A lot of people imagine that, for a dinner made in a stove, on the verge of a tent, a good dehydrated soup or instant noodles is the best you can dream. Quick, give almost no work and pretty much just add water. That may be true, but nothing means greater lack of imagination and experience this bland and boring menu. There is a world of flavours waiting for you, which can be easily made in your stove and will, of course, perfuming the camp – in addition to nourish him properly, after a long day in nature.
We spend about of 900 calories in a 3 hours walk from the plan. The same 3 hours, in rugged terrain as in a trail, consume almost 3000 calories. It’s a difference, huh? So calorie and nutritious food is key. Look for a playful and enjoyable activity and don’t get plenty of ideas. Get help, test and make up. For sure, you will improve with the unusual experience of cooking on a stove.
Start programming how many days will be gone, how many meals should do and always take enough for one more day. For day walks, that is, that will not require stoves, take cookies (can be natural, processed or made at home), chocolates,honey in sachet, cereal bars, French fries or roasted peanuts (something with salt, which is good for those with low blood pressure!), dried fruits, nuts, olives(you can take the pit at home or already buy it without, to reduce the weight and the garbage bag.) , grilled cheese sandwich (anything with mayonnaise or embedded which may spoil industrialized with ease), Apple, guava or pear (weigh abit but worth it), carrots, celery and bell pepper (red or yellow, that are, have plenty of water and vitamin C), already cut and clean. Surprised? Try it and see how delicious they are. Left cake at home? Lightweight too!
If the walk requires one or more nights, we have to think of hot meals and a little more elaborate, in addition to the above snacks. Remember that, in addition to the dinner, a good breakfast will give you the Foundation for a long day of walking. Take ready-made cheese sandwiches and, if the walk is short and extra weight welcome, it is worth carrying a sandwich maker to make grilled cheese in the morning. It’s nice too…
A long or an expedition crossing will require an even greater preparation and, then, will enter the food dehydrated and instant–soups, rice, noodles –, in addition to the “other“. If you pay special attention on the menu, spending time and brain cells to make it varied and colorful, have healthy foods and nutritious. However, it is worth remembering that no one will die of malnutrition in just two days and can easily survive on processed foods. If you are training for something bigger, might like to carry extra weight. And, there, take trays of frozen prepared foods can be a pleasant surprise in the middle of a two-day crossing. Remember that a little bit of protein, fat, vitamins, minerals and fiber, and of carbohydrate is all you need at the end of the day don’t say that planning is part of the trip? So, enjoy and do it carefully, checking the menu and making all purchases required before you start packing the bag. And Bon Appetit!
• Choose foods that do not delay forever to Cook, or take pre-cooked home. Remember that, depending on the altitude in which you find yourself, the cooking time will change. And that, at very high altitudes, water boils at 100oC, immensely increasing less cooking time even of instant foods.
• Calculate the fuel you will consume to make all the food you’re taking.
• Re-pack everything you buy at the supermarket, taking the packaging (in most of your junk and extra weight that you do not need to take) and putting in portions ready to be used (usually single). Use bags with zippers zip type.
• In some cases, you can prepare the mixture at home and get ready, like powdered milk, sugar and chocolate powder or instant coffee. Saves time and space in my backpack.
• Look for tidying up in groups and separated by use. For example, let the snacks that you will eat during the day in a well accessible place. Dinner might be in the middle of the Pack, as it will only be used when the bag is empty and the camp mounted…
• Take extra plastic bags for trash – and bring him back. Always! Even the organic waste. And especially the toilet paper…
• To clean the pans, on tours with more than an overnight stay, take a sponge cut in half and a piece of coconut SOAP, packed in a zip-type bag. Wash the dishesout of watercourses.
• Remember that you will have three meals a day, divided into breakfast, lunch (tidbits for the day’s walk) and dinner.
Cooked: this dish can be made on the side of the tent or, for the more lazy, might be taken already in the pot, from home. Just don’t forget to close with plastic film and cover everything nicely, sealing perfectly, because the liquid can spill inside the backpack. Arrange on Pan sausage, potatoes cut into four, onions, carrots etc, drizzle with olive oil, salt, pepper and oregano. Cover everything with a cabbage leaf and cover, leading to simmering (if possible), to cook everything. Is aconsistent and heavy dish, but delicious and easy to make, very fragrant.
Stew (recipe taken from the base book of Sergio Beck) – vegetarian: Can be done at home, frozen and loaded so to go defrosting on the trail. Make a stew withoil, onion, garlic, leek, ginger, radish, bell peppers and what more you want. Then, put tomatoes cut into squares and let simmer, to turn into a sauce. Beat it all in a blender if you want. Return to the saucepan and put vegetables and diced etc (whatever you have at home: Eggplant, Zucchini, pumpkin, carrot, potato, cassava, yams…) and allow cooking. Season with salt and black pepper or pepper pepperoni. Freeze in plastic pots. Can be used as a sauce for pasta or polenta recipe. Or, still, accompanying rice.
Polenta–vegetarian: make at camp, to eat with the soaked up. Warm water and set aside. Fry onions and garlic in oil, throw the cornmeal and water, stir until it forms a thick Pope. Season with salt. After it’s done, stir the stew will warm up in the same pan. It’s a tasty and nutritious meal for the end of a long day of walking.
Pan bread: 1 slice of whole wheat flour and white flour. 1 pinch of salt and yeast for bread. For flavor, garlic, onion, grated cheese or cubes of provolone. Mix everything and go adding warm water slowly, stirring with a wooden spoon. Let the mixture well homogeneous and put to bake in a skillet, preferably teflon. The sweet spot is the mass a little moist and not dry. Grease the pan with olive oil, place the dough and leave baking covered, over low heat. Can sprinkle toasted sesame seeds on top. The bottom must harden before you turn it. Take the ready made mixture in bags with zip closures, and add water in the camp.
Tofu: Tofu mayonnaise is that soy cheese found in natural food stores. For a block of tofu use half a cup of vinaigrette dressing (3 parts olive oil to one part lemon juice or vinegar, salt and pepper for seasoning), half a cup of water, a teaspoon of mustard and half a teaspoon of salt. Beat in a blender and is ready to be served with French toast, or passed on the bread, as a base for sandwiches.
Guacamole: Replace the tofu recipe above and add a clove of garlic which blends well with the tofu mayonnaise. This folder is also delicious if used as the basis for the various sandwiches.
Chickpea folder: leave the chickpeas to soak for one night. Cook with a few cloves of garlic until tender (in pressure cooker for 20 minutes after boiling). Beat in a blender with a little of the cooking water and a dessert spoon of Tahini (sesame paste, sold in supermarkets and shops. There is also Tahini integral) for each cup of chickpeas. Season with salt and garnish with parsley and chopped onion on top. Don’t forget Mint. Is another folder that blends well in sandwiches and is very nutritious.
Suggested Books: Cooking outdoors – Cristiano Requião the cookbook the Hungry Tripper – Sergio Beck the best the party – Sonia Hirsch, edited by the author.
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