Lentine Alexis’ favorite recipes for the trail

[How do miso-quinoa grain bowls sound to you? |]( [View Online »]( [Backcountry.com]( [Free 2-Day Shipping on Orders Over $50]( [With a background as a classically trained chef, former professional endurance athlete, and avid backpacker, Lentine is uniquely qualified to share recipes and nutritional advice for active outdoor pursuits. That’s why we’ve teamed up with her to bring you three meal and snack recipes perfect for backpacking trips. Read below for these meal and snack ideas.]( [Read More]( [Energy Bars Makes 16 bars Ingredients 3 cups of pitted fresh dates 3 tbsp unsweetened cocoa powder 4 tbsp coconut oil 1 cup almond or cashew butter 1 tbsp fresh ginger, finely grated 2 tbsp warm water ½ cup pumpkin seeds 1 cup puffed kamut, quinoa or amaranth Handful of raw almonds, chopped coarsely 1 tsp sea salt ½ cup coconut chips Instructions: Line an 8x8 inch pan with parchment paper. Set aside. In the bowl of a food processor (or in a bowl with the back of a fork,) mash the dates into a paste with the coconut oil, warm water and cocoa powder. Add the nut butter and ginger, then mix to combine into a nice paste. Turn the nut butter and date paste out into a broad bowl and add the pumpkin seeds, puffed cereal, chopped almond and sea salt. Press with your hands into a congruent mixture that’s not crumbly and will stick together when squeezed. Now, press the mixture into your prepared pan, making sure to even the surface with your hands or the back of a rubber spatula. Sprinkle the coconut chips over the top and press them in a bit, then transfer the pan to the refrigerator to firm up for at least 30 minutes. Remove from the fridge, then cut into bars to your liking. Wrap individually and take wherever your adventure leads you!]( [Miso-Quinoa Grain Bowls w/ Spicy Sesame Dukkah Serves 2 // multiply the ingredients to suit your group size! This grain bowl base can be topped with anything you like to make a savory, flavorful grain bowl. Kale chips, coconut chips, potato chips, dried fruits, nuts or this spicy homemade dukkah are a nice touch. The dukkah is a great trail staple to spice up any meal with some super-nutritious seeds and flavorful spices. Mix up a batch and keep it in your backpack all trip long. Ingredients: FOR THE GRAIN BOWL 1 1/2 cups quinoa 1 packet dehydrated miso soup mix ½ cup dehydrated vegetables (from your grocery store bulk section) 2 cups water FOR THE HOMEMADE DUKKAH 3 tbsp sesame seeds, toasted 3 tbsp coriander seeds, toasted 2 tbsp pistachios, toasted ¼ cup cashews, toasted 1 tbsp cumin seeds, toasted ½ tbsp fennel seeds, toasted 1 tsp kosher salt ¼ tsp sugar Pinch red pepper flakes ASSEMBLY: Beef or salmon jerky Kale chips Homemade seed + spice dukkah Maple syrup (optional) Nutritional yeast (optional) Flaky sea salt Before departure: combine the quinoa, vegetables, miso powder (if you like) in a plastic bag and seal for transport. To make the dukkah: preheat the oven to 350°F. Place the coriander seeds, sesame seeds, and cumin seeds on a sheet pan. Lay the seeds out in lines (rather than mixing them up,) so you can see just how long it will take each seed to toast. Place the seeds in the oven and toast until just fragrant - about 3-4 minutes. Repeat with the pistachios and cashews, toasting until just fragrant and slightly golden - about 6-7 minutes. Once all of the ingredients are toasted, toss the toasted seeds and nuts into a mortar and pestle or a food processor and pulse or crush until just combined. Be careful not to over process - you don’t want a dust, just a nice chunky texture! Add the sugar, salt and red pepper flakes and toss to combine. Store in an airtight container for up to one month. To make the grain bowls: warm the water and quinoa over medium-high heat. Add the miso if you haven’t already and boil the quinoa until little translucent halos form around each grain (20 minutes.) IF you’re using jerky here you may choose to add it during the cooking process to soften it. Serve with toppings of your choosing and a sprinkle of dukkah - enjoy!]( [Read More]( [Women]( [Men]( [Sale]( [Gearheads]( [New Arrivals]( [Brands]( [Backcountry.com]( [2607 South 3200 West, Suite A, Salt Lake City, UT 84119]( [Facebook]( [Twitter]( [Instagram]( [Google+]( [BC App]( [Talk to a Gearhead®](tel:1-855-720-5115) [Unsubscribe]( [© 2018 Backcountry.com. All rights reserved.](