Food

3 oz (85 g) dark chocolate, coarsely chopped 12 fresh large strawberries, or other seasonal fruit 2 oz (60 g) white chocolate, coarsely chopped Line baking sheet with parchment paper and set aside. To melt chocolate, place coarsely chopped dark chocolate in top of double boiler over hot, not boiling, water. Melt chocolate, stirring until smooth. Remove top of double boiler from simmering water. Alternately, melt chocolate in microwave on low power, stirring every few seconds until soft and creamy. Dip each strawberry into melted chocolate, giving a little shake as you withdraw it. Swirl with a quick motion to release any extra chocolate. Place on lined baking sheet. Repeat with remaining strawberries. Melt white chocolate in the same manner as dark chocolate. Transfer to a small plastic bag and cut a tiny hole in the corner. Drizzle white chocolate back and forth over dark chocolate, coating berries in a zigzag fashion. Cool dipped fruit on baking sheet at room temperature in a cool place. Best served the same day. Serves 2. Each serving contains: 314 calories; 4.5 g protein; 16 g fat (6 g sat. fat, 0 g trans fat); 40 g carbohydrates; 3 g fibre; 27 mg sodium source: " Romancing the Dinner Table ", alive #328, February 2010

(Shown with Salmon Fillets with Gremolata ) This method of preparing brown rice makes for perfect results every time. 1 cup (250 mL) long-, medium-, or short-grain organic brown rice 2 cups (500 mL) organic vegetable or chicken broth 6 tsp (30 mL) extra-virgin olive oil 1 1/2 tsp (7 mL) sea salt 1/2 onion, finely diced 1 garlic clove, minced 1 small red pepper, seeded and finely diced 1 small yellow pepper, seeded and finely diced 1/2 cup (125 mL) crushed frozen organic kale (freeze then crush; compost the stems) Preheat oven to 375 F (190 C). Rinse and drain rice and spread in baking dish with a tight-fitting lid. Bring broth to a boil. Stir in 2 teaspoons (10 mL) olive oil and salt. Immediately pour over rice. Cover dish tightly with lid or seal tightly with a double layer of foil. Bake 1 hour or until tender. Remove from oven. Uncover. Fluff with a fork. Cover dish with a clean kitchen towel. Let stand 5 minutes. Uncover and let stand 5 more minutes. While rice rests, heat remaining olive oil in saute pan. Add onion and garlic and saute for 2 minutes or until soft. Add diced peppers and continue to saute until bright and tender crisp. Fold in rice and kale just until evenly mixed. Press rice into moulds and turn out onto heated serving plates and serve with salmon. Leftover rice can be frozen and reheated for another meal. Serves 6. Each serving contains: 242 calories; 32 g protein; 6.5 g fat (1 g sat. fat, 0 g trans fat); 31 g carbohydrates; 5 g fibre; 116 mg sodium source: " Romancing the Dinner Table ", alive #328, February 2010

(Shown served with Confetti Rice ) 2 - 6 oz (170 g) wild salmon fillets Extra-virgin olive oil Sea salt and black pepper Gremolata 2 Tbsp (30 mL) fresh parsley, minced 1 small garlic clove, minced Grated zest from 1/2 lemon Preheat oven to 375 F (190 C). Brush each piece of salmon with oil and lightly sprinkle with sea salt and pepper. Place on parchment paper-lined baking sheet and bake in preheated oven for 10 to 12 minutes or until almost done but slightly raw in the centre when pierced with a sharp knife. Remove from oven. In small bowl stir gremolata ingredients together. Sprinkle over salmon. Salmon will continue to cook slightly as it rests. Serves 2. Each serving contains: 316 calories; 32 g protein; 18 g fat (6 g sat. fat, 0 g trans fat); 1 g carbohydrates; 1 g fibre; 78 mg sodium source: " Romancing the Dinner Table ", alive #328, February 2010

