Peanut Butter Power Cookies

“Power because of the daily value of fiber and protein found in the peanut butter . . .”

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These Peanut Butter Power Cookies are packed with Krema/Crazy Richard’s peanut butter . . . Oh joy! Photo © 2017 R.L. Peterson

Greetings and welcome in!

I am quite excited to share this recipe. It’s been a labor of love (for peanut butter mostly), but methinks I discovered just the right mix of ingredients.

Peanut Butter “Power”

Nearly everyone loves peanut butter especially the Krema/Crazy Richard’s brand which received an A- rating from Fooducate.

These cookies will be the hit of ANY occasion.

“Power” cookies because of the daily value of fiber and protein found in the peanut butter and Bob’s Red Mill’s wheat germ and flaxseed meal. And, because the cookies are baked on a Lodge Cast Iron griddle – what a tasty and healthy combo!

Peanut Butter Power Cookie Recipe

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In large Nordic Ware bowl, mix wet ingredients thoroughly. Photo © 2017 R.L. Peterson
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In medium Nordic Ware bowl, sift and mix dry ingredients thoroughly. Photo © 2017 R.L. Peterson
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Baked in the oven on a Lodge Cast Iron griddle – fresh and ready to devour! Photo © 2017 R.L. Peterson
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Is there such a thing as too much peanut butter? Photo © 2017 R.L. Peterson

Ingredients and Instructions

In Large Nordic Ware bowl, mix together thoroughly

  • 1 Tbsp. Bob’s Red Mill Egg Replacer combined with 2 Tbsp. water (premixed in separate mini prep Nordic Ware bowl)
  • ½ cup coconut oil (softened) and 1 Tbsp. water
  • ½ cup Krema/Crazy Richard’s Crunchy Peanut Butter
  • ¼ cup Bob’s Red Mill Cane Sugar
  • ½ cup Bob’s Red Mill Brown Sugar
  • ¼ cup honey (preferably wild or raw)

In Medium Nordic Ware bowl, sift and mix together thoroughly . . . stir into above mix

  • 1½ cups Bob’s Red Mill Unbleached White All-Purpose Flour
  • ½ tsp. Bob’s Red Mill Baking Powder
  • ¾ tsp. Bob’s Red Mill Baking Soda
  • ¼ tsp. Bob’s Red Mill Sea Salt
  • 1 Tbsp. Bob’s Red Mill Wheat Germ
  • 1 Tbsp. Bob’s Red Mill Flaxseed Meal

Additional Instructions

  1. Chill dough for an hour or more then proceed to step #2
  2. Preheat oven to 375°
  3. Place Lodge Cast Iron griddle in oven and preheat for 5-8 min . . . remove from oven
  4. Roll dough into balls the size of large walnuts
  5. Place 3” apart onto preheated Lodge Cast Iron griddle
  6. Flatten with fork dipped into water . . . crisscross.
  7. Bake 10-12 minutes – until set but not hard
  8. Place onto cooling rack and serve

Makes approximately two ½ dozen cookies

Don’t hesitate – go ahead and spread some peanut butter and grape or strawberry jelly between two cookies… and LOOK OUT! Double yummy peanut butter & jelly sandwich!

“Enjoy and Keep a good thought!” Bob P.

Credit where credit is due:

All photos © 2017 R.L. Peterson

Recipe adapted from Betty Crocker’s Picture Cookbook; 1950 Edition; pp. 204

 

Blues in the Night Smoothie

” . . . progressive styles of blues feature blues-based guitar chord structures and riffs . . .”

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Recording “These Broken Tracks” in San Antonio, TX.  Photo © 2017 R.L. Peterson

The Blues

Musically speaking, the “blues” can take on many shades and tones. Some blues can be mellow, moody, or jazzy (B.B. King, Buddy Guy).

More progressive styles of blues feature blues-based guitar chord structures and riffs which can rock the house down (Stevie Ray Vaughan, Steve Gaines).

