The Health Bowl

The Health Bowl
Recipe Type: Dinner
Cuisine: Freezer Bag Cooking
Author: Sarah
Prep time:
Total time:
Serves: 1
Description Lentils, rice and veggies – super healthy trail food.
  • 3⁄4 c instant rice
  • 1⁄4 c cooked and dehydrated lentils
  • 1⁄4 c diced almonds
  • 1⁄4 c dried cranberries
  • 1 T diced dried carrots
  • 1 t lower sodium vegetable bouillon
  • 1⁄4 t turmeric powder
  • 1 pn kosher salt
  • 1 1⁄4 c water
  1. At home:
  2. Pack all the ingredients in a sandwich or quart freezer bag (depending on method used). Seal tightly.
  3. In camp:
  4. FBC method:
  5. Add near boiling water to the bag, stir well and seal tightly. Put in a FBC cozy for 15 minutes. Fluff up.
  6. Insulated mug method:
  7. Add the dry ingredients and boiling water to your insulated mug. Stir well, cover tightly and let sit for 15 minutes. Fluff up.
  8. One pot method:
  9. Bring the water to a boil. Add in the dry ingredients and take off the stove. Cover tightly and let sit for 10 minutes. Fluff up.
  10. In cool temperatures use a pot cozy to keep warm.
This is a large recipe, so you may find that it serves 2 smaller appetites better.[br]For the veggie bouillon:[br][br]On the rice you can use white or brown, depending on how you prefer it. Cooked and dehydrated Basmati rice is very nice to use as well.[br]Find precooked and dehydrated lentils and carrots here:[br][br][br]This recipe was inspired by Ski, a hiker who makes up batches with raw rice and lentils. This was my offering to make it more “trail friendly”.