Here are two means to prepare oysters—some prefer them baked while others opt for eating them raw. Both are delicious! A quick caution—while many people regularly eat oysters raw without ill effect, Health Canada nonetheless recommends oysters be cooked before ingestion to avoid the possibility of food-borne illnesses. 12 fresh oysters in the shells Raw topping 1 Tbsp (15 mL) champagne vinegar 2 tsp (10 mL) shallots, minced 2 tsp (10 mL) fresh chives, minced 1 tsp (5 mL) black pepper Crushed ice 1 Tbsp (15 mL) West Coast caviar To prepare oysters, shuck and loosen muscle from bottom shells. To serve raw, place half the bottom shells with loosened muscles on bed of crushed ice, making sure not to spill precious juices contained in shells. In small bowl combine shallots, chives, vinegar, and pepper. Stir to blend. Top each oyster with a small spoonful of minced shallot mixture and a little caviar. Baked topping 3 large garlic cloves, finely minced 3 Tbsp (45 mL) fresh parsley, minced Pinch of sea salt Pinch of paprika 2 tsp (10 mL) unsalted butter, melted Lemon wedges To bake remaining oysters, preheat oven to 375 F (190 C). Stir garlic and parsley together in small bowl. Place remaining oysters with loosened muscles on baking tray, making sure not to spill precious juices contained in the shells. Sprinkle a little garlic mixture over each. Season with salt and paprika, and drizzle with melted butter. Bake in preheated oven for 20 minutes. Squirt with fresh lemon juice and serve immediately. Serves 2. Each serving contains: 325 calories; 32 g protein; 12 g fat (3 g sat. fat, 0 g trans fat); 60 g carbohydrates; 0 g fibre; 125 mg sodium source: " Romancing the Dinner Table ", alive #328, February 2010

3/4 cup (180 mL) almond flour 1/4 cup (60 mL) kamut, spelt, or whole wheat flour 3 Tbsp (45 mL) honey 1/2 tsp (2 mL) baking powder 1 Tbsp (45 mL) applesauce 1 Tbsp (15 mL) butter, melted 2 large egg whites 1/2 cup (125 mL) fresh or frozen blueberries, preferably wild Preheat oven to 350 F (180 C). Lightly grease a muffin pan; set aside. Mix together almond flour; kamut, spelt, or whole wheat flour; and baking powder in bowl. Stir in applesauce, honey, and butter. In separate bowl, beat egg whites with an electric mixer for 4 minutes, or until soft peaks form. Gently fold egg whites into almond mixture. Fill each muffin cup half-full with batter and top with an uneven number of blueberries. Bake 15 to 20 minutes, or until edges are slightly browned. Cool 10 minutes before unmolding. Makes 6 cakes. Each serving (1 tea cake) contains: 215 calories; 5 g protein; 10 g total fat (3 g sat. fat, 0 g trans fat); 29 g carbohydrates; 2 g fibre; 23 mg sodium source: " Flour Power ", alive #328, February 2010

1 cup (250 mL) raspberries 1/4 cup (60 mL) maple syrup 1 cup (250 mL) spelt flour 1 tsp (5 mL) baking powder 1 ripe banana, mashed 1 tsp (5 mL) cinnamon 1/2 cup (125 mL) milk or unsweetened hemp, soy or rice milk 1/3 cup (80 mL) chopped walnuts 1 large egg, beaten In blender, combine raspberries and maple syrup. Blend until smooth, set aside. In bowl, mix together spelt flour and baking powder. Add banana, cinnamon, milk, walnuts, and then egg. Mix until smooth with no clumps. If needed, slowly stir in more milk until you get desired consistency. Heat nonstick skillet over medium heat. Drop batter onto skillet with 1/3 cup (80 mL) measuring cup and cook for about 2 to 3 minutes per side or until nicely browned on both sides. Top with raspberry syrup. Save extra syrup and stir into yogourt. Makes 6 pancakes. Each serving (2 pancakes) contains: 398 calories; 13 g protein; 12 g total fat (2 g sat. fat, 0 g trans fat); 67 g carbohydrates; 9 g fibre; 48 mg sodium source: " Flour Power ", alive #328, February 2010

From The Eat-Clean Diet Cookbook by Tosca Reno (Robert Kennedy Publishing, 2007). 1 tsp (5 mL) extra-virgin olive oil 1 medium onion, diced 2 ribs celery, trimmed and chopped 4 cloves garlic, minced 3/4 cup (180 mL) bulgur or wheat berries 1 tsp (5 mL) dried oregano 1 tsp (5 mL) dried basil 1 tsp (5 mL) dried parsley Pinch red pepper flakes 1 1/2 cups (360 mL) low-sodium vegetable stock 1 cup (240 mL) canned stewed tomatoes 2 sweet potatoes, scrubbed 1 cup (240 mL) chickpeas, drained and rinsed 1 cup (240 mL) frozen edamame Sea salt and black pepper Preheat oven to 400 F (200 C). In large skillet, heat olive oil. Add onion, celery, garlic, grain of choice, oregano, basil, parsley, and red pepper flakes. Cook until onion and celery become soft, about 5 minutes. Add stock and tomatoes. Allow mixture to come to boil. Reduce heat and cover. Cook until bulgur (or grain) is tender. Scrub sweet potatoes and cook. You can cook in the microwave (depending on size, about 4 minutes) or bake them in the oven (about 45 minutes at 450 F/230 C). Let cool when done. Add chickpeas, edamame, and salt and pepper to tomato and grain mixture. Stir well. Place all these ingredients in a prepared 6 quart (6 L) casserole dish. Slice cooked potato on top. Season with salt and pepper. Bake in oven for about 15 minutes. Serves 4. Each serving contains: 381 calories; 16 g protein; 6 g fat (0 g sat. fat, 0 g trans fat); 63 g carbohydrates; 13 g fibre; 217 mg sodium source: " Meatless Proteins ", alive #328, February 2010

