Ingredients:
4 cups fruit (of your choice i.e. banana, apple)
Directions:
*For even slices that ensure even drying we recommend you use a Mandoline slicer like the Bemriner Mandoline Slicer.
Cut you fruit into thin slices. Dehydrate at 50 ºC for 12 hours or until dry. Once dry, allow to cool. Add the dried fruit into a super blender, like the Vitamix, and blend until it turns into a powder. Store in an airtight container in a cool dark place.
Ingredients:
1 potato (thinly sliced)
1 onion (thinly sliced)
2 carrots (thinly sliced)
2 garlic cloves (thinly sliced)
2 cabbage leaves (roughly cut into smaller pieces)
2 tomatoes (thinly sliced)
A handful of mushrooms (thinly sliced)
A handful of fresh parsley
For seasoning
½ tsp ground black pepper
2 tsp turmeric powder
1 tbsp salt
1 tsp coriander powder
1 tsp chilli powder (optional)
Directions:
*For even slices that ensure even driving we recommend you use a Mandoline slicer like the Bemriner Mandoline Slicer.
Wash all your produce and dry them using a tea towel or a paper towel. Slice produce as per instructions in the ingredients section. Place sliced produce on your dehydrator trays in single layers. Place parsley on a mesh sheet, before placing on your dehydrator tray. Dehydrate at 60ºC for an hour and then reduce the temperature to 55ºC for up to 6 hours. Once the set time has lapsed, allow to cool.
Add dried produce to a blender or a food processor and process until you get a fine powder.
Empty contents into a bowl, and mix with all the seasoning ingredients.
Store in an airtight container in a cool dark place.
Ingredients:
2 tins cat tuna
1 Tbsp. parsley
1 cup flour
½ cup corn flour
½ cup water
1 Tbsp. coconut oil
Directions:
Mix the ingredients together until it has a dough like consistency.
Roll out the dough and shape as desired with a thickness of 6mm.
Place the pieces on your dehydrator and dehydrate at 60-65ºC for 6-8 hours or until completely dry.
Store in an airtight container
These Apple Oat Crisps are suitable for all pets as they are just plain ‘Healthy’
Ingredients
1 cup / 2 small apples / 1½ medium / 1 large apple
½ cup carrot (grated)
1½ cups whole wheat flour
½ cup oats
¼ cup flax seed – ground
1 Tbsp. oil (sunflower / canola / olive)
¼ + ¼ cup water
These Apple Oat Crisps are suitable for all pets as they are just plain ‘Healthy’
Ingredients
1 cup / 2 small apples / 1½ medium / 1 large apple
½ cup carrot (grated)
1½ cups whole wheat flour
½ cup oats
¼ cup flax seed – ground
1 Tbsp. oil (sunflower / canola / olive)
¼ + ¼ cup water
Directions
Cut the apples into bite-sized pieces and blend with ¼ cup water. Place the flour, oats and flax meal into a bowl and mix well together.
Mix the oil and carrot with the apple sauce. Pour the sauce onto the dry mix and combine well. Add some of the additional ¼ cup of water to mix to a firm dry dough.
Place into the fridge for about an hour. Roll out the dough and cut into shapes
(with a bone-shaped cookie cutter if you have one).
Place onto solid sheet / non-stick cloth sheet of the dehydrator.
Dehydrate for 6 hours at 60 ºC. Remove the biscuits with a flat spatula and place them directly onto the dehydrator trays
Continue to dry at 60 ºC until they are as dry as you prefer.
½ cup buckwheat flour
½ cup quinoa flour
(Grind buckwheat and quinoa into flour in a coffee grinder if you
don’t have the flour)
½ cup smooth peanut butter
½ cup unsweetened apple sauce
(Cut apples up and cook in a little water till soft. Blend in a
blender till smooth)
Mix together well and roll out to 6mm thick and place onto
non-stick / solid sheets.
Dehydrate for 4 hours at 60-65°C.
Cut into suitable sizes / shapes and return to the dehydrator at
60-65°C until very dry.
Watch your cat just loving these delicious treats
Ingredients:
2 large sweet potato cut in slices 1.5 – 2.5 cm thick, depending on the size of your dog.
You will also need Rope – hemp or jute about 7mm thick.
Directions:
Make holes in the centre of the sweet potato slices, big enough to fit your rope.
Place the sweet potato slices on your dehydrator and dehydrate at 60-65 ºC for 6-8 hours or until dry.
Cut a piece of rope about 35 cm long and tie a knot on one end.
Thread the rope through 3 slices of dried sweet potato and tie another knot.
Now thread another 3 slices of dried sweet potato, tie a knot.
Repeat process until your toy is about 30cm long and then tie a knot at the end.
We are ready to play!
