Ida Nilsson: Spring is always the time I want to do everything!
Apr 22, 2024
We have had a wonderful spring in Romsdalen without any unexpected late winter storms. It has been perfect slush and even cold powder for skiing, but lower down we can already enjoy snow-free trails and spring greenness.
The spring is always the time I want to do everything. I want to spend long wonderful sunny days on skis in the mountains. I want to run snow-free trails, but also I have an urge for faster running and workouts to prepare summer racing. I want to enjoy some moments to just be and let the skin soak up the sun. Luckily the days are only getting longer and longer and there is more time to enjoy everything.
Right now, me and Emelie are in Switzerland with a Swedish team and we are getting ready for a long team race, Patrol de Glacier, a ski mountaineering race between Zermatt and Verbier. Right now the race is postponed for 24 hours due to strong winds, snow and cold weather. Hopefully we will start a day later instead! But with racing in the mountains nothing is for sure.
Our latest product is our nuts and dates bars, which we have gotten a lot of nice feedback on, thank you! It’s the perfect snack bar with good protein and fat from peanuts and hazelnuts and with sweetness from dates. I promise, it’s so tasty with a cup of coffee, during long training sessions or as a quick recovery snack after trainings.
I wish all our Moonvalley friends a wonderful spring and I will finish this newsletter with a recipe on one favorite spring desert, rhubarb pie. I always make a crumble when I make a pie, because it’s both the tastiest and the easiest way to make pie.
/Ida Nilsson
Rhubarb pie, 6 portions
- 4-6 rhubarbs depending on size (500g)
- ½ tablespoon potato flour
- 4 tablespoons of sugar
- 1 teaspoon of cinnamon or cardamom
Crumble:
- 1 cup of oats
- ¼ cup of flour
- ¼ cup of cut up hazelnuts
- 150 g of butter, margarin or coconut oil
- ¼ cup of light baking sirup
- ¼ cup of sugar (you can use any kind of sugar you like, white, brown or coconut sugar)
- 1 pinch of salt
- Cut the rhubarbs in small pieces and cover the bottom of the pie dish.
- Mix the potato flour, sugar and spice together with the rhubarbs.
- Mix all the ingredients to the crumble into a crumbly dough and spread it over the rhubarbs
- Bake for 20 min in 225° C.
- Enjoy with vanilla ice cream or vanilla sauce.
