I think we can forget about snacks being a bad thing when we are far from home and our well-being and focus depends on it.
What you need to keep in mind is that what you take with you should stay fresh and edible at different temperatures. You can choose slightly different snacks depending on whether it’s the hot summer or cold winter. However, it is not uncommon to experience “refrigerator temperatures” in the mountains in summer. So, if possible, plan your snacks according to the weather.
Summer snack tips I want to share with you are:
February 07 2022
are a large part of the energy intake on a trip. A few readily available nuts or a large piece of almond paste (my personal favourite!) can make a big difference to the mood of the group when you’re tired and it's a long way to your planned campsite...or anytime!
I've written a lot about how to cook high-energy food on trips, but not so much about how you can save energy on the cooking itself. I mean the consumption of gas for your stove. This will not be a post describing exactly how much gas you need to bring on your excursion/expedition but I have some great tips and tricks to share that will make your gas last longer and maybe even allow you to carry a little less in your pack.
The aim of this post is to inspire you to dehydrate simpler ingredients that you can use in your cooking and to make it feel like a better alternative to ready-made freeze-dried dishes. I will mostly focus on drying fresh vegetarian produce here, because it's the easiest to do successfully in my opinion and the least risky in terms of bacterial growth if the drying fails. For those who want to delve deeper into the subject, I would recommend Eric Tornblad’s book Torka mat (“Dry food”).