ZZ Top’s “El Diablo,” and Lynyrd Skynyrd’s version of “Crossroads” are two favorites that rock the house.

Blueberry (Vaccinium L.)

Blueberrycouncil.org states that blueberries are low in fat, packed with vitamins C and K, a good source of fiber, and an excellent source of manganese.

According to authoritynutrition.com, blueberries are the king of antioxidants, which protect bodies from damage by free radicals, unstable molecules that can damage cellular structures and contribute to aging and diseases like cancer.

Blueberries are believed to contain the highest antioxidant capacity of ALL commonly consumed fruits and vegetables.

Zero528 agrees that blueberries taste YUMMY! Especially in this purple-shaded “Blues in the Night” fruit smoothie blend. Add some peanut butter and WHOA!

Blues in the Night Smoothie Recipe

Yet another winning line-up of tasty ingredients. Photo © 2017 R.L. Peterson

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Minnesota “home” glass filled with the Blues in the Night Smoothie. Photo © 2017 R.L. Peterson

Ingredients

Instructions

  1. Add all ingredients in a blender and mix until creamy
  2. Serve immediately or freeze to enjoy later

Makes two servings!

“Enjoy and keep a good thought!” Bob P.

Credit where credit is due:

All images and photos © 2017 R.L. Peterson

Recipe inspired by P.L. Wiese

Log Cabin Flapjacks

“. . . had it not been for the CCC, the rustic log cabin architectural style might have disappeared altogether.”

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During the late 1930s and early 40s, the Civilian Conservation Corps (CCC) constructed hundreds of park structures throughout numerous national, state, and local parks. The undeniable attraction of this aspect of the park system, was achieved in part through the use of time-tested tools, master-craftsmen style construction, and creative and rustic design elements in the majority of park building sites. Robbers Cave State Park, OK. Photo © 2016 R.L. Peterson

Greetings friends and welcome in to this edition of Zero528.

This weeks exciting blog brings many likes together – breakfast, log cabins, and the CCC. Add some of this music and the experience is complete.

Log Cabin

Log cabin is loose term generally considered to define a quaint rustic structure consisting of a variety of materials including round or hewn logs, clapboard siding, mortar, rock, and/or some combination of these natural materials.

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To many visitors to historic and scenic Ozarks, the pioneer log cabin and house provides a glimpse into Missouri’s rich past. Image public domain

The Civilian Conservation Corps (CCC)

This blog entry is devoted to the unheralded feats of natural resource improvements implemented across the United States by the Civilian Conservation Corps (CCC) – one of the most creative and successful New Deal programs put into action by Franklin Delano Roosevelt, on the heels of The Great Depression.

While the CCC is widely known for their conservation efforts, they unquestionably contributed the lion’s share of manual labor necessary for the construction of a multitude of various types of park buildings and structures.

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Caney fire lookout tower complex once used by the US Forest Service on the Mark Twain National Forest (MO). Photo © 2016 R.L. Peterson

CCC projects included administrative buildings, equipment and maintenance buildings, concession and refectories, bathhouses, picnic shelters, outbuildings, signs, bridges, dwelling complexes, garages, drinking fountain “bubblers,” water supply pump-houses, and fire lookout towers.

Original designs were simple in form and functionality yet durable and sensitive to the regional characteristics, heritage, and local materials available at each site. Naturalistic effects were incorporated to give the structures the appearance of having sprung naturally from the ground (McClelland, 1998).

The largest group of structures was constructed by the CCC or the Works Progress Administration (WPA).

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Photo © 2016 R.L. Petersen

Each man-made feature quaintly nestled within the boundaries of national, state and local parks and national forests, grasslands, and monuments, provides enjoyment even if examining original blueprint and design layouts.

