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Fishy Crackers

Fishy Crackers

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

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Roasted Tomato Dip

Roasted Tomato Dip

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.

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Minestrone

Dehydrated Minestrone

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.

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Sunny Garlic Hummus

Sunny Garlic Hummus

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.

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Mediterranean Garbanzo Bean Salad

Mediterranean Garbanzo Bean Salad

courtesy of A Fork in the Trail

Dehydration Time: 8–12 hours

Makes 2 servings

Ingredients:

1 ½ tablespoons olive oil or vegetable oil
¼ cup shallots, finely chopped
¼ teaspoon crushed red chilies (optional)
1 teaspoon orange zest
2 tablespoons fresh orange juice
Segments of 1 large orange
1 teaspoon lemon juice
2 cups canned chickpeas (garbanzo beans), drained and rinsed
½ cup green olives, pitted and chopped
½ teaspoon mixed spices
1 teaspoon black pepper, freshly ground
A pinch of kosher salt

Directions:

At Home
Heat the oil in a frying pan over medium to medium-high heat. Add the shallots and sauté for a few minutes. Add the crushed red chilies, orange zest, orange juice, and orange segments. Cook for a few more minutes and then add the lemon juice, chickpeas, olives, and spices. Simmer for a few minutes and then remove from the heat. Stir in the pepper and salt.

Allow the mixture to cool and then measure the amount you will dry. Write this measurement on a sticky note. Spread the salad on lined dehydrator trays to dry and dry at 50 – 55 degrees for 8-12 hours. When the salad is dry, package it in a ziplock freezer bag along with your note.

At Camp
Rehydrate the salad by adding enough boiling water to the mix to make it equal to the measurement on your sticky note. Be sure to account for and add your dried ingredients to the rehydration container prior to adding the water. You can always add more water if you need to. Once the salad has rehydrated, reheat it if desired.

Tips

If you’d like to have this recipe for lunch, you can add cold water to the mixture at breakfast and let it rehydrate in your pack as you travel.

This is also good for dinner served on couscous or quinoa that has been cooked with a little vegetable stock or orange juice or with pitas that have been toasted, drizzled with a little olive oil.

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Citrus Lentil Salad

Citrus Lentil Salad

courtesy of A Fork in the Trail

Dehydration Time: 5 to 7 hours
Serves 2

Ingredients:

Salad Mixture
1 cup of canned green lentils – rinsed and well drained
1 small carrot – coarsely grated
2 cloves garlic – minced
3 tablespoons celery leaves – chopped
⅓ cup roasted red pepper – chopped in 1/4 inch pieces
⅛ cup fresh chives or scallions – chopped
⅛ cup fresh parsley – chopped
¼ teaspoon dried thyme
1 tablespoon lemon zest
salt and pepper – to taste
3 tablespoons of crumbled feta cheese

Dressing
⅓ cup extra virgin olive oil
1½ tablespoons lemon juice
⅛ teaspoon cayenne pepper
¼ teaspoon cumin
½ teaspoon dried sweet basil

Directions:

At Home: Combine all of the salad ingredients except for the dressing in a medium bowl. Spread out the salad mixture on lined dehydrator trays and dry for 5 to 7 hours. Time will depend on the type of dehydrator that you have. If your unit has a temperature control, set it for 57°C. Place the lemon juice and olive oil in a leak proof container. Pack the cayenne, cumin and sweet basil in plastic wrap or a small zipper bag. Place the salad, bottle and spice packet inside a medium zipper bag and seal, making sure to remove as much air as possible.

At Camp: Rehydrate the salad using a formula of ⅕ parts dried mix to 1 part water. Wait 5 or 10 minutes and then add a little more water if needed. If you accidentally use too much water, be sure to drain the salad well before adding the dressing. Combine the contents of the spice packet to the bottle containing the olive oil and lemon juice mixture. Shake vigorously and then pour the dressing on the hydrated salad. Stir gently to combine.

