I will admit that I am a food enthusiast. I am working on developing a new way of trail nutrition. My thoughts of this nutritional theory stem from my understanding of the ABS diet. Throughout the day, I stayed more full. I also had more energy and motivation. For me, maintaining my blood sugar was an important thing. It was also one of my primary focuses when putting together my new meal system.
One pillar of my system, is variety. It is my belief that different foods often metabolize at different rates. Even methods of preparation can change some of these factors. When I want to add some oatmeal to a recipe, I do not simply just add oatmeal. I add both steel cut and instant oatmeal. These perform completely differently in the body. However, I don't feel that two types of grain would be enough, so I also add in quinoa, cornmeal, and some rice. Another example is how I add beans to my recipe. In one meal, when I want to add beans, I add in an assortment of dried uncooked beans. I also add in beans which have been sprouted and dried. I may add in some dehydrated refried beans as well. It's my belief that the sprouted beans will provide additional nutrients and additional variety for energy for our body. I also feel that it's important to vary the types of beans in a meal, as more variety is a constant focus.
The second pillar of my system is cold soaking. I am a big fan of cold soaking nearly every food. I feel that cold soaking is the procedure that can help with the many different grain and bean types. Some would argue that this increases the carried weight, but I see reduced cooking times and fuel consumption as two large benefits.
The third pillar of my system is sprouting. There are several bean varieties that I really enjoy while sprouted. Not only do I enjoy their flavor, but I feel that grown sprouts are the most efficient trail food. My favorite sprout to eat also has the benefit of multiplication. This sprout grows to at least 5 times the volume of the original bean. I've never measured it, so it could be upwards of twenty times the volume. I will be carrying several hemp sprouting bags. I do not want just one, because I like to cycle my sprouts for freshness. These fresh sprouts will be sauteed, added to nearly any meal, or eaten raw. To me, the benefit of growing food while on the trail is immense. It's the type of nutrition that I want to add to all of my dehydrated meals.
As I describe my system, just understand that it's just some fundamentals of thinking for me. It's the food that I think my body will respond to most effectively. I am not going to be making all of my own food, as I have around a dozen number 10 cans of Mountain House meals. As my journey on the AT this year will focus on food, I am having a fun time getting my food together. There are several spices that I've put together that just make me smile each time that I taste them. I imagine that spices and seasonings are going to be one of the major things that keeps me entertained.