From Tosca Reno's Eat Clean Cookbook: Delicious Recipes That Will Burn Fat and Re-Shape Your Body! by Tosca Reno (Robert Kennedy Publishing, 2009). 2 cups (480 mL) black beans, canned or cooked, rinsed and drained 1 small onion, peeled and coarsely chopped 2 cloves fresh garlic, left whole 1 carrot, chopped fine or grated 1⁄2 cup (120 mL) oats 1⁄4 cup (60 mL) natural nut butter, almond, cashew, or peanut 1⁄4 cup (60 ml) unsalted, raw sunflower seeds 3 Tbsp (45 mL) flaxseeds Dash Worcestershire sauce 2 Tbsp (30 mL) extra-virgin olive oil 2 egg whites Pinch red pepper flakes 1⁄2 cup (120 mL) chopped celery leaves 1 tsp (5 mL) paprika 1 tsp (5 mL) curry powder 1 tsp (5 mL) sea salt 1 Tbsp (15 mL) fresh thyme Preheat oven to 375 F (190 C). Line large cookie sheet with parchment paper. Place all ingredients in bowl of food processor. Process mixture until it becomes uniform. If you have only a small food processor you will need to do this in batches. Divide bean mixture into patties of equal size, about 4 in (10 cm) in diameter. Place on prepared cookie sheet. When tray is full, place cookie sheet in hot oven and bake patties for about 20 minutes or until golden brown on top. Serve cooked patties on whole grain buns. Garnish with sliced tomato, crisp lettuce, and pickles. Add any of your favorite condiments to the meal, and serve with a fresh salad. Serves 4. Nutritional value for one patty: 178 calories; 7g protein; 9 g total fat (2 g sat. fat, 0 g trans fat); 20 g carbohydrates; 7 g fibre; 367 mg sodium source: " Meatless Proteins ", alive #328, February 2010

From The Eat-Clean Diet Cookbook by Tosca Reno (Robert Kennedy Publishing, 2007). 1⁄2 red onion, chopped fine 3 cloves garlic, minced 1 cup (240 mL) carrot, grated 1 rib celery, chopped fine 1 Tbsp (15 mL) extra-virgin olive oil 1 block tofu, medium firm 1⁄4 cup (60 mL) fresh basil, chopped 1⁄4 cup (60 mL) fresh parsley, chopped 3 Tbsp (45 mL) low-sodium soy sauce or gluten-free tamari 4 quarts (3.8 L) water 6 large green or Savoy cabbage leaves (Keep a few extra leaves handy in case any get damaged while cooking.) In large nonstick skillet, sauté onion, garlic, carrot, and celery in olive oil. Crumble tofu into skillet. Add herbs. Cook a few minutes more until heated through. Add soy sauce or tamari and mix well. Remove from heat and set aside. In medium saucepan bring 4 quarts (3.8 L) water to boil. Place cabbage leaves in boiling water. Reduce heat and let cabbage cook briefly just until it changes colour. Remove from water immediately and run under cold water. Set on paper towel to drain. Divide tofu mixture among 6 cabbage leaves. Roll cabbage carefully so tofu mixture doesn’t fall out and leaves don’t split. Place cabbage rolls in steamer basket and steam for 10 minutes. If you don’t have a steamer you can use a grill pan to grill the rolls, or bake them in the oven at 350 F (180 C) for 20 minutes. Serve hot. Serves 6. Each serving contains: 158 calories; 13 g protein; 9 g fat (1 g sat. fat., 0 g trans fat); 9 g carbohydrates; 3 g fibre; 488 mg sodium source: " Meatless Proteins ", alive #328, February 2010

