Comments on: The Secret to Eating Vegetables at Burning Man

By: Nansea

Nansea — Wed, 22 Aug 2012 04:06:31 +0000

I love making fresh salsa in quart jars….frozen guac, and Pesto……many kinds.

remember when making Pesto to add lemon, you can start with, fresh basil, fresh cilantro, fresh spinach, fresh canabis leaves(not the thc leaves) mix basil and spinach together……..olive oil, nuts, parm cheese, lemon, garlic and salt and spices….if you like. Pesto is the best way to get your greens and not have to prepare anything on the playa…enjoy

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By: Dantankerous

Dantankerous — Mon, 20 Aug 2012 23:53:48 +0000

I make salads that last almost a week. Romaine lettuce, red onions, avocado, lemon juice (prevents oxidation), cucumbers, red peppers, carrots, tomatoes, garlic, olive oil, salt and pepper. It may not look the greatest near the end but a cold refreshing salad can’t be beat. Make sure you keep it well chilled and it will last almost a week.

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By: Gaia

Gaia — Mon, 20 Aug 2012 23:44:16 +0000

Jicama is a fabulous vegetable for desert camping. It is slightly sweet, crunchy, and filled with liquid. Think of it as a cross between a potato and an apple. You need to cut off the tough outer layer and eat the white part. Since it is a root, it can sit out and doesn’t need to be in a cooler before using it. If you don’t use it all, leave it out as it will just dry up on the surface. If you place it in a cooler after cutting into it, it might get slimy.

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By: Rebecca (Gusto)

Rebecca (Gusto) — Mon, 20 Aug 2012 23:19:34 +0000

Gazpacho (prepared at home) is what I live off of:

2 cups frozen or fresh Corn: boil or steam to cook, cool to RT
2 diced Red or Yellow Bell Peppers
3-4 Carrots: clean and shred
4 cups Tomato Juice
2 Cucumbers: peel, de-seed, and cube
2 ripe Avocados: cubed (or pre-packaged guacamole)
4 Tbl fresh Lime or Lemon juice
1 large Garlic clove: minced
1/4 Red Onion: diced
1 1/2 tsp. ground Cumin
1/4 tsp. ground Cayanne Pepper
Salt
Pepper

Mix and chill, and package in multiple jars to keep in your cooler. Refresshing, satisfying and healthy!

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By: dbag

dbag — Mon, 20 Aug 2012 19:43:27 +0000

Oh, this is exactly what I needed to see.

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By: Mars

Mars — Mon, 20 Aug 2012 19:28:23 +0000

I’ve had the good fortune of camping with Jenn in the past and let me assure you, her food wizardry is amazing.

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By: Jennifer Scribner, NTP CGP

Jennifer Scribner, NTP CGP — Mon, 20 Aug 2012 18:38:11 +0000

The benefit of pre-chopping is just to save time on the playa and definitely is not required. I have a hard time getting motivated to cut more than a pineapple out there, so being able to open a baggie and pour out veggies is the key to me actually eating them.

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By: Homiesinheaven

Homiesinheaven — Mon, 20 Aug 2012 18:25:20 +0000

this is great! i’m wondering what the benefits of chopping are other than to reduce prep time? wont things like onions and mushrooms last longer if they are not pre-chopped?

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By: harinama

harinama — Mon, 20 Aug 2012 16:19:33 +0000

We’ve decided to cook and freeze most of our veggie meals(ie. chili, spaghetti sauce, asian curry, etc) prior to transport to the playa. Fresh fruit & veggies are generally eaten early in the week.

Also, we put all of our ice in ziplock bags inside the coolers to use for shower, rinse water later. This keeps the veggies firm and tasty.

Definitely the key is to do as much as you can before you go (ie. precook and/or prechop), because time and the elements often make for difficult cooking conditions.

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By: JV

JV — Mon, 20 Aug 2012 15:50:11 +0000

Standard veggie platter fare (broccoli, cauliflower, carrots, snap peas, celery), chopped up and placed in a container will last all week. Grab a big tub of hummus and you’re good to go. Delicious and nutritious and no actual cooking required.

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