Camping and Travel Food

It has been a non stop couple of weeks, whew!  We have been to the New Amsterdam Market in NYC the past two Sundays and in between Brian, Dana and I have been busy making more Fire Cider.

Thanks to the Greenfield CDC and Katalyst Kombucha, making Fire Cider has gotten a whole lot easier, so we are making a whole lot more!

Tomorrow at 6 am Dana and I are driving to Cape Hatteras, NC for a week at the beach with our neighbors!  I don’t like to be so busy but a weeks vacation seems worth the too-much-to-do-in-too-little-time crunch.  Yesterday and today I have been making food for our trip: 3 nights of camping ocean side in the state forest and the rest of the week sharing a beach house with our friends.  I know that we need to eat plenty of lively greens to keep us alert and awake for the drive so I made a cabbage coleslaw type salad and then my version of a raw chard salad.   I bought the chard salad at the Berkshire Co-op on Saturday as we headed out of town for 30 hours to NYC and back and based my recipe on their ingredient list.

Here’s my version of RAWH Chard Salad:

Chopped chard and/or spinach (I just used chard because that’s what we’ve got!)

and one grated carrot…

Tossed with a mixture of:

Lemon juice, olive oil, one mashed garlic clove, sea salt, hot pepper or chopped fresh jalapeno and dried oregano

Top with walnut pieces and toasted sunflower seeds

Mix and eat!  Great road food as it gets better with time.

RAWH Chard Salad, thanks to Berkshire Co-op for the inspiration and that awesome green juice you made for me!

Now here’s the rest of what I made up in advance:

My weekly yogurt, I love it too much not to take it with me!

Some flax bread to go with all the yummy cheese we traded Fire Cider for at the market on Sunday.

Lots of avocados and garlic!

A frozen 2 liter bottle of: Aloe juice, fresh ginger juice, lemon and the juice from 1/2 a grapefruit with stevia to sweeten.  The frozen juice will help keep our cooler cool during the drive and my tummy happy during the week.

I also made these bars and packed a bunch of different kinds of nuts and sunflower seeds.

And I made two salad dressings: Green Goddess and Cilantro Pepita, they both go well with fresh veggies or those boxes of spring mix you can find at pretty much every grocery store.

Oh yeah and Leahey Farm chorizo and hot Italian sausage which will be awesome on the grill.  Plus smokey bacon, farm fresh eggs and chopped cabbage because camping is no time to skimp on breakfast!

Well, aside from making enough food for the cats while we are away I think I’m done in the kitchen.  Time to round up the sunscreen!  I’ll post some pictures from our adventures in outdoor, seaside cooking soon!

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Pack A Power Lunch

Lacinato kale from the garden

Need a make ahead, balanced meal to take to work?  This one dish salad has lots of protein with hearty greens and some carrots and onions for good measure.  This recipe makes a large amount so there is plenty to share or save the leftovers for the next day!  It’s important to really work the olive oil into the kale.  The oil helps to break down the cell walls of the plant making it possible for your body to get the vital nutrition inside.  It also makes it much easier to digest.  Not all canned tuna is created equal, wild caught tuna from Crown Prince is a sustainable company with a high quality product.  I always get the no salt added so I can give the water from the can to my kitties!

Yoshi and Ms. Kitty Rickets

This raw salad is easy to assemble once you’ve prepped all the veggies.  I like to stack the kale up once I’ve removed the stems and slice the all the leaves together into thin ribbons.

Ingredients:

2 large bunches of kale, center stalk removed, sliced into ribbons

1/3 of a medium onion, sliced in very thin half moons

1 large carrot, grated

enough olive oil to coat the kale, about 1-2 Tablespoons

2 teaspoons balsamic vinegar

4 Tablespoons mayo

3 tablespoons mustard, I like Trader Joe’s Spicy Dijon

salt and pepper to taste

2 cans of tuna, drained

Combine the veggies in a large bowl with a few dashes of salt, the balsamic and olive oil to coat.  Massage the oil in with your hands or using a broad flat wooden spoon.

In a separate bowl, combine the tuna with the mayo and mustard, add salt and pepper to taste.

Add the tuna to the kale and mix well to combine.  This makes about 4 generous servings and is a well-balanced, make ahead, take along meal.  The leftovers will still be good the following day.  And, if you have nori sheets, this salad makes an excellent filling.