WFPB SOS-Free Backpacking: What's in My Pack and How I Prep My Food For Long Hikes with Ruth Morley

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ----------------------------------------------------------------------------------- Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Show notes coming soon coming soon but only to www.YouTube.com/c/ChefAJ Ruth Morley, who is 70 years old, has explored the world on foot and by bicycle for years. She has trekked in the Himalayas, Patagonia, Thailand; run 52 marathons in 18 U.S. states, 11 countries, on 5 of the 7 continents; cycled down the western coast of the U.S. and from the Pacific to the Atlantic.; climbed Africa’s tallest mountain, Kilimanjaro (19,341 ft.), Japan’s Mt. Fuji (12,388 feet) and Colorado’s Pike’s Peak (14,115 ft.); backpacked the 2200 mile Appalachian Trail (Georgia to Maine), as well as other trails in Europe and the US. Future plans include the 480-mile Colorado Trail in the Rockies in August 2023, continuing Ohio’s Buckeye Trail and the Florida National Scenic Trail, and exploring the Laugavegur Trail in Iceland in 2024. She is now in her fourth year of enthusiastically following a WFPB SOS- and gluten-free way of eating, specifically Dr. Caldwell B. Esselstyn’s plan for preventing and reversing heart disease, which has made all the difference in the world in her health, energy, stamina, and recovery rate from these endeavors. What does the future hold? With her primary focus on her way of eating, she also thrives with her time moving outdoors, daily meditation and yoga, Pilates and working out with weights, and is grateful for the great support from her husband of nearly 50 years. At the age of 70, but feeling 20+ years younger, she anticipates many more years ahead of her for great explorations. You can read her accounts of these journeys on the Appalachian, Buckeye and Florida trails, including her implementation of the WFPB way of eating, on her blog at: thetrek.co/author/Ruth-Morley. She can also be reached at her fledgling public Facebook page, Heart-Healthy Hiking. Thanks so much for your interest! HEALTHY BODY, PEACEFUL MIND, JOYFUL HEART! Facebook: https://www.facebook.com/groups/953474405664382 My blog about my backpacking and my food is at: thetrek.co/author/Ruth-Morley. OIL FREE HUMMUS Combine in food process and blend: ! can of chickpeas/garbanzo beans, drained and rinsed 2 cloves of garlic, chopped 3 T lemon juice 2 tsp. balsamic vinegar 3 T water or low salt, oil free vegetable broth* Pinch of cumin Good add ins to also blend in: 1-2 green onions, chopped ¼ red pepper, chopped 1 T nutritional yeast I have also blended in a cooked beet or small sweet potato *I make my own veggie broth by boiling veggie scraps (not cruciferous veggies) for maybe half- to one hour, then straining. The lowest sodium broth I have found is Kitchen Basics at Kroger. Read labels of anything packaged that you buy, to avoid high sodium and any oil. I buy very little packaged/processed food.

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