Paddle Meals: Feasting on Flores

October-November 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 and Tim Elkin

"I was ambling alone along the Ahousaht Wild Side Heritage Trail on Flores Island, through the rain drenched forest of Sitka Spruce and cedar, when I heard hissing. Looking around, I found myself close to a big, solid figure. When it hissed again and took off past me up the trail, the long tail told me it was a cougar." A close encounter for Tim Elkin in Clayoquot Sound during a week when the grey whales were keeping their distance. Having canoed in England, around Yellowknife and the Bowron Lakes, Tim reckons sea kayaking in the Pacific Rim is the most awesome. The main course recipe is compliments of Tim’s wife, Louisa, and the original “Energy Balls” are hand made by Trish Vet on Hornby Island. We tried to recreate their specialities.

FLORES FOIL DINNER

At a camp where you can have an open fire:

1 potato per person—grated

1 onion for 3 people—chopped or finely sliced

1/2 stalk celery per person—chopped

1/2 carrot per person—grated

1/2 package Yves Veggie Ground Round per person

1 packet of Club House Herb n Garlic seasoning for 6 to 8 servings

In a large bowl, combine the ingredients. Cut 15 inch lengths of aluminum foil, cover with a layer of moistened newspaper or paper towel and top with a second length of foil. Arrange a column of dinner ingredients along the foil and wrap together. Place on a bed of coals for 10 minutes, turn and heat another 10 minutes.

Note—the dish is mild, so you could try Italian Ground Round or pass a bottle of hot sauce around for those who like it hot.

COUGAR SNACKS

At home, mix together in a food processor or large bowl:

2 cups oats

2/3 cup peanut butter

1/3 cup plus 2 tbsp. blackstrap molasses

1/3 cup honey

3 tablespoons skim milk powder

sesame seeds

semi-sweet baking chocolate

Form into a 1 inch round cylinder using wax paper. Chill and cut and roll into golf ball sized pieces. Roll each ball in a dish of sesame seeds to coat. For a gourmet touch, dip the top of each ball in melted chocolate.

© Deborah Leach is a health promotion consultant in Victoria, BC.