HOW TO CLEAN A CAMELBAK TUBE FOR UNDER $2.00

My family is planning a trip to Moab Utah. I checked the weather forecast and it's going to be in the upper 80's and lower 90's. So I pulled out the old hydration pack. I try to clean and dry this the best I can after every use, but apparently I didn't do a good enough job last time. While the bladder was fine, the tubing had just a hint of something foreign (I'm not sure what, but  it wasn't supposed to be in there). So I took a trip to the craft store and purchased a clearance package of pipe cleaners ($.49 normally $.99) and a 1/4 inch wooden dowel ($.49). Brilliant idea, I know, since the cleaning kit for these things is about $15-$20.  The rest is pretty self explanatory, but if you can't figure it out, watch the youtube video I've attached. 

For disinfecting I've read that you can use bleach (yucky taste), mouth wash (which can leave a little minty flavor), or vodka or other high proof alcohol. 

To help make your water not taste like bad plastic, I suggest putting a tiny bit of gatorade or lemon juice in the bladder. You need just enough to take the taste away- I'd say maybe 1-3 tablespoons depending on the size of your bladder. 

Thanks for watching. Happy climbing, or hiking, or biking or whatever you do with your hydration pack. 

CITRUS QUINOA SALAD

I originally got this recipe from the food network's website so I can't claim full responsibility for this fantastic salad. I have, however, improved on the original to make it taste even better. If you want to see The Food Networks version you can find it here.   I think you'll like mine more. 

Citrus Quinoa Salad

1 cup quinoa (uncooked)

1 1/4 cuP chicken stock

1 green onion (white part only)

1/2 cup craisins

1/4 cup  toasted pine nuts

1 Tbsp rice vinegar

1/2 cup fresh orange juice

1/2 tsp orange zest

1 Tbsp olive oil

1/8 tsp (pinch) of cumin

1/2 cucumber, peeled, seeded, and chopped

1/4 cup italian parsley 

(or substitute 1/8 cup fresh basil 1/4 cup parsley)

1/4 tsp salt

freshly ground black pepper

Place the quinoa in a fine mesh strainer or chinois and rinse under cold water until the water runs clear. Bring the chicken stock to a boil and then add quinoa. Return to a boil and then reduce the heat to low. Cover and simmer until the quinoa is fluffy. This takes about 20 minutes. Once quinoa has fully expanded, place it in a cooking tray and  refrigerate it until it's cool. 

In a small mixing bowl, soak the cranberries in the orange juice. 

In a separate bowl mix together the green onions, vinegar, zest, oil, cumin, cucumber, parsley, salt, and pepper. 

When the quinoa is cooled, mix the craisins and orange juice into the dressing and then mix the dressing into the quinoa. Mix in the pine nuts.  I also squeeze more orange juice on the top of the salad because I can't get enough of the awesome citrus taste.

Enjoy! 

Creamy Black Bean Salsa

I don't know where my mom got this recipe, but I'm glad she shared it with me. It is beautiful and fantastic! 

1- 15 oz can black beans (drained and rinsed) 

1 1/2 cup frozen white corn (thawed)

1 cup finely chopped sweet red pepper

1/2 cup finely chopped red onion

1 Tbsp chopped fresh italian parsley

(my mom uses cilantro but I don't like cilantro so I substituted parsley)

1/2 cup sour cream

1/4 cup plain yogurt

2 Tbsp red wine vinegar

1 tsp ground cumin

1 tsp chili powder

1/2 tsp salt

1/4 t garlic powder

1/8 tsp (on a pinch) of pepper

Combine the sauce by mixing the parsley, sour cream, yogurt, vinegar, cumin, chili powder, salt, garlic powder, and pepper together first. Then mix it into your veggies. I think it tastes better if you let it refrigerate at least 1 hour, but it is fantastic right off too. 

Serve with corn tortilla chips. 

________________________________________________