Story and photos by Ben Kunz High in the Andean regions of Ecuador, Bolivia, Colombia and Peru grows an amazing plant known as quinoa. And what better time to eat quinoa than 2013, the “International Year of Quinoa” as declared by the United Nations! Quinoa contains all the amino acids necessary for our nutritional needs and thus is one of the rare plant-based foods that is a complete protein. It’s a great choice for vegetarians and vegans, not to mention that it’s gluten-free! Quinoa can be found in most conventional supermarkets (often in the health or organic section) and in natural food stores. A cost-savings tip: buying quinoa in bulk often leads to significant savings on this wonder food. For a reasonably sized backcountry meal for two: Add one cup…
Cheese can be the perfect backcountry trail snack or meal topper. The key is choosing the right kind to pack in.
In this week of CampCookingTV, Tim and Christine Conners demonstrate how to make bread in the backcountry. By preparing the ingredients at home and having the right equipment in your pack, it is easy to whip up this recipe on the trail. For hundreds of mouth-watering camp recipes be sure to check out Tim and Christine Conners’ bestselling series of books. You can find more information on their website, http://www.lipsmackincampin.com.
If you are ever sitting by the campfire wondering why you aren’t eating something better, you should check out Adventure Appetites. Founded in 2012 by Dan Oberlatz & Aaron Fetter, Adventure Appetites’ goal is to create pre-packaged gourmet meals that are easy to prepare and delicious to eat. Having been guides and adventurers themselves, they know how good it feels to eat real cuisine after enjoying the outdoors all day. Hear what else they have to say here:
Have you ever tried dehydrating food yourself for backcountry meals? In this episode of CampCookingTV, Christine and Tim Conners show you an easy and lightweight recipe for Spaghetti that’s great for hiking and backpacking. Try it on your next trip! For hundreds of mouth-watering camp recipes be sure to check out Tim and Christine Conners’ bestselling series of books. You can find more information and purchase books, on their website, http://www.lipsmackincampin.com.
Photos and Story By Lindsey Kunz This dish is a welcomed alternative to freeze-dried meals and competes with freeze dried packages for weight savings and cook time, thanks to the powdered coconut milk. And I’ve yet to find someone who doesn’t love this dish, both for its taste and for the ease of making it vegan and gluten free. One pot is all you need. Servings: 2 Ingredients 2 bundles thin rice vermicelli noodles (a package of 8 can be purchased at an Asian food market for just over a buck, or you can find in the international section of your grocery store)
In this episode of CampCookingTV, Tim and Christine Conners show you four methods to get clean water while backpacking. What method works best for you?
Photos and Story by Lindsey Kunz This delectable pasta dish is guaranteed to make your friends and fellow campers drool! It’s a rich backcountry recovery meal, well suited to keep you fueled for another epic day in the mountains, be it ski touring, mountaineering, or alpine climbing. One pot is all you need. Servings: 2, plus leftovers for second dinner or next-day’s lunch
This week Tim and Christine Connors help you to make the perfect cup of coffee in this episode of Lipsmackin’ Campin. Try one of these tips next time you’re out in the backcountry! You can find more mouth-watering camp recipes, and invaluable information for making your next camp trip a culinary success. Just check out Tim and Christine Conners’ bestselling series of books.For more information, visit Lipsmackincampin.com!