Get Ready for National Bike to Work Day, Sonoma!

Posted by Olivia on Wednesday, May 2nd, 2012

Get Ready for National Bike to Work Day, Sonoma!

Get ready for National Bike to Work Day on May 10, when all locals are encouraged to dust off their bikes and get around town sans motor vehicles.

The event kicks off the entire month of May, as locals throughout Sonoma, Napa, and beyond are encouraged to traverse their cities by bicycle and take advantage of the many benefits of biking for transportation. At The Olive Press, we’re huge supporters of sustainable living and taking actions towards a heart-healthy lifestyle, so we’re proud to be a part of this amazing event.

Come see us at the Oxbow Public Market in Napa, where we’re organizing a very special Energizing Station. We encourage all locals to get out on your bikes and be a part of this event! From 7-10 a.m., come on by the Oxbow parking lot for all sorts of goodies from Pica Pica, C Casa, and Napa River Velo. We’ll be giving out free collectible canvas bags (so you can tote your goodies all around town on your bike!), as well as 60ml bottles of our very own olive oil—with bonus recipe cards for homemade whole grain granola bars (see below to get the recipe)!

There will be over 30 additional Energizer Stations throughout the Sonoma region, where all bikers can stop by to recharge with healthy snacks, beverages, and free bicycle repair. We’ll also be present at the station with the Energy and Conservation division of the county of Sonoma. So get on a bike and join us to promote heart-healthy, sustainable living. Hope to see you there!

Almond Apricot Energy Bars

Ingredients:
1 cup rolled oats
1 cup all-purpose whole wheat flour
1/3 cup very finely chopped almonds
1/3 cup finely chopped dried apricots
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon sea salt
½ cup honey
½ cup The Olive Press Blood Orange Olive Oil

Directions

1) Preheat oven to 325°F. Line a bread loaf pan with parchment paper; coat lightly with olive oil.

2) Combine oats, flour, almonds, apricots, baking soda, cinnamon, and salt in a large bowl. Heat honey and olive oil together in a small saucepan over very low heat until smooth. Pour mixture over oats mixture; mix well until fully incorporated.

3) Spread mixture evenly into prepared pan. Bake about 40 minutes, until golden brown. Cool in the pan on a wire rack 5 minutes; remove gently from pan and cool completely on rack. Cut into bars. Store in an airtight container in the refrigerator.


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