1 1/2 lb (750 g) wild salmon with skin 1/2 tsp (2 mL) garlic powder 1/2 tsp (2 mL) black pepper 1/4 cup (60 mL) low-sodium teriyaki sauce 1 Tbsp (15 mL) golden flaxseed, freshly ground Preheat oven to 400 F (200 C). While waiting, oil baking sheet with olive oil. Place salmon skin side down on baking sheet. Sprinkle with garlic powder and pepper, then spread with teriyaki sauce. Bake salmon until opaque in centre, or about 20 minutes. For best results, do not overbake. Remove from oven; sprinkle freshly ground flaxseed evenly over salmon. Serves 4. Each serving contains: 334 calories; 45 g protein; 15 g total fat (2 g sat. fat, 0 g trans fat); 3 g carbohydrates; 1 g fibre; 363 mg sodium source: " Lower Your Cholesterol ", alive #328, February 2010

1 - 9 oz (255 g) bag organic baby spinach, washed well 1/4 cup (60 mL) prepared light poppyseed dressing 1 cup (250 mL) bean sprouts 2 tomatoes, diced 1/2 cup (125 mL) white mushrooms, sliced 1 avocado, chopped 1 cup (250 mL) blanched almond slivers 4 chives, minced In large bowl, toss spinach with dressing. Lay bean sprouts evenly across dressed spinach. Top with tomatoes, mushrooms, and avocado. Garnish with almonds and chives. Chill and serve within 1 hour. Serves 6. Each serving contains: 226 calories; 9 g protein; 18 g total fat (2 g sat. fat, 0 g trans fat); 14 g carbohydrates; 7 g fibre; 156 mg sodium source: " Lower Your Cholesterol ", alive #328, February 2010

This new torte recipe has a densely satisfying almond base and is covered with a thick, sweet raspberry topping. Raspberry topping 1/2 Tbsp (7 mL) arrowroot powder 1 1/2 Tbsp (22 mL) freshly squeezed lemon juice 1 1/3 to 1 1/2 cups (330 mL to 350 mL) frozen raspberries 3 Tbsp (45 mL) unrefined sugar Couple pinches sea salt Torte base 1 1/2 cups (350 mL) almond meal* 1/3 cup (80 mL) brown (or white) rice flour 1 1/2 tsp (7 mL) fresh lemon zest 1/4 tsp (1 mL) sea salt (rounded) 1/3 cup (80 mL) unrefined sugar 1 Tbsp (15 mL) arrowroot powder 2 Tbsp (30 mL) nondairy milk 1/4 cup (60 mL) pure maple syrup 1 tsp (5 mL) pure vanilla extract 1/2 tsp (2 mL) pure almond extract *You can buy almond meal or make your own by pulsing whole almonds in a food processor until very crumbly (avoid overprocessing as they turn to a paste). Preheat oven to 350 F (180 C). In small bowl, mix arrowroot and lemon juice. In small saucepan over medium heat, combine arrowroot mixture, raspberries, sugar, and salt. Cook until mixture slowly bubbles and thickens, stirring frequently. Once thickened, turn off heat. In bowl, combine almond meal, flour, lemon zest, salt, and sugar. In another bowl, combine arrowroot with milk until smooth, then add maple syrup and extracts; stir well. Add wet mixture to dry; stir to combine well. Lightly oil bottom and sides of round cake pan, then line bottom with a circle of parchment paper to prevent sticking. Transfer mixture to pan and press in to evenly distribute. Pour raspberry mixture over top. Bake for 25 minutes, then transfer (still in pan) to cooling rack. Serve wedges with vanilla nondairy ice cream. Serves 6. Each serving contains: 349 calories; 9 g protein; 19 g total fat (1 g sat. fat, 0 g trans fat); 40 g carbohydrates; 7 g fibre; 110 mg sodium source: " Wheat-Free Holiday Treats ", alive #326, December 2009

