[i]"I can offer some unusual ideas that the Japanese have long used, like catching and cooking small fish. There could even be a section on eating insects if you guys want. Insect eating is a big part of paleolithic human diet and modern hunter gatherer diets.”[/i]
I'd certainly love to hear more. I too imagine smaller game and insects made up a good amount of the diet. But I'm no expert.
Let’ start with some background about me and my style:
- Cooking style - I started freezer bag cooking a couple of summers ago, but have decided I no longer want to cook in plastic, although I do rehydrate (cold) in baggies. I now prefer one-pot cooking.
- I personally cook (but don’t bake) a lot in my daily life, and really prefer a hot dinner and some hot breakfasts when on the trail (OTT). I also tend to lose my appetite for the first couple of days at altitude, and try to go for meals with lots of spice, aroma and flavor so I'm actually motivated to eat.
- I’m *really* new to Paleo, and coming off a majority vegetarian diet means I’m working on incorporating meat into my meals. Intellectually I’d like to get to the point where I can eat stuff like tallow and organs and bone broth, but I’m not there yet.
- I really enjoy playing around with my dehydrator. I credit a few of the authors who post regularly on this forum (and in this thread – thanks Laurie Ann March!) with inspiration in this department.
- I don’t care for meals in bar form. That may change down the line if I decide to magically become a baker and make my own. I’m also squeamish about pemmican.
Onwards with meal ideas! A lot of this will not be new to most out there.
- Powdered eggs, salt, pepper, butter powder w/ whatever veggies you have on hand rehydrated with boiling water, rehydrate some salsa and/or guac for topping, done. My dad gifted me with powdered eggs from Honeyville Farms last year and they worked great. In an ideal world I’d like to find a source for pastured butter powder and free-range / omega-3 enriched egg powder. I’d also like to win a million bucks without purchasing a lottery ticket, we all have dreams, you see.
- I recently made a Paleo Trail Mix that was AWESOME as a cold cereal when mixed with coconut milk bulked up with coconut cream. For OTT I’d just stick with the coconut cream & water, which I *believe* is safe to bring along opened and unrefrigerated for a few days… yes?
- Primal Hot Cereal - I bet one could hack this by buying ground almond and pecan meal, perhaps blitzing a handful of dried banana chips and carrying along dried coconut cream. Put all in one baggie and heat with water over the stove. Maybe add some flax meal for extra ‘go’ value .
- Try steam-baking some kind of paleo muffin or frittata, recipe links to come later
Like a lot of backpackers on this site I usually opt to just eat snacks when hungry while moving along. Occasionally I like to stop for a rest at a pretty place and have more of a true lunch spread with crackers and dips and whatnot. I’d like to try out the following:
- Zucchini Hummus & Flax Crackers (there I go promising to bake). Dehydrated at home. I’ll probably leave out the olive oil for dehydrating and just add OTT. I’m also interested to see if the tahini dehydrates well in the recipe or if it’s something I should also pack separately. I guess then I’d be down to dehydrating spiced zucchini mush :-).
- Avocado-Walnut spread with Lemon & Garlic. Dehydated at home, again add olive oil OTT.
- The trail mix mentioned above. I’d also welcome ideas for spicy/salty mixes for variety.
- I wonder if mixing tuna into guac and dehydrating it all would work?
I prefer soups/stews for dinner OTT. And they really boil down (er, boil up?) to a basic formula of: Flavor base, dehydrated or pouched meat, dehydrated or freeze-dried veggies, add a fat in camp, add optional dehydrated starches. Some of my old favorites that I’ll try adapting for the trail:
- “Tortilla” soup is really easy using a flavor base of a simple taco meat seasoning packet. Dehydrated ground beef or chicken would be good, and I like adding onions, zucchini and bell peppers as the veg. I bring along extra packets of this seasoning to add extra spice to anything, or in case I add too much water. Good with olive oil added, and cheddar cheese if you eat dairy. Extra good topped with fresh diced avocado or dehydrated/rehydrated guac!
- Sweet Potato soup would probably be easy – dehydrate baked, mashed and seasoned (maybe a nice lavender, rosemary and lemon mix) sweet potato at home for the flavor base. I bet broccoli, onions and kale would be nice for this, with pouched chicken. Good with butter/ghee or coconut oil added.
- Chicken ‘Dumpling’ Soup would be fun to try, although the cook time for the dumplings is longer than I’d like. I wonder if I could make, cook and dehydrate http://realsustenance.com/flax-pasta-paleo-glutengraincornsoydairy-free/> Flax Pasta and add it instead of the dumplings. The cook time on the fresh flax pasta is only 15-20 seconds. I wonder if cooked and dehydrated it would actually take longer? In the past I’ve cooked and dehydrated regular dried wheat pasta…
- I’m going to try dehydrating this recipe for Lemongrass-Coconut Sauce . Really awesome, awesome flavor. Might be wise to leave out the coconut itself and just add creamed coconut OTT. I marinated then baked salmon in this the other day and it was SO tasty. As a soup base I think this recipe would lend itself well to pouched or even smoked salmon, with pretty much any veg.
- Have you seen those microwave mug cake recipes that are the hit of the internet these days? I’ve found a few paleo adaptations that could be easy to make with powdered ingredients, and think they might be good and easy enough with steam baking.
- I’m going to try paleo-izing my favorite easy dessert, Lovely Lemon Curdy Pud. I’m thinking honey for the sugar and coconut flour w/ baking soda for the wheat flour. If it works, I’ll take it one step further with powdered versions of the ingredients for the trail (forgetting about whipping the egg whites, of course), and I think it’ll be good steam-baked as well. Will keep y’all posted.
- Pumpkin, Coconut & Maple Custard Cups made with powdered ingredients and steam-baked.
Ok, it’s like 60 degrees out, going for a short romp with the dogs!