Makes 24 clusters.
These packable, poppable little treats contain all the hearty goodness of oatmeal, quinoa, nuts, and seeds; the added health heft of hempseeds; and a few more delicious, yet nutritious, surprises to boot.
For added decadence, grate dark chocolate overtop of mixture immediately after removing from oven.
Preheat oven to 350 F (180 C). Lightly grease a 12 x 16 in (30 x 42 cm) baking sheet with shallow sides.
In large bowl, combine oats, peanuts, pumpkin and sunflower seeds, and coconut. Stir to blend. Divide among prepared pans and spread out in even layers.
Bake in centre of preheated oven for 8 to 10 minutes, or until slightly golden. Reduce oven temperature to 275 F (135 C). Remove pans from oven and bring to room temperature before continuing.
Transfer contents of pans to very large bowl. Add hempseeds, raisins, cranberries, and puffed cereal. Stir to blend.
In small saucepan, combine remaining ingredients. Stir over low heat to blend. Remove from heat and leave to cool slightly.
Drizzle liquid over dry ingredients. Stir to blend. You may need to use your hands to fully mix almond butter mixture into dry ingredients. Spread in prepared baking sheet and gently press down in an even layer.
Bake in 275 F (135 F) oven for 20 minutes. Rotate pan and bake for another 10 to 12 minutes, or until lightly toasted. Turn off oven and let pan cool in oven.
Once cooled, break into clusters and store in an airtight container at room temperature for up to a month.
This recipe is part of the Pack Your Panniers collection.
While sablefish’s texture and fat content stand up admirably to the heat of the grill, this firm fish is also delicious poached. For this recipe, sablefish’s luxurious taste is combined with a light fragrant broth of lemongrass and ginger punctuated with the heat of Thai chili. Sustainability status Sablefish, also known as butterfish or black cod, is a rich and satisfying fish, plentiful in omega-3s and sourced sustainably from the Pacific Northwest. Skin and bones Sablefish has large pin bones. Ideally, your fishmonger will remove them, but if not, before you begin, locate them along the fish’s centreline and, using a pair of needle nose pliers, grasp them firmly to remove. You can leave the skin on for this recipe, which may help the fish hold together a little better while cooking, but it can be tricky to peel the skin away from the cooked fish and discard before plating. I opted to remove the skin first and simply keep a close eye on the cooking time, being careful to remove the fish from the poaching liquid before it flakes apart.
These mildly spiced salmon tacos served with sweet and spicy pumpkin seeds will bring a party together. Make a small quantity of salmon go further when you pair it with a fresh red cabbage slaw featuring citrus and cilantro. Drizzled with some bright lime yogurt, the flavours come together perfectly. Sustainability status Wild salmon from the Pacific Northwest and Alaska are considered among the most sustainable, as the fishery is subject to limited harvests. With salmon stocks in decline, supporting managed fisheries such as these can help maintain populations into the future. That may also mean eating salmon less often than we do now. Salmon is a favourite Salmon is the most popular variety of fish in Canada and the second most popular in the US.
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The delicate flavour of shrimp is highlighted with just a touch of lemon and a hint of mustard, while radish and celery give some fresh crunch to this dish. Eat it in lettuce cups, on top of greens, or served on whole grain bread for a filling snack. Sustainability status Both wild and farmed shrimp can be sustainable depending on where they’re caught and how they’re raised. See our article “Sea Change” for more information about choosing ethical shrimp.