They may not help you see in the dark as the myth suggests but carrots give you plenty of energy on the trail.
What a vitamin pack carrots are. Rich in antioxidants, vitamin A, beta carotene, vitamin C, many B complex vitamins, copper, phosphorus, potassium and manganese. The carrot is like a mini periodic table of nutrition.
Another wonderful factor about using the carrot as part of your hiking diet is that they are so durable in your pack. Storing your carrots in your pack is not a problem because they can be stuffed in all types of nooks and crannies without coming to harm. It is a good idea to remember how many that you have packed though, or you might find the odd straggler appearing when you are unpacking back at home.
There are a multitude of ways of using carrots in your meals on the trail. The simplest way is as a snack and for this I prefer baby carrots. Either cut your baby carrots into straws (quarters) or just eat them whole. To add a bit of spice, use them as a dipper in hummus or another dip of your choosing.
Grated carrot is also excellent served as an addition to the usual suspects in your lunchtime wrap or sandwich. I also like to add finely chopped carrot when rehydrating dehydrated meals. Add the carrot, add the boiling water and allow your dehydrated meal to steep for the required period of time.
Spicy carrot salad
If taking a small flat grater in your pack is a nuisance, may I suggest using a vegetable peeler to peel shreds off your carrots for this salad? Alternate the type of nuts that you use in this salad, such as chopped walnuts or flaked almonds, and store them in a baggie for the trip. If I don’t have fresh mint to use in this salad, I'll substitute fresh coriander or add a tablespoon of coriander paste to the dressing instead. Dried mint is definitely not an option in this salad because the flavour is not fresh and vibrant.
If you're taking fresh herbs with you, try carrying them in a baggie to which you have added a sheet or two of wet paper towel. This should keep your herbs fresh and delicious. I also make the salad dressing in a resealable plastic bag (on some recent day walks in the US I used double-seal baggies). These pack to nothing and can double as a small garbage bag on the way out. All you have to do is add your dressing ingredients to the bag, seal it and scrunch it around to blend the ingredients. Then simply pour the dressing over your salad. I add the garlic, cumin and mustard to the resealable bag before leaving home; then all I have to do is add the liquid component and the zest.
- 2 medium sized carrots, grated
- a good handful of pistachios, shelled
- a good handful of sultanas or raisins
- 20 or so fresh mint leaves, finely shredded
- 1 clove garlic, very finely chopped
- ½ teaspoon ground cumin
- 1 teaspoon prepared mustard, such as wholegrain
- juice of ½ orange
- zest of 1 orange (use the grater or the potato peeler and finely slice)
- 2 tablespoons olive oil
To make the salad dressing, mix together the garlic, cumin, mustard, orange juice and olive oil. Combine the grated carrot, orange zest, nuts and raisins and drizzle with the salad dressing. Toss well to combine.
Carrot halva
Carrot halva can be served warm (made at the end of the day’s hike) or at room temperature (made at home and transported to camp).
- 2 medium carrots, grated
- 1½ cups milk (dried milk powder reconstituted with water is fine)
- 4 cardamom pods, left whole
- 2 tablespoons vegetable oil
- 2-3 tablespoons sugar
- 1 tablespoon flaked almonds
- 2 tablespoons sultanas
Put the grated carrots, milk and cardamom pods in a pot and bring to the boil. Lower the heat under the pot to a medium heat and continue to cook, stirring occasionally, until there is no liquid left in the pot.
Reduce heat to low. Push the carrot mixture to one side and then add the vegetable oil to the pot. Stir fry the carrot mixture until it no longer has a milky look to it and has turned a rich carroty colour.
Now add the sugar, flaked almonds and sultanas to the pot and continue to cook for another couple of minutes.
Your carrot halva is now ready to eat, either hot or at room temperature. For a bit of luxury and depending on space and weight in your pack, you could add a dollop of long-life cream or natural yoghurt to your halva.