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I eat twice a day during treks. The morning meal is based on milk prepared with milk powder. I make porridge, adding nuts and raisins, or just eat it with muesli or tsampa. The latter is a sort of porridge made of roasted barley. It is the most popular and the simplest local food, and needs no cooking. You can add chur ship/churpe (mild homemade granulated cheese, dried in the sun, made from the milk of a dimo (female yak) or dzomo (yak/cow hybrid)).

Evening meals almost always consist of rice. I eat it with tinned tuna or instant soup. When preparing the latter, I add chur ship and onion or garlic. Occasionally I eat two instant noodle soups, but I always add onion, garlic and some kind of dry yak cheese to make it more nutritious. Sometimes a plain noodle instant soup is the first plate for me, followed by rice. I also use bouillon cubes – they are great for making a warm drink – and tea, preferably green, sometimes with cardamom and cinnamon bark. During the day I eat nuts, raisins or dried fruit, and occasionally biscuits, when small shops are available on the way.