It is possible! Those of you who follow my instagram (check it out here) know that I've been travelling through Hawaii the past weeks. I just arrived back at the farm on Kauai'i where I will be cooking ayurvedic food for the other farmers this coming month.
On our adventures around the island Errol (fiancé and super travel buddy) made due with a Jetboiler for our meals.
And it worked! Perfectly well. The key is to be well prepaired and plan your meals in advance.
We have the larger version called SUMO. In the SUMO more fits on the bottom and it's easier to stirr and not burn stuff, all though that also happened at one point...
When we hiked the Kalalau trail (photo) we packed ready bags containing two meals for us. That way we could just dump the bag into the cooking pot and add water, oils and the veggies with nuts, voila!
What we had at hand was the following:
- White organic basmati rice (grounding and nourishing after that long hike, cooks quickly)
- Organic split mung beans (highest nutrition of the legumes, easy to digest and cooks quickly)
- Pre cooked and spices lentils and peas. Do your best to find organic ones. (Cooks in minutes and gives the meal a thicker consistency)
- Organic hummus mix (also gives some thickness and a nice flavor to the meal)
- Müsli to cook in the morning
- Rock salt
- Powdered spices such as; cumin, coriander, cardamon, cinnamon, fennel, black pepper
- Whole seeds such as; brown mustard seeds, cumin seeds, fennel
- Cashew and Macadamia nuts
- Fresh fruit for fruit breakfasts
- Fresh ginger (we didn't have any turmeric but that will definitly be on the list next time)
- Sweet potatoes
- Any other root vegetables or other foods you can think of, that stay fresh without a refrigerator
- Fresh herbs for the first day or two
- Fresh paneer, feta or goats cheese for the first day :)
- Ghee, home made (blog will be up soon on how to make it)
- Coconut oil
Other usefull things:
- Coco hydro (semi ayurvedic coconut rehydration powder, real coco's are obviously to prefer when available)
So there you go! As simple as that, and you're all set.
Below the recepe for my favourite meal cooked on our adventures, enjoy!
Simple camping kitchadi
Serves 2 people
Add the following into the Jetboiler
- a pinch of brown mustard seeds
- a little bigger pinch of cumin powder
- 1 tsp salt
- 1/2 cm of fresh thin slices of ginger
- 2 tbs of ghee
Turn it on and let it heat up. As soon as you can smell the aroma of the spices, turn the jetboiler off.
There's no low setting on these boilers so pay attention and only cook the spices enough to wake them up and not burn.
They're origionally made to boil water, not to cook food.
- 1/2 cup of basmati rice (1 dl)
- 1/4 cup of split mung beans (1/2 dl)
stirr with the spices.
Add water to cover and a bit more, about 1-2 cups.
Turn the Jetboiler back on and put the lid on.
Let it come to a simmer and keep the temperature as low as you can without it turning of.
Cook for 3-4 min, keep stirring!
As soon as it feels like the water steamed away and the texture gets thicker,
add more water and keep it moving every few min.
Finally add the chopped veggies/nuts:
- two small handfulls of cubed sweet potato
- A handfull of raw macadamia nuts.
Cook until the rice and mung beans are soft,
and the sweet potato so soft you can easily cut thorugh it.
Just before it's done add
- 1-2 tbs of the hummus mix
Turn of the Jetboiler and leave the lid on for a few min before serving with a bit of cheese.
This way the prana (life force) can settle before we norish our tired bodies with this whole, balancing meal.
Note - If you pre pack your meals in bags, use the pre-cooked lentils/peas instead of mung.
That way the spices are already cooked into the legumes and you can just add oil, water, the veggies and nuts to the dry food.
The rice then needs to be added in first with only water and salt to make sure it cooks long enough.