LOCALadk Magazine
Issue link: https://localadkmagazine.uberflip.com/i/1133887
30 Summer 2019 LOCALadk Magazine LOCALadk It's 12:30 p.m., and the heat of the day has burned off the dew of the morning, making the air sweet and intoxicating. You have been hiking since 6 a.m., stopping for bites of a bar or perhaps a Gu. Now your heightened taste buds, anxious for miles, are about to be dazzled with an incredible homemade lunch. Food on the trail is not only nourishing, but can be the carrot that gets you over the next hill or the memor y you keep for a lifetime. Do you remember an adventure when a meal was so much more than food? I still fantasize about a pesto sandwich I ate at the end of a long day of paddling. Somehow, I can never recreate its flavors at home. Let's match our hiking memories this summer with fantastic food, like that Goddess Wrap and Fig and Nut Delight. For Green Goddess, eating well is not only about what we put in our bodies, but also what we put into the world. In this piece we share our passion for eating environmentally using reusable eco-wares. Zero-waste lunch in the woods means that now you can truly enjoy nature! Lunch in the Woods! By Tammy Loewy Photos by Jessica Chevalier Ingredients: Whole Wheat Wraps (makes 2 wraps): ¼ lb Wild Work Farm mixed greens ½ cup Juniper Hill red cabbage, thinly chopped 2 Fledging Crow carrots, shredded 1 Juniper Hill cucumber, 12 thin slices Handful Fledging Crow red onions, thinly sliced ½ cup Curried Cashews (recipe below) 1 Avocado, ½ per wrap Curried Cashews: You will be making a bigger batch than needed for the wraps, but you won't regret having leftovers of this delicious treat. 1 cup raw cashews 1 tbsp. maple syrup 1 tbsp. oil 1 tsp. salt 1 tbsp. prepared curr y powder; or mix 1 tsp. cumin, ½ tsp. ginger, ½ tsp. coriander, ¼ tsp. turmeric, ¼ tsp. dr y mustard, ⅛ tsp. cayenne Goddess Wrap Day hikes afford us the opportunity to carr y fresh foods into the woods. Al- though a PB & J is always a treat, this Goddess Wrap —packed with local veg- gies, avocado, and curried cashews—is going to leave you excited to get out for another hike. Directions: Heat oven to 350 degrees. Toss cashews with all the ingredients. Using a sheet pan, put down parchment paper and coated cashews. Cook until cashews begin to brown, 8-10 minutes. Keep a close eye on them, as they can burn quickly. Remove from oven and cool. Making the Wraps: Layer ingredients in your wraps. Fold up like a burrito and place in beeswax wrap for traveling.