Serving Suggestions: Serve the salad on its’ own, with lightly toasted Greek pitas, or use as a filling for a pita pocket.

Notes
Storage: If you plan to make this well ahead of a trip then do not make the oil and lemon mixture until closer to when you will leave. You can store the dried ingredients in the freezer for 6 months. Place the name and date on the outside of the freezer bag, using an indelible marker, and do not forget to put a comment about adding the dressing on the bag.

Roasted Red Peppers: to roast peppers place them on a baking sheet in a 170 C oven for 45 minutes to 1 hour. Allow to cool before peeling off the skin. You can also grill them until the skin starts to blacken and peel. You can buy roasted red peppers, packed in oil, at the supermarket. Just give them a little rinse first.

Celery Leaves: Many people do not realise that the leaves found on the celery stalks are good for use in salads and other dishes. Celery leaves impart a mild celery flavor. Most often, the leaves are at the top of the celery; however, if you look closely you will sometimes find them hidden in the centre of the stalks.

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Garlic & Herb Crouton

Garlic & Herb Croutons

Ingredients

2 cups fresh almond pulp
2 small zucchini (baby marrow) thinly sliced
1 cup ground flaxseed
2 tablespoons extra virgin olive oil
2 teaspoons mixed herbs
2 teaspoons crushed garlic
½ teaspoon salt


Directions

Combine all the ingredients in a large bowl and mix well, using your hands, to make a soft dough. Place the dough on a dehydrator solid sheet and roll it out until it is about 1 cm thick. Cut the dough into cubes and move to your dehydrator mesh sheets. Dehydrate at 40 degrees celsius for 18 to 24 hours or until dry and crisp. Remove and store in airtight container.


Did you know?

Zucchini, or alternatively known as baby marrow, resemble cucumbers in appearance. They are rich in vitamin C which helps fight off diseases caused by free radicals. They are also known to lower cholesterol, help maintain weight and the magnesium in the zucchini reduces the risk of heart attacks and strokes.

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Greek Pizza

Greek Pizza

Base


Ingredients:


½ cup sunflower seeds
1 large stalk celery
½ cup pumpkin seed
1 cup red or white onions thinly sliced
1 cup water
½ cup ground flax seeds
1 apple peeled and cored
2 tablespoons olive oil
1 clove minced garlic
1 tablespoon tamari
½ teaspoon salt


Directions:


Blend all the ingredients in a high speed blender, like the Vitamix, on high for 30 seconds. Spread onto a dehydrator solid sheet and dehydrate for 12 hours. Remove from the dehydrator and place on the tray and dehydrate for 6 more hours.
Tomato Sauce


Ingredients:


½ teaspoon agave syrup
½ teaspoon squeezed lemon juice
½ a cup soaked sun dried tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon miso or tamari
¾ teaspoon minced fresh oregano
½ garlic clove (optional)


Directions:


Blend all the ingredients in a high speed blender, like the Vitamix, on high for 30 seconds. Use the tamper to push the ingredients into the blades.
Nut Cheeze


Ingredients:


1 cup cashew or macadamia nuts
½ cup water
¼ cup nutritional yeast / probiotic powder
1 organic lemon
½ teaspoon salt


Directions:


Blend all the ingredients in a high speed blender, like the Vitamix, on high for 30 seconds. Use the tamper to push the ingredients into the blades.
Topping


Ingredients:


1 cup baby spinach
1 large tomato thinly sliced
1 cup thinly sliced mushrooms
8 olives pitted and minced
1 teaspoon mixed herbs
Himalayan salt – to taste


Directions:


Once your base is ready, evenly spread the tomato sauce and nut cheeze and add your topping. Dehydrate at no more than 42 degrees for 2 hours. Serve!


Did you know?

The beautiful red colour of tomatoes are a good indication that they are rich in antioxidants. Antioxidants fight cancer causing free radicals. The vitamin A in the tomatoes improve eyesight, the Vitamin B reduces cholesterol and the healthy acids in the tomatoes are known to protect the body from carcinogenic properties found in food.

