The weather is warm here in Austin, and things are in bloom. Which seems fitting because SXSW started just yesterday and already there are all sorts of exciting seeds of projects being planted and sprouting healthy ideas of their own.
I flew down yesterday to cook + ride w/the SRAM Open the Road Series; while lots of attendees associate this massive festival of creativity with tech and design, there’s a lot happening in the sport, food and health spaces as well so it’s a pleasure to have the chance to meet, eat and ride with folks from across industries who all love bikes. And, when you’re preparing to have your mind blown all day, sometimes it’s nice to get out for a spin beforehand.
In just the first day of being here – amidst this energy – I’m so invigorated by all the places that I see food and sport synergizing, and the way that I see food + sport integrating into all other areas of our lives. The things we eat, the way we move our bodies plants little seeds of change in our human experiences — for sure. And, its exciting to be part of all that.
A little while back, Mother Jones Magazine asked me to put together a recipe to fuel protesters. I was excited with the idea of creating something witty and different for them, and so I took on the challenge. The idea was “what sort of fuel do you need to spend hours on the front lines,” but the more that I dug into recipes, the more I realized I’m not the type of person to shout my agenda from the rooftops, and need to refuel my fire. I’m much more of a gardener. I think there’s a lot to be said for living by example, doing all the things we do with passion, and planting little seeds of change that way.
The podcast they created is live this morning and you can listen to it here. The name of the energy bar became the “She Persisted Bar,” but I’m going to keep calling it the Superseed Energy Bar — it’s a date sweetened bar, flavored with unsweetened cocoa and bee pollen, and packed full of nutritious nuts and seeds. Because as we’re moving and shaking around, it seems that fueling ourselves with seeds of inspiration, planting them as we go and watching them grow is a great way to be in the world. Also, they’re satisfying and perfect for pockets or travel (I have a little pouch of them with me for rides this week!) as they don’t require refrigeration so you can really get after it for days on end.
Give the podcast a listen, try the recipe for yourself, and I hope you’re getting out there this week planting all the good seeds that stoke your soul. And! If you’re in Austin, join us at SXSW for a Meet-Up on the evening of the 14th; we’ll be talking about “The Hunger of Cycling!”
Superseed Energy Bars
- 1 cup raw pumpkin seeds
- 1 cup shredded coconut
- 1/2 cup black sesame seeds
- 1/2 cup raw sunflower seeds
- 4 tbsp chia seeds
- 2 tbsp bee pollen
- 20 medjool dates, pitted and chopped
- 6 tbsp coconut oil at room temperature
- 4 tbsp unsweetened cacao powder
- 1 tsp vanilla extract
- 6 tbsp gluten-free rolled oats
- 2 tbsp poppy seeds
In the bowl of a food processor fitted with the metal blade attachment, pulse the seeds, coconut and bee pollen in a food processor until chunky and incorporated (be careful not to overprocess - you don't want seed butter!) Remove the seed mixture from the bowl of the processor and place in a large, broad bowl.
Then, in the bowl of the processor combine 1/2 of the dates and the coconut oil cacao powder and vanilla extract and pulse until well incorporated. Add the remaining dates and pulse until smooth. (You may want to add a small amount of warm water, just one tablespoon at a time if your dates are on the drier side.
Transfer the date mixture to the bowl with the seed mixture and add the oats and poppy seeds. Use your hands to squeeze and mix until the mixture becomes congruent and there aren't any dry patches of seeds.
Press the seed + date mixture into an 11x7 inch glass baking dish with the back of a rubber spatula, being sure that the mixture is even and the same thickness all the way around the pan. Allow the bars to chill for 30 minutes before cutting into squares or rectangles, wrapping individually and storing in the refrigerator for up to 2 weeks.