Chocolate Mint Melties (wheat-free but not gluten-free) 1 - 3 oz (85 g) bar mint dark chocolate 1/4 cup (60 mL) unrefined sugar 1/4 tsp (1 mL) sea salt 1 1/8 cups (280 mL) spelt flour* 3 Tbsp (45 mL) cocoa powder 1 tsp (5 mL) baking powder 1/2 tsp (2 mL) baking soda 1/4 cup (60 mL) pure maple syrup 2 Tbsp (30 mL) agave nectar 1 tsp (5 mL) pure vanilla extract 1/2 tsp (2 mL) mint extract 1/4 cup (60 mL) safflower oil (a little generous) *If you want to use unbleached all-purpose flour instead of spelt, use just 1 cup (250 mL). If batter seems too dry or thick, whichever flour you use, stir in another 1/2 tsp (2 mL) each of oil and maple syrup. Preheat oven to 350 F (180 C). Break off 2/3 of chocolate bar (reserve 1/3 for topping) and place in mini food processor, processing until crumbly. Transfer to bowl and combine with sugar and salt; sift in flour, cocoa powder, baking powder, and baking soda. In separate bowl, combine maple syrup, agave nectar, extracts, and oil; stir until well mixed. Add wet mixture to dry, and stir until just well combined. Line a baking sheet with parchment paper. Spoon batter onto baking sheet in rounded tablespoons, spacing evenly. Roughly chop reserved chocolate and place pieces on top of cookies, pressing in a little. Bake for 11 minutes. Remove from oven, let cool for 1 minute on cookie sheet, then transfer to cooling rack. Makes 11 to 14 cookies. Each cookie (based on 14 servings) contains: 150 calories; 1 g protein; 6 g total fat (2 g sat. fat, 0 g trans fat); 23 g carbohydrates; 2 g fibre; 123 mg sodium Gluten-Be-Gone Homestyle Chocolate Chip Cookies (gluten-free) 3/4 cup + 1 Tbsp (180 mL + 15 mL) amaranth flour or brown (or white) rice flour* 2 Tbsp (30 mL) tapioca starch flour 1 tsp (5 mL) xanthan gum 1 tsp (5 mL) baking powder 1/4 tsp (1 mL) baking soda 1/4 cup (60 mL) unrefined sugar 1/4 tsp (1 mL) sea salt 1/3 cup (80 mL) pure maple syrup 1/4 tsp (1 mL) blackstrap molasses 1 to 1 1/2 tsp (5 mL to 7 mL) pure vanilla extract 3 to 3 1/2 Tbsp (45 to 52 mL) safflower oil 1/3 to 1/2 cup (80 mL to 125 mL) nondairy chocolate chips *Amaranth flour is grainier than brown rice flour, but I prefer its flavour. Feel free to use either flour or a combination of both. Preheat oven to 350 F (180 C). In bowl, sift in flours, xanthan gum, baking powder, and baking soda. Add sugar and salt. Stir until well combined. In separate bowl, combine syrup, molasses, and vanilla, then mix in oil. Add wet mixture to dry, along with chocolate chips, and stir until just well combined (don’t overmix). Line baking sheet with parchment paper. Scoop batter onto baking sheet in rounded tablespoons, spacing apart, and ever so slightly flatten. Bake for 11 minutes. Remove from oven, let cool on baking sheet for 1 minute, then transfer to cooling rack. Makes 11 to 13 cookies. Each cookie (based on 13 servings) contains: 134 calories; 1 g protein; 6 g total fat (2 g sat. fat, 0 g trans fat); 20 g carbohydrates; 1 g fibre; 113 mg sodium source: " Wheat-Free Holiday Treats ", alive #326, December 2009 Cookie recipes are from eat, drink & be vegan: Everyday Vegan Recipes Worth Celebrating by Dreena Burton (Arsenal Pulp Press, 2007).

With a score of 54 on the GI, sweet potatoes rank surprisingly low. Adding orange to this hearty stew further reduces its overall rating. 2 lbs (1 kg) organic stewing beef 1 Tbsp (15 mL) sweet smoked paprika 1 tsp (5 mL) each dried oregano and thyme 1/2 tsp (2 mL) sea salt 2 tsp (10 mL) extra-virgin olive oil 3 garlic cloves, minced 2 onions, thinly sliced 2 celery ribs, finely chopped 2 cups (500 mL) organic beef broth 2 sweet potatoes, peeled and cut into chunks 1 orange Place beef in bowl and coat with dried spices and salt. Heat oil in Dutch oven; add garlic, onion, and celery. Cook over medium heat until softened. Stir in beef and brown. Add half the stock, cover and let simmer for 2 hours, stirring occasionally. Cut potatoes into big chunks. Using a vegetable peeler, skin 3 thick strips of peel from orange. Cut remaining peel from orange and discard. Slice orange cross-wise into thick pieces, then cut into quarters. When beef has simmered for 2 hours, stir in sweet potatoes, orange peel, and remaining broth. Bring to a boil and reduce heat. Cover and simmer, stirring occasionally, until meat and potatoes are tender, about 30 to 45 more minutes. Stir in orange pieces. Serves 6. Each serving contains: 414 calories; 55 g protein; 12 g total fat (0 g sat. fat, 0 g trans fat); 21 g carbohydrates;3 g fibre; 558 mg sodium source: " Carb Balancing Act ", alive #325, November 2009

