Homemade Dehydrated Backpacking Food ( MREs)




Mark’s Backpacking Menu

Homemade Dehydrated Food ( MREs)

Meal, Ready-to-Eat – commonly known as the MRE – is a self-contained, individual servings in lightweight packaging

( Wikipedia)



Dehydrated Cooked Ground Beef

Dehydrated Canned Chicken

Biltong ( South African dried beef )

Wild Sardines in Marinara sauce ( canned )

Trout Mark will catch

Block of Cheddar Cheese

Dehydrated Garbanzo beans

Dehydrated Pinto beans

Dehydrated Soy beans

Dehydrated Black beans

Dehydrated Hummus



Potato bark

Sweet Potato bark

Dehydrated Brown rice

Mung bean noodles

Pre Cooked Pasta (macaroni)



Masa Flour for Corn Tortilla

Dehydrated Whole wheat Flour Tortilla

Dehydrated cubed  cooked potatoes


Dehydrated Veggies

Green onions

Regular onions

Bell peppers

Poblano Peppers

Sweet Corn

Mushroom ( shitake and black fungus )


Green beans


Sweet peas



Snacks and Dessert

Fruit leather ( blueberry, peach-nectarine)

Dried fruit ( mangoes, raisins, figs )

Nuts ( pumpkin,  cashews,  almonds )

Dark Choc chips

Dark Choc bars





Garlic pepper







Vitamin packet 1 for breakfast ( barleymax, krill oil )

Vitamin packet 2 for dinner ( calcium, magnesium, moringa,  turmeric,  gingko )

Read More…

Country Living

Been reading my new hard copy of Carla Emery’s , “Encyclopedia of Country Living“.  40th anniversary edition . Just received it. Having it in book form allows me to leisurely read it, bookmark it, highlight the parts I like. I will always love books. Ebooks are useful for travel but can’t replace the real thing.
Emery’s biography is inspiring and moving,  so had to share  bits here and there that I found about her life.  It makes you appreciate the book even more and all the work that went into it.  How in the world was she able to compile all that info, write such a long book,  and homestead, with all the troubles and heartaches she had in life. Her book is 922 pages long and  is the size of a telephone directory. Packed full of wonderful stories and information on country living, yet applicable to even us urbanites and aspiring homesteaders.  No wonder  it’s  highly recommended reading  from such readers. Rave reviews on it. Just like Nourishing Traditions (another favorite book), it’s a valuable resource book to have. It’s one of those books that will make you say, “It’s better to have and not need, then need and not have.”
So try to borrow a copy from your library ,  or get the PDF  version to browse it. Better still, add it to your bookshelf.  I know I will be going back to this book over and over again. I am preparing myself to live the country life so I will be practicing the skills needed for that new chapter in my life someday.



On Carla Emery’s life:

Cold and Flu Tea Recipes


Easy Cold & Flu Tea Recipe

1 tsp dried sage
1 teaspoon dried Yarrow flowers (Achillea millefolium)
1 teaspoon dried Elder flowers (Sambucus canadensis)
1 teaspoon dried Peppermint leaves
1 teaspoon dried Schisandra berries or 1 tsp dried elderberries
1 tsp dried ginger slices or 2 tsp freshly grated  ginger
2 cloves smashed fresh garlic
pinch of cayenne

– 3 cups boiling water
raw wild honey

Combine the herbs in a teapot and pour the 3 cups boiling water over them. Steep for at least 20 minutes.  Strain and drink throughout the day. Sweeten with raw honey to taste.



Best Cold and Flu Tea Recipe ( extra strength )

Drinking a cup or two of this Tea will make you sweat, to help lower a fever. Helps flush out toxins and for decongesting.

Simmer the following herbs in 6 cups water till liquid is reduced in half:

1 tbsp dried sage leaves
2 tbsp freshly sliced ginger or 1 tbsp dried sliced ginger
2 tsp dried Schisandra berries or 2 tsp dried elderberries
2 cloves smashed fresh garlic
Once liquid is reduced in half,  add:

2 teaspoon dried Yarrow flowers (optional)
2 teaspoon dried Elder flowers (optional)
2 teaspoon dried Peppermint leaves
pinch of cayenne

Turn the heat off and let this all steep for at least 20 minutes.  Add the juice of one lemon. Strain.

Add  raw honey like wildflower or manuka honey to taste or Turmeric-honey ( see recipe below ).  Keep Tea in thermos to keep warm.  Drink this Tea through out the day . We take a couple drops of echinacea tincture with this Tea . If there is leftover Tea at the end of the day, refrigerate and reheat to barely warm.

