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Crunch Bunch

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    Crunch Bunch

    No one wants to surf or hike with a growling tummy. This upgraded trail mix will put more zip in your step.

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    Crunch Bunch

    Ingredients

    • 2 cups (500 mL) puffed rice cereal
    • 2 cups (500 mL) plain or cinnamon apple chips, broken into 1 in (2.5 cm) pieces
    • 1/2 cup (125 mL) unsalted roasted almonds
    • 1/2 cup (125 mL) roughly chopped walnuts
    • 1/2 cup (125 mL) dried cherries or cranberries
    • 1/3 cup (80 mL) unsalted roasted pumpkin seeds
    • 2 oz (57 g) chopped dark chocolate or dark chocolate chips

    Directions

    01

    Combine all ingredients in bowl and then transfer to an appropriate container for transport.

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    This recipe is part of the Outdoor Eats collection.

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    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.