Whole wheat pasta is best cooked al dente. Check package directions for timing, but taste for doneness 1 to 2 minutes before the suggested time. 1/2 of 1 lb (454 g) package whole wheat linguine 3/4 cup (175 mL) low-fat plain yogourt 1/4 cup (50 mL) each fresh dill and parsley or cilantro, chopped 1 tsp (5 mL) finely grated lemon peel 1/2 tsp (2 mL) sea salt 1 garlic clove, minced 1 cup (250 mL) frozen green peas 7.5 oz (213 g) can salmon, drained Boil pasta until al dente. Meanwhile in a serving bowl, stir yogourt with herbs, lemon, salt, and garlic. Before draining noodles, add peas. Boil for 1 minute. Then drain pasta and peas. Add to bowl with yogourt mixture and toss to mix. Crumble salmon over top and serve. Serves 3. Each serving contains: 369 calories; 25 g protein; 6 g total fat (2 g sat. fat, 0 g trans fat); 52 g carbohydrates; 7 g fibre; 328 mg sodium source: " Carb Balancing Act ", alive #325, November 2009

If you’re not a fan of packaged energy bars, these make-ahead balls of goodness  will help power you down the trail. 3/4 cup (180 mL) raisins 3/4 cup (180 mL) walnuts 3/4 cup (180 mL)  dried dates, pitted 3/4 cup (180 mL) dried apricots Juice of 1/2 medium  orange Zest of 1 medium orange 1/3 cup (80 mL) unsweetened shredded  coconut At home In food processor, pulverize raisins, walnuts, dates, and  apricots for 1 to 2 minutes until finely chopped. Add orange juice and zest;  blend for 1 to 2 minutes more or until mixture clumps together. Place coconut on plate. Dampen hands with water, form mixture into 1 in (2.5  cm) balls, and roll them in coconut. At camp Preferably, store balls in a cooler to maintain freshness. Makes 14 balls. Each ball contains: 122 calories; 2 g protein; 6 g total fat (2 g sat. fat, 0  g trans fat); 19 g carbohydrates; 2 g fibre; 3 mg sodium Source: " Get Fired Up ", alive #346, August 2011

This spruced up, addictive version of the iconic “good old raisins and peanuts”  has an abundance of healthy fats and antioxidants. Almonds, hazelnuts, and  pistachios would be another winning nut mix. 1 large free-range egg white 2 Tbsp (30 mL) cocoa powder 2 Tbsp (30 mL)  turbinado or palm sugar, or sucanat 1/2 tsp (2 mL) vanilla extract 1/2 tsp  (2 mL) cinnamon 1/8 tsp (0.5 mL) ground cloves 1/4 tsp (1 mL) sea or  kosher salt 3/4 cup (180 mL) unsalted raw shelled peanuts 3/4 cup (180  mL) unsalted raw cashews 3/4 cup (180 mL) pecan halves 1/2 cup (125 mL)  dried cherries 1/2 cup (125 mL) dried currants or raisins At home Preheat oven to 325 F (160 C). Line cookie sheet with parchment  paper. In large bowl, whisk egg white until light and foamy, about 30 seconds. Whisk  in cocoa, sugar, vanilla, cinnamon, cloves, and salt until smooth. Stir in nuts  until evenly coated. Spoon mixture onto cookie sheet in a single layer. Bake for 7 minutes, then  stir nuts. Bake for another 5 minutes, being careful not to burn the nuts.  Let nuts cool and place them in reusable container along with cherries and  currants. Serves 10. Each serving contains: 257 calories; 6 g protein; 16 g total fat (2 g sat.  fat, 0 g trans fat); 26 g carbohydrates; 3 g fibre; 67 mg sodium Source: " Get Fired Up ", alive #346, August 2011

This fondue is perfect for passing around the campfire. More nutritious cashew  cream is less likely to spoil than heavy dairy cream. 1/3 cup (80 mL) unsalted, raw cashews 2 Tbsp (30 mL) pure maple  syrup 1/2 tsp (2 mL) cinnamon 1/8 tsp (0.5 mL) cayenne 1 tsp (5 mL)  vanilla extract 2 cups (500 mL) water 1 1/2 cups (350 mL) dark chocolate  chunks 1 cup (250 mL) dried mango pieces 1 cup (250 mL) dried apple  pieces At home Soak cashews in water for at least 2 hours. Place cashews in blender along with just enough water to barely cover them.  Process until smooth. Add maple syrup, cinnamon, cayenne, and vanilla extract;  blend until combined. Pour cashew mixture into a well-sealed container, such as a thermos. At camp To soften chocolate chunks, bring water to near boil in  pot. Pour in chocolate and wait 10 minutes; don’t stir. Drain water, leaving  chocolate behind. Immediately stir in cashew cream until smooth. Dip dried fruit into chocolate sauce. Serves 8. Each serving contains: 275 calories; 3 g protein; 13 g total fat (7 g sat.  fat, 0 g trans fat); 37 g carbohydrates; 4 g fibre; 20 mg sodium source: " Get Fired Up ", alive #346, August 2011

