June 20, 2021

Mexican-spanish American Grill

Healthy Life Forever

Kenwood backpacker writes cookbook for those people who enjoy good food items in the excellent outdoor

“We have started an all-women’s trip,” she extra. “We all assistance every single other out and determine it out with each other.”

Aksamit’s cookbooks are available in print and book at ingasadventures.com/book or Amazon.com.

“This food tastes great by by itself or wrapped in a tortilla for lunch. It’s the form of recipe that lends itself to many variants,” Aksamit reported. “I made the Marrakech Spice Blend, which is milder and additional suited for a salad than the Moroccan Spice Blend.”

Moroccan Chickpea and Quinoa Salad

Can make 1 serving

½ cup quinoa, cooked and dehydrated

¼ cup dried chickpeas, cooked or canned and dehydrated

1 tablespoon pistachios

¼ cup raisins

2 teaspoons chopped dried carrot

1 teaspoon diced dried red bell pepper

1 teaspoon minced dried onion

1 teaspoon dried parsley flakes

1 teaspoon Marrakech Spice Mix (see recipe under)

1 packet (⅛ teaspoon) Genuine Lemon powder

⅛ teaspoon salt

Black pepper, to style

Trail staple:

1 tablespoon olive oil

½ teaspoon lemon oil (optional)

At house: Incorporate the dry ingredients in a bag.

In camp: Incorporate enough incredibly hot drinking water to cover the dry elements. Commence with ½ to 1 cup. Stir properly to moisten throughout.

Rehydrate for 10-20 minutes until eventually softened and permit awesome. Water may perhaps be added at the previous meal (i.e., incorporate drinking water at breakfast to be completely ready by lunch).

Insert a lot more h2o, to taste, if ideal. Include olive oil at the conclude.

Calories 597 Carbohydrates 87 g Protein 16 g Fat 21 g Sodium 708 mg.

Marrakech Spice Mix

Will make about 3 servings of 1 teaspoon every single

1 teaspoon ground ginger

1 teaspoon paprika

½ teaspoon cinnamon

½ teaspoon coriander

¼ teaspoon cumin


“I adore the components in this soup for the different flavors they provide together,” Aksamit claimed. “It’s an great vegetarian meal without the need of the rooster. … Peanuts are the most important crop in Senegal, alongside with couscous, rice, sweet potatoes, lentils and black-eyed peas.”

Senegalese Peanut Soup

Will make 1 serving

¼ cup freeze-dried chicken

¼ cup peanuts, chopped

4 tablespoons peanut butter powder

1½ tablespoons tomato powder

½ teaspoon hen or vegetable bouillon (see recipe beneath)

1 teaspoon ground ginger

1 teaspoon dried cilantro

1 teaspoon minced dried onion

¼ teaspoon garlic powder

⅛ teaspoon salt

Black pepper, to style

Path staple:

1 tablespoon olive oil

At home: Merge all the dry substances in a bag.

In camp: Increase 1 cup of hot h2o to dry elements. Incorporate olive oil.

Stir well to moisten all through. Rehydrate for 10-20 minutes until softened. Insert additional incredibly hot drinking water, to taste, if ideal.

Energy 606 Carbohydrate 16 g Protein 77 g Unwanted fat 23 g Sodium 800 mg.

Vegetarian Bouillon

Helps make 1 serving

2 tablespoons dietary yeast

1 tablespoon sea salt

1 tablespoon dried parsley

1 teaspoon celery seed

1 teaspoon dried dill weed

1 teaspoon onion powder

½ teaspoon thyme

½ teaspoon garlic powder

½ teaspoon black pepper

Use 1 teaspoon for every 1 cup (8 ounces) drinking water.

Energy 4 Carbohydrate g Protein g Body fat g Sodium 423 mg. To minimize sodium, lower or omit salt.


“We like Asian flavors, so anything with coconut cream powder is a winner for us,” Aksamit claimed. “My mothers and fathers lived in Jakarta for practically 10 several years, and we uncovered that peanuts are prevalent in Indonesian dishes. If you like more robust flavors, use the larger sized amount of the Thai Spice Mix. … Look at the energy this could be two servings for many.”

Indonesian Rooster Noodles

Makes 1 serving

1 serving of ramen (½ or 1 block, based on brand name) or 2 ounces of other Asian noodles (discard the spice blend)

½ freeze-dried hen

⅛ cup chopped peanuts

1 teaspoon roasted flax seeds

1 teaspoon chia seeds

¼ cup dried shredded cabbage

3 tablespoons freeze-dried mixed greens

3 dried shiitake mushrooms, sliced thinly

2 tablespoons peanut butter powder

1 tablespoon coconut product powder

1-2 teaspoons Thai Spice Mix (see recipe underneath)

1 packet (⅛ teaspoon) Accurate Lemon powder

⅛ teaspoon salt

Trail staple:

Olive oil (optional)

At residence: Merge all the dry elements in a bag. Preserve the nuts independent in a smaller bag to retain their crunchiness.

In camp: Include adequate hot h2o to go over the dry elements. Start with ½ to 1 cup. Incorporate olive oil, if making use of. Stir effectively to moisten through.

Rehydrate for 10-20 minutes right up until softened. Increase more incredibly hot drinking water, to flavor, if sought after. Insert the peanuts.

Energy 792 Carbohydrate 93 g Protein 37 g Body fat 34 g Sodium 537 mg.

Thai Spice Blend

Can make 3 to 7 servings of 1 to 2 teaspoons every single

2 teaspoons paprika

1 teaspoon floor coriander

½ teaspoon ground cumin

½ teaspoon ground ginger

½ teaspoon dry mustard

½ teaspoon dried basil

½ teaspoon curry

¼ teaspoon cayenne powder or red pepper flakes (optional)

¼ teaspoon garlic powder

¼ teaspoon black pepper

You can get to Team Author Diane Peterson at 707-521-5287 or [email protected] On Twitter @dianepete56.