Well all food is packed up and hanging around in my kitchen to be placed either in my pack or into the drop box..
Everything is sorted into weeks and written on which night it is meant to be eaten.
There is plenty of muesli for breakfast, lots of wraps and toppings for lunches and obviously all of my dehydrated dinners all zip locked and ready go to!

We all know everyone loves a good hardy home cooked meal. What better way to wind down a day than dehydrated vegetable soup!

Just a few snacks to get us munching along the way. Mostly we dehydrated fruit, started off with banana and apricots. Then we moved onto making fruit leather.
We made two different flavours..
 - Apple, cinnamon with brown sugar
 - pineapple mango
Both are absolutely delicious!

My mother, the gorgeous woman that she is, said that if I came home fr a few days she would help me get all my food organised for my long walk.
Something tells me this was just a ploy to get me to come home... But oh well, it obviously worked.
I don't know why, but we started off with avocardo dip. I really should dehydrate some to make sure it will turn out okay..

I got my recipe from  http://www.bbcgoodfood.com/recipes/1502640/the-best-spaghetti-bolognese
The reason I chose it was because it is more inventive than traditional bolognese sauces I have seen, plus it has bacon ;)
 **I did leave out the chilli and red wine
 ** Also penne is much safe than spaghetti

The recipe says it serves 6 , but knowing the amount I eat I turned that into 7.
I also pureed the sauce in our blender to hopefully help the dehydrating process.

All set up! I spooned two servings per tray in my dehydrator. Now waiting on pasta to cook so I can put that in at the same time.

INGREDIENTS
 - 1 1/2 cups whole wheat flour
 - 1/4 cup unbleached white flour
 - 1/4 cup wheat germ
 - 1 tablespoon packed brown sugar
 - 1 teaspoon baking powder
 - 1/2 teaspoon salt
 - 1/8 teaspoon cayenne pepper
 - 1/3 cup chilled butter/margarine
 - 1/2 cop finely grated parmesan cheese
 - 1/2 cup cold water

(Pretty much a rip off of ANZAC biscuits)

INGREDIENTS
 - 1 1/2 cups whole weat flour
 - 1/2 cup rolled oats
 - 1/4 cup packed brown sugar
 - 1/2 teaspoon baking powder
 - 1/4 teaspoon salt
 - 1/3 cup chilled butter/margarine
 - 1/2 cup cold water

Makes 24


METHOD
1. Mix flour, oats, sugar, baking powder and salt into a large bowl
2. cut in butter/margarine
3. stir in water and blend well
4. Preheat oven to 350 degrees
5. Scoop dough by the tablespoonful onto an ungreased baking sheet. Pat the oaties into 2 1/2-inch-diameter rounds. Bake for 12 to 15 minutes, or until light brown.
6. Let cool completely on wire racks before storing in individual serving sized bags

Might just do the trick!
INGREDIENTS
 - 2 cups whole wheat flour
 - 1 cup wheat germ
 - 1 cup flaked coconut
 - 1 cup brewers yeast
 - 1/2 cup ccanola oil
 - 1 cup honey
 - 1 cup packed brown sugar
 - 1/2 cup apple juice
 - 7 cups rolled oats
 - 1/2 cup hulled sunflower seeds
 - 2 cups variety chopped dried fruit

18 servings
METHOD
1. Toast flour, wheat germ, flaked coconut, brewer's yeast in a large skillet over medium heat, stirring frequently, until light brown.

2. Preheat ovan to 350 degrees.

3. Heat canola oil, honey, brown sugar and apple juice gently in a saucepan until warm.

4. Mix oats, sunflower seeds and dried fruit in a 10-by-13 inch casserole dish.

5. Pour flour and honey mixtures over the oats in the casserole dish. Mix well.