Something to Start Your Day

Sonya Muhlsimmer

At the top of the Ironbound Range, South Coast Track, Tasmania

Not that long ago I walked the South Coast Track and the Port Davey Track, 150 kilometres over 14 days. I walked in from Cockle Creek and finished at Scotts Peak Dam. During this time I had all sorts of weather; rain, hail, snow and sunshine. But, WOW what a walk it was. I will never forget the scenery, wilderness experience and oh, the bog, and having wet feet for the whole walk ... I also carried all of my food for 14 days. My pack was unnecessarily heavy starting out. What I should have done is organise a food drop at Melaluca. But lucky for me, my recipes are lightweight to carry.

Multi-day hiking can be tough, taking a lot of stamina and energy. Whilst out on the track, the best thing to do is simply eat well. Eating well refuels your body and aids in recovery, and it is a great mood lifter. A tasty meal can really make a difference to your mood. Also, another thing to remember is to always ensure your meals contain around or over 2000 kJ, it will keep you going the distance.

Western Arthurs Ranges is next, who’s coming with me?

96 | BWA December 2015

This dish is a winner every time. It not only tastes so good, it is quick to cook and contains around 3000 kJ per serve. Now, that will keep you going for sure. Crispy pork floss can be found at Asian grocers and is sweet, light and fluffy. It’s a bit like fairy floss but it is actually pork. For vegetarians though either replace the pork floss with some mushroom floss, also found in Asian shops, or even TVP mince. Enjoy!

At home

Label the bags and place all ingredients into the allocated bags and container. Copy or print out Method at camp and keep together with the bags.

Method at camp

In a pot add 2½ cups of water and all the contents of Bag 1 (vegetable mix), soak for 10 mins. After soaking, bring to the boil then add the noodles (Bag 2) and cook for a further 5 - 7 mins. Take the pot off the heat, pour into your bowl and drizzle the sauce mix over, mix through and serve.

Bag 1 (vegetable mix)

Bag 2 (noodles mix )

Container sauce mix

Water - 2½ cups

Vegetarian option - Bag 1

BWA December 2015 | 97

Protein balls are perfect to eat on the run, especially when you want a quick and sustaining snack. These balls have a good amount of kilojoules, and of course protein, and are so simple to make. Kilojoules provide the energy we need to for any activity we undertake in our daily routine, and protein is an essential nutrient in the diet. It is the building block of body tissue and provides some energy. For a serving of 4 balls, around 60 grams, you’ll get about 1160 kJ and 10 grams of protein.

That is a good amount of nutrients in a few balls. Go on; pack some in your rucksack.

At home

In a food processor add the almond meal, protein powder, brown sugar, cacao nibs, amaranth and cinnamon. Pulse for about 30 seconds. Chop dates and add them to the food processor. Add the vanilla essence to the food processor and pulse for about 30 seconds. Add the glucose syrup and pulse for 20 seconds, add the water and pulse again for about 20 seconds. Scoop out about 1 heaped Tbsp of the mix and work together in your hands to bring the mix together. Roll the balls in coconut then place them in the fridge until set (about 30 mins). Eat as a snack on the run.

If you pack them in a Cryovac bag with the air removed, they could easily last for a few months. That’s if you can hold onto them for that long as they are pretty tasty.