For me , a kayak expedition is a grand opportunity to prepare extraordinary food in a pristine wilderness far from the distraction of phones and fax machines. As a kayak guide I know from experience that the vessel of choice allows not only all manner of fresh food and refreshment to be carried, but also much in the way of creature comforts can be borne. What follows are some notes from my cooking seminar handouts that I like to name' Axioms to Ponder'. Think bigger portions and calories between 2000 and 4000 burned off per day. AT the beach at the end of a big paddling day be ready to prepare in a flash a simple appetizer.
Variety is the spice of Kayak cookery'.
A healthy diet is a varied one you will cover all your nutritional needs with a good assortment of foods. I like to think of the menu as a basic plan essentially a list of the ingredients upon which to play wonderful improvisations. A soft sided camera bag works well and the shoulder strap allows it to hang. Include airline size mini liquor bottles marsala, port, sherry, Madeira, brandy, ouzo. Get ethnic spices and herbs you have never even heard of and search for the best olive oils, specialty vinegars, hot sauces and curries you can afford.