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by Alex Avery  
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After the good feelings of the other day, today I have come back for more. However, by conciliating the kayakera life and family, I have been in the water a little more than 13:00 hours. I chopped a little to not suffer a bird, but today my food, has been browsing. I had never surfed during the meal. That is why my head has been thinking during the 16 km non stop, at those meals when   I travel with the kayak .

In my view, eating is one of the pleasures we can keep on a kayak trip. I can be without a shower, withstand the mosquito bites, shit after a thicket and sleep poorly. But I find it hard to eat like an astronaut or live with energy bars. That is why these tips are in that line of giving a taste to the palate, without quarreling with the practical. But without being with the calculator to know the hydrates and proteins that I get, or follow a boring menu list programmed at home.


To say that before the trip it is advisable to prepare a little what we are going to take. It can be bought at our destination, or during the trip, although if I can take what I know it is going to be difficult to buy. I use two nylon waterproof bags: one for food, and another for cooking tackle. I put some empty plastic bag in case you have to put things that stain. Regarding other sports , we can be generous in weight to carry, and not obsess with the grams, but without passing us (thermomix stays at home :). That if the norm is to bring food that does not spoil since the kayak spends many hours in the sun.

Breakfast is the simplest meal of my day and consists of one or two smoothies, of the individual format. There are  some that are mixed with juices. Others that I discovered not long ago are powdered, are very good, and provide you with basic nutrients. I accompany them with cookies these  dinosaurs are my weakness and are packaged in groups of 4, so that they do not soften. That if, with the passage of the days they finish crushed (like almost all the foods). They can also be improved with jam, which is very good the typical units that give you (or cholas) in hotels. It is not to delay the moment of casting into the water. In some manuals they insist that breakfast is very important. I do not get anything and I prefer to book for lunch.

Between meals it is important to bring things to snack on. The key when traveling by kayak is to eat little, but something at each stop . For those moments … Rosquilletas , which are crushed bread sticks, pistachios, almonds,  nachos , or dehydrated fruit. Preferably in small packs, these refreshments will make us recover strengths, and in my case they help make the beers better (if there are any). Just like in the food you have to drink water constantly and in small doses. If you do not have isotonic drinks, it is not enough to take some salt sachet to add to the water, at least once every two days. In the kayak you sweat a lot and we need to replenish what we lost.


At lunch time the menu is varied. I usually eat some can of ravioli. I can also prepare some dehydrated precooked noodles. The portions of quesitos also withstand the heat very well. The olives and tuna or octopus tins are very good accompaniments to the  scallops . Always as a complement to this wonderful and tasty  bread Vitalité de Wasa . As end you always see a cafetito. A small  two- coffe maker , fits in any corner. At night is when more is appreciated a hot meal. The  noodles come great. And a few pieces of sausage, put the carnivorous touch.

As a supplement to the meals or dinners we can bring some ham to the vacuum, but being careful not to take more than two days. There it is advisable to carry packs of small size, that we eat completely when opening them. We can also use the boat sausages, which are chopped into the taste, and are made soon. The  dried turkish figs  , serve for dessert and to recover energies. All I propose to you is under the prism of total autonomy. If we visit places where we can buy we can complement with perishables: vegetables, eggs, fruit. The more adventurous they include in their diet, which they fish, since it is not a big problem to carry a line with a lure. Here the roll would come in knowing how to clean the fish so it does not look like it has made it a serial killer.

For cooking, I use a  Primus stove , the Express model   purchased in Decathlon. It can be separated from the cartridge as many times as we like and stored easily. It has enough power and holds the wind quite well. All are advantages over the first one I used,  a homemade with alcohol burners . It might have been more romantic, but it took longer to heat the same. It was fatal to the wind, it needed a very flat base, and because I could not turn it off I did not see the flame, it burned me almost always. There are other kitchens more expensive, powerful and even burn almost everything. But as always, I value the intensity of the use that I will give, and the investment to be made.

The candela is of no use, if we do not take pots to cook. I carry this  battery of the Decathlon, which meets. You have to be careful with the handle that has a liking to release, and your food can end up on the ground (checked). The battery is in the same sealed bag as the stove, cutlery, razor (vital), minibotes with salt and garlic, a small scourer and some biodegradable soap. The burner is indispensable. As always a minimum order makes life easier for us to navigate.


Something that does not come out in the kayak manuals, is that before cooking it is advisable to choose the place well. Free from things that can burn, protected from the wind, in the shade and as flat as possible. You also have to look for a seat, if it  can be a little high on our kitchen. Because cooking and eating sitting directly on the floor, do not spring. It may be for our prehistoric ancestors to be comfortable, but for man 2.0 it is not, and as if food does not taste the same, if at least you do not support your back on something. I have these legs that give stability to the stove in the floor, and this one for winds that fits in any corner. Both things go great on the sand.

Nor do they tell you that mealtime if you go with more people becomes a social party: everyone eats everyone’s food, as in a paella contest. In fact I think that in a group big enough, and with the right dose of hard face, you could feed the whole trip of cap and without carrying anything. The time comes for the scrubbing, and that’s the end of fellowship. Each one washes his own. And although people recommend cleaning with sand, and then clarifying, I for a clean practical matter with biodegradable soap. Dirty water is poured on dry ground.

And this is what I recommend to eat decently during a kayak tour . It is also true that we can count on that oasis that is the  beach bar , to replenish liquids and energies … ..but we will use more time and money. As  always, there are always people who know more and explain better, but well, mine is not so bad. At least I do not starve or gain belly.

In my store you have seakayakermag list and a great selection of cooking utensils, cutlery, for winds and batteries that go great for a trip or kayak cruise.


      © 2006 by Alex Avery.