Paddle Meals:Rainforest Recipes

October-November 2002

This is an article from WaveLength Magazine, available in print in North America and globally on the web.
To download a pdf copy of the magazine click here: > DOWNLOAD

by Deb Leach and Bonny Glambeck

I am committed to living simply and reducing my environmental impact on the planet. Buying organic food has been very empowering and something concrete I can do to help. It’s also been exciting to extend my personal values into the business. Rainforest Kayak Adventures’ menu features organically grown foods—which are more delicious and nutritious. We buy locally from Tofino’s organic market garden and serve organic shade-grown coffee from Nicaragua. This protects both the growers and the winter habitat for the songbirds we enjoy hearing on our summer trips. The coffee is roasted on Salt Spring Island by the Ometepe Gulf Islands Friendship Association. Many of our guests go home with a shopping list of organic products they’ve tried on the trip.

We are “West Coast” vegetarians who eat fish and seafood. I am into botanicals and introduce guests to teas made from plants, or the taste of seaweed. The perennial or giant kelp (Macrocystis integrifolia) is my favourite. I often add a handful at the end of a stirfry. On sunny trips, we dry seaweed for them to take home.

APPY FROM THE SEA

If the tide is right, Dan dives for sea urchin (called uni in Japan) which is an acquired taste. We offer sections of uni on crackers with a squeeze of wasabi (Japanese green horseradish) and a sprinkle of tamari soy sauce. Dan describes “how todo” uni in the December-January 2000 issue of WaveLength — http://www.coastandkayak.com/2000/dj00uni.php.

SALMON MARINADE

At home, marinate and freeze the salmon to serve on Day 1. You can also use the marinade with extra-firm tofu. It’s incredible! I usually use the “sploosh” method of measuring —so these amounts aren’t precise.
1/2 cup tamari
1 tbsp maple syrup
1 tbsp lemon juice
1-2 clove garlic,
crushed 1” ginger, peeled and chopped finely.
Ideally, grill or barbecue the marinated salmon.
Freezing seems to help the flavour —it’s fabulous. If you don’t have time, fry the salmon in the marinade.

RAINFOREST COOKIES

This recipe uses kamut flour—an ancient wheat that is nutty in flavor and very high in protein and vitamins. All ingredients are organic.
1/2 cup butter
1/2 cup unrefined cane sugar
1/4 cup firmly packed brown sugar
1 free-range egg
1 tsp vanilla
1 cup kamut flour
1/2 tsp baking soda
1/2 tsp sea salt
3/4 cup chocolate chips
1 cup rolled oats for extra energy add 2 handfuls trail mix
Beat butter, the sugars, egg and vanilla until light and fluffy. Add flour, soda, and salt; blend well. Stir in chocolate chips, oats, and trail mix. Drop large teaspoonfuls onto ungreased baking sheets. Bake at 375?F for 8 to 10 minutes. Makes 2 dozen.

PADDLE MEAL TIP

Joining ‘Pringles’ are other ‘chips in a can’ which pack well for paddling—Hunter’s ready-to-eat, bite-sized poppadums and Torengos tortilla chips. Bonnie

© Dan Lewis and Bonny Glambeck operate Rainforest Kayak Adventures in Clayoquot Sound 1-877-422-WILD

© Deb Leach coordinates ‘Paddle Meals’. She and her paddling gear are based in Victoria.