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Recipes:
1️⃣ Chocolate Almond Tsampa Energy Balls
– Ingredients:
2 cup medjool dates, pitted
2/3 cup chocolate almost tsampa cereal
4 tablespoons virgin coconut oil, melted
– How to make them
1. Pulse dates in a food processor until you get a sticky paste
2. Add Chocolate Almond Tsampa Cereal and melted coconut oil. Stir well
3. Using tablespoon, scoop out the mixture and shape 20 balls about an inch in diameter.
4. Store in an airtight container in the fridge for up to a week, until you are ready to put them in your backpack
2️⃣ Penne Putannesca
– Ingredients:
4 cups whole-wheat penne pasta
1 tablespoon olive oil
3 garlic cloves, minced
1 red onion, diced
1 teaspoon Arrabbiata seasoning*
1 can diced tomatoes
2 tablespoons capers, drained
1/4 cup Kalamata olives, pitted and roughly chopped
Salt & Sugar
– How to make it
1. Cook the pasta in salted boiling water according to package instructions.
2. Once cooked, rinse pasta under cold water to stop cooking process. Drain and set aside.
3. Heat the olive oil in a saucepan over medium heat. Gently fry the onion and garlic for about 3 minutes, stirring regularly. Add the anchovies and cook, stirring regularly, until melted.
4. Stir in diced tomatoes, capers, olives, and dried herb mix. Season to taste with salt and sugar.
5. Reduce heat to low, put a lid on and leave to simmer for 10 minutes, until sauce is slightly thickened. Remove from the heat and cool thoroughly.
6. Spread pasta and sauce on separate dehydrator trays covered with non-stick sheets or parchment paper.
7. Dehydrate at 57 °C (134 °F) for 2–4 hours until pasta has dried. Then, take the trays with pasta off from dehydrator and dry the sauce for another 4–8 hours until hard and brittle.
8. Divide the dried sauce and pasta into 4 equal portions and pack them into separate zip lock bags.
9. Pack Parmesan cheese separately.
👉 Arrabbiate Sauce Recipe: https://www.allrecipes.com/recipe/11839/arrabbiata-sauce/
3️⃣. Smoothies
– Ingredients
Fruits
Bananas
Water
Flax and chia seeds
– How to make it
1. Dehydrate at 115F/46C for about 6-12 hours until completely dry and brittle.
2. Remove from dehydrator and let cool to room temperature.
3. Grind dried smoothie mixture in a coffee grinder into a fine powder.
4. Pack in a small reusable zip lock bag.
👉 For more hiking recipes: https://www.trail.recipes/