This flavourful one-pot chili is easy to put together with little cleanup,  leaving you more time for campfire storytelling. Once upon a time there was a  mutant kidney bean ... 1 tsp (5 mL) chili powder 1 tsp (5 mL) cumin 1 tsp (5 mL) dried  oregano 1/2 tsp (2 mL) garlic powder 1/2 tsp (2 mL) cinnamon 1/4 tsp (1  mL) black pepper 2 - 16 oz (475 mL) cans kidney beans, drained and  rinsed 1 - 28 oz (796 mL) can unsalted diced tomatoes 1 - 5 1/2 oz (160  mL) can unsalted tomato paste 1 Tbsp (15 mL) extra-virgin olive oil 1  medium yellow onion, diced 1 red bell pepper, diced 1 medium zucchini,  diced 2 cups (500 mL) whole grain baked tortilla chips, broken into pieces  (optional) Monterey Jack or Swiss cheese, grated (optional) At home In small reusable container, combine chili powder, cumin,  oregano, garlic powder, cinnamon, and pepper. Drain and rinse beans; place them in separate reusable container along with  canned tomatoes and tomato paste. At camp Heat oil in pan on camp stove or in sturdy Dutch oven on  grill over campfire. Cook onion for 3 minutes, stirring often. Stir in red bell  pepper and zucchini; cook 4 minutes more. Stir in contents of spice and bean mixture containers; simmer for 10 minutes,  stirring often to prevent burning. Place chili in serving bowls and top with broken tortilla chips and cheese,  if desired. Serves 4. Each serving contains: 321 calories; 13 g protein; 4 g total fat (1 g sat.  fat, 0 g trans fat); 55 g carbohydrates; 14 g fibre; 468 mg sodium source: " Get Fired Up ", alive #346, August 2011

A bowl of sticky oatmeal isn’t going to lure your camping partners out of their  warm sleeping bags, but these flapjacks will. Flax, oats, and nuts elevate the  nutrition of camp-friendly, just-add-water pancake mix. Chocolate lovers can add  a couple of tablespoons of cocoa powder to the mix. 3/4 cup (180 mL) complete natural pancake mix 1/3 cup (80 mL) quick-cook  rolled oats 1/4 cup (60 mL) flax powder 1 tsp (5 mL) cinnamon 1/2 cup  (125 mL) walnut pieces or chopped hazelnuts Pinch of salt 1 1/2 cups (350  mL) water 1/3 cup (80 mL) pure maple syrup 2 bananas, sliced thinly At home In reusable container, toss together pancake mix, oats,  flax, cinnamon, nuts, and salt. At camp Lightly grease skillet and place on camp stove. Pour water  into container with pancake batter ingredients, and mix. Spoon about 1/3 cup (80 mL) batter for each pancake onto heated skillet. Let  pancakes cook for about 2 minutes per side, or until golden brown. Repeat with  remaining batter. Top with maple syrup and sliced banana. Serves 4. Each serving contains: 376 calories; 8 g protein; 15 g total fat (2 g sat.  fat, 0 g trans fat); 58 g carbohydrates; 6 g fibre; 302 mg sodium Source: " Get fired up ", alive #346, August 2011

If you’re camping with the tykes, this punched-up version of a camp comfort dish  is sure to be a hit. Cooked chicken breast, tofu, or canned tuna can replace  salmon, if desired. Recipe can be halved and extras can be reheated in a pot  with a little rehydrated milk powder. 2 - 5 1/2 oz (160 g) cans wild salmon 1/4 tsp (1 mL) salt 1/2 tsp (2  mL) black pepper 1 tsp (5 mL) red chili flakes 1/4 tsp (1 mL) nutmeg 1  cup (250 mL) low-fat sharp cheddar cheese, shredded 2 Tbsp (30 mL)  butter 1 lb (450 g) whole grain rotini 1/4 cup (60 mL) skim milk powder or  soy milk powder 1 pint (500 mL) cherry tomatoes, quartered 3 cups (750 mL)  baby spinach Salt and pepper to taste At home Drain salmon and place in reusable container along with  salt, black pepper, chili flakes, and nutmeg. Place cheese in separate  container; put butter in another small container. At camp Bring pot of water to a boil over camp stove and cook  rotini until slightly al dente. Stir occasionally to keep pasta from  sticking. Meanwhile, rehydrate milk powder with about 1/2 cup (125 mL) water; whisk  until the consistency of liquid milk. Carefully drain pasta and mix with milk, cheese, and butter until pasta is  well coated. Add salmon, cherry tomatoes, and baby spinach to pasta; toss  together. Season with additional salt and pepper, if desired. Serves 6. Each serving contains: 419 calories; 29 g protein; 9 g total fat (4 g sat.  fat, 0 g trans fat); 60 g carbohydrates; 1 g fibre; 452 mg sodium Source: " Get fired up ", alive #346, August 2011

