{"id":6642,"date":"2022-09-16T09:49:47","date_gmt":"2022-09-16T09:49:47","guid":{"rendered":"https:\/\/asnes-academy.com\/uncategorized\/hiking-food-done-properly\/"},"modified":"2022-12-21T21:14:02","modified_gmt":"2022-12-21T21:14:02","slug":"hiking-food-done-properly","status":"publish","type":"post","link":"https:\/\/asnes-academy.com\/en\/trips-and-inspiration\/hiking-food-done-properly\/","title":{"rendered":"Food in the wild \u2013 done right"},"content":{"rendered":"\n
\r\n
\r\n
<\/div>\r\n
\r\n\r\n\n

Hungry for inspiration?<\/h2>\n\n\r\n\r\n\nAn army marches on its stomach, they say. So do hikers. As you’d know if you’ve ever left for the hills without\u00a0enough\u00a0high-glucose muesli-bars.\n\n\r\n\r\n\nPlanning food for a trip can, however, be a real chore. Especially on longer tours, where weight, cooking time, weather and temperature are some of the many factors that can influence your choice of which food to bring. We often end up buying\u00a0Real Turmat<\/a>\u00a0or equivalent ready-made food for most meals. There’s nothing so<\/em> wrong with that. Some of these packets are pretty good. Unfortunately, the cost can really add up \u2013 they’re not cheap. And eventually everyone gets tired of the same dishes.\n\n\r\n\r\n\nFinding inspiration for dinner isn’t necessarily easy at the best of times. It’s even more challenging to plan good food for a trip. So we’ve gathered some simple inspiration for you below!\n\n\r\n\r\n\n

Eating well in the wilds<\/h2>\n\n\r\n\r\n\nIt doesn’t take too much effort to cook good food for your trip into the wilds. It’s just a question of thinking longer-term. Dinner leftovers? Vacuum-pack them, put them in the freezer, heat them in hot water while you look at the view. Not bad, eh?\r\n\r\nMany of us (correctly) go to great lengths to plan the gear we’re going to pack in the rucksack or sled. But when it comes to food, many of us reach for mundane solutions.\r\n\r\nGood food and the feeling of being a bit “gourmet” on a trip can give it an extra level, and really set the tone for the whole experience. It’s a fact: good food tastes even better when you make it outdoors!\n\n\r\n\r\n<\/div>\r\n<\/section>\n\n\n\n

Hungry for inspiration?<\/h2>\n\n\n\n

An army marches on its stomach, they say. So do hikers. As you’d know if you’ve ever left for the hills without enough chocolate-covered peanuts.<\/p>\n\n\n\n

Planning food for a trip can, however, be a real chore. Especially on longer tours, where weight, cooking time, weather and temperature are some of the many factors that can influence your choice of which food to bring. We often end up buying Real Turmat<\/a> or equivalent ready-made food for most meals. There’s nothing so<\/em> wrong with that. Some of these packets are pretty good. Unfortunately, the cost can really add up \u2013 they’re not cheap. And eventually everyone gets tired of the same dishes.<\/p>\n\n\n\n

Finding inspiration for normal, every-day dinner at home isn’t necessarily easy at the best of times. It’s even more challenging to plan good food for a trip. So we’ve gathered some simple inspiration for you below!<\/p>\n\n\n\n

The restaurant with the best view in the world<\/h2>\n\n\n\n

“Restaurant” may be pushing it. But it doesn’t take too much effort to cook good food for your trip into the wilds. It’s just a question of thinking longer-term. Dinner leftovers? Vacuum-pack them, put them in the freezer, heat them in hot water while you look at the view. Not bad, eh?\n\nMany of us (correctly) go to great lengths to plan the gear we’re going to pack in the rucksack or sled. But when it comes to food, we’re not so meticulous.\n\nGood food and the feeling of being a bit “gourmet” on a trip can really set the tone for the whole experience. Besides, it’s a fact: good food tastes even better when you make it outdoors!<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

<\/p>\n\n\n\n

Photo: Christian Iversen Styve<\/p>\n\n\n\n

Be creative \u2013 seek inspiration<\/h2>\n\n\n\n

Taking the step up to become the masterchef of the camping stove requires a bit of creativity, some daring and stealing other people’s best ideas.<\/p>\n\n\n\n

