This is just a reminder from Harpo & Groucho that we also eat food. We’ll be posting trail recipes and research here, but also have a long form practice of cooking and sharing food – you can check out this shared history at No Money Meals, Grouchy’s vegan food blog.
Sprouting is one of the easiest ways to get fresh food on trail without worrying about the water weight and fragility of fruit, or the rapid decay of greens. Harpo & I sprouted all along the AT and have continued the practice on our more recent trip to the Olympics. Trail sprouting is really effective on trips longer than 2 nights – it takes an overnight soak and 2-3 days rinsing twice per day (using about 1/4 cup of treated water) to get the seeds to an edible state – right about the time you’re craving some fresh, non-dehydrated food. We repackage sprouts ordered from Sprout House into 2oz increments, and use a hemp sprouting bag from Outdoor Herbivore on trail.
Sprouts combine well with oats, or can be thrown in with ramen. One of our favorite AT trail recipies was a flour tortilla filled with instant hummus and sprouts…
– Uncle Bud’s deep fried garlic peanuts
– dehydrated okra & green beans
– raw cashews
– tamari almonds
– roasted & salted soy nuts
– spicy roasted pepitas
The Uncle Bud’s are the winner here… Harpo and I have been buying them down at Uwajimaya for a minute. You can get the rest of the ingredients at any well stocked store with a bulk department. The key is offsetting the expense of the raw cashews with other cheap ingredients like the spicy pepitas, or sesame seeds if you prefer. Basically, Groucy Mix is salty & mouthy, with some crisp moments and a creamy finish. Them little chipmunks, with their bandit mascara, love it… positive reviews all around.
Olympic National Park – entering from Marmot Pass – loop around White Mountain
Distance: 65+ miles
Elevation Gain: thousands
Date: August 24 – 28, 2014
Hikers: Groucho & Harpo
Duration: 4-5 days
Day 1 – Sunday
On a recent backpacking trip, Groucho tested out a new savory oat recipe. This one’s stove-less for those times you run out of fuel, or just don’t feel like carrying the extra weight of the stove and fuel on a journey. The coolest trick (ye olde backpacker standby) is to tear the top off the packet and pour your filtered water right into it. The packet is resilient enough to be your temporary bowl.
Let sit for a few minutes to hydrate the oats
Last fall, while enjoying three days of trail angel hospitality in Waynesboro, VA, we received a care package sent by Groucho’s mom. Included within were highly addictive, extremely tasty Quinoa Crispies – a high-class, more-nutritious, hippie relative of classic Rice Crispie treats. The snacks were so sweet, crunchy and satisfying that Groucho, Andiamo (our super generous host – a 70 year old former PCT thru hiker who invited us to crash at his house) & I ate the entire bag in one day. So when the time came to make power-bar-eske treats for our “Drunken Boot” participants, this was the first thing I thought of.
The foundation of Quinoa Crispies is a quinoa product, commercially made through a puffing process involving some kind of vacuum. These puffy/crunchy delectables have been available in the bulk section of several stores in the Seattle-Area in recent months… however I was sad to learn the day before our event that all of the stores were out. The product has been discontinued. Okay – improvisation here we come – this was the recipe for my adapted Quinoa Crispies
1 cup brown rice syrup (heated up to almost bubbling)
1 cup almond butter (mixed with the heated brown rice syrup)
5 cups puffed brown rice cereal
1 cup dried berries (I used blueberries, cranberries and sour cherries)
1/2 cup coconut flakes
1 cup chocolate chips
1/2 cup toasted quinoa (toss in a dry pan over medium heat until they are fragrant and browned)
Dash of salt
Mix all ingredients together and press into greased pan. Leave out or put in fridge. After awhile cut them up.
It’s been a minute since we had a snacks only post – but we’re still eating. The reader might note a theme here – hot cold salads with quinoa. Harpo & I acquired a large amount of quinoa for the Drunken Boot Quinoa Crispies, but ended up only toasting and using part of it. Regardless of the grain – the hot/cold salad is one of my favorite summer snacks. In this iteration it was mainly arugula & quinoa, tho any combination of grain & green works; amaranth & massaged kale, brown rice & spinach (with lemon tahini dressing iz my personal favorite) and always topped with some fresh herb and other seasonal summer veggies for texture and color. Also, avocado A+ both for fat content and because, as vegetarians, really what else is there…
More of our daily meals can be found at No Money Meals.