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Dolliver Memorial State Park, IA. Photo © 2016 R.L. Peterson

Having developed the concept of a ‘master plan’ for each specific site, landscape architects, designers, planners, and engineers enlisted from the Department of the Interior and the National Park Service collaborated on the design details of the CCC projects.

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As a point of interest, had it not been for the CCC the rustic log cabin architectural style might have disappeared altogether (Weslager, 1969). Lake Murray State Park, OK. Photo © 2016 R.L. Peterson

Log Cabin Flapjacks Recipe

The word ‘flapjacks’ conjures thoughts of an innocent and bygone era and images of a warm down-home breakfast deep in a backwoods log cabin somewhere in rural America.

Get ready for a real treat… oh joy!

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Wet ingredients – prior to being mixed in the Small Nordic Ware bowl. Photo © 2016 R.L. Peterson
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Dry ingredients being combined in the Large Nordic Ware bowl…tasty at this point. Photo © 2016 R.L. Peterson
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Pour batter onto preheated Lodge Cast Iron griddle…ahh! Fun silver dollar-sized! Photo © 2016 R.L. Petersen
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Log Cabin Flapjacks! Photo © 2016 R.L. Peterson

Ingredients

  • 1 Tbsp. Bob’s Red Mill Egg Replacer combined with 2 Tbsp. water
  • ½ cup (4 oz) unsweetened applesauce
  • 1 cup Almond Breeze Almond Milk-Original
  • 1 cup Bob’s Red Mill Unbleached White All-Purpose Flour
  • 1 tsp. Bob’s Red Mill Baking Powder
  • 1 tsp. Bob’s Red Mill Baking Soda
  • 1 Tbsp. Bob’s Red Mill Cane Sugar

Instructions

  1. In a Small bowl, combine ‘egg’ replacer and water, applesauce, and almond milk. Set aside while preparing the remaining ingredients
  2. In a Large bowl add the dry ingredients and mix together before adding contents of Small bowl. Mix until incorporated, but be careful not to over-mix. Over-mixing causes the gluten in the flour to activate and this will result in hard, chewy flapjacks
  3. Spread a small amount of organic coconut oil into Lodge Cast Iron griddle and heat to medium (350°)
  4. Once the batter is gently mixed and the griddle heated, pour batter into desired size flapjack – the smaller, the easier to flip
  5. Flip the flapjacks when the edges begin to dry and bubbles appear in the center
  6. Once flipped, allow to cook for a few more minutes
  7. Set on cooling rack and serve

Makes 22- 25 silver dollar-sized flapjacks

Suggested toppings:

“Enjoy and keep a good thought!” Bob P.

Credit where credit is due:

All images and photos © 2016 R.L. Peterson except where noted

Recipe adapted from runningveganrecipes

Literature cited:

McClelland, L. F. 1998. Building the national parks: historic landscape design and construction. The John Hopkins University Press, Baltimore.

Weslager, C. A. 1969. The log cabin in America: from pioneer days to the present. Rutgers University Press, New Brunswick, N.J.

Hawkeye Corn Fritters

“. . . Sweet memories exist for me of my childhood in Iowa.”

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Hawkeye Corn Fritters on a Blue Willow plate – can’t get much more nostalgic than that. Photo © 2016 R.L. Peterson

Hello Zero528 followers and thank you for your interest in my website/blog. Feel free to comment and/or share with friends on social media (links below).

This breakfast treat was calling my name about a month ago, so, I decided to alter an old classic.

Native of the Hawkeye State

Born and raised in Iowa (through age 12), the name for this recipe was selected due to fond memories of Mom making corn fritters for my siblings and me when we were growing up in Lamoni, Iowa.

What I didn’t know until I began to make this entry, was that our Grandmother Turpen had prepared corn fritters for her family, as well.

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The Peterson siblings entertaining ourselves during the holidays in our home in Lamoni, Iowa. Photo © 2016 R.L. Peterson

I quickly became an Iowa Hawkeye fan when our family moved from small town America (Lamoni), to Iowa City, IA.

