Get Out N Play Newsletter
Giving the Gift of FoodAugust 2011
In This Issue
Giving Granola
Mended Aubrey
Cucumber Cashew Salad
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Gracious Giving

serving greens


During times of trouble there is a desire to help and offer comfort. Listen to the conversations on Facebook or in person this week. People are inviting their friends and neighbors over to dinner to ease the hardship wrought by Irene. A warm home cooked meal and hospitality help warm the heart after several days without power and warm showers. 

In the spring, my mother in law had surgery. While recovering in the hospital she missed home cooking and fresh vegetables. Once back home, she needed to take it easy, so she stayed out of the kitchen. While flowers would have been nice, I knew she craved greens and some home cooked food. So I took over her kitchen and made a Cucumber Cashew Salad and Spicy Garlic Cashew Chicken. It was just what the doctor should have ordered.

At the beginning of the month, we traveled to Colorado to visit my sister and my friend. Isn't it wonderful when your friends live in wonderful places, like in the middle of the mountains? As a thank you, and because I like homemade food, I made myself at home in her kitchen and cooked up some tasty meals. It was nice not being dependent upon restaurants for our meals while on vacation. With hospitality and friendship like that, it makes it really hard to leave.


Don't wait until Christmas, when we bake gifts of sugar laden cookies, to present someone with a home cooked meal or treat. Invite a friend over for dinner, make a casserole for a grieving neighbor, granola for a hard working real estate agent or kale chips for anyone.
Giving Granola

One of my new favorite foods is granola. On Mondays, I'll make a batch for the week. Each version is a little bit different. Check out this recipe from Everybody Likes Sandwiches. It is a great template to get you started. I made a batch of Millet and Molasses Granola on Saturday in preparation for the storm Irene. Included in my granola were 4 cups oats, 1 cup millet, sliced almonds, pepitas, raisins, sunflower seeds and molasses, along with the other listed ingredients.  


I've been enjoying this batch with yogurt and a sliced banana. Yum!

Mended Aubrey 
Six weeks ago I broke my arm while doing an off road triathlon. I crashed along a sandy corner of the bike course. When I got back up, I scanned my body for blood. My visual inspection showed no damage to me or my bike. Once I started moving, there was pain around my elbow. However I didn't let that stop me from finishing the race. That night I was in a great deal of pain. Looking at the X-rays, the doctor told me I fractured my proximal radius (my forearm near my elbow). Thankfully there was no need for a cast. This was wonderful news for many reasons. Cooking and showering challenges were near the top of my concerns. The first thing I thought about was that I might not be able to race Nationals. 


Well four weeks later... continue reading.

Recipe: Cucumber Cashew Salad

cucumber salad

This is a great summer salad when cucumbers are plentiful. You can prepare all the ingredients ahead of time and then combine them just before serving. Mix them too soon and the nuts loose their crunch. 


  • 3 medium cucumbers, peeled
  • 1/2 jalapeno pepper (more if you like it spicy), diced
  • 1/2 cup cashews, toasted
  • 1/3 cup dried coconut, toasted
  • 2 Tablespoons lemon juice
  • 1 Tablespoon butter
  • 1/2 teaspoon mustard seeds
  • 1/4 tsp cumin seeds
  • dash of sea salt
  • handful of cilantro, chopped


  1. Toast the nuts and coconut on separate baking sheets in a 300 oven. Toast the coconut for about 6 minutes and nuts for about 10 minutes. Stir them each at least once. Set aside to cool.  
  2. Halve the cucumbers lengthwise, scrape out the seeds, and chop into pieces roughly the size of pencil erasers. 
  3. Just before serving combine pepper, cashews, coconut, and lemon juice.
  4. Over medium heat, add butter to a small skillet. Add the mustard seeds to the hot butter. As they start to sputter and pop, add the cumin seeds and heat for only 10-15 seconds. Remove from heat and add salt. Add the spice mixture to the salad. 
  5. Serve topped with cilantro.

Adapted from:

Upcoming Event!

I am working on the details for an upcoming cooking workshop in October. I will be partnering with IIN graduate Elaine Lanzon of Know Better Health. As the details come together, I will spread the word.

Thank you for spending the time learning to nourish your health.


Aubrey Schulz
Get Out N Play

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