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Backpacker Magazine – September 2010

Camp Chef Makeover: Scurvy Guy

If your backpacking menu excludes anything fresh, read on for a few helpful tips.

by: Elizabeth Marglin

(Illustration by Kim Sielbeck)
(Illustration by Kim Sielbeck)

Joel Nyquist, 30, South Riding, VA

Diagnosis Fiberphobia “My idea of fresh food is that I bought the Pop-Tarts that morning,”
Joel says, “so the only roughage I get is the gravel mixed in with my dehydrated potatoes. Fruit and veggies seem like a waste of weight since they have so much water and aren’t filling.”

Makeover by Kahn and Greenspan. Philosophy: “A few fresh vegetables are essential.”

Meal Rx
Your body needs the nutrients in produce to recover and the fiber to run smoothly. For a lightweight solution, we taught Joel to grow sprouts on the trail. Other easy ideas: Pack a lemon and throw a slice in your water bottle daily; snack on freeze-dried fruits and veggies; and bring high-fiber Kashi TLC granola bars (we like Dark Chocolate Coconut).

Grow Your Own Mung-Bean Sprouts
This technique also works with lentils and (albeit trickier) alfalfa seeds. Add the sprouts to sandwiches, soups, rice, and noodles.

1/2 cup dry mung beans
1 zip-top bag

Fill a zip-top bag with water and soak the beans overnight. In the morning, drain the water. Keep the sealed bag in a dark, cool place during the day (inside a small pot works well). Rinse the beans with fresh water once or twice a day to keep them moist, but not wet. They’ll sprout in about three days. Once the beans sprout, use them within a day or two, or they may start to mold. Makes 3/4 to 1 cup sprouts. (Courtesy of The Leave-No-Crumbs Camping Cookbook)

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