Raw Food & Travel
I’m getting ready for another trip on Monday – family get together for Dad’s 80th birthday celebration! Until February of this year (2010), I worked for a major automotive group, covering 5 states in the Southern US (not particularly Vegan friendly) and 154 dealerships, traveling every week for four years. So, I was on the road a good deal. I’ve been 100% raw for over 6 years now. So, I had to figure out a way to do this while traveling, how to get a rhythm for the road that worked, which I will share with you here. I also have many students ask me how to “do” raw while traveling; they’re thinking that it’s a difficult thing. While can take equipment with you, simpler is better usually.
Actually, eating raw while traveling is relatively easy generally, and I’ll give you some tips here. There are a few things to know depending on the type of travel you’re doing. Are you going by car? That’s super easy … make a few of your favorite dehydrated and pate type dishes with some fruit and romaine lettuce (it keeps well with little refrigeration) thrown in to make sandwiches. and your set.
Are you flying? Well, as long as it’s not liquid, you can take already prepared foods on board with you. So, make up your favorite non-liquid item, put it in a to-go container, along with a piece of fruit, and some seasoned nuts and/or seeds, and you’re good for the flight.
Then, when you get where you’re going, find a way to go to the grocery or health food store. Always best to check your destination on-line before you go, maybe even calling ahead to check on supplies for smaller, unknown shopping options. A little planning goes a long way to make your trip easy. At the grocery/health food store, it’s usually easy to find at the very least those pre-washed bags of organic salad greens, an avocado, and perhaps some carrots, or herbs or something else that you can add that will help make it interesting. A small bottle of good quality olive oil and a lemon serve as your dressing.
And then, I also carry in my purse (or a couple in the wallet for you guys) a few pre-printed menu request sheets that indicate to the chef that I’m on a special diet, and requests an entree size salad with my favorite ingredients (avoiding iceberg lettuce since it has no nutritional value much at all). While unable to count on the quality of results with this option, I’ve often been happily surprised by the results of the chef’s creativity when they truly do their best to please.
Please leave your comments or questions on this post here, or on the front page. I will personally answer your questions.
To Your Most Vibrant Health, Chef Allie