Dehydration Time: 5 to 7 hours
Serves 2 to 4
Ingredients:
1 small red onion
1/4 cup white onion
1 clove garlic
2 cups cherry tomatoes
1 tablespoon olive oil
salt, to taste
black pepper, to taste
1/4 teaspoon cayenne pepper
1/2 teaspoon dried mild chili
1 teaspoon fresh coriander
1 tablespoon lime juice
1/2 teaspoon lime zest (optional)
1 cup cooked beans
Directions:
At Home: Preheat oven to 180ºC. Mince the shallot and onion. Cut the garlic and tomatoes in half. Put the shallot, onion, garlic and tomatoes in a shallow baking dish and drizzle with the olive oil. Season with salt and pepper, to taste. Bake for 45 minutes stirring occasionally. The tomatoes will start to brown and become very soft. Remove from the oven and let the mixture cool.
Process the tomato mixture in a blender or food processor with the rest of the ingredients and pulse until well mixed. Place the blended mixture on a solid sheet on a dehydrator and dehydrate for 5 to 7 hours. When dry, crush to powder with a food processor then store in an airtight container or a ziploc bag.
At Camp: To reconstitute, add 1½ parts dried mix to 1 part water. Wait 5 or 10 minutes and then add a little more water if necessary. Mix thoroughly and enjoy with your favorite bread or cracker.
Courtesy of A Fork in the Trail
Dehydration Time: 7–10 hours
Serves 4 to 6
Ingredients:
1 tablespoon olive oil
1 onion, chopped
2 medium carrots, chopped
1 potato, peeled and cubed
1 celery stalk, chopped
2 tablespoons celery leaves, chopped
2 garlic cloves, minced
2 cups canned tomatoes (with juice)
1 tablespoon parsley
1 sprig fresh rosemary
30 grams Parmesan cheese rind
450 grams Swiss chard, stemmed and chopped
3 cups low-sodium beef or vegetable stock
2 cups tinned beans
Salt and pepper to taste
Parmesan cheese (optional)
Directions:
At Home: Add the onions, carrots, potatoes, and celery to a large the pot and stir. Cook until the onions are translucent. Add the celery leaves and garlic and sauté for another minute. Add the tomatoes, parsley, rosemary, and cheese rind and let simmer for about 10 minutes.
Add the Swiss chard and 2 cups of the stock. Purée half of the beans with 1 cup remaining stock in a blender or food processor. Pour into the pot and simmer until the potatoes are cooked. Then add the remaining whole beans to the pot and heat through. Remove the cheese rind and the rosemary sprig. Allow the soup to cool.
Measure the soup and write this measurement on a sticky note. Pour the soup onto lined dehydrator trays and dry for 7 to 10 hours or until no moisture remains. Put the dried soup in a ziplock freezer bag along with the sticky note.
At Camp: Add enough boiling water to the soup mix to equal the measurement on your sticky note. Do not add the water first or you will have too much liquid. Once the soup has rehydrated, heat it through and serve. Garnish the soup with some shaved Parmesan.
Tuna Bagel with Black Bean and Corn Salsa
courtesy of A Fork in the Trail
Bagels survive well in a backpack. The hint of lime in the salsa complements the tuna; chicken would also work well in this wrap.
Ingredients:
½ cup frozen corn, thawed
1 tablespoon lime juice
½ cup salsa
¼ cup canned black beans, drained and rinsed
1 can tuna
2 multigrain bagels
Directions:
At Home: Mix corn, lime juice, salsa, and black beans together. Spread the mixture on lined dehydrator trays and dry for 5 to 10 hours. Place the dried salsa in a ziplock bag. Pack your can of tuna separately. Wrap and pack two bagels in plastic wrap and place them in the ziplock bag with the other ingredients.
At Camp: Take out your tuna. Add warm water to the salsa mixture, using a little less water than dried mix. Once rehydrated, add the tuna to the salsa mixture and place ¼ of the mixture on each half of the bagel. Serve open faced.
Tip: If you are planning to have this for lunch on the trail, add cold water to the salsa mixture at breakfast, and it’ll be ready by the time you stop for lunch.
courtesy of A Fork in the Trail
Hummus is one of the easiest things to make for a trail lunch, and this one has the sunny flavor of oranges.
Ingredients:
1 can chickpeas – rinsed and drained
¼ cup orange juice
½ teaspoon lime juice
2 cloves garlic
1 heaping teaspoon orange zest
2 tablespoons tahini
Pinch pink Himalayan salt
¼ teaspoon cracked black pepper
Directions:
At Home: Combine and blend all the ingredients using a food processor or blender until you have a thick paste. Spread evenly on lined dehydrator trays, keeping the mixture about 6 mm thick. Dry for 5 to 7 hours or until the mixture crumbles and is thoroughly dry. Store in a medium ziplock freezer bag.
At Camp: Rehydrate the hummus using a formula of 1 1/2 parts dried mix to 1 part water. Wait 5 to 10 minutes and then add a little more water if it’s too dry. Serve as a dip with Greek pitas or your favorite crackers or use as a spread in a wrap.
Tip: If you need to increase your fat intake for cold-weather hiking, drizzle a little olive oil on the hummus just before you eat it.
