Journal

  • Recipe: Curried Cashews

    raw vegan dehydrated paleo trail recipes healthy camping food
     
    Need a fun new treat? Try our Curried Cashews for healthy delicious snacks on (or off) the trail!
     
    3 cups raw cashews
    2 tbsp coconut oil
    2 tbsp maple syrup
    2 tsp curry powder
    1 tsp turmeric
    1 tsp cumin
    2 tsp sea salt
    2 tsp lime juice
     
    Soak cashews overnight in cool water. In the morning, drain and rinse the cashews. Stir together the remaining ingredients, then toss with the cashews to evenly coat. Lay in a single layer on dehydrator trays, and dry at 105 degrees for 24 hours, until crisp! Enjoy as trail mix, a salad topping, or a savory dessert.
  • Recipe: Tropical Paradise Fruit Leather

     
    It's almost time to hit the trail! We're gearing up for spring adventures, which means we need more snacks! As we've been perfecting our fruit leather skills, we came up with one recipe that would be a huge hit! If you're new to using your dehydrator, or have some frozen fruit taking up space in your freezer, give this recipe a whirl this weekend!
     
    Tropical Paradise Fruit Leather
     
    3 frozen bananas
    1 pound frozen pineapple chunks
    1 pound frozen mango
    3 cups orange juice
     
    Put all of the ingredients together in a high powered blender. Blend until smooth like a thick applesauce. Spray a fruit leather sheet lightly with coconut oil, then pour the fruit smoothie onto the sheets. Dry at 135 degrees for 6 to 8 hours, until it easily peels from the tray. While it is still semi-warm, lay the dried the leather on parchment paper, then roll it up and tie with butcher twine. Fruit leathers will keep for weeks in a cool dark place, or can last for months in the freezer.
    Enjoy!
  • Our New Favorite Dish: Poor Man's Lobster

    tartar sauce, Alaska, seafood, halibut, recipe
     
    As we near the end of winter, our freezer stash is starting to dwindle. Now that our caribou and venison are long gone, we're left with a surplus of wild caught salmon and halibut to get us through till summer. We hope we can make it last!
     
     When seafood is on the menu most nights of the week, it calls for a lot of creativity. We recently discovered that boiling halibut chunks, affectionately known as "Poor Man's Lobster", is unbelievably delicious! Paired with homemade tartar sauce, or melted grass-fed butter, this may become your new favorite quick dinner meal like it has become ours.
     
    Poor Man's Lobster
     
    Ingredients
     
    1/4 cup salt
    1/2 cup white sugar
    2 lbs halibut, cut into chunks
    Bring a large pot of water to a boil. Add the salt and sugar and mix to dissolve. Place large chunks of halibut into the pot, and let boil for ten minutes, or until the fish is no longer translucent and easily flakes with a fork.
     
    Tartar Sauce
      
    Tartar sauce likely conjures up images of fish and chips in a basket; however, this sauce can be paired with any cut of salmon, halibut, rockfish, or really any seafood for that matter. We used homemade mayonnaise and pickles from the garden, but that’s just because we are huge food nerds!
      
    Ingredients
     
    1/2 cup olive-oil-based mayonnaise
    1/4 cup chopped dill pickles
    1 teaspoon chopped capers
    1 rounded teaspoon of grainy dijon mustard
    1 teaspoon lemon juice
    2 heavy pinches of dill
    A few dashes of hot sauce
    Large pinch of sea salt
    Couple grinds of black pepper
     
    Instructions
     
    Mix all of the ingredients in a bowl with a fork, whipping a bit to combine. Serve with halibut chunks, wrapped in butter lettuce leaves. These make a great hand-held appetizer or light dinner meal.
     
    This recipe was originally shared in our article for the Journal of Mountain Hunting, Savoring the Spoils. Check out the full collection of recipes here.
     
    Photo courtesy of Rebecca Gordon

     

  • Recipe: Packaroon Key Lime Pie

    This month, I've been enjoying spending more time in the kitchen working on recipe development in anticipation for spring. I seriously cannot wait to get back out on the trail this summer!
     
    Having made one too many batches of packaroons, I decided to switch it up and try out a raw food inspired pie! During the holidays, I make a pretty awesome Raw Apple Pie, but this time I decided to make something that tasted a bit more like spring, Raw Key Lime Pie!
     
    If you ever tried our Heather's Choice Lime Black Pepper Packaroons, this pie will be reminiscent of those tart, delicious treats.
     
    This recipe is SUPER easy to make and will be a fun dessert for dinner parties all year round. Beware! It packs a caloric punch!
     
    raw food, paleo, paleo approved, vegan, pie, recipe, paleo key lime pie, raw key lime pie, heather's choice, packaroons
     
    Packaroon Inspired Raw Key Lime Pie
     
    Crust
    3 cups shredded coconut
    1/3 cup coconut oil
    1.5 cups almond flour
    3/4 cup maple syrup
    1/2 tsp sea salt
    1 tbsp vanilla
     
    Filling
    1 cup cashews
    1 cup macadamia nuts
    2/3 cup lime juice
    1/3 cup coconut oil
    1/3 cup maple syrup
    1 tbsp vanilla
    1/4 tsp sea salt
     
    Topping
    Coconut chips
     
    Combine the crust ingredients in a stand up mixer for one minute. Press into a pie dish or cake pan, forming a thick, dense crust to pour the filling into.
     
    Place all of your filling ingredients into a high speed blender or food processor. Blend for one minute, until perfectly smooth. Pour the filling into your pie crust.
     
    Top with coconut chips and place in the freezer overnight. Serve one little slice at a time, chilled.
     
    Enjoy!
     
    Love,
     
    Heather 
  • Happy New Year!

    I wanted to take a moment to say THANK YOU to everyone who helped make 2016 the best year yet for Heather's Choice! I couldn't possibly be more excited to see what the next year will bring!

    As a young business, it's important for us to celebrate every small success we have. 
    I'm grateful to say that 2016 was brimming with successes, both big and small.



    One of our big leaps in 2016 was establishing the
    Heather's Choice Headquarters in Alaska!


    We're grateful to have a home here in Anchorage. Our customers are now welcome to pay us a visit each week to stock up on meals + snacks for their backcountry trips.
     
    For the coming year, here is what you can expect from Heather's Choice:

    First, we're excited to be reaching out to each and every one of you, to gather all of your feedback on our meals and snacks to date. Your input is incredibly valuable as we continue to refine our adventure menu. We can't wait to hear more from you!

    We'll be reaching out to gear shops across the country to establish more retail outlets for our customers. If you have a shop that you think would be interested in carrying our meals + snacks, be sure to send them our way!

    We're growing our team! In 2017, we'll have staff members completely dedicated to customer service, order fulfillment, product development, and customer engagement. If you're interested in joining our team, be sure to reach out to us via email.

    There's much more to come for this little business, and we look forward to having you on this adventure with us!


     
    *CLICK FOR A DOSE OF NEW YEAR INSPIRATION*

    Wishing you a year brimming with excitement + lots of nights spent in the great outdoors!

    Love,

    Heather

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