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Tackling my brother Dave – not an easy thing to do – having earned the nickname ‘The Iowa Plow’ for a reason. Sweet memories exist for me of my childhood in Iowa (the Hawkeye State). Photo © 2016 R.L. Peterson

We lived approximately a mile from Kinnick Stadium and managed to attend many Iowa Hawkeye football games… methinks my brother Dave and I would most-likely, sneak into the games.

And now, on to the tasty treats…

Hawkeye Corn Fritters Recipe

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Adding Bob’s Red Mill egg replacer mixture to dry ingredients into a Nordic Ware  mixing bowl. Photo © 2016 R.L. Peterson

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This recipe deviates a bit from the traditional vegan cooking style by incorporating frying in an iron skillet. Organic coconut oil is used as a substitute for vegetable oil.

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Carefully spooning batter into a Lodge Cast Iron skillet – flattening/pressing the batter to approximately slightly larger than silver dollar size. Photo © 2016 R.L. Peterson

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Using a fork, turn fritters to brown evenly. Photo © 2016 R.L. Peterson
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Almost ready to eat…wait for it… ahhh! Photo © 2016 R.L. Petersen

I hope you enjoy this tasty breakfast treat anytime day or night.

Ingredients

  • 2 Tbsp. Bob’s Red Mill Egg Replacer combined with 4 Tbsp. of water
  • ¾ cup Almond Breeze Almond Milk-Coconut-milk blend
  • 1 cup Bob’s Red Mill Unbleached White All-Purpose Flour
  • 1 tsp. Bob’s Red Mill Baking Powder
  • ½ tsp. Bob’s Red Mill Sea Salt
  • 1 tsp. organic coconut oil
  • 1 can drained whole kernel Iowa corn

Instructions

  • In a Small bowl, combine ‘egg’ replacer, water, almond milk, and coconut oil
  • Place sifter into Medium bowl, add all dry ingredients into a sifter and mix together
  • Add egg replacer mixture and corn to dry ingredients and mix until blended
  • Using two spoons, spoon batter into Lodge 8” cast iron skillet containing hot coconut oil (375°) a few inches deep – flattening/pressing the batter to approximately slightly larger than silver dollar size
  • Using a fork, turn fritters to brown evenly
  • Lift from skillet with slotted spatula
  • Place onto cooling rack with a paper towel underneath

Makes 20-25 small fritters.

Serve plain or top with Krema/Crazy Richard’s Natural Creamy Peanut Butter and/or pure maple or blueberry syrup.

Enjoy and . . . Keep a good thought! Bob P.

Credit where credit is due:

All photos and images © R.L. Peterson

Many thanks to my assistant P.L. Wiese

Recipe adapted from Betty Crocker’s Picture Cookbook; 1950 Edition; pp. 78

 

 

 

 

Lodge Cast Iron Skillet Banana-Nut Muffin

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Lodge Cast Iron Skillet Banana-Nut Muffin! Photo © 2016 R.L. Peterson

Greetings “followers!” Welcome in again to Zero528 website/blog featuring an eclectic collection of personal interests.

This entry features yet another yummy recipe which has been altered to vegan. It also is the first of many Zero528 vegan recipes which will be utilizing Lodge Cast Iron bakeware/cookware.

Why Lodge Cast Iron? I’ve always been interested and intrigued by the use of these products from a nostalgic and historical perspective and will be adding more to my collection soon.

Look for Lodge Dutch Oven ‘vegan’ recipes coming soon from Zero528.

Oh, and did I mention that all of the Lodge foundry Seasoned Cast Iron and Seasoned Carbon Steel products are manufactured in the USA!