If you have a real hiking-foodie in your crew, start picking their brains. And if you don’t, read on. Fortunately there are articles like this, courses, workshops and the telly.<\/p>\n\n\n\n

Here are some ideas for food you can take out in winter! Going on a pulk tour you can take a little extra weight with you, so can really treat yourself. Which is always nice.<\/p>\n\n\n\n

Take a little comfort with you. Why not.<\/p>\n\n\n\n

<\/div>
\n

How much food is enough?<\/h2>\n\n\n\n

An average adult burns some 4-5000 kCal in the course of a day out on a tour. Nutrition, then, is important.<\/p>\n\n\n\n

Be sure to include protein-rich food sources \u2013 meat, eggs and beans. Broccoli, carrots, cauliflower and turnips are nutritious vegetables, and in combination with onions and corn, for example, are very tasty.<\/p>\n\n\n\n

Dried fruit makes a classic dessert and snack. With some cinnamon and cardamom it makes a gourmet porridge at breakfast.<\/p>\n<\/div><\/section>\n\n\n\n

Breakfast<\/h2>\n\n\n\n

Breakfast: the most important meal of the day when you’re in the mountains for a long time, especially in winter. If you have a hearty breakfast, you have plenty of fuel to keep you going until your next meal.<\/p>\n\n\n\n

There’s absolutely no need to buy ready-made breakfast mixes. They’re easy to make, and you can tailor them to your exact taste, without all the extra sugar and additives.<\/p>\n\n\n\n

You’re bound only by your own creativity (and whatever’s in the supermarket). Nothing beats a bespoke porridge.<\/p>\n\n\n\n

<\/div>
\n
\n
<\/path><\/svg><\/span><\/span>
Experiment with oats and maybe a little sugar to find a balance you like.<\/span><\/div><\/div><\/div>\n\n\n\n
<\/path><\/svg><\/span><\/span>
Top your home-made cereal with cinnamon and nuts.<\/span><\/div><\/div><\/div>\n\n\n\n
<\/path><\/svg><\/span><\/span>
Take inspiration from other blends.<\/span><\/div><\/div><\/div>\n\n\n\n
<\/path><\/svg><\/span><\/span>
Nuts and dried fruit contain natural sugar to keep you going.<\/span><\/div><\/div><\/div>\n<\/div><\/div>\n<\/div><\/section>\n\n\n\n
<\/div>
\n

Don’t be afraid to experiment. Let your tongue be your guide.<\/p>\n\n\n\n

You only need to add boiling water, and let the mixture rest for 3-5 minutes before eating.<\/p>\n\n\n\n

If you use oatmeal, you’ll probably have to add a little water later: oatmeal tends to thicken quite a bit. You don’t want “wallpaper glue” for breakfast.<\/p>\n\n\n\n

Here’s an example breakfast you can make at home in the kitchen and take out on tour:<\/p>\n<\/div><\/section>\n\n\n\n

\n
<\/div>
\n
<\/div>
\n
\"\"<\/figure>\n\n\n\n

Delicious and welcoming start to the day. Who wouldn’t want to start the day with this? A recipe for success from Christian Iversen Styve. Photo: Christian Iversen Styve<\/p>\n<\/div><\/div>\n\n\n\n

<\/div>
\n

Superbreakfast<\/h2>\n\n\n\n
\n
<\/path><\/svg><\/span><\/span>
50 g oats<\/span><\/div><\/div><\/div>\n\n\n\n
<\/path><\/svg><\/span><\/span>
50 g of your favourite museli<\/span><\/div><\/div><\/div>\n\n\n\n
<\/path><\/svg><\/span><\/span>
10 \u2013 20 g dried milk\u00a0<\/span><\/div><\/div><\/div>\n\n\n\n
<\/path><\/svg><\/span><\/span>
10 \u2013 20 g sugar<\/span><\/div><\/div><\/div>\n\n\n\n
<\/path><\/svg><\/span><\/span>
20 dried fruit<\/span><\/div><\/div><\/div>\n\n\n\n
<\/path><\/svg><\/span><\/span>
10 g sugar<\/span><\/div><\/div><\/div>\n<\/div><\/div>\n<\/div><\/div>\n<\/div><\/section>\n<\/div><\/div>\n\n\n\n

