Kerry wrote on Mar 27^th, 2012 at 7:20pm:

I would say that the key to eating healthy and well on canoe trips is owning a dehydrator.  For a relatively small initial cost you can decide for yourself the quality of the food you eat.  I prefer to eat organically and locally grown foods and with a dehydrator I can do both and take meals that are delicious, nutrious and lightweight.  My wife and I like to eat well and on our 3 week trips it's gourmet all the way with chilis, stews, borschts and soups, re-fried beans and dozens of other dishes, not to mention all sorts of fruits and vegetables dried fresh and in season.  Of course this is all boosted with fresh fish and berries.  We also take a variety of peas and beans that we sprout as we go for something truly fresh.  With a dehydrator you can completely get away from processed foods and all that freeze dried crap which tends to be flush with preservatives and more often than not, foul tasting to boot.  By the way, if you really want to get into it try using a reflector oven.  We took one with us for the first time last summer and it was sooooo cool - date nut loaf, corn bread, home made chocolate brownies (no package mixes for us!)

Funny.  I did a bit of shopping today.  Mexicali Rose Refried Beans was on the list of items to pick up ... beef and bean burritos are usually very tasty a few days in on a trip.  Rehydrate the salsa and ground sirloin (after cooking in some seasonings), but I still haven't found a way to successfully transport avocados to the bush.

Corn bread, of course, along with biscuits and fry bread!  Brownies, maybe.  But I'm thinking more in terms of banana nut bread, poppy seed  or maybe blueberry muffins.  I've done those with my home built reflector oven ... to which I added a rack this weekend (already thinking about pizza).  BTW:  Last season I did blueberry muffins for breakfast, cooked in a stainless steel cup using the steam bath method.  Those were some HUGE moist muffins!!

dd