Paddle Meals: Rave Reviews

December 2002 - January 2003

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 with Jim Holtz and Marianne McGrath

Take two cyclists, stick them in kayaks and add water. It's a recipe for success when they're fun-loving adventurers like Jim and Marianne.

Their first kayak camping trip was along BC's marine trail from Cedar by the Sea to Sidney. Marianne raves about "the utter closeness of nature and that feeling of peacefulness with the rhythm of paddling - like the perfect 'spin'. You are really in tune with nature and your body." She reckons cycling and kayaking are a nice blend of activities. Jim still races in the Master's series and does time trials. Although Marianne has abandoned racing, she thinks nothing of pedalling a century (100 miles) in a day.

Marianne and Jim received rave reviews for their Greek dinner on Valdes Island. In fact, their paddling buddy, Lauren, requested falafels for her 14th birthday dinner on Discovery Island two months later.

The bikers are also bakers who treated us to "Rainforest Cookies" (WaveLength June/July 2002). Jim has since perfected Rebar (Victoria restaurant)'s Chocolate Chip Cookies - "the best ever made in the universe."

GREAT GREEK

For appetizers - serve dolmathes (rice stuffed grape leaves). Look for cans in Mediterranean deli sections.

For the main course - plan for 1-2 very thick pita bread per person. Especially delicious is the flax seed pita from the Banana Belt grocery in Oak Bay. Split and warm the pita over a grill or lightly oiled in a fry pan. Fill with your favourite combination:

Bulgur Pilaf (see recipe below)

Falafel - crumbled after cooking in olive oil (buy 2 packages of falafel mix or 454 g from bulk bins for 8 paddlers)

Tomatoes - chopped (1 medium per paddler)

Peppers - sliced thinly (2 for 8 paddlers)

Onions - sliced thinly (1 medium for 8 paddlers)

Cucumber - slices (1 English cuke for 8 paddlers)

Greek olives - pitted

Tzatziki - in the dairy case (450 mL for 6-8)

For dessert - halva, Turkish Delight, fresh figs and dates.

BULGUR PILAF

(Serves 8)

olive oil

2 onions, chopped

2 cups bulgur

1/2 cup raisins

1/2 cup apricots

2 cups boiling stock (use 2 vegetable cubes)

salt and pepper.

Cook onions in oil till softened. Stir in bulgur and cook for 1 minute. Add everything else. Cover and simmer 15 minutes.

REBAR CHOCOLATE CHIP COOKIES

Makes 28

1/2 cup butter, softened

1-1/2 cups brown sugar

2 eggs

2 tsp vanilla

1/4 cup dried apricots, chopped finely

1-1/2 cups flour

1-1/2 tsp baking powder

1 cup roasted and chopped walnuts

1-1/2 cups chocolate chips.

Preheat oven to 350°F. Lightly grease or line a cookie sheet with parchment paper. Cream together butter and sugar until fluffy. Add eggs one at a time, blending each one well. Blend in the vanilla. In a large bowl mix together the apricots, flour and baking powder. Add the wet mix, then stir in walnuts and chocolate chips. Drop heaping tablespoonfuls of batter on the cookie sheet, leaving room to spread during baking. Bake for 9 minutes, rotating the tray half way through baking. Cook on a wire rack and hide them well.

© Deb Leach is the Health Promotion Director for the Canadian Forces in Esquimalt, BC.