MooreBetter Recipes

Welcome to our MooreBetter recipes page! These are our creations made aboard Aletheia. We've named them from the places they were invented or to the places we plan to sail to next! We're experimenting and hope you will try our recipes!

Aletheia Salad
This was our first creation aboard so we named this dish in honor of our boat. A refreshing salad mentally created in the cockpit roughly 36 hours into our sail from Shelburne, NS to Southwest Harbor, ME across the Bay of Fundy. We did recreate the salad for a wonderful dinner party in Blue Hill, ME.

½ head cabbage (med-large), chopped

Blend of mixed nuts (cashews, almonds, pistachios, pecans)

¼ cup balsamic vinaigrette

¼ cup avocado oil

½ cup craisans

½ cucumber

salt and pepper to taste

1. Combine ingredients in large bowl and toss lightly to coat.
2. Transfer to a serving bowl.
3. Garnish with additional nuts, craisans and/or Italian parsley. This can be made at least 1 hour prior to serving to allow cabbage to soften.

Cape Cod Popcorn
We made this popcorn for an overnight sail from Provincetown, MA to Block Island, RI.

½ cup popcorn kernels

1 tbsp vegetable oil for cooking (Crisco is a great alternative, enough to cover the bottom of pan when melted)

2-3 tbsp oil or butter for flavoring (I use Avocado oil, but olive oil works too)

Salt

1 tbsp Dill herb

1. Heat 4qt pot on med-high heat. To test readiness of hot oil, place a few kernels in the pot w/lid, gently hover and move the pot just above the flame. When kernels pop, you're ready to add the ½ cup of kernels.
2. Place lid on pot and continuously glide pot just above flame to evenly pop the kernels. This will also prevent burnt popcorn. Once popping has stopped carefully remove lid.
3. Place popcorn in a ziploc bag, add flavoring oil and topping of choice.
4. Close bag and shake to combine flavors.

Other flavor variations:

parmesan cheese (½ cup)

cinnamon & sugar (¼ sugar, 1 tbsp cinnamon)

garlic powder (¼ cup)

Block Island Sweet Potatoes

3-4 med to large sweet potatoes (rinsed, chopped into cubes)

1 tbsp oil

1 tbsp spiced vanilla sugar or brown sugar

1 tsp cinnamon

1 tbsp Vermont maple syrup

1. Cut potatoes into bite-sized chunks or semi-circles.
2. Place oil in large skillet on med-high heat, add potatoes.
3. Cook potatoes about 10-12 minutes or until done.
4. In bowl, add sugar, cinnamon and maple syrup.
5. Add potatoes to the bowl and toss to coat. Serve warm.

Dismal Swamp Stew

1 C. freekah (you can also use quinoa)

1 C. beans (we used Adzuki and Navy beans)

4-4 1/2 C. veggie broth

1/2 white onion

2-3 garlic cloves 

1. Soak beans 12-24 hours in clean, fresh water
2. Using pressure cooker, saute garlic and onion in med-high heat
3. Add water, beans and freekah
4. Close lid, bring to pressure, lower heat and cook for 20 minutes
5. De-pressurize cooker, check for doneness. May need to cook a little longer if beans are not quite ready.