Boats and picnics are a natural fit, but the blend isn’t always a happy one. For too many boaters, shore lunch means egg salad on white bread and a lukewarm drink box. It doesn’t have to be that way. The recent wave of healthy eating and ingredient awareness brings new options for an old tradition.

Packing a picnic lunch for a day out on the lakes is easier, tastier and more natural than ever with the help of Muskoka Natural Food Market in Bracebridge. Owner Jane Langmuir, alongside Jo Anne Lincoln, Briar Smith and raw food specialist Christophe Delamarre, can help you prepare a delicious, specialized menu for any picnic meal. “We concentrate on providing alternatives to unhealthy eating, as well as accommodating to allergies or diet restrictions,” says Lincoln. Providing alternatives is just a start. Preparing and serving gluten-free, lactose-free, vegetarian and vegan meals at the in-store deli is just one of the ways Muskoka Natural Food Market is having a positive impact on the community. “When we prepare custom meals for clients, we encourage them to bring in their own containers – casserole dishes, coffee mugs and storage containers – to reduce our footprint on the planet. We also use recycled plastic bags in the market as well as the deli,” Lincoln boasts. In addition to serving specialty foods in the deli, the market itself offers organic fruits, vegetables, cereals, bulk foods, supplements, vitamins and much more.

Catering to Muskoka and its surrounding areas, Muskoka Natural Food Market has been at its current Wellington Street location for almost six years, but in the same plaza for over 20. It’s a great place, whether you are looking to spruce up your picnic basket, have a quick bite to eat or change your lifestyle.

Mixed Berry Smoothie

1-3/4 cups soy milk

3/4 cup frozen berries

1/2 banana

1 tablespoon orange juice from concentrate

1 tablespoon ground flax seed

1 tablespoon soy protein powder

Put all ingredients in blender and purée to desired thickness.

Gluten-Free White Chocolate Cheesecake

Crust:

1-1/2 cups dried chocolate cake or chocolate cookie crumbs (gluten-free)

1 tablespoon cocoa powder (if crumbs are not chocolate)

2-1/2 tablespoons margarine or butter, melted

Filling:

1 cup cottage cheese

8-ounce package of cream cheese (softened)

3 eggs

2/3 cup sugar

1 tablespoon lemon juice

2 tablespoons rice flour

3 squares white baking chocolate, melted

Tumble together crumbs, cocoa (if using) and butter. Pat into the bottom of a 9-inch pie plate or 8-inch springform pan, reserving 2 tablespoons for sprinkling on top.

Whip cottage cheese in a blender or mixer until smooth. Add the cream cheese, eggs, sugar, lemon juice and flour. Beat thoroughly. Stir in the chocolate. Pour into the crust and scatter the reserved crumbs on top. Bake at 375º F for 35 to 40 minutes or until set. Refrigerate for several hours before serving.

Serves 8 to 10.

Spicy Tempeh Salad

2 blocks of tempeh, 8 ounces each (thawed)

1 cup tamari

1 tablespoon chili powder

1 teaspoon hot chili flakes

2 cups each of julienned carrots, red cabbage, green onion, red pepper, snow peas

For dressing, whisk together:

2 cloves crushed garlic

100 ml sweet red chili sauce

Juice from 2 limes

1/2 cup oil

Slice tempeh into julienned strips, marinate in tamari, chili powder and chili flakes until all of the liquid is absorbed. Spread out on a cookie sheet and bake at 300º F for 25 minutes. Let cool.

Toss together tempeh, julienned veggies and dressing. Sprinkle with black sesame seeds.