Lodge Cast Iron Skillet Banana-Nut Muffin Recipe

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Zero528 is proud to support Bob’s Red Mill and uses their fine baking/cooking products as much as possible in its recipes. Additionally, Zero528 features Almond Breeze Almond Milk and Krema/Crazy Richards Peanut Butter. Photo © 2016 R.L. Peterson

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Nordic Ware bowl filled with tempting batter. Photo © 2016 R.L. Peterson

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Don’t hesitate…go make a BIG muffin now! Photo © 2016 R.L. Petersen

My hope is that this breakfast treat will be enjoyed at all hours of the day. It makes for a great snack packed full of healthy!

Ingredients

  • ¼ cup Bob’s Red Mill Rice Bran
  • ¾ cup Bob’s Red Mill Unbleached White All-Purpose Flour
  • ¾ cup Bob’s Red Mill Whole Wheat Flour
  • 2 tsp. Bob’s Red Mill Baking Powder
  • ½ tsp. Bob’s Red Mill Baking Soda
  • ½ tsp. Bob’s Red Mill Sea Salt
  • ¼ cup Bob’s Red Mill Cane Sugar
  • ¼ cup Bob’s Red Mill Flax Seed
  • ¼ cup Bob’s Red Mill Wheat Germ
  • 1 Tbsp. Bob’s Red Mill Egg Replacer combined with 2 Tbsp. of water
  • 1 cup Almond Breeze Almond Milk-Original
  • ½ cup (4 oz) unsweetened apple sauce
  • 3 Tbsp. coconut oil (liquid)
  • 2 ripe bananas, peeled and quartered
  • ½ cup walnut or pecan pieces

Instructions

  • Preheat oven to 400° F
  • In a Medium bowl add dry ingredients into a sifter placed in bowl and mix together
  • Add flax seed and wheat germ to dry ingredients in aforementioned Medium bowl
  • In a Large bowl, combine ‘egg’ replacer, water, almond milk, and coconut oil
  • Add dry ingredients to egg replacer mixture and mix until blended
  • Add applesauce, bananas, and nuts and mix until blended (mashing bananas)
  • Pour batter into lightly oiled (coconut oil) Lodge 8” cast iron skillet
  • Bake for 28-34 minutes or when top springs back when touched – toothpick is clean

Makes one giant muffin – share and enjoy!

Keep a good thought! Bob P.

Credit where credit is due:

Recipe adapted from Lighthouse Rita

LEED Certified “Green” Smoothie

“. . . . the ‘greenest’ building is the one that is already built.”

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Yep, this is one GREEN smoothie! My brother suggested I name it The Hulk – which seems fitting. However, I ran with my intuition and interest in green/eco-friendly products. Introducing the LEED Certified “Green” Smoothie! Photo © 2016 R.L. Peterson

Greetings and welcome in, my friends!

For this blog, I’ve intertwined two areas of interest- sustainability and vegan lifestyle (healthy eating). I hope you enjoy it!

LEED

LEED (Leadership in Energy and Environmental Design), is changing the way people think about how buildings and communities are planned, constructed, maintained, and operated.

Since its inception, I have been a proponent of the US Green Building Council’s LEED certification for green buildings.

US Green Building Council (USGBC), assists in defining acceptable standards for a sustainable future for humanity and the environment – and not just by advancing better buildings, but through five vital project types: building design and construction; interior design and construction; building operations and maintenance; neighborhood development; homes.

The Greenest Building

I also subscribe to the philosophy that the “greenest” building is the one that is already built. Which is why I also support the mission of The National Trust for Historic Preservation. This organization is integral in helping save and restore the nation’s historic buildings and properties in a manner consistent with sustainability.

LEED Certified “Green” Smoothie Recipe

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What a line up of tasty and healthy ingredients! Photo © 2016 R.L. Peterson
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Awaiting the blend. Photo © 2016 R.L. Peterson

If I remember correctly, and I’m certain that I do, my Mom couldn’t pay me to eat spinach as a kid. Ha Ha! Now, I’m eating it of my own free will. Oh, how times have changed.

