Ok – I admit this is a fairly specific blog and will likely only be enjoyed by a very specific audience: those of us who like to experiment, cook, and dehydrate our meals for the backcountry!
I enjoy cooking so making my own meals when I head out hiking isn’t a huge, daunting task for me. I was quite pleased with my selection and meals I created for my PCT hike last summer (I had some better wins than others, for sure, but overall I was happy with my decision). I’m constantly looking at how I can tweak a meal to make it more backpack friendly and I even made beef jerky for the first time a couple of weeks ago (which, as far as cost savings go, jerky is a huge expense so making my own is wonderful!).
I tend to make my meals since I have a couple of dietary restrictions and breakfasts are always a challenge for me. I have both an egg and lactose intolerance so those yummy sounding Backcountry Pantry egg scrambles are never an option. And I don’t mind oatmeal on some days but it can get boring. Plus, sometimes it’s nice having a breakfast that is no-cook in order to get you moving and what could be faster than adding water and shaking up your meal?!
Sometime last week, thoughts about what our summer plans were going to be came up. As it happens, in a span of 24-hours, I discussed with 3 different people/groups the following trips:
- Cycling the Dempster Highway (from Inuvik, NWT to Whitehorse, YK)
- Stein Valley Traverse (10 day hike in remote, BC wilderness)
- West Coast Trail (I think everyone is familiar with this!)
These conversations just got me thinking and my thoughts gravitated towards food. I definitely learned a lot from last summer and am excited to implement some new ideas. I had meant to try dehydrating a smoothie for the hike but I never really got around to trying it. I don’t usually have left over smoothie and I didn’t want to waste a batch and have it go bad on me. But that changed for me this week! I had about a glass of my delicious smoothie leftover and figured I’d give it a go so I pulled out the Excalibur, smeared it as thin as possible, and threw it in. I’m happy to report it’s a great, fruit leather-type consistency and, I imagine, it will be ready to go by the time I post this. I want it to get a bit drier in order to grind it up into a powder.
This is an incredible boon to my standard rotation of meals! It’s super lightweight, healthy, takes up hardly and space, and it can either be a great mid-day energy boost or a fantastic way to start the day! And so, I’m quite excited by this and looking forward to actually testing it out “in the field (aka bush)”
My smoothie “recipe”
For those that are interested, this is what I tend to put in my smoothies but they are always different. I generally use the same liquids, veggies, and add-ins but the fruit sort of varies with whatever is in the house:
- Liquids: Unsweetened almond milk, a bit of pure juice, water
- Veggies: 2 handfuls of greens (kale, spinach), a hunk of cucumber, sometimes a couple carrots or a beet
- Add ins: Spirulina, hemp hearts, ginger
- Fruits: Apples, bananas, pears, strawberries, blackberries, huckleberries, raspberries, cherries, pineapples, mangos…anything really!