupine season up north!! The Lupine Lady was one one of my favorite books growing up- beautiful pics!
Mariah (picturespupsandpies) recently posted..Firecracker Cookie Dough Ball Pops
I have never heard of the book, I’ll have to check it out. I had never seen Lupine until I moved to NH. I tried to grow some in the yard, but it didn’t take. It’s certainly one of my favorite wildflowers.
WOW, I want to go on that hike! That is stunning! And your puppy is adorable
Colored cauliflower looks like fun. I love making cauliflower “mashed potatoes”–that would be fabulous in purple.
Allie recently posted..Holiday
I originally bought the cauliflower to make mashed cauliflower
It’s an absolutely beautiful hike with crowds to match. We hiked Mount Washington from the other side last year and people kept making comments about “if a poodle can do it, so can I”.
[...] slightly different! I came across the blog of Miriam from Sometimes I “Veg”, and a recipe for Green Cauliflower Dip, which was adapted from a version of Cauliflower Hummus from Live Strong. I compared the two [...]