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Popeye the Sailor Man would be so proud. Ugh, Ugh, Ugh! Photo © 2016 R.L. Peterson

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When the color of my mixture matches the 70s green color of my blender . . . success! Too funny! Photo © 2016 R.L. Peterson
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Ready to pour. Photo © 2016 R.L Peterson

I doubt the USGBC will certify this drink as platinum or gold but perhaps “Green.”

Seeking a “healthy-tasting” treat . . . this is it! Not to mention it is healthy, too.

I’ve also enjoyed this drink as a substitute for a meal.

Ingredients
• 1 ripe banana, peeled and quartered
• ½ cup frozen fruit (50:50 mix of strawberries and peaches)
• ½ scoop (provided in bag) of Vega Protein Smoothie-Viva Vanilla
• 1 Tbsp. Bob’s Red Mill Flax Seed
• 1 heaping Tbsp. Krema/Crazy Richard’s Crunchy Peanut Butter
• ¾ – 1 cup (varies upon desired thickness) Almond Breeze Almond Milk-Original
• 2 cups fresh baby spinach/spring mix

Instructions
1. Add all ingredients into a blender and mix until creamy
2. Serve immediately but can be frozen to enjoy later
3. Enjoy!

Makes one generously-sized serving

Keep a good thought! Bob P.

Credit where credit is due:
Recipe inspired by runningveganrecipes
All photos © 2016 R.L. Peterson

Iron Horse Recovery Drink

“. . . especially formulated, with ‘Iron Horse’ athletes like Lou Gehrig and Lynn Alice Jennings in mind.”

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The Iron Horse Recovery Drink – for athletes, blue-collar workers, or anyone seeking a cool, tasty, and vegan pick-me-up. Photo © 2016 R.L. Peterson

An iron horse is said to be coming across the landscape – tunneling through mountains, spitting and hurling cinders, and blowin’ a cloud of dreary steam with every snort. Whinnying – a neigh the likes a body ain’t ever heard!

Excerpt from ‘Balfour Comes to America,’ by R.L. Peterson

Greetings again, my friends!

I’ve woven my eclectic interest and enjoyment of trains, running, and veganism into this Zero528 blog post featuring the Iron Horse Recovery Drink recipe. I hope you enjoy it!

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During the steam engine (locomotive) era, the “Iron Horse” would make a water stop at the tower (tank) enroute to its destination. Beaumont, KS. Photo © 2016 R.L. Peterson

Iron Horse Athletes

This drink is especially formulated, with “Iron Horse” athletes like Lou Gerhig and Lynn Alice Jennings in mind.

Lou’s endurance and strength earned him the nickname the “Iron Horse,” while Lynn may be alive today due to a toughness she developed in competition and a physiology built by a lifetime of running.

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My personal choice for running shoes and apparel . . . Brooks! Photo © 2016 R.L. Peterson

The Iron Horse (locomotives and trains)

I’ve taken an interest in trains since my youth. As kids, our Grandpa Ralph would take my brother Dave and me track-side to watch the trains up close and personal as they “rolled by” near our childhood home in Lamoni, IA.

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Kansas City Southern (KCS) locomotive waits in a siding in Joplin, MO. Photo © 2016 R.L. Peterson

Prior to the merger which produced the Burlington Northern, the red, gray, and white livery of the Burlington Route locomotives (probably SD40-2’s) pulled the tonnage of their squeaking freight train right by us. I’m certain I must have waved to the freight conductor – what little kid wouldn’t?

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Never attempt to drive around lowered gates. Trains have the right-of-way, and trains and cars do NOT mix. For more safety tips, please visit Operation Lifesaver. Photo © 2016 R.L. Peterson

I had the privilage of working two years as a certified freight conductor with the Union Pacific Railroad (Cheyenne to Green River, WY). And yes, I waved at many a little kid!

Click here to compare the benefits and environmentally sustainable aspects of rail vs trucking.

