|A high mountain lake is chicken soup for the soul.
|Brian and Nika head to Marten Lake in the Idaho Sawtooth Range.
My son, Brian, and I set out for some backpacking adventure with our two furry pals, Misha and Nika, setting the pace. We anticipated hordes of mosquitoes but we didn't anticipate "swarms" of deer coming into our camp.
|Daylight finally arrived after a sleepless night with numerous deer visitors.
Once darkness fell upon the forest, one deer after another strolled through our campsite. They were completely oblivious to our presence, the barking dogs, the campfire, etc. They continued making their visits into the wee hours of the night which made sleeping with two predatory dogs all but impossible.
|Misha uses a pile of rocks for his headrest.
Misha looks so innocent and relaxed here but trust me, he was not when Bambi and all his friends were paying their respects at our campsite.
|Backpacking cooking equipment
Night seemed to last forever with limited sleep but finally morning arrived. It was time to break out the cookstove and get breakfast started, backpacking style. Backpacking cooking is all about boiling water to add to pre-packaged meals which are rehydrated.
|Breakfast: rehydrated pudding of butternut squash/carrot/granny smith apples
In my case, I prepare all my own meals at home from freeze-dried veggies and fruit. The butternut squash pudding wasn't bad with some sunbutter stirred in and coconut butter drizzled on top.
|Raw key lime energy bites
3/4 cup raw sunflower seeds, ground into a flour
3 T. fine coconut flakes
2 T. coconut oil
1 T. coconut flour
Juice and zest of one lime
1/2 cup freeze-dried pear chips (You can try freeze-dried apples or bananas instead if candida is not an issue.)
1 T. sunbutter
1 T. coconut butter
Optional: stevia or other sweetener, to taste
Here's what you do:
Use a food processor or nutri-bullet device to prepare the dough from start to finish. First, grind your sunflower seeds into a flour. Add the pear chips or other optional freeze-dried fruit and continue grinding into a flour. Repeat with coconut flakes and coconut flour. Add the juice and zest of one lime and blend. Finally, add the coconut oil, coconut butter and sunbutter to create a thick dough.(Note: if needed, add more coconut flakes to thicken the dough or conversely, add a bit of coconut milk to thin the dough.) Shape the dough into approximately six balls. Store the energy bites in the fridge or freezer until ready to eat or pack along for a hike or camping trip.
Recipe contributed to: