travel » Loving Superfoods

Traveling With Superfoods

A common hurdle when introducing raw superfoods into your life is how to take your show on the road. And especially when you have the Chocolate Bliss drink as a staple, how do manage getting that through airports!?

Since Dan is a nature photographer and both of our extended families live on either coast, we have tried many kinds of travel, by car and by plane and even some camping, all with our raw superfoods in tow.

Here are our favorite tips for you to try out:

By Car
Traveling by car is of course easier than by plane since you can pack as much as you like, including the Vitamix blender. Here’s what we do when we go long-distance by car:

Pack a cooler full of 2 half-gallons full of Chocolate Bliss and ice. Do NOT put Vitamineral Green in this Chocolate Bliss or it will taste really nasty as it warms. I hate pouring out Bliss, but I have because it tasted so bad warmed with greens in it. ew.
Include celery sticks in the cooler – the sodium and water in celery balances the Chocolate Bliss nicely.
Yemiah’s Creamy Almond Spinach Dip goes well with the celery sticks and can help ward off any cheesy junk food you might otherwise crave.
Activated, salted nuts, especially pistachios and almonds are a favorite for quick snacks.
When you reach your destination, you can pull out the Vitamix and restock your Chocolate Bliss containers as needed.

We have driven well over 24 hours non-stop together with just us and the Chocolate Bliss to keep us going and it works awesome! Whenever it’s your turn to drive, have a swig of bliss and you’re perfectly alert and focused. When it’s time to switch drivers, the bliss won’t keep you awake and jittery like caffeine would … you can still take a nap while the other person is driving.

By Plane
This is where travel gets trickier since you have airport security and reduced space allowances. You’ve also got a lot of dehydration from the airplane air. Here’s what we do:

Make the Chocolate Bliss into Bliss Kisses for the airplane journey. Be sure to make the kisses with cacao butter instead of coconut oil so they stay nicely solid without refrigeration.
Bring Dulse Seaweed and/or Seaweed Energy capsules for the airplane since both will help your cells stay hydrated.
Carry on a small 2oz bottle of Chlorophyll to add to your water once you’re past security. Sometimes the flight attendants will fill your empty water bottle with their bottled water, but even if you have to fill from the airport drinking fountain, the chlorophyll makes the water taste better and makes the water closer to your blood’s ph.
Activated nuts and nori rolls make great travel snacks and meal replacements and contain no liquids!
Fiesta Mole is another great superfood mix that can be sprinkled dry on top of just about anything to enhance the flavor and upgrade your food. We especially like it on salads (instead of dressing) and it tastes yummy on granny smith apples (thanks customer Melissa Duke for the idea!).
Pack the Chocolate Bliss mix and Vanilla Agave Nectar in a checked suitcase (avoids xrays that way and the agave is a liquid).
Bring a small portable blender, like this Hamilton Beach blender we use. For this small size we use about 2 Tbsp of Bliss and 2 Tbsp of Agave to 8oz of water in the blender. Then we put this blended mixture in one of our BPA-free 24oz bottles and fill it up with water to about the 20 ounce mark and the rest with ice.

If you’ve developed your own super tips for traveling raw, please pass them along. We’d love to share them with the rest of our online community.

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Finding Raw Food On The Go

Have you ever been to a raw food restaurant?

If not, it’s well worth exploring. You can get all kinds of ideas of new recipes to try and it’s so nice to be fed yummy, live foods without having to do all the prep work.

bliss cafe

Here in Dallas, Texas we have a new raw food restaurant called Bliss Cafe. I got my blueberry cheesecake recipe from their dessert chef, Miranda (it pays to ask). I’ve had some super yummy meals – some I’ve tried to repeat and some I’m perfectly happy just going there to eat. Especially their raw lasa gna. It’s probably easy to make, but I much prefer being served.

If you’re traveling, raw food restaurants, juice bars and high quality grocery stores can be a life saver. I bring all kinds of raw food snacks with me when I travel and it’s nice to be able to find a good local resource too.

If you want all my tips on what raw food snacks I travel with, sign up for our Loving Superfoods newsletter here:
http://www.lovingsuperfoods.com/contact.html

I did some internet searching to find a nice directory of raw food restaurants, however there doesn’t appear to be one good source. Here are some of the best links I found that should help you find raw food resources – of course there are more options in some cities than others. Look below for my suggested links:

Read the rest of this entry »

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Laura’s Bliss Kisses – The Bliss-full Way To Travel

I like chocolate, especially when I can chew on it.

Thankfully my friend and raw kitchen elf came up with this “bliss kiss” recipe. I’ve found that when I make it with cacao butter (in place of coconut oil), it’s a particularly easy way to travel and still have my chocolate bliss fix.

[Cacao butter will stay solid at room temperature after it's been refrigerated once. Kisses made with coconut oil need to stay frozen or refrigerated (I like frozen) so they don't get mushy]

When you play with your own variations, please comment what works best for you … I love trying new versions of this and getting even more great ideas!

Laura’s Bliss Kisses

4 Tbsp Mayan Gold Cacao (Chocolate) Powder

4 Tbsp Tocotrienols

¼ tsp Sun Fire Salt

1½ Tbsp Vanilla Agave Nectar

1½ Tbsp Coconut Oil

1 Tbsp Chia Seeds

Optional:

1 Tbsp Goji Berries

1 Tbsp Cacao Nibs

½ tsp Vitamineral Green or Blue-Green Algae

2 drops Orange Essential Oil
Stir the dry ingredients together in a bowl. If you are including any of the optional ingredients, add them in now too. If you decide to add any of the powdered greens, I suggest you also add the orange essential oil to cover any potential “green flavor”.

Add the Coconut Oil and Agave Nectar and stir. It works best and is more fun to get your hands into the mix now and really mush all the ingredients together so that the oil and agave bind the dry ingredients well.

Create small teaspoon-size drops of the mixture and place them on wax paper. You will get about 10 little bliss kisses per recipe. Freeze your bliss kisses for best taste and longevity, though you may find that after licking your fingers you desire to eat them all up quickly.

You can also use Carob in your bliss kisses to make a sweeter kiss. Try using half Cacao and half Carob or substituting Carob for the Tocotrienols in the recipe.

For an extra-creamy and more truffle-like bliss kiss, substitute Cacao Butter for the Coconut Oil. Mmmmmm. Enjoy!

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Photos of the Process

Part of the fun of making bliss kisses is how chocolatey you get your hands from mixing the batter and forming the small bliss kisses. You can see the size of my bliss kisses (about a half to a whole teaspoon) on the wax paper below my chocolate-covered hand.

Mmmmmm! Chocolate!

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The best part of making bliss kisses has to be licking my fingers when I’m done!

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And this is the lovely Laura, creator of the recipe

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Always On The Move With Nori Rolls

Nori Rolls These little beauties keep us moving. They’re easy to travel with, they are nicely filling, and they taste yummy!

I now make several batches at a time to fill up my dehydrator and have them always on hand in the fridge.

Yes, I keep them in the fridge because I had a batch go moldy on me in the cupboard. Must be our Texas humidity. Anyway, they’re perfectly fine outside the fridge for a few days of travel.

You need a dehydrator for this, but you also need it for crunchy nuts, flax crackers and lots of other yummy stuff, so just go get one!

Many thanks to Gopal’s Power Wraps that were sold at my local natural food grocery store. I tried one of each of their wraps, looked at the list of ingredients, and made my own. I like mine better now, but if you can find Gopal’s Power Wraps, perhaps you’ll find your own recipe inspiration.

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Nori Rolls – Barbeque Jerky Flavor

These nori rolls make a great carry-around snack … we often take them while hiking or traveling or just roaming around town. This recipe will make about 10-12 nori rolls (depending how thinly you spread the paté filling).

1 Cup Sunflower Seeds (best if you’ve soaked them, but fine if you don’t)

¼ Cup Sun Dried Tomatoes or Tomato Concentrate Flakes

4 Tbsp Lemon Juice

2 Tbsp Pure Water

2 Tbsp Molasses

1 tsp Liquid Smoke

½ tsp Chili Powder

½ tsp Fajita Seasoning (typically includes garlic powder and pepper)

¼ tsp Sun Fire Salt

4 sheets Nori Sheets

Grind all ingredients (except the nori sheets!) in a food processor or vita-mix blender. Add more water as needed to make the paté filling spreadable.

Cut the nori sheets into 2 inch wide sheets. Spread the paté filling evenly across one 2″ nori sheet at a time, leaving about an eight of an inch space unfilled on either side of the width (but not the length). Gently roll the nori sheet (like you would roll sushi) until the end flap is sealed and place the nori roll on your dehydrator tray.

Dehydrate your nori rolls at 145 degrees for 1 hour, then dehydrate at 105-110 degrees for another 22 hours or until the inside filling (seen at the ends of the rolls) is dry to the touch. Enjoy!

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Photos of the Process

	Here’s my 2″ sheet of nori with the paté filling spread to about an eighth of an inch of either side of the width. I’ve just started to roll it from the edge closest to me (bottom of the photo). I’ve got the nori roll on a sushi bamboo mat that can sometimes facilitate the rolling procedure, but I’ve also rolled nori without it and it works fine (sometimes better since there’s less to clean).
	Here’s the nori roll after it’s been rolled up. There’s a little bit of the filling sticking out of the end of the wrapper, but it’s OK because it’s helping to hold the roll closed.
	Here are the nori rolls on my dehydrator tray before they go in to get dried. They look about the same once they’re done … they’re just not as flimsy.

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Nori Rolls – Curry Flavor

The curry flavor nori rolls are my new favorite. This recipe works great with different kinds of nuts or seeds as the base and will make about 10-12 nori rolls (depending how thinly you spread the paté filling).

1 Cup Almonds (best if you’ve soaked them, but fine if you don’t)
You can also make this with cashews or sunflower seeds

2 Tbsp Golden Flax Seeds

2 Tbsp Vanilla Agave Nectar or Honey

8 Tbsp Pure Water

3 Tbsp Nutritional Yeast Flakes

1 tsp Curry Powder

1 tsp Sun Fire Salt

4 sheets Nori Sheets

Grind all ingredients (except the nori sheets!) in a food processor or vita-mix blender. Add more water as needed to make the paté filling spreadable.

Dehydrate your nori rolls at 145 degrees for 1 hour, then dehydrate at 105-110 degrees for another 22 hours or until the inside filling (seen at the ends of the rolls) is dry to the touch. Enjoy!

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Traveling With Superfoods

Finding Raw Food On The Go

Laura’s Bliss Kisses – The Bliss-full Way To Travel

Always On The Move With Nori Rolls

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