Lunch<\/h2>\n\n\n\n

Whether you actually need lunch or not depends on how long you plan to march. Some prefer to snack throughout the day instead of taking a lunch break. To each their own.<\/p>\n\n\n\n

Just remember that it’s good to have some proper food in the course of the day.<\/strong><\/p>\n\n\n\n

For most of us, chocolates and snacks all day really won’t cut it \u2013 you absolutely need proper food if the tour is vaguely demanding. And in winter, it’s perhaps especially good to have something warm for lunch.<\/p>\n\n\n\n

We’re particularly fond of warm soup, with crackerbread, cheese, and perhaps a bit of cured sausage. Alternatively, you can also replace the crackerbread with the biscuits for cheese.<\/p>\n\n\n\n

\n
<\/div>
\n
<\/div>
\n
\"\"<\/figure>\n\n\n\n

On a pulk tour in winter, you can treat yourself to a little extra luxury. How about a delicious speedy toastie? Soup or stew for lunch is also a winner. Photo: Christian Iversen Styve<\/p>\n<\/div><\/div>\n\n\n\n

<\/div>
\n

Lunch toastie<\/h2>\n\n\n\n

But the bread on the outside. Spread goat’s cheese on the inside of the sandwich and top with sliced \u200b\u200bfigs, plenty of honey and thyme. Finish with some ham before closing the sandwich and frying it in the pan with the lid on.<\/p>\n\n\n\n

\n
<\/path><\/svg><\/span><\/span>
Butter<\/span><\/div><\/div><\/div>\n\n\n\n
<\/path><\/svg><\/span><\/span>
Goats cheese<\/span><\/div><\/div><\/div>\n\n\n\n
<\/path><\/svg><\/span><\/span>
Ham<\/span><\/div><\/div><\/div>\n\n\n\n
<\/path><\/svg><\/span><\/span>
Figs<\/span><\/div><\/div><\/div>\n\n\n\n
<\/path><\/svg><\/span><\/span>
Honey<\/span><\/div><\/div><\/div>\n\n\n\n
<\/path><\/svg><\/span><\/span>
Thyme<\/span><\/div><\/div><\/div>\n<\/div><\/div>\n\n\n\n

Weight<\/h3>\n\n\n\n

When you have to carry a rucksack with several days-worth of food, you have to be selective. Fresh food contains a lot of water and quickly becomes heavy.<\/p>\n<\/div><\/div>\n<\/div><\/section>\n<\/div><\/div>\n\n\n\n

<\/div>
\n

Food that’s nice to take on a trip \u2013 but weighs little<\/p>\n\n\n\n

\n
<\/path><\/svg><\/span><\/span>
Dried soup \u2013\u00a0or fresh soup in a pouch<\/span><\/div><\/div><\/div>\n\n\n\n
<\/path><\/svg><\/span><\/span>
Powdered beverages (soda tablets, coffee, cocoa) and tea<\/span><\/div><\/div><\/div>\n\n\n\n
<\/path><\/svg><\/span><\/span>
Norwegian rice porridge with cinnamon sugar<\/span><\/div><\/div><\/div>\n\n\n\n
<\/path><\/svg><\/span><\/span>
Ready-mixed pancakes or waffles<\/span><\/div><\/div><\/div>\n\n\n\n
<\/path><\/svg><\/span><\/span>
Dried meat and fish<\/span><\/div><\/div><\/div>\n\n\n\n
<\/path><\/svg><\/span><\/span>
Porridge with milk powder and dried fruit and nuts<\/span><\/div><\/div><\/div>\n\n\n\n
<\/path><\/svg><\/span><\/span>
Dried fruit<\/span><\/div><\/div><\/div>\n\n\n\n
<\/path><\/svg><\/span><\/span>
Freeze-dried meals (“Real Turmat”, for example)<\/span><\/div><\/div><\/div>\n<\/div><\/div>\n<\/div><\/section>\n\n\n\n

Supper<\/h2>\n\n\n\n

The most common thing here is to succumb to temptation and break out the packets of freeze-dried chilli. Even we’re guilty of this! But it’s entirely possible to make supper a little more luxurious and inviting than that.<\/p>\n\n\n\n

On winter trips with a pulk, it really pays to prepare dinner in advance<\/strong>. Packed it in vacuum-sealed bags that can withstand cooking and heated in a pot of boiling water you can really push the boat out.<\/p>\n\n\n\n