Paddle Meals: Sweet Ideas

December 05-January 2006

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

Hanging out with cyclists, kayakers and sailors, I’ve picked up plenty of ideas for packing and meal making. Here are a few ideas. In Peru, Steve Fensky told me how he used trash compactor bags to line his bike panniers—they lasted 2 years! How about using those sturdy bags to stow soft gear or line dry bags? On a Gulf Islands trip, Chris Harvey raved about adding diced, candied ginger to a fruit salad. Absolutely fabulous! The following recipes came from the Birdsell-Smith kitchen on Protection Island, BC. Wintering in the Caribbean, Bill snorkels to find conch which is a delicacy. He trolls with a chunk of conch on a hook to catch reef fish (snapper, mahi mahi and porgie) from a sailboat and reckons paddlers could, too. Sweet!

CAULIFLOWER LIKE CANDY

Cut one head of cauliflower into small bits and steam until tender. Toss with a mixture of:

1 tbsp melted butter

1⁄4 cup Italian-spiced bread crumbs and

1⁄4 cup Parmesan cheese

PURE FRUIT COOKIES

3 medium bananas

1 teaspoon vanilla

1⁄2 teaspoon salt

1-1⁄2 cups rolled oats

1⁄2 cup uncooked oat bran

1-1⁄2 cups chopped mixed fruit

1⁄2 cup chopped walnuts

1/3 cup oil

Preheat oven to 350 degrees. In a bowl, mash the bananas and stir in the rest of the ingredients. Drop rounded teaspoons of batter onto a baking sheet. Bake for 20 to 25 minutes.

© Debbie Leach© is a nutritionist working to encourage healthy eating among schoolchildren.