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Atchison, Topeka and Santa Fe Railway depot in Kingman, KS. Photo © 2016 R.L. Peterson

Iron Horse Recovery Drink and Veganism

This Iron Horse Recovery drink is a healthy snack when coming home from a long slow distance (LSD) run, evening at the gym, or after a hard and hot day workin’ on the railroad.

The recipe is vegan – as are all the recipes on Zero528. However, some vegans might dispute the use of honey, while others might not. For all the goodness of this yummy drink, one would never imagine it was vegan.

Being vegan is a personal choice, as is not being vegan. If someone isn’t certain what being vegan entails, I simply encourage them to investigate the matter at their convenience.

“Nothing worse than pushy salesmen,” said Burt Miller on The Andy Griffith Show. I couldn’t agree with Burt more, and so I’m not one to attempt to persuade others on the sometimes sensitive topic of veganism.

Pre-race festivities at the 2016 Monster Dash in St. Paul, MN -Frankenstein and me (I’m the one on the far left), and the Wicked Witch and my Mom (far right). LOL! Mom was my good luck charm for my PR- running the 5K at 20:21! New goal…< 19:00.

For me personally, being vegan isn’t about a “diet”– it is about choices. I feel good about the choices I’ve made for me, and I feel better about myself when I consume foods which are healthy and prepared and manufactured in an ethical and sustainable manner.

In addition, I like single ingredient products; e.g., Krema/Crazy Richard’s Crunchy Peanut Butter contains ONLY peanuts.

Iron Horse Recipe

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Too good not to share! Photo © 2016 R.L. Peterson
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All of the ingredients ready to blend. Photo © 2016 R.L. Peterson
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Drink up – like the old Iron Horse steam locomotives would’ve at the end of the line. Photo © 2016 R.L. Peterson

Methinks you’ll enjoy this drink.

It’s cool and refreshing, easy to make, vegan, and best of all it tastes really yummy.

Furthermore, it is a good source of protein, calcium, vitamin E, antioxidants, potassium, and fiber.

Ingredients
• 1 cup Almond Breeze Almond Milk-Original
• 1 Tbsp. cocoa
• 2 Tbsp. honey (not clover)
• 3 Tbsp. Krema/Crazy Richard’s Crunchy Peanut Butter
• 2 ripe bananas, peeled and quartered
• 10-13 ice cubes

Instructions
1. Add all ingredients into blender and mix until creamy
2. Enjoy!
3. Keep a good thought! Bob P.

Makes 2 servings…enough to share with a buddy!

Credit where credit is due:
Recipe inspired by runningveganrecipes
All photos © 2016 R.L. Peterson
Union Pacific Railroad, 2011. Simplifying Logistics: The benefits of rail in a multimodal shipping system.

Vegan Recipes

“The products I use and promote in my cooking, baking, and across all the varied categories featured on Zero528, are those companies whose products I would have used regardless.”

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I started writing vegan recipes at an early age… lol!

Greetings and welcome in!

This entry represents my second blog post. I hope you’re enjoying the content of my blog thus far. Yes, I know I’ve only made one entry – Ha Ha.

At your convenience, please take a moment to navigate to my Home/About page and FOLLOW my blog. This action isn’t necessary to enjoy my blog, but allows email notification of each new blog as it posts.

Speaking honestly – I do not profess to be a master chef or baker or even the creator of some new batch of magically wonderful recipes, rather, to present options for preparing recipes which I have altered and/or slightly manipulated to vegan.

The products I use and promote in my cooking, baking, and across all the varied categories featured on Zero528, are those companies whose products I would have used regardless.

A brief list of the companies whose overall sustainability mission aligns with mine, include Clif Bar, Brooks Running, and Blue Diamond/Almond Breeze Almond Milk. And, least I forget,  my new employer… L.L Bean.

Stay tuned, as many posts (w/lots of photos) are in the vault getting ready to be launched soon. Thanks for your support.

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Keep a good thought! Bob P.