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Backpackers’ Ultra Food

Backpackers’ Ultra Food is more than simply a guide to creating ultra delicious dehydrated food for meals and snacks along the trail; in it, Cinny discusses the unique nutritional needs of backpackers and other outdoor adventurers, and shares her treasure trove of original recipes combining ultra nutritious dehydrated foods to improve endurance, ease joint and muscle pain, and accelerate physical recovery at day’s end.

About the Author: Cinny Green is a writer, editor, back country guide, and avid backpacker based in Santa Fe, NM. She was Second Place winner of the 2009 LAURA Award for Women Writing the West. In 2010, her book, Trail Writer’s Guide, won the New Mexico Book Coop’s New Mexico Book Award for First Book, and ForeWord Review’s Book of the Year Bronze Award; her book also was a finalist that year in its Southwest Book Design and Production category.

 

Before a 10-day trek, I didn't think I had the time or courage to create the recipes from Backpackers’ Ultra Food. Each day on the trail, I prepared my commercial freeze-dried backpacking dinners while my fellow hikers ate their meals taken from Cinny’s book. Big mistake! Their dishes were so aromatic and savory I couldn’t resist asking for a bite. Delicious! Mine were, at best, ordinary. At worst, downright inedible! I won't go on another backpacking trip without my own Ultra Food meals.
—Carolyn Lake, photographer

Backpackers’ Ultra Food opened a new world for me--a world of delicious food on the trail! After a long day of hiking, it was wonderful to eat homemade spicy pecan soup with cheese crisps rather than prepackaged glop. I experimented with drying my own recipes as well, with great success—something I would not have tried without this book and Cinny's enthusiasm for high-quality backpacking cuisine.
—Kristen Barendsen, Yoga Journal writer

Because of Cinny's encouragement and the information in her Ultra Food guide, I've never been so conscientious about nutrition and the food I would have on the trip. Thanks Cinny! Those pre-packaged meals are now a thing of the past.
—Patti Lentz, Physical Therapist

Contents

On the Trail
The Body and Backpacking
The Lightweight Camp Kitchen
Ultra Foods for Backpackers
Ultra Meals for the Trail
Backpackers’ Pantry
Trail Snacks
Backcountry Breakfasts
Backcountry Lunches
Backcountry Dinners
Delectable Desserts
Packaging Food for a Hike
Trail’s End
References

SALMON AND UDON NOODLES (OR RICE NOODLES) IN MISO BROTH

This is my favorite dish on the trail. I like a miso soup brand that has some seaweed and tofu bits. Extra broken pieces of nori could be added to this meal for taste and minerals. Because the foil-packed salmon is a little heavy, I often include it in a resupply box halfway through a long trip as a special treat.

2 servings udon noodles
1/4 cup Asian Style Veggie Blend
3 to 4 cups water
2 single-serving packets of powdered miso soup
1 foil pack (8 ounces) wild salmon
1 sheet nori, cut into 1/2-inch strips

In Camp
1. Soak the udon noodles and veggies separately 30 minutes to 1 hour
before cooking.
2. Bring the 3 to 4 cups water to a boil and add the miso powder, salmon,
nori strips, and veggies. Simmer for 10 minutes, or until the miso is
dissolved and the veggies are soft.
3. Add the soaked noodles and salmon and continue cooking for about 2
minutes or until they are hot.
4. Serve in two deep bowls




 

 

 

 

 

Backpacker's Ultra Food
by Cinny Green



$16.95 + .50 handling
ISBN
978-1-889921-51-8

 


Order information

For individual orders and
in New Mexico
please order directly from the publisher.

Western Edge Press
126 Candelario St. Santa Fe NM 87501 
505.988.7214


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