Raw camping food anyone?

[Kris]

I'm going on a camping trip this weekend and I would really like to stay raw. In the past, I have let things like social events and travelling to be excuses for eating cooked items, and I want to stop the trend.

Does anyone have any suggestions for what kinds of things (besides just plain raw fruits and veggies, as they grow) would keep well while camping? It's not a backcountry trip, so weight doesn't matter. And I don't have a dehydrator yet -- only a blender and food processor. I'm excited to hear your suggestions!!

[amy's-goin'-raw!]

I would whip up some of the pates like Allissa's mock salmon, almost tuna or sunny plate and roll it up in some collard leaves, stuff it in tomatoes, red peppers or between portabellas.

I do this for lunch a lot. Goes well with some veggie "sticks" on the side like carrots, celery, red pepper, broccoli. Or some nuts.

[Allison]

We love this dip for veggies. It's from Rejuvenate Your Life by Serene Allison. You will have to keep it in a cooler. It's very filling and satisfying.


RICH CHEDDAR SAUCE

1 large red bell pepper
¼ c. water
1 c. raw cashews, sunflower seeds, or almonds
1 T. tahini
2 T. nutritional yeast
1 - 1 ½ tsp. sea salt
2 tsp. onion powder
1 clove garlic
2 T. lemon juice

Whiz in blender until creamy. Add more water if it is too thick.

[Sharon in Colorado]

If you have some sort of cotton or hemp bag with a tie-top you can put seeds for sprouting in there. Keep the bag out in the open (or tie it to your pack while hiking) and when you cross a river or something drag the bag through there. You'll have plenty of sprouts available - lots of protein and minerals there for ya.

[tracyinfo]

How about marinated mushrooms? You can marinate in a jar at home and store them in a cooler. Also, sauerkraut, pates, corn on the cob, different greens with avocadoes for salads are easy to carry.

Have fun.

[organic alaskan]

How do you marinate mushrooms? That sounds delicious, but I don't know what mushrooms to use or what to marinate them in. Can you help me please? :)

Thanks.

[tracyinfo]

I use shitake, button or cremini mushrooms. I marinate them in a spoonful of namu shoyu, a spoonful of olive oil and then fill the rest of the jar with water. Of course, you can add different seasonings, garlic, and sometimes I will add some apple cider vinegar for a little bit different taste. They last a long time as long as they are kept cold. The best, is just a simple marinade of namu shoyu and olive oil.


How do you marinate mushrooms? That sounds delicious, but I don't know what mushrooms to use or what to marinate them in. Can you help me please? :)

Thanks.

[organic alaskan]

Wow, you are so helpful! I'm off to the store for ingredients! :D

[PixieGreen]

Meusli for breakfast, you can soak the grains before you go to bed if you prefer. Add some almond flour to themix so you only have to add water for an almond milk flavor. Or granola.

Sunflower seeds, dried garlic, onion, and dill all ground in a coffee grinder, add water to make a dip. Add more water to make a salad dressing.

Lara bars, I think someone created a thread with homemade versions. Pm me if you'd like a few flavor ideas/ recipes. Don't need a dehydrator.

If weight isn't an issue this is one of my favorite recipes that actually tastes better two and three days after made; Use some portabella mushrooms, different colored sweet peppers, an onion, carrot, an a little red chili pepper. Chop the veggies into big chunks. Mince the chili. Add 1/4c olive oil, 1/8c braggs or nama shoyu, 1T chili powder, 1t cumin, 1t coriander [spicesfor a pint jar full of veggies, double quantities for a quart jar]. Toss all ingredients into a bowl then squeeze them all in a canning jar and fill to the top with the marinade. If you wait until the second day to eat it really infuses the flavor and tendorizes the veggies. SO good. Excellent with the sunflower dip/ guac and/ or salsa.

You can prepmake marinara sauce and seal in one jar then marinate veggies in another jar for lasagne. Assemble right before serving. The sauce tastes better when premade, zuchinni does too.

Again, weight, but you can make soups if you process the veggies and spices and nuts beforehand, add water a few hours before eating.

Fruit rollups, can roll up raisons and apples or pears in the rollups too. Ooops, forgot you don't have a dehydrator. Nix this one.

Christa

[rawpriestess]

Hummm, of course flax crackers are out because of the dehydrator,

so. I like to have alot of different tastes and textures.

almond butter for sweet and smooth and you can mix it with other stuff too
fresh jam, berries and dried fruits, I think Alissa used apricots and berries, I use raisins and berries, yum

crispy veggies, such as carrots, cucumbers, parsnips you can cut these into chips or sticks, and then

Dip= cashews, red peppers, onion, garlic (makes a great dip for above said veggie chips/sticks)

Salty, hummm, maybe just cucumber with salt or watermelon with salt, or nuts -- you can soak first, or during would be cool too. then salt if you like them that way, I love them with cayenne and honey,

also, walnuts and dates, or almonds and dates, you stuff the dates, and they are an easy and instant sweet treat.

Raisins, nuts coconut, dates, walnuts, macademias all mixed together in a bag, called grop or gorp, I used to make it SAD, when I was hiking (a million years ago)

I personally love tomatoes, cashew sour cream, hot salsa, and lettuce all wrapped up together, kind of like a burrito, with the hot salsa it is yummy.

I also love the Greek tastes, too lettuce, sliced white onion, sliced tomatoe, cucumber, drizzeled with tahini, garlic and lemon juice yummmy. You could pop in one of those marinated mushrooms or two and YES, that sounds good right now. hummmmm, I keep making myself hungry on this forum.

LOL

But most importantly walk barefoot if you can, and really enjoy all the fun people and animals you will be with or meet on your journey.

Have a great time.