Kenwood backpacker writes cookbook for those who love good food in the great outdoors

“We have started an all-women’s trip,” she added. “We all help each other out and figure it out together.”

Aksamit’s cookbooks are available in print and ebook at ingasadventures.com/book or Amazon.com.

“This meal tastes good by itself or wrapped in a tortilla for lunch. It’s the kind of recipe that lends itself to many variations,” Aksamit said. “I developed the Marrakech Spice Blend, which is milder and more suited for a salad than the Moroccan Spice Blend.”

Moroccan Chickpea and Quinoa Salad

Makes 1 serving

½ cup quinoa, cooked and dehydrated

¼ cup dried chickpeas, cooked or canned and dehydrated

1 tablespoon pistachios

¼ cup raisins

2 teaspoons chopped dried carrot

1 teaspoon diced dried red bell pepper

1 teaspoon minced dried onion

1 teaspoon dried parsley flakes

1 teaspoon Marrakech Spice Blend (see recipe below)

1 packet (⅛ teaspoon) True Lemon powder

⅛ teaspoon salt

Black pepper, to taste

Trail staple:

1 tablespoon olive oil

½ teaspoon lemon oil (optional)

At home: Combine the dry ingredients in a bag.

In camp: Add enough hot water to cover the dry ingredients. Start with ½ to 1 cup. Stir well to moisten throughout.

Rehydrate for 10-20 minutes until softened and let cool. Water may be added at the previous meal (i.e., add water at breakfast to be ready by lunch).

Add more water, to taste, if desired. Add olive oil at the end.

Calories 597; Carbohydrates 87 g; Protein 16 g; Fat 21 g; Sodium 708 mg.

Marrakech Spice Blend

Makes about 3 servings of 1 teaspoon each

1 teaspoon ground ginger

1 teaspoon paprika

½ teaspoon cinnamon

½ teaspoon coriander

¼ teaspoon cumin

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“I love the ingredients in this soup for the different flavors they bring together,” Aksamit said. “It’s an ideal vegetarian meal without the chicken. … Peanuts are the primary crop in Senegal, along with couscous, rice, sweet potatoes, lentils and black-eyed peas.”

Senegalese Peanut Soup

Makes 1 serving

¼ cup freeze-dried chicken

¼ cup peanuts, chopped

4 tablespoons peanut butter powder

1½ tablespoons tomato powder

½ teaspoon chicken or vegetable bouillon (see recipe below)

1 teaspoon ground ginger

1 teaspoon dried cilantro

1 teaspoon minced dried onion

¼ teaspoon garlic powder

⅛ teaspoon salt

Black pepper, to taste

Trail staple:

1 tablespoon olive oil

At home: Combine all the dry ingredients in a bag.

In camp: Add 1 cup of hot water to dry ingredients. Add olive oil.

Stir well to moisten throughout. Rehydrate for 10-20 minutes until softened. Add more hot water, to taste, if desired.

Calories 606; Carbohydrate 16 g; Protein 77 g; Fat 23 g; Sodium 800 mg.

Vegetarian Bouillon

Makes 1 serving

2 tablespoons nutritional yeast

1 tablespoon sea salt

1 tablespoon dried parsley

1 teaspoon celery seed

1 teaspoon dried dill weed

1 teaspoon onion powder

½ teaspoon thyme

½ teaspoon garlic powder

½ teaspoon black pepper

Use 1 teaspoon per 1 cup (8 ounces) water.

Calories 4; Carbohydrate 0 g; Protein 0 g; Fat 0 g; Sodium 423 mg. To reduce sodium, reduce or omit salt.

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“We love Asian flavors, so anything with coconut cream powder is a winner for us,” Aksamit said. “My parents lived in Jakarta for nearly 10 years, and we found that peanuts are prevalent in Indonesian dishes. If you like stronger flavors, use the larger amount of the Thai Spice Blend. … Check the calories; this could be two servings for many.”

Indonesian Chicken Noodles

Makes 1 serving

1 serving of ramen (½ or 1 block, depending on brand) or 2 ounces of other Asian noodles (discard the spice blend)

½ freeze-dried chicken

⅛ cup chopped peanuts

1 teaspoon roasted flax seeds

1 teaspoon chia seeds

¼ cup dried shredded cabbage

3 tablespoons freeze-dried mixed vegetables

3 dried shiitake mushrooms, sliced thinly

2 tablespoons peanut butter powder

1 tablespoon coconut cream powder

1-2 teaspoons Thai Spice Blend (see recipe below)

1 packet (⅛ teaspoon) True Lemon powder

⅛ teaspoon salt

Trail staple:

Olive oil (optional)

At home: Combine all the dry ingredients in a bag. Keep the nuts separate in a small bag to maintain their crunchiness.

In camp: Add enough hot water to cover the dry ingredients. Start with ½ to 1 cup. Add olive oil, if using. Stir well to moisten throughout.

Rehydrate for 10-20 minutes until softened. Add more hot water, to taste, if desired. Add the peanuts.

Calories 792; Carbohydrate 93 g; Protein 37 g; Fat 34 g; Sodium 537 mg.

Thai Spice Blend

Makes 3 to 7 servings of 1 to 2 teaspoons each

2 teaspoons paprika

1 teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon ground ginger

½ teaspoon dry mustard

½ teaspoon dried basil

½ teaspoon curry

¼ teaspoon cayenne powder or red pepper flakes (optional)

¼ teaspoon garlic powder

¼ teaspoon black pepper

You can reach Staff Writer Diane Peterson at 707-521-5287 or [email protected] On Twitter @dianepete56.