Garlicky Basil Hummus

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I love hummus! It’s the perfect dip for chips or raw veggies. It’s so easy and cheap to make, compared to the store-bought variety. And you can ad-lib to make your own flavor combinations that taste way better! Here’s one simple version that tastes great if you like garlic. But be warned: you will have garlic breath after eating this!

Ingredients

1 15-oz. cans of chickpeas (I like Eden Organic variety)

¼ cup lemon juice

¼ cup tahini

5 garlic cloves, minced

¼ cup fresh basil, minced

1 teaspoon salt

2 tablespoons olive oil

1 pinch cayenne pepper

Combine all ingredients in a blender and whir away until smooth. Add water if needed.

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cover-Easy-Hiking-RecipesAnd check out my e-book Easy Hiking Recipes for more flavor ideas to spice up your hummus and other hiking food!

Recipe: Chinese Tea Eggs

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These cute little marbled eggs are a great mid-morning snack. The addition of tea and spices adds some excitement to otherwise plain boiled eggs.

Ingredients

6-12 eggs

3 heaping tablespoons of loose leaf Chai tea (plain black tea works as well, but I like the spices in Chai tea)

Additional optional ingredients:

2 tablespoons soy sauce

4 star anise

1 cinnamon stick

1 tablespoon orange or lemon zest

1 teaspoon salt

1 teaspoon sugar

Place eggs in a pot and add enough water so that they’re entirely covered. Bring to a boil on medium-high, but be careful not to bring the water to a boil too quickly, or the eggs will crack and start leaking. Once the water reaches a boil, turn it to low and cover the pot. Simmer for 10 minutes, then remove the eggs from the burner.

Fish the eggs out with a spoon. Using the back of the spoon, tap them lightly to crack them all over. Don’t whack them so hard that the shells fall off, but hit them enough so that distinct cracks are visible. Place the eggs back in the pot of hot water, along with the tea and other optional ingredients.

Cover and simmer for one hour. Again, fish the eggs out with a spoon. I refrigerate them in their shells, but for hiking trips I peel them beforehand to save time.

You can also season them with a little salt or soy sauce. Save a few packets of salt or soy sauce the next time you order food to go, or use a refillable mini soy sauce bottle.

Pack the shelled eggs in a plastic bag or food container. Bring a thermos of black tea to go with your tea eggs, and you’re set for tea time on the mountain top!

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Tea time! Tea eggs, homemade almond milk Chai, and sesame honey glazed roasted almonds (check out my almond recipe here).

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Fruit-Infused Water

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While I’m on the subject of water, this is another simple way to add a little flavor to your water bottle. Simply chop up some fruit, add it to a pitcher with some water, and refrigerate it overnight! In the morning, strain out the fruit and pour the water into your bottle.

The resulting infusion will have a pleasant sweetness and fruity flavor, which will encourage you to drink more water and stay hydrated – particularly important during these hot summer months. It’ll also be more hydrating than pure juice, since juice is essentially a food suspended in water.

Chop the fruits well to allow a lot of surface area for the juice to infuse the water. If you’re making a fruit salad for your day hike the next day, it’ll be super easy, since you’re already chopping up fruit 🙂 In the photo above, I also added a teabag of DoMatcha’s Organic Tencha Green to the pitcher, and cold-brewed the tea along with the fruit overnight.

Fruits that infuse well include:

  • Apricots
  • Berries – Strawberries, blueberries, raspberries, blackberries
  • Kiwis
  • Lemons
  • Limes
  • Lychee
  • Mangoes
  • Melon – watermelon, cantaloupe, honeydew, etc.
  • Oranges
  • Peaches
  • Pineapple

You can also add fresh mint or other herbs. Bruise them first by rolling them in your hands or smooshing them on a plate with the back of a spoon, to break up the leaf cells and release their fragrant oils.

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Check out more easy recipes in my Kindle ebook Easy Hiking Recipes.

Coconut Granola Breakfast Squares

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Sometimes I just can’t be bothered to make breakfast in the morning when I’m getting ready for a hike. These tasty little squares are like granola, but softer. They’re  a great cereal option if you’re camping or just in a hurry. Eat them on their own, or put a couple in a bowl with a splash of milk. I like to put three squares in a bowl with some soymilk, and heat it up for a few seconds for “fancy” oatmeal.

In this recipe I use coconut oil, my new favorite seasoning 🙂 Coconut oil lends a light tropical essence of coconut to your cooking and is a source of healthy saturated fats and may contain antiviral properties. But mostly, it just tasted delicious! The oil is solid at room temperature, so you must melt it before mixing it in with the oats. You can also halve this recipe to make a smaller batch.

Ingredients

2 cups rolled oats

¼ cup organic virgin coconut oil

¾ cup peanut butter

¼ cup honey

½ cup shredded coconut

¼ cup chopped nuts

¼ cup raisins

1 teaspoon vanilla

¼ cup water

Preheat your oven to 350 degrees F. Line a 9”x9” baking pan with parchment paper or foil, all the way up the edges.

In a small pot, heat the peanut butter, honey, vanilla, water, and coconut oil on low heat until thoroughly mixed.

In a separate bowl, mix the dry ingredients together. Whisk in the peanut butter concoction. The dough should be sticky but a bit crumbly still. Add a little extra water if the dough is too dry to mostly stick together.

Press the mixture firmly into the pan with the back of a spoon. Bake for 40 minutes, then cool completely. Remove from the pan, and peel off the foil. Slice carefully into squares – it’s a bit crumbly. Enjoy!

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