Try savoury pancakes for breakfast or as an interesting side dish. 1/2 cup (125 mL) coarse yellow cornmeal 1/2 cup (125 mL) whole wheat flour 1 to 1 1/2 Tbsp (15 to 22 mL) fresh thyme, chopped 1 1/2 tsp (7 mL) baking powder 1 tsp (5 mL) dried basil leaves 1/4 tsp (1 mL) sea salt 2 free-range eggs 3/4 cup (180 mL) milk 1 Tbsp (15 mL) extra-virgin olive oil 1 cup (250 mL) corn kernels 16 cherry tomatoes, cut in half Whisk cornmeal with flour, thyme, baking powder, basil, and salt. In another bowl, whisk eggs with milk and oil. Turn wet mixture over dry. Add corn and gently stir just until combined. Don’t overbeat—lumps are encouraged! (Tip: for fluffier cakes let batter stand for 15 to 20 minutes before cooking.) Lightly oil frying pan (use cast iron for best results), and set over medium high heat. Using 1/4 cup (60 mL) measure, pour batter into pan to form 4 cakes. Press 3 tomato halves into each cake. Cook until edges are browned and bubbles form in the middle of each cake, 2 to 3 minutes. Flip over and continue to cook until golden, 2 to 3 minutes more. Makes 8 pancakes. Each serving contains: 181 calories; 6 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 30 g carbohydrates; 3 g fibre; 56 mg sodium source: " Grow, Cook, Heal ", alive #346, August 2011

Dried oregano and sage pack more punch than fresh; yet there’s no replacement for the bright tangy notes of fresh dill. 1/2 cup (125 mL) extra-virgin olive oil 1/2 cup (125 mL) chopped fresh dill 2 Tbsp (30 mL) dried sage leaves, crumbled 2 tsp (10 mL) dried oregano leaves 1 clove garlic, minced 1 lemon 1/2 cup (125 mL) plain yogourt 1 1/2 lbs (750 g) skinless, boneless chicken thighs 1/4 tsp (1 mL) sea salt Place first 5 ingredients in blender. Add 1 tsp (5 mL) grated lemon peel and whirl until well mixed. Stir 1 Tbsp (15 mL) herb mixture into yogourt along with 2 Tbsp (30 mL) freshly squeezed lemon juice. Cover and refrigerate. Cut chicken into 1 in (2.5 cm) pieces and season with sea salt. Place in bowl and toss with remaining herb mixture. Cover and refrigerate at least 1 hour or overnight to marinate. Thread chicken onto skewers. Be sure to leave a little space between pieces. Discard marinade. Grill over medium heat, turning often, until cooked through, 8 to 10 minutes. Serve skewers with yogourt for dipping. Serves 6 to 8. Each serving contains: 237 calories; 18 g protein; 17 g total fat (3 g sat. fat, 0 g trans fat); 3 g carbohydrates; 1 g fibre; 98 mg sodium source: " Grow, Cook, Heal ", alive #346, August 2011

Chocolate and rosemary make an interesting combo for a dessert. The rosemary is reminiscent of mint, but with a darker and earthier flavour. 1 cup (250 mL) milk 1 cup (250 mL) table cream 3 Tbsp (45 mL) chopped fresh rosemary 3/4 cup (180 mL) organic cane sugar 1/3 cup (80 mL) cocoa powder 2 Tbsp + 1 tsp (35 mL) cornstarch Pinch of sea salt (optional) 3 1/2 oz (100 g) good-quality 70 percent dark chocolate, chopped 1 Tbsp (15 mL) vanilla In saucepan bring milk, cream, and rosemary just to a boil, then remove from heat. Let stand 15 to 30 minutes to infuse, then strain. Stir sugar with cocoa, cornstarch, and salt. Bring milk and cream back to a boil, then whisk in sugar mixture. Reduce heat to medium. Whisk constantly until pudding thickens and starts to boil. Remove from heat and stir in chocolate and vanilla until smooth. Pour into dishes and refrigerate until chilled. Pudding will thicken more as it cools. Serves 6. Each serving contains: 261 calories; 4 g protein; 14 g total fat (9 g sat. fat, 0 g trans fat); 30 g carbohydrates; 3 g fibre; 54 mg sodium source: " Grow, Cook, Heal ", alive #346, August 2011