Cabot Virtural Race to Benefit Feeding America

Disclosure: As a Wellness Champion/Team Leader for the virtual race, Cabot is paying for my entry fee, making a $100 donation in my name to the Wilmington, NC  local food bank and providing me with a Cabot Legacy Collection Gift Box to raffle off  in the month of October. In return I am writing this post. Opinions are my  own. I was not compensated for my time.

words to live by

Words to live by. Words the Cabot  family of farm owners live by. This year, 2014, as Cabot celebrates 95 years of being a family farm cooperative, they are showing continued graditude and doing what’s near and dear to their hearts. They’re supporting the needs of their community at large,  including helping to feed their neighbors in need.  How?  By sponsoring a virtual run to benefit Feeding America. #LegacyRace #CabotFit

You too can  do some good with a random act of kindness that’s also a way to get some exercise, and have a little fun! Please join me in the Cabot Legacy Race to Benefit Feeding America. Here are the details:

When: October 25, 2014 (or anytime in the month of Oct.)

Where: Anywhere! It’s a virtual race!

Distance: You choose your distance from these options: 5K, 10K , half- , or full marathon.

Cost: $25 which includes a donation to Feeding America, a nonprofit whose mission is to feed the hungry through a nationwide network of member food banks and engage our country in the fight to end hunger.

Bonus: The first 100 individuals signing up will receive a Cabot Fit running shirt.

Feeling Lucky: Maybe you will be the one randomly selected participant to have Cabot donate $1200 in your name to a local food bank; that’s $1 for each of Cabot’s 1200 farm family owners.

For more infromation and to register visit this website cabotvirtualrace.com.

Please  connect with me as a community of runners from across the country! Make it fun by finding a friend to run with. Here’s my first round draft pick after our run last evening at the Wrightsville Beach Loop.

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From Inception to Finished Product: Pumpkin ‘Fruit Roll-Ups’

Pumpkin 'Fruit Roll-Ups'What a difference 879 miles makes. That’s the distance between Wilmington, NC (where I live) and Burlington, VT (where I attended the blog brulee. While my attendance was   partially funded by some great sponsors,I was not expected  or compensated to write this post). Ten days ago, when I left Wilmington, NC  at 7 a.m., it was already a humid seventy-seven degrees and my thoughts were on my next Recipe Redux topic, dehydrated food. Here’s the challenge:

Get Your Dehydrator On

Whether it’s extra garden bounty or a sale at the supermarket – dehydrating food is a budget-friendly way to stock up for later. You can use a food dehydrator, a low slow oven, or natural sunshine to preserve natural healthfulness. Show us how you like to dehydrate, or a healthy recipe for how you enjoy using dehydrated fruits, veggies or other bounty.

I sat in a half empty plane pondering my September Recipe Redux post;  hmm…maybe  sun dried tomatoes.

Arriving into Burlington, VT in sandals,  I felt out of place. Everyone in this city had already transitioned to boots.photo-1Fortunately I had a pair packed … and yes, my running shoes. It was great  to take advantage of the inviting fall air, an early arrival (meeting didn’t get rolling until 5 p.m.) and good terrain for a leg workout!

hills in Vermont
The hills of Vermont are a stark contrast to my daily runs along the coast of North Carolina.

The activities of the weekend allowed for a little more fresh air

Making S'mores at the Blog Brulee
Health bloggers roast marshmellows over an open fire pit at Smugglers’ Notch, VT. S’mores here we come!
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Boyden Valley Winery & Spirits in Cambridge, Vermont is beautiful both inside and out. The outdoor patio has breathtaking mountain views!

and more picturesque scenes.

Lake Champlain
Sunny day in front of Lake Champlain.

While Wilmington was still feeling like summer, Vermont was ushering in fall with a chill in the air and pumpkins everywhere.

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This cool vintage wagon filled with pumpkins on the grounds of Boyden Valley Winery & Spirits had every blogger stopping to snap a pic.

pumpkinsEven with an extra day, the time went too fast. Before I knew it, Monday was here, my travel day home. A three hour delay in Philadelphia until my connecting  flight home was time allotted to work, including writing a recipe for today’s blog post.  But I wasn’t feeling like sun dried tomatoes. I was feeling like, well, pumpkin. Then I remembered some of the posts from other  Recipe Redux members on fruit roll-ups, aka fruit leather:

Apple blueberry fruit leather by Serena Ball, RD of teaspoon of spice

Pear Leather by Carlene Thomas, RD of Healthfully Ever After

Thanks to their inspiration, I wrote  recipe for pumpkin ‘fruit roll-ups’ that’s naturally low in fat, low in cholesterol, a very good source of vitamin A, Vitamin K , Manganese and a  good source of fiber, vitamin C, plus a source of carotenoids! I couldn’t resist using an ingredient from Vermont’s local food landscape to sweeten my snack.

The use of canned pumpkin makes this easy, but do it on a day you’re home. It took 6 + hours on the lowest setting of my oven to dry and I used a convection oven which speeds up the process.  The good news is, your house will smell like cinnamon all day!!!  (Any other cinnamon lovers out in the blogosphere?) In my opinion, the most difficult part of this recipe is spreading the puree onto the  parchment paper-lined baking sheet in the correct thickness. Too thin will result in holes in the leather. Too thick will take a very long time to dry. Mine was less than perfect, but still tasted good.

Make sure to check out the links at the bottom of this post for recipes from  my nutrition influencing colleagues. We are all united by our love of food and desire to help you enjoy a healthy lifestyle.  But  how we approach this,  is a matter of individuality.  These bloggers put personal branding insight from the blog brulee into action which can be summed up by this mantra, Make a Difference by Being Yourself~ Gregory Heszczo.

selfie in front ot Lake Champlain
Selfie in front of Lake Champlain. Jenna Braddock puts Gretchen Brown’s ‘be resourceful’ strategy to work . Get the pic; do whatever it takes!

Pumpkin 'Fruit Roll-Ups'Pumpkin ‘Fruit Roll-Ups’

makes 6- 9 roll ups (depending on cut width)

by Diane Boyd

Ingredients

  • 3 cups canned pumpkin
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons ground cinnamon
  • 5 tablespoons Vermont Maple Syrup

Instructions

1. Set oven to lowest possible setting. (Mine was 120 degrees F.) Use a convection oven if available. This will cut down on the necessary time for dehydration.

2. Combine pumpkin, applesauce, cinnamon and maple syrup in a blender until smooth.

3. Spread evenly into a thin layer (a litle more than 1/8 inch thick, but less than 1/4 inch thick) on parchment paper-lined baking pan.

4. Bake until pumpkin mixture is dry. This may take anywhere from 6-12 hours.

5. Once dry, remove from oven and  using scissors or a sharp knife, cut pumpkin and sheets of parchment paper into serving pieces, keeping length longer than the width. Tie securely with pretty twine.

6. To eat,  untie twine;  peel pumpkin ‘fruit roll up’ from parchment paper and enjoy.

7. Store in air tight container in the refrigerator for up to one week.

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