Set up your campfire and enjoy a delicious meal in the outdoors with these simple recipes using nutritious alkaline foods. The three dishes work well together and provide a full meal packed with satisfying flavors. An added bonus is that there is literally no food waste to deal with when your feast is over, just a crew of happy and well-fed campers!
Grilled Sweet Potatoes with Cashew Lime Crema
For the Sweet Potatoes:
- 2 large sweet potatoes (about 1 ½ lbs. total)
- 2 tablespoons grapeseed oil
- 1 tablespoon tomato paste
- ½ teaspoon fine sea salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- 1 teaspoon hot smoked paprika
- 1 tablespoon paprika (for garnish)
For the Cashew Lime Crema:
- ½ cup raw cashews
- 1 ½ cups alkaline water
- 2 tablespoons fresh lime juice (about 2 limes)
- ½ teaspoon fine sea salt
- ½ teaspoon chili powder
Soak the cashews in 1 cup of alkaline water for at least 4 hours or overnight. Peel the sweet potatoes, cut them in half crosswise and slice into 1/4” thick slices.
Make the marinade of oil, salt, pepper, chili powder, and hot smoked paprika. Add the potatoes to the marinade in either a glass container with a secure lid or a zip lock plastic bag (your preference, but for camping the plastic bags is lighter and easier). Mix the potatoes well with the marinade and refrigerate until ready to pack your cooler.
Make the lime crema by draining the cashews and adding them to a blender with ½ cup alkaline water, lime juice, salt, and chili powder. Blend until very smooth. Pour into a tightly lidded container and store refrigerated until ready to pack your cooler.
When the cooking fire is mostly white ash and the largest flames have subsided, lay the sweet potato slices on the grate and cook for about 4 minutes. Check the underside of the potatoes to make sure they are not burning.
A few black marks are okay, but the surface should remain mostly orange. Turn the potatoes a few times until they’re tender but not falling apart. Serve drizzled with the lime crema and sprinkled with the paprika.
Serves 4.
Marinated Cauliflower Slices with Veggie Kabobs
- 1 large head cauliflower
- 1 large zucchini
- 1 red pepper
- 4 tablespoons sesame oil
- 3 tablespoons tamari
- 1 teaspoon black pepper
- 2 tablespoons grapeseed oil for frying
- Metal kabob skewers (2 or 3, depending on the length)
- Large cast iron frying pan
Make the marinade by combining the sesame oil, tamari, and pepper in a large flat glass (or plastic, but glass if preferable) container with a secure lid. Remove most of the core of the cauliflower, leaving just enough so that the florets stay attached to the main portion of the cauliflower.
With a long sharp knife, slice the cauliflower crosswise into ½” thick slices, and try to keep the slices intact. You should end up with about 8 slices. If the cauliflower comes apart, just slice the smaller pieces, they will still grill okay. Add the cauliflower slices to the marinade and turn once to coat them well. Cut the zucchini in half lengthwise, then cut each half into 1” thick slices. Remove the seeds and stem from the red pepper, and cut the pepper into 1” square pieces. Layer the zucchini and pepper over the cauliflower. Spoon marinade over all the vegetables. Cover the container tightly and refrigerate until ready to pack your cooler.
When the cooking fire is mostly white ash and the largest flames have subsided, put the frying pan on the fire grate. Add 2 tablespoons of grapeseed oil to the pan. While the pan is heating, thread the zucchini and peppers onto the skewers. Add the cauliflower to the frying pan with a spatula or large tongs. Lay the kabobs directly on the fire grate. Cook all for about 5 minutes. Flip the cauliflower and the kabobs and cook for another 5 minutes until the vegetables are sizzling but not blackened.
Take the cauliflower out of the pan and arrange it on a platter. Carefully take the kabobs off the fire and push the vegetables off the skewers onto the platter with the cauliflower.
Serves 4.
Red Cabbage, Celery, and Cilantro Salad
- 4 cups finely chopped red cabbage
- 2 stalks celery (okay to include leaves)
- 1 cup chopped cilantro (leaves and stems)
- 2 tablespoons fresh lime juice
- 1 teaspoon cumin
- ½ teaspoon fine sea salt
- Lime wedges for garnish
Finely chop the celery and add to the red cabbage and cilantro. Mix the lime juice, cumin, and salt together and pour over the salad and toss to combine.
Refrigerate in a tightly covered container until ready to pack your cooler. This salad keeps well for 24 hours refrigerated.
Serves 4.
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