Food

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.

This fondue is perfect for passing around the campfire. More nutritious cashew  cream is less likely to spoil than heavy dairy cream.

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 ...

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.

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.

Try savoury pancakes for breakfast or as an interesting side dish.

Dried oregano and sage pack more punch than fresh; yet there’s no replacement for the bright tangy notes of fresh dill.

Chocolate and rosemary make an interesting combo for a dessert. The rosemary is reminiscent of mint, but with a darker and earthier flavour.

This flavourful condiment contains a piquant trio of herbs: mint, parsley, and basil. Dish it up with grilled meats or fish, or use to dress grilled vegetables.

Lemon-Lime Iced Green Tea

Try this spicy take on the Indian classic for an exotic iced tea blend  perfect for company.

This creamy green drink packed with antioxidants only tastes like dessert.

This tasty iced tea smoothie makes an excellent afternoon snack. Give this  smoothie an additional boost of antioxidants by adding a teaspoon of  flavonoid-rich matcha powder.

3/4 cup (180 mL) frozen, unsweetened acai purée, thawed
6 Tbsp (90 mL) agave nectar, divided
3/4 cup (180 mL) light coconut milk
2 Tbsp (30 mL) lime juice

Topping
1/4 cup (60 mL) light brown sugar, turbinado, or sucanat
1 - 15 oz (425 g) can pineapple slices in unsweetened juice, drained (reserve 1/4 cup/60 mL juice)

2 Tbsp (30 mL) lime juice
2 Tbsp (30 mL) agave nectar
1 Tbsp (15 mL) fish sauce
1/4 tsp (1 mL) cayenne
1 lb (450 g) boneless, skinless chicken breasts, cut into 1/2 in (1 cm) cubes
2 fresh lemongrass stalks, inner white part only
2 Tbsp (30 mL) extra-virgin coconut oil
2 shallots, finely sliced
3 cloves garlic, thinly sliced
1 Tommy Atkins mango or 2 Ataulfo mangoes, peeled and cut into large dice
1/3 cup (80 mL) Thai basil leaves, torn
6 large butter lettuce leaves
1/3 cup (80 mL) red-skinned peanuts, coarsely chopped
1 green onion, thinly sliced

Squid Salad
1 lb (450 g) cleaned squid, including tentacles
2 Tbsp (30 mL) extra-virgin olive oil
1 clove garlic, minced
1 fresh bird’s eye chili, finely chopped
1/2 tsp (2 mL) freshly grated ginger
1 Lebanese cucumber, cut into 1/4 in (0.5 cm) half-moon pieces
2 medium carrots, julienned
1/3 cup (80 mL) fresh cilantro leaves
1/4 cup (60 mL) fresh mint leaves, torn
1 green onion, thinly sliced

Smoked salmon gives these crepes a healthy dose of heart-friendly omega-3  fats.

Making luscious ganache with cashews instead of cream greatly cuts back on  saturated fat in these gluten-free dessert or brunch crepes. In-season sliced  plums or nectarines can be used in place of peaches. Batter 1 cup (250 mL) buckwheat flour 2 Tbsp (30 mL)  cocoa powder 3 Tbsp (45 mL) sucanat or unprocessed sugar 1 cup (250 mL)  low-fat milk or unflavoured milk alternative 1/2 cup (125 mL) water 2  large free-range eggs 1 tsp (5 mL) cinnamon Filling 2 peaches, thinly sliced Ganache 1/2 cup (125 mL) unsalted cashews 4 oz (115 g)  dark chocolate, chopped 2 Tbsp (30 mL) maple syrup or agave syrup Blend together batter ingredients with whisk or in blender until smooth.  Cover and refrigerate for at least 1 hour. Place cashews in bowl and soak for at least 1 hour. Drain cashews and place  in blender along with just enough water to cover them. Blend until smooth. Place cashew cream in small pot along with chocolate and maple syrup. Heat  over medium heat until chocolate melts, stirring often. If sauce is too thick, stir in additional syrup. Set aside. Prepare crepes according to basic crepe instructions. Divide peaches among crepes and spread  some of the ganache over the peaches. Use the pocket-fold or fold-over method to  close, and drizzle additional ganache over each crepe. Makes 8 crepes. Each crepe contains: 258 calories; 8 g protein; 12 g total fat (5 g sat. fat,  0 g trans fat); 33 g carbohydrates; 5 g fibre; 38 mg sodium source: "Sweet & Savoury Crepes", alive #345, July 2011

This highly flavourful crepe works well with any number of seasonal  vegetables.

Most people think preparing crepes is a high-flying kitchen feat. But there’s no need to be intimidated—the process is surprisingly easy. With a little practice of the pour-tilt-swirl motion, you will find it takes no time at all to prepare a batch of  goodness.

Serve these sweet-kissed crepes for a weekend breakfast or as a dessert. For  dessert, these are even better with a scoop of vanilla ice cream or frozen  yogourt.

Beets and dandelions brighten up this summer salad.

4 cups (1 L) baked sweet potatoes, cooled and cubed
1 tart apple, diced
2  Tbsp (30 mL) green onion, chopped
1/2 cup (125 mL) raisins
1/4 cup (60 mL)  pistachios, chopped, toasted
3 Tbsp (45 mL) light mayonnaise
3/4 cup (180  mL) plain low-fat yogourt
1/4 cup (60 mL) apple juice
1/2 tsp (2 mL)  salt
1/4 tsp (1 mL) black pepper
1 heaping Tbsp (15 mL) curry powder