I’ve been a massive fan of Sonya Muhlsimmer’s book, Xtreme Gourmet, for years. As a qualified chef, food scientist and experienced canyoner, bushwalker, back-country skier and all round adventurer, she understands the value of not just nutritious food, loaded with all the good stuff we need to fuel our bodies, but also making it lightweight, bloody delicious and all without a dehydrator. Not only that, her recipes can be made with ingredients from most the supermarkets or Asian grocers.
Her book includes 69 recipes that take you from brekky, snacks and lunch, to dinner and dessert. Each one includes the nutrition details and loads of information on food prep, cooking gear, packing and much more.
Thanks to Sonya (did I mention she’s an ace human and Blue Mountains local as well?), I’m sharing my favourite recipe from her book here:
Ingredients and prep
Bag 1 – carbs and veg
Bag 2 – sauce
Keep separate
Water at camp
Method
- Add the contents of bag 1 (carbs + veg) and beef jerky to a pot with 1 1/2 cups of water. Soak for minimum 20 mins (note b).
- In a bowl (or cup) add the contents of bag 2 (sauce) and slowly pour in 1/4 cup of water. Mix thoroughly and put aside.
- After the carbs + veg has soaked for 20 mins, bring the pot to the boil and cook for 5 mins.
- Add the tomato paste to the pot.
- Add the sauce mix to the pot and stir thoroughly.
- Cook a further 1-2 minutes until the mixture thickens slightly.
- For larger serving: add extra 1/4 cup of risoni and water.
Vegetarian/vegan substitutions
- vegetable stock powder for beef stock
- TVP / Seitan for beef jerky
Caro’s notes
- a) I also substitute rice or vermicelli noodles
- b) I do this as soon as I get to camp and leave it to soak while I set up my tent.
- c) I use such little amounts of this ingredient, that I found it needs to be kept in the freezer so it doesn’t go hard.
Buy Sonya’s book over on her page here. You and your belly won’t regret it and your mates will be asking for your leftovers!
