SKABC – The Sea Kayak Association of BC – Vancouver-based Kayak Club

Avocado & Lentil Chocolate Pudding

Prep Time: 5 Minutes
Total time: 10 Minutes
Servings: 4
Ingredients

• 1/4 cup (60 mL) split red lentils
• 2 large ripe avocados
• 1/3 cup (75 mL) coconut milk
• 1/2 cup (125 mL) brown or cane sugar
• 3 Tbsp (45 mL) unsweetened cocoa powder
• 2 tsp (10 mL) vanilla extract
• 1/4 cup (60 mL) dried cherries or cranberries

Directions
1. Place lentils into a small pot with 1 cup (250 mL) water. Bring to a simmer and cook until lentils are tender, but have not broken down, about 4-5 minutes. Drain and rinse under cold water, shaking off extra moisture.
2. Place lentils, avocados, coconut milk, sugar, cocoa, and vanilla into a food processor and puree until smooth in consistency. Scrape down sides and puree again until everything is incorporated. This can also be done with a fork or whisk.
3. Portion into four small bowls, garnish with dried cherries or cranberries and serve.
Quick tip: For a chilled dessert, refrigerate for 2-4 hours before serving.

Source: http://www.lentils.org/recipe/avocado-lentil-chocolate-pudding/

Kathy Romses, 2017

Mix It Up Stir-fry Dinner
Serves 6-8

• 2 tbsp oil (30 ml)
• 1 tbsp sesame oil, optional(15 ml)
• 2 tsp minced ginger (10 ml)
• 1 clove garlic, minced
• 1 onion, chopped
• 1 cup whole raw cashews or slivered almonds, optional (250 ml)
• 2 carrots, sliced into ¼ inch pieces
• 2 stalks celery, sliced into ½ inch pieces
• 1 pepper, sliced into 1x1 inch pieces
• ½ pound mushrooms, sliced (200 g)
• 1 small zucchini, sliced into ½ inch, bite-sized pieces
• ½ pound snow peas (200 g)
• 1 small bunch bok choy, cut crosswise at 1-inch intervals
• 8-10 oz firm tofu, cubed (or other source of protein)(225-285 g)
• 1 tbsp or more juice from ½ lemon (15 ml)
• Rice or noodles
• Soy sauce

Heat oils, ginger and garlic in wok or large skillet. Add onion, cashews, carrots and celery: stir-fry for about 4 minutes over high heat. Add pepper, mushrooms, zucchini, and snow peas; stir-fry about 2 minutes more. Stir in bok choy and tofu or other cooked protein. Cover and steam until hot and tender, about 5 minutes more. Drizzle with lemon juice and toss. Serve with rice or noodles and soy sauce.
Note: substitute other vegetables and prepare so that vegetables that take longer to cook are added first.

Adapted from: Kayak Cookery, Linda Daniel, 1988 page 141.

Kathy Romses, 2017

Adventure Kayak’s Pancake Recipe

• 1/2 cup all-purpose flour
• 1 tbsp powdered eggs
• 1 tbsp instant skim milk powder
• 2 tsp granulated sugar
• 1/2 tsp baking powder
• Pinch salt
• 2 tbsp dried blueberries, chopped

In a sealable plastic bag, combine flour, eggs, milk powder, sugar, baking powder and salt. Place blueberries in a separate bag. Seal both bags and store at room temperature for up to 1 month.
To Serve

• 1/2 cup water
• Vegetable oil

In a bowl, combine blueberries and water. Let stand for 15 minutes or until blueberries are softened. Stir in 1 tsp oil. Shake flour mixture in bag to mix and pour into blueberry mixture. Stir just until evenly moistened.
Heat a skillet over medium heat until warmed. Add a thin layer of oil. Pour in about 1/4 cup batter per pancake. Cook for 2 to 3 minutes or until bubbles break on the surface but don’t fill in and bottom is golden. Turn and cook for about 2 minutes or until golden brown. Repeat with remaining batter, adding oil to the pan and adjusting heat as necessary.
Variation: Campers can omit the powdered eggs when prepping at home and decrease the water to 6 tbsp when cooking in camp. Whisk in 1 fresh egg with the oil.

Makes about four pancakes.

https://www.rapidmedia.com/canoeroots/categories/skills/4774-recipe-perfect-camp-pancakes

Kathy Romses, 2017

Adventure Kayak's Energy Ball Recipe

• 1 cup oatmeal
• 3/4 cup peanut or almond butter
• 1/2 cup honey or maple syrup
• 1/3 cup hemp hearts
• 1 tsp vanilla
• 1/2 cup chocolate chips
• 1 tsp salt
• 1/2 cup soaked dates

Place all ingredients in a food processor. Pulse for about 10 seconds, until ingredients are mixed together but not too fine. Remove from food processor and form mixture into small balls. Place on a plate in the fridge for 1-2 hours.  
https://www.rapidmedia.com/adventurekayak/categories/skills/8229-8-healthy-snacks-for-paddling-trips

Kathy Romses, 2017

Buckwheat Noodles With Sun-dried Tomatoes and Fish (Gluten Free )
Vegan option available 
Serves 4 
Recipe designed to be as light as possible

Ingredients: 

• Buckwheat noodles - 2 packages (100g each) 
• 30 ml olive oil
• 5 ml or 1 tsp. each: marjoram, basil, and oregano (triple quantities if fresh),
• cayenne pepper, salt, pepper,
• 1 package dehydrated sundried tomatoes (or to taste) 
• 2 tins canned fish of choice ( or 1 package firm tofu )
• Space permitting: 2 zucchinis and 2 bell peppers and 1 red onion (Dehydrated options are also available by some retailers such as Famous Foods on Kingsway)

Preparation:

• Soak sundried tomatoes for 30 – 60 minutes
• Place 30 ml of olive oil in small container for transportation, and bag all seasoning together before trip
• Pre cut vegetables ( and tofu for V)  if time permitting
• Boil 1 litre of water in a large pot.
• Add noodles and boil for 10 minutes
• Drain
• In a frying pan on med-low heat, add oil 
• Add cut vegetables
• Saute for 5 minutes
• Add cooked noodles and tinned fish and mix well
• Add seasoning, sun-dried tomatoes, toss and serve 

Vegan Option: Cut tofu into 3cm cubes and add with sautéing vegetables

Note: Buckwheat flour is gluten free. It is a grain-like seed.

Saffron Wadsley-Rose
2017