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Healthy Buckwheat Sandwich

Healthy Buckwheat Sandwich

Ingredients:

½ cup olive oil
1½ cups sun-dried tomatoes
3 cups sprouted buckwheat
1 cup flaxseed meal
3½ cups peeled zucchini roughly chopped
2 cups apple cored and roughly chopped
3 tablespoons fresh lemon juice
2 avocados
1 large onion
½ cup minced fresh parsley


Directions:

Pulse the olive oil, sun dried tomatoes, sprouted buckwheat, zucchini, apple, lemon juice, avocados, onion and herbs in your food processor until thoroughly mixed
Transfer to a large bowl and mix with the flax meal by hand. When mixed, process the whole batter in your food processor but in small batches to achieve a light fluffy texture
Divide the mixture in half and place on non-stick / solid sheets on dehydrator trays. Use a spatula to spread the mixture evenly. If mixture is too sticky you can wet the spatula to make it easier
With a knife score the spread into squares
Dehydrate for 2 hours and then remove the sheets by placing another dehydrator tray and mesh sheet on top and invert so that your original sheet of bread is upside down. That will allow you to peel the non-stick sheet off and continue to dehydrate the other side of the bread
Dehydrate for approximately 8 hours more or until bread feels light in your hand. If the pieces don’t fully come apart where you scored, use a knife to cut them


Did you know?

The beautiful red colour of tomatoes are a good indication that they are rich in antioxidants. Antioxidants fight cancer causing free radicals. The vitamin A in the tomatoes improve eyesight, the Vitamin B reduces cholesterol and the healthy acids in the tomatoes are known to protect the body from carcinogenic properties found in food.

Flax seeds are know to be a great source of soluble and insoluble fibre. It is also a source of essential Omega 3 oils which are good for the heart. Flax seed also contain a compound called lignans which is a source of antioxidants (cancer fighting properties) and plant-based estrogen.

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Cream Cheeze Spread with Crackers

Cream Cheeze Spread with Crackers

Ingredients:

Spread
2 cups cashews (soaked overnight, rinsed and drained)
¼ to ½ cup water
3 tablespoons lemon juice
1 small clove garlic
1 teaspoon apple cider vinegar
5 tablespoons chopped chives
Salt to taste

Crackers
2 cups almonds (soaked overnight, rinsed and drained)
1 cup roughly chopped broccoli
3 carrots, roughly chopped
1 onion, finely chopped
½ cup ground light flax seed
1 cup water
¼ cup soy sauce
½ teaspoon Himalayan salt
½ teaspoon freshly ground pepper


Directions:

Spread
Place all ingredients except chives in Super Blender and blend on high until smooth
Crackers
Pulse almonds, broccoli and carrots in your blender until you get a rough meal texture
Transfer to bowl, stir in onion and ground flax seed
In a separate bowl stir together water and soy sauce
Stir into the veggie mixture and let rest 10 minutes before rolling out
Roll out to 1 cm thick on your Kuto non-stick sheet or Ezidri Ultra dehydrator solid sheet
Dehydrate at 62°C for 1 hour
Reduce heat to 46°C and dehydrate for 8-12 more hours
Store in air-tight containers and enjoy within 2-3 weeks


Did you know?

Cashew nuts have a very low fat content which is very good for the heart, cholesterol levels and weight-loss. The calcium and magnesium content will keep your bones and teeth strong and healthy. Garlic, which is closely related to onions, leeks and shallots, is normally added to food to enhance the flavour and aroma but did you know that at its most basic garlic is medicine in nature. Just one clove of garlic has the following components, Vitamin C, B6, manganese selenium and fibre. It also contains calcium iron and potassium which help strengthen the bones in the body. It is known to be very effective for the common cold and flu’s as it helps boost the immune system to get rid of the accumulated toxins. It is also known to help lower blood pressure, cholesterol and the risk of heart disease. The antioxidants contained in garlic will help the kidneys in detoxing the body from chemicals and other toxins that accumulate over time.