How to Make Turmeric Honey:



The Best Gluten Free Wild Blackberry Scone Recipe

I was really amazed when I stumbled upon this recipe.  My husband was baking his favorite cherry chocolate chunk cookies and decided to add 1 cup of buckwheat flour to the mixture to see if it would turn out like scones.  Sure enough, he really baked scones.  I am not kidding when I say that this is best blackberry scone recipe that I have ever tasted.  The resulting product is buttery and so tasty.  Even if you are not gluten intolerant, you will love these scones.  We make them every Saturday morning and often share them with our friends.

  • 2 1/2 cups almond flour
  • 1 cup buckwheat flour
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 rapadura sugar
  • 1/2 butter cut into small pea size squares.
  • 1/2 cup plus 3 tbs water
  • 1 cup of your favorite wild or domestic frozen blackberries

Mix the dry ingredients in a Cuisinart Food Processor.
Cut the butter into the flour mixture with a fork or food processor.
Mix the wet ingredients and gently fold into the butter and flour mixture.
The batter should be thick enough to form an ice cream scoop size round ball without falling apart.  Do not over mix.
Scoop out golf ball size of the batter and place on to a cookie sheet with either parchment paper or a  Silpat silicon baking liner.
You can test the scones by pricking them with a fork or toothpick.  If the toothpick pulls out dry, the scones are done!
Bake at 415 degrees F for 15-20 minutes in a oven until golden brown.

Enjoy these scones with a cup of your favorite tea or fresh roasted coffee.  These scones are so easy to make and your friends and guests will love them.

The Best Gluten Free Chocolate Chunk Cookies

chocolatechunkcookiesEarlier this year I had the pleasure of being invited over to some good friends for dinner. After dinner, the hostess served us some gluten free cookies loaded with dark chocolate. I had no idea that the cookies were gluten free as I do not have a gluten intolerance for my body. However, I am always looking for healthy ways to eat and feed my body. The chocolate chunk cookies were served warm. The dark chocolate was partially melted. I was really impressed and was shocked to learn the the cookies were made with almond flour, oil, honey, salt, baking soda, and 72% dark chocolate.

How can a cookie with such simple ingredients taste so good? I was so intrigued by these cookies that I had to recreate them in my own kitchen. I immediately got busy and found some almond flour that my wife left for me in the freezer.

The Secret Ingredient To These Decadent Cookies Is Both The Almond & Sunflower Seed Flour!

Amazon sells Bob’s Red Mill almond flour. Click on the picture below for more information.

Amazon Image

Here is the original gluten free chocolate chunk cookie recipe:
2 1/2 cups almond flour
1/2 cup honey
1/2 cup of oil
1/2 tsp salt
1/2 tsp baking soda
broken up pieces of dark chocolate
Bake at 425 degrees for 10 minutes or until done.

The recipe said to refrigerate the dough before forming into cookies. That is way too much work for me. I was hungry for chocolate chunk cookies and I was not waiting another half an hour for the dough to get ready.  I did not have 72% chocolate but I did have a bar of 99.9% chocolate. I broke up enough pieces to make the dough look like an ad in a baking magazine.  Baking cookies at 425 degrees seems a little too hot. I dialed the oven down to 375 degrees F.
These cookies are outrageous! Most people that try them admit that they are the best cookies that they have ever tasted. They are amazing.

Gluten Free Chocolate Chunk & Cherry Cookies

Preheat oven to 400 degrees

Dry ingredients

1 1/4 cups of almond flour
1 1/4 cups of sunflower seed flour
1/2 tsp sea salt
1/2 tsp baking soda

Wet ingredients

1/2 cup honey
1/2 grapeseed oil
(3-4 tbs water) add if dough seems dry.

Chocolate & dried cherries

1/2 cup dried cherries
2 oz of dark chocolate broken into small pieces

Mix all the dry ingredients.   Mix the wet ingredients and add to the dry ingredients.  Add the chocolate and cherries to the cookie dough.

Use a small ice cream scoop and drop cookies onto a cookie sheet covered with parchment paper or a silicon baking.
Bake 12-15 minutes until golden brown.
Makes approximately 20 small cookies

We bake our cookies on a Silpat baking sheet.  They may seem a little pricey but when you consider that you can use them for 10 years and the cleaning is a breeze, it’s worth every penny!

Amazon Image

I really like feed back on recipes as I love to share what we do as a family!  So please do comment.